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ICH Elements 164
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Traditional technique of making Airag in Khokhuur and its associated customs
Airag is the fermented beverage from mare’s milk. This element includes a traditional method of making airag, its related equipment and objects such as khokhuur (cowhide vessel), buluur (paddle) and khovoo (kibble), and associated therewith social customs and rituals. The milking season for horses runs from mid June to early October. Daily milk yield of mares varies from 3 to 6 liters. The basic technique of making airag consists of milking mares and cooling fresh milked milk, and repeatedly churning milk in a khokhuur with starter left inside to assist its fermentation. The liquid must be churned 5000 and more times to make good fermented blend of airag. Mare’s milk undergoes fermentation by lactobacilli and lactic acid streptococci, producing ethanol, lactic acids and carbon dioxide. The airag - mildly alcoholic white beverage emits a delicious smell and its pleasant taste can make your mouth watery. For making the khokhuur, first, the cowhide is soaked and hide’s filament is removed, then it is dehydrated in the wind and fumigated. In such process, the cowhide turns to a white flexible leather. The khokhuur is made from this white leather and consists of mouth neck, corner, body and cords. The buluur is long-handled wooden paddle which is used for churning airag in khokhuur and furnished with bored blade of board at the end. Khokhuur can hold 40 to 100 liters of airag. Airag is used and served as a main and holy drink during various fests and in making offerings and ritual blessings.
Mongolia 2019 -
Dried fruits making
The production of dried fruits is one of the effective ways to solve the problem of seasonality without loss. Fruits and vegetables cultivated in Uzbekistan are distinctive with their taste. In particular, the degree of sugar is very high in them, which maintains sweetness of dried fruits. For this reason Uzbekistan is famous for its dried fruits. Traditional way of drying fruits (drying in an open air) is widespread. Methods of drainage vary with the type of fruit. Sometimes, the same type of fruit is dried in different ways. For example there are such ways of raisin making (drainage of grapes) as: avlon, bedona, garmiyon, sabza, soyaki and others. In simple way of making raisin, grape is laid on the plastered square, on bordon or buyra. In this method, the grape dries duing 20–30 days. Grapes, dipped to an acid solution, dry in 7–10 days, in specially cooled rooms, it takes 4–8 weeks to dry the grape.
Uzbekistan -
ATOLA
Skills of cooking a kind of dish with milk, flour, oil and sugar. Atola is a favorite dish of children and old people.
Tajikistan -
BAT
A kind of halva which is cooked with flour, butter and dry mulberry powder. Bat is a special sweetness of Navruz celebration in Badakhshan.
Tajikistan
ICH Materials 121
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Traditional technology of making Airag in khukhuur
Airag or Kumis in Russian is fermented mare’s milk beverage. This healing and foaming drink produced by fermentation of fresh mare’s milk with natural enzymes in Khukhuur (leather sack). Khukhuur is made from big bull’s hide. Mongols highly value Airag as a magic beverage and perform unique and specific rituals related to Airag.
Mongolia -
Cookware made of wood
Kyrgyzstan
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Eer—A Kyrgyz Saddle(KOR)
This film is about traditional Kyrgyz saddles. A saddle-making expert shows the technology behind saddle manufacturing and how to cover the saddle with leather and make ornaments. Specialists also talk about the history of the associated Kyrgyz saddle traditions.\n\n키르기스 전통 안장 ‘에르’ 제작기법\n이 영상은 키르기스의 전통안장에 관한 내용이다. 안장 제작 전문가가 안장 제작 기술과 가죽으로 안장을 감싸는 방식, 그리고 장식품을 만드는 과정과 제작 방법, 키르기스 안장 전통의 역사에 대해 얘기한다.\n\n공동제작\n· 유네스코아태무형유산센터(ICHCAP)\n· 유네스코키르기스스탄위원회\n\n협력기관\n· 한국교육방송공사(EBS)\n· 국립아시아문화전당(ACC)
Kyrgyzstan 2017 -
Eer—A Kyrgyz Saddle
This film is about traditional Kyrgyz saddles. A saddle-making expert shows the technology behind saddle manufacturing and how to cover the saddle with leather and make ornaments. Specialists also talk about the history of the associated Kyrgyz saddle traditions.
Kyrgyzstan 2017
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Film Documentaries on Samoan Traditional CraftsThe Samoan government’s efforts to revitalize fine mat weaving (‘ie sae) and the making of siapo or tapa, a bark cloth art, now includes a series of short films describing the processes. The film series was commissioned by the Ministry of Women, Community, and Social Development and produced by Galumalemana Steven Percival, a local filmmaker and ICHCAP correspondent. The documentary films in the Samoan language provide viewers with a glimpse into how these cultural products continue to be used in Samoan society. These traditional crafts are full of esoteric knowledge and lie at the bedrock of Samoa’s rich intangible cultural heritage.\n\nHere is a short video from the series.\n\nYoutube: https://youtu.be/Ccuf67O3Gos \n\nPhoto : Makers of Samoan siapo or tapa use traditional knowledge for dyes and fixatives ©Galumalemana Steven PercivalYear2017NationSamoa
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KOMUZ TEACHING METHODS IN FORMAL AND INFORMAL SYSTEMS IN KYRGYZSTANThe Kyrgyz komuz is a national musical instrument. Traditionally, komuz was made from a single piece of wood. The instrument has three strings, which were traditionally made from dried ram innards, but in modern times, fishing lines are often used instead.Year2017NationSouth Korea