The biggest North Korean migrant community outside East Asia is located in a somewhat unlikely place, New Malden, UK, a suburb in southwest London (see Figure 1). Approximately 1,000 North Koreans live alongside the established community of over 12,000 South Koreans. In the foreign kitchen, what North Korean migrants do is recreate authentic traditional North Korean food that they have not had for such a long time. Decades of famine and national isolation have alienated people from basic meals and dishes that are part of the history and traditions of their country.

The University of Santo Tomas-Graduate School Center for Conservation of Cultural Property and the Environment in the Tropics (USTGS-CCCPET) was established in 2003 primarily to advance research and advocacy on heritage conservation and sustainable development. At a time when heritage was at risk all over the world, pressured by globalization, climate change, migration, tourism, and terrorism, the search for memory and identity became more pronounced and more assertive.

According to UNESCO’s Culture Urban Future: Global Report on Culture for Sustainable Development (Paris 2016), over half of the world’s population is now living in urban areas. Because of the heterogeneous background of these city populations, superdiversity has become a permanent feature not just of conurbations such as Singapore, Bangkok, and Mumbai. Also Europe is struggling with this challenge, which might create tensions and conflicts and the emergence of old and new cultural practices, reflecting new social identities and shared social spaces (Vertovec, 141). The Dutch city of Rotterdam, in the Netherlands, harbors immigrants with at least 160 different ethnic backgrounds, everyone bringing along his or her own intangible cultural heritage. What is intangible heritage in such an ethnically divided society? There is evidence that in such a superdiverse context, ICH can contribute to community building and more generally to sustainable development.

Human has made great progress beyond the speed of biological evolution by using tools. First, human used stones and wood as tools for hunting and gathering, and then invented earth-baked earthenware such as bowls for food, appropriate to farming life. The defects of woodenware and earthenware, however, were obvious. It was not able to contain liquid due to their moisture absorbency, and easily damaged. Earthenware has evolved into glazed ceramic but it required a high-tech kiln with high temperature, accompanied by a technology for metal refining as a key prerequisite. In East Asia, moisture proof and insect proof techniques to coat objects were invented much earlier. That is lacquer technique.\nProduction process of lacquer is delicate and complicated such as handling lacquer sap at the risk of skin disease, creating hot and humid environment for hardening process, etc. Nevertheless, in East Asia, people have used lacquer technique in many regions from the Neolithic Age, knowing its merits earlier on. Lacquer was used for adhesive and surface protection of leather, earthenware, ceramics and metalware. In particular, it has been inextricably linked to wooden objects. Whereas in West Asia and Europe various varnishes mixed with dry oil and resin has been used, in East Asia lacquer was used as a basic varnish in common. That shows that lacquer is great material and technique to represent the commonality of Asian culture.1) This article aims to briefly look into the origin of lacquer technique in Northeast Asia and share the information on it and its current status of transmission.

This research work aims to view the present actions regarding intangible cultural heritage (ICH) through the experience of two different countries. The question enunciates on how the museum can safeguard and disseminate intangible cultural heritage.\nThe official documents of the two countries and the results of the interview are used in the research work. The National Folk Museum of Korea has extensive experience in comparison with the experience of the National Museum of Kazakhstan as the National Museum of Kazakhstan was established recently in 2014. \nIt was found out that nowadays, the museum pays more attention to safeguarding intangible cultural heritage and tries to combine a variety of approaches to work with ICH. In this work, I believe that exhibitions, collecting data and non-formal education can certainly support safeguarding in important ways; however, that full safeguarding work would need to include the holders as well.

