If I were to define myself as a traveler, I’d call myself a “foodie/culture-driven slow traveler.” Anybody else here fit that category? Well, today I’m going to dig into one of my most nerdiest of nerdy dream lists for travelers like us. UNESCO has a list of global food traditions on their Intangible Cultural Heritage of Humanity round up and, let me just tell you… it’s incredible!

I became infatuated with UNESCO and its intense and detailed process of promoting world peace through international cooperation in education and culture this summer. I’ll confess, I bought two books on Cultural Heritage and even considered getting my masters in it (…still am!).

Today, I’m excited to share and explain UNESCO’s list of global food traditions and what we can learn from them.

Despite the fact that many of us are unable to travel right now, or any time soon, I hope this list is an inspiration board for you to get creative in the kitchen, to pique your curiosity into the global traditions around the world and hopefully inspire your future travels to come!

First, let’s start with some background….

WHAT IS UNESCO?

The United Nations Educational, Scientific and Cultural Organization (lovingly known as UNESCO) is a brand of the United Nations and protects over 1,000 locations, monuments, neighborhoods and landmarks around the world. The identification of these places entails a commitment of states to safeguard these identified world treasures and a promise from UNESCO to finance and organize the plans for their conservation.

Essentially the goal of UNESCO is to identify and protect the world’s most important cultural sites to prevent the history books from amnesia (check out their Memory of the World project if you’re a nerd like me and find this endlessly fascinating)!

Their World Heritage Sites are probably their best known list of recorded and safeguarded treasures. But there are other catalogues of note too! For example, literary cities, languages, biospheres… and yes… gastronomy.

These lovely bits are a part of the Intangible Heritage List - which recognizes “practices, representations, and expressions, and knowledge and skills which are transmitted from generation to generation and which provide communities and groups with a sense of identity and continuity.” This program has a list of 38 elements for protecting, made up of different cultural elements like music, dance, food, crafting and more.

FOOD TRADITIONS & THE CULINARY INTANGIBLE HERITAGE LIST

The Culinary Intangible Heritage list is ever-growing year by year. Honoring the flavors of cultures around the globe, food traditions such as food and drink customs going back thousands of years, the preparation of specific dishes, festivals and rituals related to food… it’s a wonderland of foodie traditions.

Why care about global food traditions? Simple. Because food traditions are a direct reflection of a culture’s rich history and functions as an expression of cultural identity…. and traditional foods and the act of recreating them today is a way of preserving cultural memory.

As time passes, “traditional” foods can easily be lost or adapt. The preservation of these traditional foods on the Culinary Intangible Heritage list are a way of safeguarding their history.

When we, as foreigners, experience traditional foods, we have the opportunity to learn so much about a culture - from the agricultural practices, the art of preparation, the collection of ingredients, their history and personal connections to each dish.

Alright, now let’s get into it!

Without further ado, here are the UNESCO global food traditions to add to your foodie bucket list!

Turkish Coffee, Turkey

Introduced in the 15th century, Turkish coffee was one of the Ottoman Empire’s main exports. The empire controlled the coffee trading routes and are responsible for spreading the love of java far and wide! Traditional Turkish coffee uses coffee beans, ground to be powder-thin and brewed slowly with water and sugar into a foamy froth. It’s iconically served in bronze Turkish coffee pots (called cezve). It’s a must-have when in experiencing the beauty of Turkey.

Airag, Mongolia

Consumed daily, as well as in religious rituals and cultural ceremonies, airag is one of the most significant foods in Mongolia. It’s not an easy thing to make! The process requires thoughtfully made tools and must be churned over 500 times before yeast is added. Then, fermented horse milk made by churning the liquid inside a khkohurr (a specially made cowhide vessel) is added. If you ever find yourself in Mongolia, airag is one of the main nutritional sources for nomadic communities… and it’s an authentic experience most travelers should seek out.

Washoku, Japan

So, apparently Japanese food is so delicious… UNESCO added the whole she-bang to its list! Washoku is the collective term for Japanese food as a whole. Its deep respect for locally sourced ingredients and its detail-oriented approach to preparation and presentation stems from a historical tradition passed down through generations. Washoku is traditionally comprised of four elements - rice, soups, side dishes and tsukemono (Japanese pickles).

