ALL
onion
ICH Elements 55
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NAKHUD-SHURAK, nakhudjushak
A kind of hastily dish. Yellow peas first will be boiled in the pot of water with some salt. After cooking it will be into a plate and over will be put salat from herbs and anion.
Tajikistan -
PIYOZDOGHAK, piyozbiryon
Fried red anion. This kind of dish will be prepared for breakfasts in winter season.
Tajikistan -
Solo Tshung-nang: Leaf-packed dried pickle
Solo Tshung-nang is one of the special gifts offered to guests along with a bottle of wine (normally ara-locally brewed alcohol), for family members, weeding ceremonies, and also to any guest during special occasions. Solo Tsungma is locally prepared from either dried or fresh chili peppers – preferably dried chili powdered and mixed with Nam black sesame seeds, pumpkin seed and other delicacies neatly wrapped in particular leaves such as; Laga wild banana leaf, Chong-shing laga fig leaf and other specific wild leaf which have broad in width. Amongst these wrapping leaves, laga is preferred and widely used. The practice of making and offering Solo Tshung-ma is active and a popular gift in the villages within Decheling, Norbugang and Choekhorling gewogs (block) under Pemagatshel Dzongkhag (district). Prerequisite ingredients and materials: -\tLaga: wild banana leaf (preferred), Chong-shing laga fig leaf, Mong-nang laga, lau laga, and other wild leaves as wrappers. -\tKudpa ney-nga: Five coloured thread (preferred) or fiber of any other tree such as Soga do (bamboo thread) and Phrang three bark fiber etc. -\tLocally grown and dried chili -\tNam: black sesame seeds are one of the most important ingredients for preparing the pickle thus calling it nam-solo or sesame pickle. -\tBrum-sha lung: pumpkin seed -\tNam-jor: similar to sesame -\tTsha: salt Types of Solo Tshung-nang: -\tNam solo (chili and sesame mixed pickle) - \tNam-jor Solo (chili and white sesame mixed pickle) -\tBrumsha lung Solo (chili and pumpkin seed mixed pickle) -\tChur Solo (chili and fresh cheese pickle) note this kind cannot be preserved but is also offered as gift. When offering Solo Tshung-nang it is always offered along with local wine ara, or ara dama, which is raw or un-brewed wine. It is popular to fill a So-palag traditional bamboo container with ara as an appetizer locally called Kam-tang where first the ara is offered followed by Solo Tshung nang. When given as an appetizer, it is traditional that you must offer the tshung nang with a knot concealed underneath.
Bhutan -
Haapi Hoen-tey (Dumpling)
Hoen-tey or Hontoe is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round.
Bhutan
ICH Materials 40
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SHAKAROB
Skills of preparing a kind of dish with to-mato, anion, mint, pepper, yogurt, cilantro and some oil.
Tajikistan -
Haapi Hoen-tey Ingredients
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt
Bhutan
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Sample Data Ⅰ : Kerala, Rajasthan Cultural Atlas of India - Development of a web-based statewide database on the cultural resources of India
Kathakali (lit. story- play) is a highly sophisticated and stylized semi-classical dance drama prevalent all over Kerala. It evolved amalgamating features from all folk and classical performing art forms of Kerala. \nKathakali as a performing art evolved from Ramanattam. The King of Kottarakkara adapted eight episodes from the Ramayana as Ramanattam. However, in the 17th century, the King of Vettathu Nadu modified Ramanattam to develop a classical dance-drama, the Kathakali.\nKathakali derives its themes from the Indian epics, the Ramayana, the Mahabharata and the Bhagavata Purana. The language used for the songs in Kathakali is a mixture of Malayalam and Sanskrit (manipravalam). For theatric communication, the actor uses dance movements, a codified language of gestures and facial expressions. Kathakali displays great dexterity and potential for the actor to show his histrionic and interpretative skills through resorting to an elaborate method of acting.\nThe performance of Kathakali follows a particular sequence. At dusk, the percussionists play their instruments to announce the event (keli). The traditional lamp is lit in front of the performing area (vilakku veppu). The horizontal drum is played to signal the commencement (arangu keli or suddha manddalam), and singers recite the invocation (sloka). \nTwo performers dance a ritual invocation behind the curtain, salute the deities. \nAnother prayer dance is performed in front of the curtain, followed by the ensemble of the drums (chenda, maddalam, chengila, elathalam). The actual story (katha) begins only after these preliminaries. \nIn Kathakali, the make-up and costume represent different traits of character. The colours are symbolic; green represents satwik (pious and virtuous characters); red patch on a green face to represent rajasi’(valorous characters); and a thadi (beard) is added to represents tamasic (evil traits of a character). Elaborate costumes and intricate face make-up In Kathakali is done to mask the human face and invest it with super-human characteristics. \nKathakali has transformed over the recent years from all-night performances in temples and other sites, to three-hour presentations in contemporary settings. The plays have become abridged to suit the tastes of a new audience.
India 2009 -
Strategies for ICH Visibility in the Pacific through Information Building and Sharing
ICHCAP and the Vanuatu Cultural Center organized the fourth sub-regional networking meeting in collaboration with the UNESCO Apia Office. Representatives from the collaborating organizations as well as from six Pacific countries—Fiji, Federated States of Micronesia, Palau, Papua New Guinea, Tonga, and Vanuatu—attended the meeting in Port Vila, Vanuatu, in April 2013. This publication includes presentation materials as well as meeting summaries to provide information to promote international cooperation among Pacific experts and institutions in the ICH safeguarding field.
South Korea 2013
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Recreating the Taste of HomeThe 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.Year2019NationSouth Korea
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CHILDBIRTH IN INDIA AND THE ASSOCIATED FOOD AND SONG CULTUREThe birth of a child is considered auspicious and sacred in every culture. India, being multicultural in its beliefs and customs, has diverse traditions of local cuisines at all occasions, be it childbirth, or even death. Although the recipes have grown in number as a result of shared practices in modern times, traditional food items and their variants are still popular and can be found in almost all mandatory rituals.Year2019NationSouth Korea
