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Sake (Japan)
A Japanese alcoholic beverage which is made from fermented rice. The Japanese people view this as a sacred gift from deities, and sake is a huge part in all of their festivals, weddings, rites of passage and other socio-cultural occasions.
Credit: unesco.org
Arabic coffee (Arab Nations)
In the Arabic society, the Arabic coffee is regarded as symbol of generosity and hospitality. It is often served in gatherings accompanied by recitation of poetry and storytelling. The practice of serving includes specific rituals and rules of etiquette that are passed down from generations.
Credit: unesco.org
Cassava Bread (Caribbean)
A staple to the Caribbean, the cassava bread is a round bread made from the cassava tuber. The bread is made from the bitter variety of cassava so that it can be preserved for a longer time, however, sweet cassava is also used at times. The bread is a key part of daily diets and provides a connection with the communities’ Indigenous and African heritage.
Credit: unesco.org
Breakfast Culture (Malaysia)
Among Malaysia’s multi-ethnic societies, the breakfast culture plays a vital role. Traditional staple foods such as Nasi Lemak, Roti Canai and drinks Teh Tarik are usually a part of this. This culture continues from century ensuring sustainability of local traditional culinary practices.
Credit: unesco.org
Attiéké (Ivory Coast)
Made from steamed cassava tubers, Attiéké is a fermented cassava dish produced by the lagoon people of Côte d’Ivoir. It is an important part of the Ivorian cuisine as well as their cultural identity. While men usually grow and harvest the cassava, women prepare Attiéké for mostly household consumption, but is also sold sometimes.
Credit: unesco.org
TomYum Kung (Thailand)
Atraditional prawn soup originated in Thailand, TomYum Kung is widely recognised for its aroma and vibrant colours. Made from ingredients like boiled prawns, lemongrass, kaffir lime leaves, galangal root and shallots, the soup is a great balance of sweet, sour, savoury, spicy, creamy and slightly bitter flavours.
Credit: unesco.org
Mulgi Puder (Estonia)
A traditional dish that is consumed daily in the Mulgimaa region of Estonia, mulgi puder is a combination of barley and potatoes. The preparation time usually involves several days for the correct taste and flavours. The tradition of making this cuisine unites families and communities, promoting sustainable consumption habits.
Credit: unesco.org
Azerbaijan Tandir Bread (Azerbaijan)
As its name suggests, this bread is made using thetraditional pottery ovens, called tandirs. A key element of the Azerbaijani culture, the making of this bread is a cherished tradition, and symbioses respect for food. It also serves as a means of livelihood for many. The knowledge of tandir bread making gets passed on from generation to generations.
Credit: unesco.org
Minas Cheese (Brazil)
Made from Pingo, a special natural yeast, and raw milk, Minas cheese is made by small rural producers in the State of Minas Gerais, in Brazil. A symbol of hospitality, minas cheese is usually served in gatherings and on special occasions and is commonly consumed with sweets and drinks.
Credit: unesco.org
Asturian Cider (Spain)
Created by fermenting the must of native apple varieties, Austrain cider is seen as the embodiment of the relationship between rural communities and their environment. A symbol of their local identity, the making of this cider is linked to sustainable production and the preservation of rural landscapes.
Credit: unesco.org
Jang (Korea)
Jangs are fermented sauces, usually made from soybean and chilli and are a staple to the Korean cuisine. They are also used to preserve food. The amino acids that are produced during the fermentation process are a great source of nutrition. Jangs are believed to believed to embody each family’s history and traditions.
Credit: unesco.org