8 Culinary Traditions Recognized as UNESCO World Cultural Heritage

15 hours ago 9

TEMPO.CO, Jakarta - The United Nations Educational, Scientific and Cultural Organization (UNESCO) has reaffirmed that food is more than a basic human need.

Across cultures, culinary traditions serve as living expressions of history, identity, and social life, shaping how communities interact with one another and pass down knowledge across generations.

UNESCO has added eight culinary traditions to its Representative List of the Intangible Cultural Heritage of Humanity, recognizing not only the foods themselves but also the practices, skills, and communal values surrounding their preparation and consumption.

This recognition highlights how traditional food cultures contribute to social cohesion, cultural continuity, and sustainable local development.

In its official publications on food and intangible heritage, UNESCO emphasizes that culinary traditions are “living heritage”—constantly evolving while remaining rooted in shared values.

As reported by The Indian Express, the organization notes that these practices strengthen community identity and foster respect for cultural diversity.

Below are eight culinary traditions recognized by UNESCO for their cultural significance.

1. Belgian Beer (Belgium)

Belgian beer represents more than a popular beverage. The centuries-old brewing tradition reflects local knowledge, craftsmanship, and regional diversity. From monastic brewing methods to modern small-scale producers, beer-making in Belgium is deeply embedded in social customs and everyday life.

2. Couscous (Maghreb)

A staple across North Africa, couscous is traditionally prepared and shared during family gatherings and community celebrations. Recognized in 2020, the tradition spans several countries, including Morocco, Algeria, Libya, and Mauritania, symbolizing hospitality, solidarity, and shared cultural roots.

3. Kimchi and Kimjang (Korea)

The communal practice of kimjang—preparing kimchi together for long-term consumption—reflects cooperation, seasonal awareness, and strong social bonds. UNESCO has recognized this tradition in both South Korea and North Korea, underscoring its shared cultural value despite political divisions.

4. Lavash (Western Asia)

Lavash, a thin flatbread baked in clay ovens, holds symbolic meaning in parts of the Caucasus and Western Asia. Beyond daily consumption, the bread is often used in rituals and celebrations, reflecting values of family unity and hospitality.

5. Neapolitan Pizza (Italy)

The art of making Neapolitan pizza, originating in Naples, involves precise techniques—from dough preparation to baking in wood-fired ovens. Recognized by UNESCO, the tradition is passed down through generations of pizzaioli, representing craftsmanship, creativity, and urban cultural identity.

6. Nsima (Sub-Saharan Africa)

Nsima, a maize-based porridge consumed in several African countries, is central to daily meals and social life. Its preparation and communal eating practices reflect respect for staple foods and the close relationship between diet, land, and livelihood.

7. The Gastronomic Meal of the French (France)

More than a sequence of dishes, the French gastronomic meal is a social ritual emphasizing togetherness, table etiquette, and aesthetic presentation. It highlights how meals can serve as moments of shared pleasure and cultural expression.

8. Washoku (Japan)

Washoku represents Japan’s traditional dietary culture, rooted in seasonal ingredients, balance, and respect for nature. Daily meals reflect harmony between food, environment, and human health, reinforcing sustainable practices and cultural continuity.

According to UNESCO, the items included on the list are not simply food products, but the knowledge, skills, rituals, and social customs that govern how food is produced, prepared, and shared.

These practices play a crucial role in strengthening cultural identity and maintaining social relationships within communities.