bbc.com
UNESCO Recognizes Ivorian Attiéké as Intangible Cultural Heritage
UNESCO has added Ivory Coast's attiéké, a fermented cassava couscous traditionally made by women, to its intangible cultural heritage list, recognizing its cultural and economic significance and prompting efforts to protect its traditional production methods and prevent commercial exploitation.
- What is the significance of UNESCO's recognition of attiéké as intangible cultural heritage?
- Attiéké, a fermented cassava couscous, has been added to UNESCO's intangible cultural heritage list, recognizing its cultural significance in Ivory Coast and its role in women's livelihoods. This designation aims to protect traditional preparation methods and the dish's cultural identity. The recognition also includes the traditional skills involved in its production.
- How does the UNESCO designation aim to address concerns about the commercial exploitation of attiéké?
- The UNESCO listing highlights attiéké's importance beyond a simple food; it represents a crucial part of Ivorian culture, passed down through generations of women. This recognition comes amid efforts to protect attiéké from outside commercial exploitation, including a recent collective trademark registration by the African Regional Intellectual Property Organization.
- What are the potential long-term impacts of this UNESCO recognition on Ivory Coast's economy and cultural preservation?
- The future impact of this UNESCO designation could include increased tourism to Ivory Coast, boosting the local economy, and greater global awareness of Ivorian culture. Furthermore, the recognition might stimulate efforts to document and preserve traditional attiéké-making techniques, safeguarding them for future generations and supporting women's economic empowerment.
Cognitive Concepts
Framing Bias
The framing is largely positive, celebrating attiéké's cultural significance and economic benefits. While this is understandable given the context of Unesco recognition, the inclusion of the controversy surrounding a Burkina Faso producer winning an award might subtly undermine the overall positive narrative. The headline itself could be considered slightly celebratory, potentially influencing reader perception.
Language Bias
The language used is largely neutral and descriptive. Terms like "delicious and tangy" are subjective but generally positive and do not seem overly loaded. However, phrases like "deeply rooted in the daily lives of its communities" could be considered slightly emotionally charged, although this is common in celebratory reporting.
Bias by Omission
The article focuses heavily on the cultural significance and economic impact of attiéké in Ivory Coast, but omits discussion of potential negative environmental or health consequences associated with cassava cultivation or processing. While acknowledging space constraints is important, briefly mentioning potential downsides would offer a more balanced perspective.
False Dichotomy
The article doesn't present a false dichotomy, but it could benefit from acknowledging complexities around the trademarking of attiéké. While protecting Ivorian producers is understandable, the article could briefly discuss potential challenges faced by other nations producing similar products.
Gender Bias
The article highlights the traditional role of women and girls in attiéké production, which is positive in showcasing their contribution. However, it could benefit from explicitly mentioning if men play any role in the process, either in production or distribution, to ensure a fully inclusive portrayal.