What do Viennese sausages, Mexican tortillas and Japanese miso soup have in common? They are all recognized as UNESCO intangible cultural heritage.
The inclusion of food in the UNESCO Intangible Cultural Heritage List began in 2010. Since then, hundreds of different dishes and culinary traditions have been added to the list. It is noteworthy that the national cuisine of three countries – France, Mexico and Japan – has been recognized as cultural heritage as a whole, and not as individual dishes.
Let's take a gastronomic journey around the world and find out which culinary traditions are recognized as the most valuable on the planet.
2010
France. The country's gastronomic culture.
Mexico. Traditional Mexican cuisine and traditions of cooking Mexican food preserved in the state of Michoacan.
Croatia. Licitars - painted gingerbread in the shape of hearts, which are traditionally given to loved ones on holidays.
2011
Türkiye. Keşkek, a ceremonial dish of meat or chicken with wheat or barley.
2013
Georgia. Kvevri, an ancient Georgian traditional method of making wine in huge ceramic vessels dug into the ground.
South Korea. Kimjang, a traditional method of making spicy fermented cabbage kimchi.
Cyprus, Croatia, Spain, Greece, Italy, Morocco and Portugal. The Mediterranean diet is known for its abundance of fresh vegetables, fruits and whole grains, as well as the healthy fats of olive oil. It is dominated by fish and seafood, and dairy products are represented mainly by cheeses. Red meat is rare in this diet.
Türkiye. Turkish coffee culture and traditions.
Japan. Washoku, the Japanese diet for longevity based on the principles of moderation, and the associated traditions of celebrating the New Year in Japan.
2014
Morocco. Argan, vegetable oil from the fruits of the argan tree and the culinary traditions associated with it. Argan oil is one of the rarest in the world.
Armenia. Armenian lavash, the traditions of its preparation, appearance and symbolic meaning.
2015
UAE, Saudi Arabia, Oman, Qatar. Arabic coffee as a symbol of generosity.
North Korea. The tradition of making kimchi in the DPRK.
2016
Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, Türkiye. Central Asian flatbreads and the traditions of their preparation (lavash, katyrma, djupka, yufka).
Tajikistan. Oshi Palav, traditional Tajik pilaf, its social and cultural context.
Uzbekistan. Uzbek pilaf, its culture and traditions.
Belgium. Belgian beer and the traditions of its preparation. Despite its small size, the country boasts more than 1500 types of beer.
2017
Italy. Italian pizza and the art of Neapolitan "pizzaiolo" (chefs who make pizza).
Azerbaijan. Dolma as a marker of the cultural identity of the Azerbaijani people, cooking traditions and culture.
Malawi. Nsima and the culinary traditions associated with it. Nsima is a strongly cooked porridge or puree made from corn flour, pressed into a ball. A depression is made in the ball so that it turns into an edible spoon and filled with ragout, meat or sauce.
2020
Singapore. The city's street trading culture: here, street markets are combined with canteens, and it is common to eat in common company right on the street.
Malta. Ftira, a traditional Maltese sandwich made from fresh bread and a juicy filling of fish, potatoes, tomatoes, olives and capers.
Algeria, Mauritania, Morocco, Tunisia. Couscous and dishes using it.
2021
Haiti. Jumu is a spicy soup made from pumpkin, beef, potatoes and green vegetables.
2022
Ukraine. Ukrainian borscht, the culture and traditions of its preparation.
Jordan. Mansaf is a traditional festive dish of lamb in a sauce of fermented dried yogurt with rice or bulgur.
France. Baguette - cooking technique and cultural traditions.
Tunisia. Harissa is a hot thick sauce made from chili peppers, dishes using it, culinary and social traditions.
North Korea. Pyongyang naengmyeon - cold buckwheat noodles served with a small amount of beef broth, slices of boiled beef and a boiled egg.
China. Tea - traditions of growing, collecting, making tea in China, culture and traditions of the Chinese tea ceremony.
2023
Djibouti. Sidho is a traditional dish that a mother-in-law gives to her son-in-law after the wedding. It is a container hollowed out of a tree trunk, in which pieces of dried dromedary camel meat are placed, fried in oil. The outside of the vessel is wrapped in foil and decorated with fabrics and embroidery.
UAE, Oman, Saudi Arabia. Harissa is a thick porridge made from boiled cereals with meat and ghee. Traditionally served in large vats, around which the whole family gathers and eats the dish with their hands.
2024
South Korea. South Korean sauces are thick pastes made from red beans, chili peppers, and other ingredients.
Ivory Coast. Acheke is a side dish made from grated fermented cassava.
Azerbaijan. Tandoor is a traditional jug-shaped oven and the baked goods that are made in it.
Cuba, Dominican Republic, Haiti, Honduras, Venezuela. Cassava bread, its production traditions and customs associated with it.
Brazil. Minas is a fresh cheese made according to the traditions of the Brazilian state of Minas Gerais. Traditionally served with sweet guava marmalade.
Austria. Vienna sausages and the culture of street sausage vendors from tents.
Thailand. Tom yum is a spicy red soup with seafood, its variations and cooking culture.
Resource: vfokuse.mail.ru
