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Food At World

The Global Cuisine: Most Famous Foods Around the World

Global cuisine travel guide: In the world of culinary delights, there’s nothing more enticing than exploring the rich tapestry of global cuisines. Our guide to “Must-Try Global Cuisines for Foodies” is your passport to a gastronomic adventure that transcends borders.

1. Explore Global Cuisine:

2. try new ingredients:, 3. attend food festivals and events:, 4. follow food bloggers and influencers:, mexican tacos al pastor, thai tom yum soup, spanish paella, indian chicken tikka masala, vietnamese banh mi, italian carbonara, korean bibimbap, lebanese falafel, hungarian goulash, japanese ramen.

Dive into the vibrant and diverse world of international foods, where each bite tells a story of cultural heritage, culinary expertise, and the love for flavors that know no boundaries. From the aromatic spices of India to the savory street foods of Southeast Asia, and the hearty comfort foods of Europe to the exotic dishes of Latin America, our exploration covers it all.

Picture yourself savoring the authenticity of local kitchens, where age-old recipes are passed down through generations. We’ll be your virtual guide, introducing you to the hidden gems of global gastronomy, uncovering the secrets behind beloved dishes, and offering tips on where to find or how to prepare these mouthwatering creations in your own kitchen.

A Foodie’s Culinary Adventure: Exploring New Flavors and Cultural Delights

Global Cuisine Travel Guide

Dive into International Flavors: Take a journey through various cuisines like Thai, Italian, Indian, Mexican, Japanese , and more. Explore their traditional dishes, spices, and cooking techniques to broaden your culinary horizons.

• Street Food Delights: Venture into local street food scenes to savor authentic flavors and experience the vibrant food culture of different regions. From bustling markets to food stalls, street food offers a taste of local life.

Culinary Hotspots: Food travel shows take you to renowned food destinations like Italy, Japan, Thailand, Mexico, and many more. Experience the vibrant food scenes, iconic dishes, and hidden gems that make each place a haven for food lovers.

• Off the Beaten Path: Discover lesser-known culinary destinations where unique flavors and traditions thrive. These shows often uncover hidden culinary treasures that are off the typical tourist radar.

Exotic Fruits and Vegetables: Experiment with unique fruits and vegetables that you haven’t tried before. Visit farmers’ markets or specialty stores to discover a wide array of colorful and exotic produce.

• Uncommon Herbs and Spices: Add depth to your dishes with lesser-known herbs and spices. From za’atar and sumac to star anise and cardamom, explore the world of aromatic seasonings.

Food Festivals: Check out local food festivals and events that celebrate culinary diversity. These gatherings often showcase regional specialties, street food, cooking demonstrations, and opportunities to connect with fellow food enthusiasts. Food travel shows offer a captivating journey into the diverse and delectable world of global cuisine. These shows take you on an immersive experience, combining travel and gastronomy to showcase the rich culinary traditions and flavors of different cultures

• Cooking Classes and Workshops: Enroll in cooking classes or workshops to learn new techniques and recipes directly from experienced chefs. These hands-on experiences offer a deeper understanding of different cuisines.
• Online Food Communities: Join online communities, and fellow food bloggers, and engage with fellow foodies on social media platforms. Discover their recommendations, recipes, and food-related experiences from around the world.
• Food Travel Shows and Documentaries: Watch food-focused travel shows and documentaries to learn about diverse culinary traditions and get inspired for your own culinary adventures.
• Chef Encounters: Meet passionate chefs and culinary experts who share their expertise and stories behind their creations. Gain insights into their culinary philosophies, cooking techniques, and the inspirations that drive their culinary journeys.

Local Food Heroes: Food travel shows often highlight local food artisans, farmers, and producers who play a vital role in preserving culinary traditions and crafting exceptional ingredients. Their stories offer a deeper appreciation for the ingredients we enjoy.

Remember, being a foodie is about embracing the joy of exploring flavors, cultures, and culinary traditions. Keep an open mind, be curious, and let your taste buds guide you as you embark on your next culinary adventure.

Feast Mode: Unveiling the Top Global Cuisines Every Foodie Must Try

Tacos al pastor is a classic Mexican dish that’s made with marinated pork, pineapple, and spices. The meat is roasted on a spit, similar to the way shawarma is cooked, and it’s often served with fresh cilantro and onions on a soft corn tortilla.

Tom yum soup is a popular Thai dish that’s made with spicy and sour broth, shrimp, mushrooms, and lemongrass. The soup is flavored with fish sauce, lime juice, and chili paste, and it’s the perfect dish for a cold winter night.

Paella is a classic Spanish dish that’s made with saffron-infused rice, seafood, and various meats like chicken and chorizo. The dish is cooked in a large pan called a paellera, and it’s often served with a side of crusty bread.

Chicken tikka masala is a popular Indian dish that’s made with marinated chicken that’s grilled and then simmered in a creamy tomato-based sauce. It’s often served with rice or naan bread for dipping.

Banh mi is a Vietnamese sandwich that’s made with a crusty baguette, pickled vegetables, fresh herbs, and various meats like pork or chicken. It’s a perfect combination of sweet, salty, and sour flavors , and it’s often served as street food in Vietnam.

Carbonara is a classic Italian pasta dish that’s made with spaghetti, eggs, cheese, and bacon or pancetta. The dish is rich and creamy, and it’s perfect for a cozy night in.

