Türkiye · Food & Beverage Craft; Bread making; Anatolian heritage
Türk Lavası — UNESCO Kültürel Miras Yufka Ekmek Geleneği
The Turkish lavaş (lavash) flatbread tradition — the production of the ultra-thin, large-format unleavened flatbread baked on the sac (convex iron griddle) or in the tandır (clay oven) that is the fundamental bread of the Turkish Anatolian household and nomadic tradition. The Turkish hamurcu reads the correct dough quality through a stretch-and-transparency assessment — stretching the rolled lavaş dough to read the specific near-transparency that indicates correct thinness before baking.
Risk level: Stable · UNESCO ICH 2016 — Lavash, katyrma, jupka, yufka flatbread; joint inscription Turkey, Azerbaijan, Iran, Kazakhstan, Kyrgyzstan
The illumination of manuscripts, calligraphic panels and documents with gold and color.
The Beykoz glass blowing tradition of Istanbul — the production of the distinctive Ottoman glass (particularly the çeşm-i bülbül — 'nightingale eye' spiral-decorated blown glass) at the Imperial Beykoz glass factory on the Bosphorus, whose…
The Turkish Aegean olive oil tradition — the production of the distinctive Turkish early-harvest extra virgin olive oil from the Aegean coast olive groves (particularly the Ayvalık region) using the specific Ayvalık and Memecik olive…
The Ottoman goldsmithing tradition — the production of the imperial Ottoman jewelry vocabulary in the Istanbul Kapalıçarşı (Grand Bazaar) and the heritage workshop of Izmir and Trabzon, whose specific combination of telkari (filigree),…
The Çanakkale earthenware tradition — the production of the distinctive Northwest Turkish reddish-brown earthenware vessels and plates from the Çanakkale region on the Dardanelles, whose characteristic simple slip-painted vocabulary (fish,…
The Turkish ebru water marbling tradition — the creation of marbled patterns on paper or other surfaces by floating natural pigments on a gum tragacanth size and manipulating them before transfer to paper, whose specific combination of ox…
A pre-Hispanic natural freeze-drying (lyophilization) technique that transforms bitter potato varieties into a durable, long-storage staple.
Production of agarwood (oud) oil in the villages of Sujanagar, Barlekha upazila, Moulvibazar district: Aquilaria trees are wounded with hundreds of iron nails to induce resin, harvested after several years, chipped largely by women, soaked…
Production of incense sticks on Awaji Island, Hyogo, which makes about 70% of Japan’s incense.
Hydro-distillation of flowers, herbs, woods or baked earth in a copper still (deg) whose vapour travels through a bamboo pipe (chonga) into a copper receiver (bhapka) already charged with a base oil, traditionally sandalwood.
Hand-harvesting of Damask rose (Rosa damascena) blossoms at dawn in the Kazanlak area and their distillation with water, the vapours being condensed and redistilled to separate the rose oil.
The smørrebrød (open sandwich) tradition — the Danish culinary craft of assembling the characteristic Danish open-faced rye bread sandwich with its precise layering of toppings (herring, smoked fish, roast beef, liver pâté, egg, and…