Lavash, Armenia

Armenian lavash is an incredibly important aspect of the country’s culture, as the women who create the ceremonial sheets of bread for weddings spend hours in the tedious process of kneading, rolling and slapping it in a conical clay oven to be cooked. Lavash is eaten daily with meat and cheese in Armenia, so travelers are sure to find it in authentic Armenian restaurants. But, traditionally, lavash is draped over the bride and groom’s shoulders as a symbol of future prosperity.

Traditional Mexican Cuisine, Mexico

Anyone who’s been lucky enough to taste traditional Mexican cuisine will fully support its place on UNESCO’s list! With an incredibly diverse range of flavors, traditions and more… Mexico’s traditional cuisine stems from the country’s interactions between Spanish conquistadors and ancient traditions of the Aztec and Mayan cultures. As Mexico’s food continues to become popularized around the globe, there’s truly nothing quite like having the true Mexican food right from the source… from the local cooks and small restaurants with recipes passed down for generations.

Dolma, Azerbaijan

Dolma is an extremely popular dish made of cooked grape leaves stuffed with minced meat, onions, rice and other additions. Azerbaijan may not be a popular tourist destination, but it certainly has an incredible history and food culture. Dolma-making is precious among the Azerbaijan people, and typically is used served to welcome of guests and visitors, as well as to celebrate events and large gatherings.

The Mediterranean Diet, Mediterranean Region

UNESCO added the Mediterranean diet to its list in 2010, and added the cultures of Cyprus, Croatia, and Portugal to its details in 2013. To correctly identify the Mediterranean diet (and thus, a way of the regions’ lifestyle), UNESCO deeply researched its food heritage, social ties, traditions, and regional identities. One huge aspect of the diet are its small dishes made for sharing. The social ritual of sharing these smaller dishes amongst a large table, as well as thee use of local ingredients are crucial aspects of the diet.

Neapolitan Pizzaiuolo, Italy

Neapolitan pizza is the heart and soul of Italy’s food culture. Made with water, flour, salt, yeast, raw ingredients from the Campania countryside and cooked in a wood fired oven… masters of the pie know how to make magic happen! Did you know that there are categories of pizzaiuolo (pizza masters)? The Master Pizzaiuolo, the Pizzaiuolo, and the baker. The process of making pizza also comes in four stages. The creation and shaping of Staglio (dough balls), the ammaccatura (spreading of the dough), cornicione (the creation of the famous raised rim), and finally the topping of pie in a clockwise motion.

Nsima, Malawi

The elaborate process of making Malawi’s beloved Nsima involves pulling a thick porridge paste made of white cornmeal and water against a pot while it simmers. Although the recipe has many alternative touches in other parts of the continent, Malawian nsima is normally eaten with a protein-packed dish of beans, meat, fish or greens. UNESCO identifies the importance of nsima as a communal meal, taught to children at an early age to strengthen familial bonds and cultural heritage generation to generation. I’ve loved learning about how generational knowledge of a dish is passed on through families. It’s a repeated tradition you’ll see throughout this list.

Flatbread, Iran, Azerbaijan, Central Asia & Turkey

The Eurasian continent has a long, storied history with flatbread. It’s a hugely important dish to many Central Asian countries history as well as their food cultures. Flatbread can be cooked either in a stone, metal plate, cauldron or ground-level oven and is always made from the simplest of ingredients of wheat flour, water and salt. The cultural exchanges and the level of history surrounding the flatbread plays an important role in many traditional gatherings amongst them all.

Ceremonial Keşkek, Turkey

If you haven’t had this Turkish ceremonial dish, you simply have to hunt it out when exploring local villages before religious holidays and traditional restaurants. Made of meat or chicken, wheat or barley that’s been washed and prayed over the day before, keşkek is specially poured into a cauldron while religious music is played. Later, the concoction if beaten with hammers to create a lighter consistency, cooked outdoors over a fire and spices are added overnight. The whole process is incredibly ceremonial and performative… in fact, Turkish communities gather to take part in its preparation! Keşkek is the perfect example of food tying into cultural history and legacy.

