Relationship
7 public knowledge systems connected to this registry facet.
L'art du pizzaiolo napolitain
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform....
La culture de la préparation du sumanak/sumalak
Sumanak is a special dish traditionally prepared during the Navruz festival. It is made from sprouted wheat, butter and flour, symbolizing the awakening of nature and rebirth. The wheat sprouts, called ‘sabza’, represent new life in spring. The process involves washing, roasting and crushing the wheat, and then boiling the juice for up...
Esuwa, prières chantées en Harakbut des Wachiperi du Pérou
The Wachiperi are an indigenous ethnic group speaking the Harakbut language and living in Peru’s southern Amazon tropical forest. The Esuwa or sung prayer is an expression of Wachiperi religious myths, performed for healing or as part of traditional ceremonies such as the drinking of masato, a traditional beverage made of fermented...
Le koshary, plat de la vie quotidienne et pratiques associées
Practices associated with Koshary revolve around a popular dish made from simple, affordable ingredients such as rice, pasta, black lentils and fried onions, with condiments such as vinegar, garlic and hot sauce added according to preference. Koshary is a filling, budget-friendly meal prepared at home and served in restaurants and...
Les pratiques et significations associées à la préparation et à la consommation du ceviche, une expression de la cuisine traditionnelle péruvienne
Ceviche is a traditional dish in Peru prepared with raw fish marinated in lemon, seasoned with chili pepper and salt and accompanied with locally grown produce. The dish is consumed both on a daily basis and during festivities. It is associated with moments of celebration and social gathering, as well as with ritual celebrations,...
La réussite de la promotion des aliments traditionnels et de la sauvegarde des modes d’alimentation traditionnels au Kenya
In Kenya, traditional foodways were under threat due to historical factors and the pressure of modern lifestyles. Local foods were looked down upon and were associated with poverty and backwardness. Understanding that a decline in food diversity and knowledge would have serious ramifications on health and on food and nutrition...
Le tomyum-kung
Tomyum Kung is a traditional prawn soup from Thailand. The prawns are boiled with herbs, including lemongrass, kaffir lime leaves, galangal root and shallots, then seasoned with local condiments. It has a recognizable aroma and vibrant colours, and combines many tastes, including sweet, sour, savoury, spicy, creamy and slightly bitter....
Heritage, design and Global South stories from established outlets.
