Cultural Revitalization: The Case of the Brandy
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Pierre Chartrand Director, Centre Mnemo, Quebec, Canada
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DEVELOPMENT GUIDELINES ON SAFEGUARDING ICH WITHIN THE ANGKOR WORLD HERITAGE SITE AND OTHER SITES UNDER THE JURISDICTION OF APSARA AUTHORITY
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Khun-Neay Khuon Deputy Director-General, APSARA Authority, Cambodia
, APSARA AUTHORITY
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BILA TONI, FERMENTED BREAD
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Anasa Tawake Administrative Officer, iTaukei Institute of Language and Culture
, Itaukei Institute of Language and Culture
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TRADITIONAL KNOWLEDGE CONTAINED IN KIMJANG, THE ANCIENT PRACTICE OF KIMCHI MAKING
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Youngha Joo Professor, Graduate School of Korean Studies, Academy of Korean Studies
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CHORA’NYINGBA: A FLAVOR FROM MERAK-SAKTENG COMMUNITY
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Gengop Karchung Researcher, Research & Media Division, National Library and Archives of Bhutan, Department of Culture
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SUBTLE FERMENT: PUTO, TRADITIONAL FILIPINO RICE CAKE
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Corazon S. Alvina Member of Gawad Manlilikha ng Bayan Committee, National Commission for Culture and the Arts
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PREPARATORY WORK ON ICH INVENTORY-MAKING EFFORTS IN TONGA
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Pulupaki’ASM Ika Deputy Director, Culture and Youth Division, Ministry of Internal Affairs, Kingdom of Tonga
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ALISHER NAVOI INSTITUTE OF LANGUAGE AND LITERATURE
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Nizomiddin Makhmudov Director, Alisher Navoi Institute of Language and Literature, Academy of Sciences, Republic of Uzbekistan
, ALISHER NAVOI INSTITUTE OF LANGUAGE AND LITERATURE
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