FOOD is not just sustenance; it’s a celebration of culture, history, and craftsmanship. Recognising the cultural significance of culinary practices worldwide, UNESCO has designated several food-related traditions as Intangible Cultural Heritage (ICH). These designations are not only a tribute to the food itself but to the communities that nurture, preserve, and evolve these practices. Here’s a closer look at some of the food items and culinary practices that have earned UNESCO’s prestigious heritage status, highlighting their uniqueness, techniques, and deep-rooted cultural significance.
The Making of Jang in South Korea (2024)
In November 2024, South Korea’s traditional jang-making was recognised as a UNESCO Intangible Cultural Heritage. This practice involves the fermentation of soybeans and grains to create vital ingredients like gochujang (chilli paste), doenjang (soybean paste), and ganjang (soy sauce). These fermented products are essential to Korean cuisine, with recipes passed down through generations. The fermentation process itself is an art: meticulously controlled environments, wooden fermentation vessels, and seasonal ingredients all contribute to creating the rich, umami-packed flavours that define Korean food. As The Korea Times explains, "The variety of jang varies from household to household, with each one reflecting a family's unique history and traditions. For instance, some families age their soy sauce for decades to maintain a consistent flavour over time."
Neapolitan Pizza in Italy (2017)
A UNESCO Heritage status was granted to Neapolitan pizza in 2017, acknowledging the craft of pizza making in Naples. The process involves specific rules, such as the type of dough, the method of baking, and even the ingredients, ensuring that each pizza embodies the tradition of the city. As highlighted by the BBC, "Pizza has conquered the world, but the art of a 'pizzaiuolo' — twirling the dough and baking it in a wood-fired brick oven — is less well known outside the Italian city of Naples." The pizza is indeed a symphony of simple ingredients—a thin, soft crust topped with San Marzano tomatoes, mozzarella di bufala, and fresh basil. The importance of Neapolitan pizza goes beyond taste; it’s a cultural icon, often linked to social gatherings and shared moments. The traditional wood-fired ovens and strict adherence to the "Margherita" and "Marinara" styles make this pizza a timeless dish deeply embedded in the city’s identity.
The Mediterranean Diet (2010)
Recognised in 2010, the Mediterranean Diet is a celebration of seasonal ingredients, simple preparations, and a profound connection to the land. It spans several countries bordering the Mediterranean Sea, including Spain, Italy, Greece, and Morocco. This diet is centred around fresh fruits, vegetables, olive oil, grains, and fish, with an emphasis on social eating and sharing meals. UNESCO highlights that this dietary practice is "a vibrant and joyful celebration of community." The Mediterranean diet is not merely about food; it’s about the lifestyle that accompanies it—long, leisurely meals with family and friends, often accompanied by stories and laughter. This communal approach fosters mental well-being, while the food itself is a nod to sustainability and health.
Washoku: Japanese Traditional Cuisine (2013)
In 2013, UNESCO recognised Washoku, Japan’s traditional dietary culture, as an Intangible Cultural Heritage of Humanity. This designation celebrated Japan’s unique approach to seasonal eating, community involvement, and balance. Washoku—often described as "harmony of food"—is more than just cuisine; it embodies a Japanese lifestyle philosophy that values the harmonious connection between humans and nature. Integral to this practice is "ichiju-sansai," or "one soup and three dishes," a well-balanced meal that emphasises freshness, colour balance, and nutrient variety.
A hallmark of Washoku is its deep connection to Japan’s changing seasons, with dishes evolving to incorporate the freshest seasonal ingredients, highlighting respect for natural cycles. Seasonal ingredients like spring bamboo shoots, summer eggplants, autumn mushrooms, and winter radishes reflect the natural rhythm of Japanese life and encourage the use of local ingredients. The New York Times adds that the other "defining feature of traditional Japanese food, from kaiseki to tofu and soba (buckwheat noodles), is the time its makers spend honing their craft. These skills are passed on to younger generations through gruelling apprenticeships. Traditional washoku has few culinary courses or textbooks, and its recipes are jealously guarded."
French Gastronomy (2010)
French culinary tradition was one of the first to earn UNESCO recognition in 2010, and it is no surprise why. With its rich history of haute cuisine, wine-making, and local specialities, French gastronomy is a symbol of meticulous craftsmanship and dedication to flavour. Patrick Rambourg, author of History of French gastronomy and cuisine and a representative of France in advising the UNESCO committee told France24 that they "decided to talk of French rather than France," in order to highlight the country's diverse population, including all the regions and migrant integration. He said, "We opted for 'gastronomic meals' because that evokes the Sunday meal, when children, parents and grandparents get together. It’s an important event because we recognise the effort that’s gone into presentation with a nice tablecloth and numerous glasses." From the art of pairing wine with food to the creation of soufflés and pastries, French culinary techniques are universally admired. Beyond the cuisine, it is the cultural rituals—such as the importance of sitting down to share a meal—that continue to resonate globally, celebrating food as an expression of love, respect, and family.
Mexican Cuisine (2010)
In 2010, UNESCO also designated Mexican cuisine as an Intangible Cultural Heritage, emphasising the sophisticated use of native ingredients such as maize, beans, and chillies. This cuisine is deeply tied to Mexico's history and identity, with each dish telling the story of the region it comes from. According to Gloria López Morales, a key figure in Mexico’s application process, this heritage is cherished as a "collective work" that reflects Mexico's cultural identity and agricultural history. She emphasises how this cuisine’s historical continuity and reliance on local produce contribute to its uniqueness. Additionally, Morales noted the significant role Mexican food plays in tourism, with regions like Oaxaca and Puebla drawing food lovers worldwide, fascinated by both local ingredients and the culinary techniques passed down through centuries.
Turkish Coffee (2013)
In 2013, the UNESCO recognition of Turkish coffee as an Intangible Cultural Heritage underlined the significance of this beverage in social rituals across the country. The Culture Trip quotes John Sytmen, founder of the Turkish Coffee Culture and Research Association, describing the lure of Turkish coffee. He says, the traditional way of "sharing your coffee, of taking the time, sitting, chatting, waiting for people – is such a key part of the social life of Istanbul, and of the country: it’s a backbone.”. The coffee itself is prepared from finely ground beans and boiled slowly in a copper pot called a cezve. The process involves an intimate ritual, with the coffee often served alongside a glass of water and Turkish delight. Beyond its deep, rich flavour, Turkish coffee represents the hospitality of the Turkish people and the important role of conversation in social life.
Baguette (2022)
In 2022, the French baguette was added to the list, further cementing France’s culinary legacy. As Google Arts & Culture notes, "The French baguette is more than a long and slim bread with a crunch; it’s a symbol. It may not have a clear definition, and its history may be rather hazy, but the baguette is part of French heritage." The process of making a perfect baguette, with its crisp crust and soft, airy interior, requires skill and precision. It’s said to take years to perfect the art of creating a baguette. From the boulangeries in Paris to rural bakeries, the baguette represents the essence of French craftsmanship and daily life.
UNESCO’s recognition of these food practices highlights the vital role food plays in cultural identity and heritage. Whether it’s the intricate process of making jang in South Korea or the communal joys of sharing a Mediterranean meal, these traditions represent much more than just cooking—they are celebrations of community, history, and the arts.