Kimjang, South Korea

In November of each year, South Koreans gather to make kimchi… or take part in gimjang (kimjang). The tradition always occurs after the harvesting of napa cabbages to ferment and store before the cold, arduous winter months begin. Typically, kimjang is quite a process… families attempt to make enough kimchi for everyone for the whole year round.

Each family’s kimchi recipe is unique to their own flavor preferences, but some of the most popular additions are spicy red chili powder, fish sauce, green onions, garlic, ginger, salt and sugar. Then, the mixture is stored in clay jars and buried in the ground. As you might imagine, participating in kimjang is a special experience for travelers to take part in as its so closely related to the families who make it!

Kimchi, North Korea

Since we’re talk about kimchi… let’s get into it! Kimchi is the Korean preserved, fermented vegetables side dish passed on from generation to generation for centuries. While many families in South Korea take part in kimjang (see above), in North Korea, kimchi creation was a part of a community practice.

Palov, Uzbekistan

Made from pilau rice, spices, vegetables, meat, raisins and berries, palov is a unique mix of ingredients made with the care and special touch of each cook. Legend has it that Alexander the Great invented the dish to help his troops reduce the amount of meals they consumed during war time! Travelers who have traversed to Central Asia are probably very familiar with palov. The dish is served for many occasions, can be eaten at almost meal and can be found essentially in every city and town in Uzbekistan! It can even feed hundreds at a large event if needed.

Licitar (GingerbreaD) Making, Northern Croatia

Although gingerbread houses have been synonymous with Christmas celebrations, Croatian gingerbread cookies and baked goods have been a part of the country’s culture since the Middle Ages! And although gingerbread makers have handed down their own special decorating styles for centuries, the Licitar Heart is the most famous shape. Typically given on holidays, weddings and birthdays, the Licitar Hearts are covered in red icing with white patterns placed on top in a symmetrical design.

Oshi Palav, Tajikistan

Closely related to Uzbekistan’s palov (above), Tajikistan’s oshi palav is known as a ‘dish of peace’ for its role in bringing people from together. The most basic recipes for oshi palav include simmered lamb, rice, onions and carrots in a savory broth in large quantities for gatherings (just like palov). That being said, there are over 200 varieties of the dish, created and passed down lovingly through generations. Once a younger cook has mastered the recipe, they are given a skimmer and are asked to wear a ceremonial skullcap.

Qvevri Wine-making, Georgia

Georgia’s fertile soil has resulted in the country becoming a pivotal place for historical wine making. The region’s legacy of qvevri wine-making methods dates as far back as 600 BC! After the autumnal wine harvest, grapes are fermented in a traditional qvevri, an enormous clay urn that is buried beneath the ground to create a consistent temperature. Today, those practices are still being put into action amongst Georgian families, priests, trained wine makers and more. Local Georgian wines have a totally unique flavor and feel to them, and its ancient history is remarkable!

Beer Culture, Belgium

Belgian beers are beloved throughout the world, but UNESCO recognizes the beer culture in Belgium as something incredibly important to our world’s heritage. Made of barely, hops, yeast and water, Belgian beer was originally made by monks in the Middle Ages as a replacement for water (which often contained germs!). Flash forward to today and there are over 1,500 types of Belgian beer produced worldwide. Because Belgian beer is a large part of local culture throughout the country and plays a large part in Belgian daily life, its something foodie travelers are hungry to experience too.

Gastronomic MealS of the French, France

The gastronomic meals of the French isn’t necessarily a recipe or dish… but rather the importance of food as a central focus for the French culture. Meals are seasonal, regional, passed on from family members… and are always prepared to bring people together (quite like the Mediterranean diet!). Traditionally, dinner is a formal event involving cocktails or. wine, four courses and done in a leisurely pace, without distractions. Essentially, the gathering of family members around the dinner table is incredibly important to French familial culture.

We can learn an incredible amount from UNESCO’s list of food traditions.

Not only can they inspire us to experience them personally from locals… but they also teach us about the simple yet meaningful ideology of food as a global unifier. Food ties together familial traditions, cultural focuses and ancient, ceremonial practices. The social practice of producing, preparing and consuming these foods is essentially the act of preserving history.