UNESCO representative list1 sources
Al-man’ouché, une pratique culinaire emblématique au Liban
The quintessential Lebanese breakfast, Al-Man’ouché is a flatbread prepared in homes and specialized bakeries, and enjoyed by people of all backgrounds. The dough is indented using the fingertips and topped with a mixture of thyme, sumac, toasted sesame seeds, salt and olive oil. Once cooked, a second garnish can be added, such as soft...
Middle EastLebanonNot specified in UNESCO dataset
Source supportedContext required
UNESCO representative list1 sources
Saison d’alpage
In Switzerland, alpine pasture season refers to the period between May and October, when cattle, sheep and goats are driven to high-altitude pastures to take advantage of the extra forage. During this time, alpine farmers of all genders care for the animals, maintain the pastures, fences and buildings, process the milk into cheese and...
EuropeSwitzerlandNot specified in UNESCO dataset
Source supportedContext required
UNESCO representative list1 sources
La Transhumance, déplacement saisonnier de troupeaux
Transhumance refers to the seasonal movement of people with their livestock between geographical or climatic regions. Each year, in spring and autumn, men and women herders organise the movement of thousands of animals along traditional pastoral paths. They move on foot or horseback, leading with their dogs and sometimes accompanied by...
EuropeAlbania / AndorraNot specified in UNESCO dataset
Source supportedContext required
