Ereba
A multi-stage bitter-cassava processing technique in which the tuber's toxic cyanogenic compounds are physically pressed out through a seven-foot woven basketry tube before the resulting flour is griddle-baked into a bread that keeps for a year or more without refrigeration — a craft in which the entire process exists specifically to make an otherwise poisonous root safe to eat, traditionally performed by women working in groups and singing together to ease the labor.
Risk level: Endangered · Not currently inscribed on a UNESCO Intangible Cultural Heritage list under this specific technique; Belize is not listed as a State Party to the UNESCO 2003 Convention for the Safeguarding of Intangible Cultural Heritage in generally available current reference sources.
The hand-carving of solid-wood Garifuna drums — hollowed without joins or glue from single hardwood logs, traditionally started by burning coals directly into the trunk, then chiseled, planed, and fitted with a deer-, peccary-, or…
A complete tree-to-bar chocolate-making tradition of Q'eqchi' and Mopan Maya communities in southern Belize's Toledo district — the self-described "Chocolate Capital of Belize" — in which cacao, a tree considered sacred and planted only…
The hand-carving, from a single massive hardwood trunk, of the dory — a dugout boat whose name derives from the West African word duri and which is technically distinguished from the plain hollowed-log canoes of earlier Indigenous…
A coiled basket-weaving technique of the Maya of Toledo District, southern Belize, using unspun fiber from the jippi jappa palm (Sabal mexicana), in which roughly eight plants' worth of prepared fiber is boiled to prevent fungal…
The carving of soft black slate into relief images of Maya deities, rulers, and ceremonial scenes, revived from a lost ancient practice by five sisters — the Garcia Sisters — of the Yucatec Maya village of San Antonio, Cayo District, after…
Hand- and workshop-built solid wooden furniture — dressers, cupboards, beds, tables, doors, shutters, and cribs — produced by Old Colony and Old Order Mennonite communities in Belize, most prominently the more traditional colonies of…
The pressing of Provence olive oil from the region's heritage olive varieties (salonenque; aglandau; grossane; tanche) using cold-extraction methods.
The making of bredele — small Alsatian Christmas biscuits in over 30 traditional shapes and flavor varieties, produced in domestic and professional kitchens from late November through December.
The Edam cheese making tradition — the distinctive round ball-shaped Dutch cheese with its characteristic red wax coating (for export) whose form is as internationally recognisable as Gouda but whose production process is distinctly…
The seasonal mountain transhumance of sheep flocks between the Provence lowlands (winter pasture) and the high Alps (summer estive — mountain pasture above 1500 meters), and the management of the Sisteron lamb breed on aromatic mountain…
The hand-harvesting and processing of saffron, the world's most valuable spice by weight, produced overwhelmingly in Iran, which accounts for approximately 85 to 90 percent of global saffron production.
The tapping of maritime pine (Pinus pinaster) for resin in the Landes de Gascogne forest — the largest planted forest in Western Europe, created in the 19th century partly to supply the resin industry.