The burning of incense in the sacred shrines of Buddhist monasteries, temples, and also in the consecrated spaces that house the representations of the supreme spiritual beings is considered a kind of offering of sweet fragrances to the enlightened beings and also has the power to purify the impurities associated with us in any form that prevent us from realizing the innate Buddha nature and receiving the blessings. For this reason, incense is crucial in the performance of any type of ritual in the world of Buddhism. In general, burning herbs and making smoke offerings outdoors and burning incense in shrines have the same meaning and benefit; to purify defilements, pacify spirits, accumulate merit for oneself, and connect people to the spiritual world.\n\nThe production of incense is considered one of the religious crafts, as the product is used exclusively for religious purposes. There are two different types of incense: Ja-ju poe (herbal incense) with a yellowish texture and Zu-poe or Choe-jue poe (incense mixed with flesh and blood ingredients) with a brown color. Ja-ju incense is usually burned explicitly for the enlightened beings and when performing Drol-chog (ritual of Goddess Tara) and Rio-sang-chod (smoke offering at the summit of ridges and mountain to attract good fortunes), rituals associated to Nagas (subterrain sentient beings), while the other is offered to the guardian deities and guardian spirits during affirmation rituals.\n\nThe basic raw materials for both incenses are: Powder of Shug-pa (juniper), Tsen-den (weeping cypress), Balu (Rhododendron ciliatum), Sulu (Rhododendron setosum), Aru (Terminalia chebula), Baru (Terminalia bellirica), Manu (Inula racemosa Hook. f), Ruta (Saussurea lappa), Pang-poe (Valeriana officinalis) and water extracted from Zangdrug; (six valuable substances) Chu-gang (bamboo pitch), Gur-gum (saffron), Li-shi (clove), Ka-ko-la (cardamom), Za-ti (nutmeg), Sug-mel (cubeb) Ga-bur (camphor) and also Tsho (colours). When special ingredients such as Kar gsum; (three white substances) milk, curd and butter and an additional mixture of Ngar-gsum; (three sweet substances) brown sugar, molasses and honey are added to these mixed powders, the product becomes herbal incense and similarly, various ingredients of special animal meat, blood, La-tsi (musk), Gi-wang (elephant bile) and alcohols are added to make Zu-poe incense.\n\nMr. Lhundrup (80) learned the art of making incense sticks at the Government Incense Production Center in Thimphu, the capital of Bhutan, and worked for nearly 8 years. In 1918, after his retiremen, while some friends located their incense production more promisingly in the city, Lhundrup established the present incense production named Lhundrup Poezo-khang in his remote village of Urug in Chumey Gewog (block), Bumthang Dzongkhag (district), Bhutan. Currently, he supervises the production unit while his son Sangay Tenzin (50) takes the main role and his mother Uden (67) sometimes assists her son. Two other employees help them produce a plethora of incense sticks with five different types to meet consumer demand.\n\nProduction Process: Based on the license to produce incense sticks, the raw materials, especially dried junipers, are collected from the opposite foot of Yotong la (a mountain pass in the central region at 3425 meters above sea level) and the rest of the materials are purchased from the highlanders. After collecting the raw materials, they are chopped, dried in the sun and processed into fine powder with the help of an electric grinding machine. In the meantime, a helper prepares the extraction of water from the Six Valuable Substances. During mixing in the kneading machine, 80% of the raw material powder is carefully kneaded with the extracted medicinal water. After removal from the kneading machine, the dough-like incense is formed into a palm sized shape and placed into Tsir-shing (traditional wooden compressor) hole, creating a noodle like discharge while an employee places his or her body weight on the compressor liver. These noodle-like incense sticks are rolled between two wooden boards by the incense makers, cut evenly when the bottom wooden board is full, and dried in the sun. The incense sticks are tied into bundles using thread, dried again, and finally ready for making offering.\n\nphoto 1 : Finished product © Yeshi Lhendup\nphoto 2 : Raw materials being dried © Yeshi Lhendup\nphoto 3 : Drying right after the processe © Yeshi Lhendup\nphoto 4 : Incense being offered in the Local Shrine © Yeshi Lhendup\nphoto 5 : Raising of incense smoke © Yeshi Lhendup

UNESCO has ten subcategories of human communities and networks, but there are two patterns of human civilizations—sedentary and nomadic communities. Difficulty with archaeologists and historians to explore and discover civilizational heritage information. Nomadic communities served as an ancient networking system, bridging sedentary communities with cultural and technological information. There is a necessity of a network approach on the discovery, excavation, preservation, and public opening of Silk Roads intangible cultural heritages through a singular project hub—namely through ICHCAP. Examples of existing projects include the Caravanserai projects by UNESCO and National Geographic, which focus on tangible heritage along the Silk Roads without considering cultural interconnections and influences. A Korean case is the KBS six-episode documentary series on the origin, spreading and localization of noodle cuisine in Eurasian communities. Another networking case currently under way is the development of series on Silk Roads martial arts, dance, and play through Korea, Japan, China, Mongolia, Kazakhstan, Uzbekistan, and Iran.

In Bhutan, buckwheat (Fagopyrum esculentum) is grown in non-rice growing regions and highland areas where cultivating other cereals is limited due to agro-geo-climate variations. Buckwheat is used throughout Bhutan in myriad culinary preparations, and of these, puta, a buckwheat noodle from the Bumthang Dzongkhag (Bumthang District), is very popular.