Shout-Out for Yodeling? Swiss Seek Recognition from UN Cultural Agency as Tradition Turns Modern 

A yodel group sings at a Swiss festival in 2016. (AFP/Getty Images) 
A yodel group sings at a Swiss festival in 2016. (AFP/Getty Images) 
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Shout-Out for Yodeling? Swiss Seek Recognition from UN Cultural Agency as Tradition Turns Modern 

A yodel group sings at a Swiss festival in 2016. (AFP/Getty Images) 
A yodel group sings at a Swiss festival in 2016. (AFP/Getty Images) 

Yodel-ay-hee ... what?! Those famed yodeling calls that for centuries have echoed through the Alps, and more recently have morphed into popular song and folk music, could soon reap a response — from faraway Paris.

Switzerland's government is looking for a shout-out from UN cultural agency UNESCO, based in the French capital, to include the tradition of yodeling on its list of intangible cultural heritage. A decision is expected by year-end.

Modern-day promoters emphasize that the yodel is far more than the mountain cries of yesteryear by falsetto-bellowing male herders in suspenders who intone alongside giant Alphorns atop verdant hillsides. It’s now a popular form of singing.

Over the last century, yodeling clubs sprouted up in Switzerland, building upon the tradition and broadening its appeal — with its tones, techniques and tremolos finding their way deeper into the musical lexicon internationally in classical, jazz and folk. US country crooners prominently blended yodels into their songs in the late 1920s and 30s.

About seven years ago, the Lucerne University of Applied Sciences and Arts, or HSLU by its German-language acronym, became the first Swiss university to teach yodeling.

"For me, actually, in Switzerland we have four languages but I think really we have five languages. We have a fifth: The yodel," said HSLU professor Nadja Räss, alluding to the official German, French, Italian and Romansh languages in Switzerland. Yodeling exists in neighboring Austria, Germany and Italy, but Swiss yodeling is distinctive because of its vocal technique, she said.

In its early days, yodeling involved chants of wordless vowel sounds, or "natural yodeling," with melodies but no lyrics. More recently, "yodeling song" has included verses and a refrain.

The Swiss government says at least 12,000 yodelers take part through about 780 groups of the Swiss Yodeling Association.

In Switzerland, Räss said, yodeling is built on the "sound colors of the voice" and features two types: one centering on the head — with a "u" sound — and one emanating from deeper down in the chest — with an "o" sound.

And even within Switzerland, styles vary: Yodeling in the northern region near Appenzell is more "melancholic, slower," while in the country's central regions, the sounds are "more intense and shorter," she said.

What began as mostly a male activity is now drawing more and more women in a country that only finalized the right to vote for all women in the 1980s — long after most of its European neighbors.

Julien Vuilleumier, a scientific adviser for the Federal Office of Culture who is spearheading the Swiss request, said it's tough to trace the origins of yodeling, which factors into the imagery of the Swiss Alps.

"Some say it's a means of communication between valleys, using these very distinctive sounds that can carry a long way. Others believe it's a form of singing," he said. "What we know is that ... yodeling has always been transformed and updated."

UNESCO's government-level committee for Intangible Heritage in New Delhi will decide in mid-December. The classification aims to raise public awareness of arts, craftsmanship, rituals, knowledge and traditions that are passed down over generations.

Also among the 68 total nominations this year are traditions like Thanakha face powder in Myanmar; Ghanaian highlife music; the fermented Kyrgyz beverage Maksym; and the El Joropo music and dance tradition in Venezuela.

The list is different from the UNESCO World Heritage List, which enshrines protections for physical sites that are considered important to humanity, like the Pyramids of Giza in Egypt.

Räss of the Lucerne university says that candidates for the intangible heritage list are asked to specify the future prospects of cultural traditions.

"We figured out some projects to bring it to the future. And one of those is that we bring the yodel to the primary school," said Räss, who herself grew up yodeling. She said 20 Swiss school teachers know how to yodel and are trying it with their classes.

"One of my life goals is that when I will die, in Switzerland every school child will be in contact with yodeling during their primary school time," she said. "I think it’s a very good chance for the future of the yodel to be on that (UNESCO) list."



Ancient Mughal Tradition of Pigeon-Rearing Thrives in India’s Capital

 Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)
Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)
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Ancient Mughal Tradition of Pigeon-Rearing Thrives in India’s Capital

 Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)
Mohammed Rashid, alias "Rambo", a kabootarbaaz (pigeon keeper) feeds his pigeons as he trains them, on the rooftop of a restaurant in the old quarters of Delhi, India, January 24, 2026. (Reuters)

In the ‌heart of India's capital city New Delhi, a few men are practicing the ancient Mughal tradition of pigeon-rearing, training the birds to navigate long distances, as they preserve a skill passed on for generations.

Every day, among the packed lanes near the Jama Masjid, in the old part of the city and a few kilometers away from its toniest areas, Azhar Udeen, 30, gathers with his younger brother and friends at ‌his terrace, ‌letting more than 120 pigeons of various ‌breeds ⁠out of their ⁠cages.

The birds are then fed and trained to fly in different formations, and are sometimes raced, as men cheer them on.

