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"Preservation techniques"
685 professional editorial images found
#13269031
2 February 2026
A student of the School of Medal Art (SAM) of the Italian State Mint and Printing House (Istituto Poligrafico e Zecca dello Stato IPZS) shows engraving work at the World Money Fair in Berlin, Germany, on January 30, 2026.
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#13269032
2 February 2026
A student of the School of Medal Art (SAM) of the Italian State Mint and Printing House (Istituto Poligrafico e Zecca dello Stato IPZS) shows engraving work at the World Money Fair in Berlin, Germany, on January 30, 2026.
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#13268375
2 February 2026
Harvested maize shoots are kept on the edge of a field on the outskirts of Kavrepalanchowk District in Nepal on January 2, 2026.
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#13247314
28 January 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13247315
28 January 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13247316
28 January 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13247317
28 January 2026
A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.
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#13245410
27 January 2026
Iranian traders work at a Persian handwoven rug and carpet market at the Grand Bazaar in southern Tehran, Iran, on January 27, 2026.
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#13245411
27 January 2026
Iranian traders work at a Persian handwoven rug and carpet market at the Grand Bazaar in southern Tehran, Iran, on January 27, 2026.
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#13229546
23 January 2026
In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.
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#13229547
23 January 2026
In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.
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#13229548
23 January 2026
In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.
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#13229556
23 January 2026
In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She carefully monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.
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#13202856
16 January 2026
Workers finish making stamped batik cloth at the Komar Batik Production House in Bandung, West Java, Indonesia. Komar Batik opens its doors to local and international tourists to learn batik as part of cultural education while introducing the batik-making process firsthand. This activity is carried out as an effort to preserve batik, one of the archipelago's distinctive fabrics, which UNESCO designates as an Intangible Cultural Heritage on October 2, 2009.
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#13202845
16 January 2026
Workers create batik patterns using traditional canting tools at the Komar Batik Production House in Bandung, West Java, Indonesia. Komar Batik opens its doors to local and international tourists to learn batik as part of cultural education while introducing the batik-making process firsthand. This activity is carried out as an effort to preserve batik, one of the archipelago's distinctive fabrics, which UNESCO designates as an Intangible Cultural Heritage on October 2, 2009.
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#13202846
16 January 2026
Workers create batik patterns using traditional canting tools at the Komar Batik Production House in Bandung, West Java, Indonesia. Komar Batik opens its doors to local and international tourists to learn batik as part of cultural education while introducing the batik-making process firsthand. This activity is carried out as an effort to preserve batik, one of the archipelago's distinctive fabrics, which UNESCO designates as an Intangible Cultural Heritage on October 2, 2009.
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