Tradition, in relation to agricultural practices linked to food production, has also involved significant material interventions in the territory, giving rise to valuable landscapes, where agricultural elements often intertwine with urban ones, characterising the communities that live in the same places. The following are now recognised as part of the material heritage of humanity by UNESCO187: the Madriu-Perafita-Claror valley (Andorra); the cultural landscape of the terraced rice paddies of Honghe Hani (China) and that of the ancient tea plantations on Jingmai Mountain in Pu’er (China); the cultural landscape of coffee plantations (Colombia); the Viñales Valley (Cuba); the SaintEmilion and Burgundy regions, the Loire Valley between Sully-sur-Loire and making (Azerbaijan) knowledge and traditional practices for the preparation and consumption of cassava bread (Cuba, Dominican Republic, Haiti, Honduras and Venezuela); skills related to the production of Attiéké, a dish made from steamed cassava tubers (Côte d’Ivoire); the art of making Sake (Japan); ancient Qvevri method of winemaking (Georgia); knowledge of master Light rum producers (Cuba); social customs and skills related to the preparation and use of Šljivovica, an alcoholic beverage made from plums (Serbia); knowledge, methods and traditional practices concerning the cultivation of olive trees (Turkey); tradition of Xeedho, a dish offered in Djibouti by a mother-in-law to her son-in-law, to celebrate the first week of her daughter’s marriage (Djibouti); Al-Man’ouché, an emblematic culinary practice (Lebanon); Harees dish, based on wheat, meat and clarified butter, together with related skills and practices (United Arab Emirates, Oman, Saudi Arabia); Iftar/Eftari/Iftor, an observance linked to the month of Ramadan, with related socio-cultural and culinary traditions (Azerbaijan, Iran, Turkey, Uzbekistan); Borscht, a traditional dish cooked with broth combined with beetroot, sugar beet or fermented beetroot juice (Ukraine); Al-Mansaf, a festive feast full of social and cultural significance (Jordan); Harissa, a condiment made from chilli paste, linked to knowledge, skills, culinary practices and social customs (Tunisia); Raengmyon custom from Pyongyang, cold noodles made mainly from buckwheat (North Korea); traditional tea-making techniques and associated social practices (China); Ceebu Jën, a culinary art (Senegal); Joumou soup (Haiti); hawker culture, community meals and culinary practices in a multicultural urban context (Singapore); knowledge and practices related to couscous production and consumption (Algeria, Mauritania, Morocco and Tunisia) Nar Bayrami, traditional pomegranate festival and its cultural context (Azerbaijan); Terere traditional practices and knowledge in the culture of Pohã Ñana, Guaraní ancestral drink (Paraguay); traditional technique of preparing Airag, a fermented drink made from mare’s milk, and related equipment, such as the khokhuur (cow-skin jar), buluur (paddle) and khovoo (croquette), in Khokhuur and its associated customs (Mongolia); harvesting of Iva grass in Ozren Mountain (Bosnia and Herzegovina); tradition of preparing and sharing Dolma (in the form of small fillings, containing meat, onion, rice, peas and spices) wrapped in fresh or pre-cooked leaves or stuffed with fruit and vegetables, a sign of cultural identity (Azerbaijan); Nsima, a culinary tradition, one of the components of which is a form of thick porridge prepared from maize flour (Malawi); culture of preparing and sharing flatbreads known as Lavash, Katyrma, Jupka, Yufka (Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, Turkey); Oshi Palav, a traditional meal consumed in specific social and cultural contexts (Tajikistan); culture and tradition of Palov, a traditional dish prepared and shared between rural and urban communities, prepared with ingredients such as rice, meat, spices and vegetables a (Uzbekistan); Oshituthi shomagongo, celebration of the marula fruit, the basis of a fermented drink called omagongo and related (Namibia); Argan tree practices and knowledge (Morocco); Lavash, preparation, meaning and appearance of traditional bread as a cultural expression (Armenia) Kimjang, preparation and sharing of kimchi, a vegetable dish prepared by seasoning various edible vegetables or wild greens with spices, fruit, meat, fish or seafood fermented before they undergo lactic fermentation (North Korea); coffee tradition (Turkey); Washoku, traditional food cultures, in particular for the celebration of New Year (Japan); traditional Mexican cuisine, understood as a continuous ancestral community culture, constituting a complete cultural model that includes agriculture, ritual practices, age-old skills, culinary techniques and ancestral community customs and traditions (Mexico). 187 UNESCO, Convention concerning the protection of the world cultural and natural heritage, Paris, 16 November 1972. 359 FOODSTUFF TRADITION PROTECTION
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