By Deepali Verma
If you're a foodie who wants to sample all the delicious foods and customs from throughout the world, this list of Intangible Cultural Heritage recognised by UNESCO can come in handy. This collection includes some incredible dishes. for you to try
The rectangular French bread is without a doubt one of the most well-known delicacies in the nation. It was most recently included to the UNESCO Cultural Heritage List in 2022.
Korean cuisine has gained popularity, but in 2015, the technique of creating kimchi was recognised. Every Asian eatery serves this dish of fermented vegetables, which has a little sour and zingy flavour.
Who doesn't enjoy a delicious slice of doughy pizza with the best toppings and a zesty Marinara sauce? Neapolitan pizza, often known as Pizzaiuolo, is a speciality of Naples, Italy.
Couscous has travelled a long way, starting with its African origins and ending with its universal UNESCO accreditation in 2020. This modest dish requires not just careful and thorough preparation but also a celebration in and of itself.
In 2016, Belgian beer culture was included on UNESCO's list of cultural heritages. In this country, there are thousands of different types of beer that are made and consumed regularly as well as on special occasions.
Harissa, another most recent addition to the UNESCO Intangible Heritage List for 2022, is a Tunisian native. It is a hot, spicy condiment or paste that is created by grinding up peppers.
Since many people believe that the practice of drinking coffee has Middle Eastern roots, it was expected that UNESCO would add it to their list in 2015.
There are many ways to make bread around the world, but Armenian lavash is a crucial component of that nation's culture. It was added to the UNESCO list in 2014 and reappeared on the list for 2016 as a component of the flatbread-making tradition.
Chinese tea-making customs were included on the UNESCO List in 2022 and go back many centuries. Chinese culture is heavily reliant on tea consumption, tea estates, and tea sharing.