"I saw my grandfather doing this when I was a child, and after I grew up, I watched and learned from ⁠my ustad (teacher)," Udeen told Reuters.

Kabootarbaazi, as the ‌tradition is known, comes ‌from the Hindi/Urdu word for pigeon, and was patronized by ‌the many Mughal kings who ruled in India, ‌when men kept a flock, taught them to fly in formation, and used them as messengers.

Training the birds how to fly straight against the wind and return after covering ‌a long distance takes nearly four months, and involves beating a whip against ⁠a ⁠hard surface to create loud sounds that will scare the birds into flying farther out, the trainers said.

For many, the rooftop gatherings are as important as the flying itself. Practitioners describe kabootarbaazi as a stress reliever that creates a pocket of calm and community in a crowded city.

"We sit with our friends and students, and all the tensions from our work or homes, all of it disappears and that’s what the main intention behind pigeon keeping is," Kahlifa Mohsin, another pigeon-keeper, said.


Rare 19th-Century Octagonal Quran Goes on Display at Makkah’s Holy Quran Museum

The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)
The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)
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Rare 19th-Century Octagonal Quran Goes on Display at Makkah’s Holy Quran Museum

The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)
The manuscript, featuring a unique octagonal design and compact size, was written in India during the 19th century. (SPA)

The Holy Quran Museum in Makkah is showcasing a rare and unique historical Quran written in India during the 19th century, reported the Saudi Press Agency on Sunday.

The manuscript features a unique octagonal design and compact size, offering easy portability while reflecting a blend of practicality, artistic precision, and innovation in Quranic production.

The exhibit supports the museum’s mission to educate visitors about the history and evolution of Quranic calligraphy, while contributing to the growing cultural and tourism landscape of the Hira Cultural District and reinforcing Makkah’s global cultural significance.


How France Fell for Re-imagined 19th-Century Workers’ Canteens

A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)
A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)
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How France Fell for Re-imagined 19th-Century Workers’ Canteens

A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)
A general view shows the diner room of French brasserie Bouillon Chartier, on July 24, 2013, in Paris. (AFP)

So-called bouillon restaurants are mushrooming all over France, reviving a traditional low-cost Gallic meal concept that can compete with fast-food on prices and easily beat it on quality.

"It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP.

"It's an ultra-intensive expansion, driven by a trend of returning to traditions, with the reappearance of iconic French dishes at very low prices."

Created in the 1850s by the butcher Adolphe-Baptiste Duval to fill workers' stomachs with hearty meals, Duval's ran 250 restaurants in the capital by the turn of the 20th century.

That made them France's first mass chain of restaurants, serving traditional recipes at low prices in high-volume and bustling restaurants.

But as eating habits changed, with higher quality and more expensive brasseries dominating the French food market, and international and fast-food trends appearing, the bouillon concept fell out of favor.

Its revival began in 2005 with the resurrection of the Bouillon Chartier, an ornate Parisian landmark that had been slowly fading.

"A bouillon is the gateway to French gastronomy," explained Christophe Joulie, part of the gastronomic family who took over the Chartier.

He modernized the kitchens and put beef bourguignon with macaroni back on the menu.

"For me, you have to be able to have a starter, main course and dessert for under 20 euros," he said.

With its leek vinaigrette for one euro and bills scribbled on paper tablecloths by apron-clad waiters, the restaurant hums with activity as locals and tourists alike pack out its tables, which crucially cannot be reserved.

"In a world where fast food is taking up more space, it's French-style fast food, because we serve a full dish for less than a sandwich at McDonald's," said Joulie.

- 'Dust off' -

Even multi-Michelin-starred French chef Thierry Marx has got in on the act, attracted by the idea of providing quality food at affordable prices.

He has opened a bouillon in a northern Paris suburb.

"In the 1960s, it took the equivalent of an hour of the minimum wage to eat at a bistro," he told AFP. "Today, with an hour of minimum wage, you only get fast food, something from the bakery -- or a bouillon dish."

Other restaurateurs with a keen eye for the market have sensed an opportunity.

"We looked at needs and changing habits and realized there was demand for intergenerational social spaces with no price-based exclusion," Enguerran Lavaud, director of Groupe Bouillon Restaurants, told AFP.

"I wanted to dust off the bouillon -- its mass-market French dishes available from noon to midnight."

Boosted by its Instagram presence, his Bouillon Pigalle now serves 2,300 customers a day, often with long queues along the pavement.

Since 2017, the concept has spread, attracting more and more restaurateurs across France from Angers to Nancy and Toulouse.

Some are adapting the concept.

In the Romainville suburb northeast of Paris, a family of Mauritian origin took over a large brasserie in 2026 to turn it into a "Mauritian-style bouillon".

There is an Italian bouillon in Paris too.

Industry insiders say they do not fear competition around what has become a "bouillon culture".

"But there are bouillons and bouillons: those that can't sustain the low prices over time, and whose menus change all the time, won't make it to 2027 or 2028 because you have to protect the quality of the experience to protect volume - and therefore prices," warned Lavaud.

According to consultant Bernard Boutboul, you specifically need "at least 300 seats and not exceed an average bill of 18 euros".