Bibimbap is a Korean rice bowl that’s made with various vegetables, meat, and a fried egg on top. The dish is often served with gochujang sauce, which is a spicy and sweet chili paste.

Falafel is a popular Lebanese dish that’s made with ground chickpeas, herbs, and spices, which are formed into small balls and then fried. The falafel balls are often served on pita bread with hummus, vegetables, and tahini sauce.

Goulash is a hearty Hungarian stew that’s made with beef, onions, potatoes, and carrots, as well as its use of paprika. The stew is slow-cooked for several hours, resulting in a tender and flavorful dish.

Ramen is a popular Japanese noodle soup that’s made with a rich and flavorful broth, various types of meat like pork or chicken, and noodles. The dish is often topped with fresh vegetables, soft-boiled eggs, and a variety of sauces.

So why not embark on a culinary adventure and try these 10 global cuisines? From the hearty and flavorful Hungarian goulash to the sweet and sour Vietnamese banh mi, these dishes are sure to satisfy your cravings and take you on an unforgettable journey around the world.

Global cuisine travel guide : Embark on a global culinary journey with “Must-Try Global Cuisines for Foodies” and let your taste buds travel the world! 

Exploring diverse international foods:

From the aromatic spices of India to the savory delights of Southeast Asia, each dish tells a story of culture and tradition. Explore diverse flavors, try your hand at international recipes, and savor the joy of discovering new tastes. Whether you’re a seasoned chef or a home cook, this adventure celebrates the universal language of food.

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Tastes from Around the World: A Guide to Global Cuisine

Food brings people together and allows us to experience new cultures without ever leaving home. The flavors, ingredients, and cooking techniques used around the world showcase the diversity of human culture and creativity. In this article, we’ll explore some of the most popular global cuisine types, where they originate, and what makes them unique. Get ready for a culinary adventure across continents as we sample tastes from around the world!

Chinese Cuisine

With over 1.4 billion people, China is home to one of the most influential and celebrated cuisines on the planet. Chinese cooking emphasizes fresh ingredients , aromatics like ginger and garlic, and balance of flavors between sweet, sour, salty, bitter, and spicy. Some signature Chinese dishes include:

• Dim Sum: Small plates like dumplings, buns, and fried dishes served in steamer baskets or small plates. Popular fillings include pork, shrimp, chicken, and vegetables.
• Peking Duck: Crispy, roasted duck served with thin pancakes, hoisin sauce, and shredded scallions.
• Mapo Tofu: Soft or silken tofu in a spicy, flavorful sauce containing fermented black beans, chili oil, and Sichuan peppercorns.
• Chow Mein/Lo Mein: Crispy or soft noodles stir-fried with vegetables, protein, and savory sauce.

The regional diversity across China’s vast landscape leads to local specialties like fiery Sichuan cuisine in the southwest or Cantonese dim sum in the south. Chinese food is beloved all over the world both in authentic restaurants and takeout establishments.

References:

https://www.chinahighlights.com/travelguide/chinese-food/

https://amazingfoodanddrink.com/traditional-chinese-desserts/

Italian Cuisine

When you think of Italy, it’s impossible not to think of the food first. As the saying goes, “A tavola non s’invecchia,” or “At the table with good friends and family, you do not become old.” For Italians, preparing and eating food is an act of love and community. Across the country’s diverse regions, core elements unite the cuisine:

• Fresh, high-quality ingredients like tomatoes, olive oil, garlic, basil, and spices
• Simple recipes that let great ingredients shine
• Regional diversity from hearty Bolognese in the North to seafood risottos in Venice

No list of iconic Italian cuisine is complete without pizza, pasta, risotto, and gelato. Emilia-Romagna brings rich, meaty Bolognese sauce and stuffed pastas like tortellini. Coastal regions serve up seafood primi like linguine alle vongole (with clams). And the island of Sicily adds touches of North African and Arabic flavors seen in dishes like pasta allanorma topped with fried eggplant. Grab a bowl of pasta, a loaf of bread, and a glass of Chianti to savor la bellavita!

https://www.italymagazine.com/featured-story/five-regional-cuisines-italy

https://www.ircwash.org/resources/history-food-italy

Middle Eastern Cuisine

The vibrant flavors of Middle Eastern cooking reflect the crossroads of Europe, Asia, and Africa that meet in this region. Uniting the cuisine across national borders are a few key staples:

• Olives, olive oil, sesame seeds, dates, and chickpeas
• Herbs like mint, parsley, cilantro, and za’atar
• Rice, flatbreads, and nuts like pine nuts, almonds, and pistachios
• Yogurt and cheese for rich, cool contrast
• Lamb, chicken, and vegetable dishes flavored with cinnamon, sumac, saffron, and more

Iconic dishes like fluffy falafel, smoky baba ghanoush, and tangy tabbouleh salads are Middle Eastern staples. Turkey brings aromatic kebabs and meatballs in tomato sauce while hummus and pita bread grace every table across Lebanon, Egypt, and Syria. Vibrant stews, curries, and polenta-like kasha unite Persian flavors from saffron to dried limes. For a true Middle Eastern feast, gather family and friends together to enjoy an array of small dishes known as mezze that explore the diversity of the region one plate at a time.

https://www.themediterraneandish.com/middle-eastern-food-guide/

https://amazingfoodanddrink.com/middle-eastern-foods/

https://www.youtube.com/watch?v=TQKa94pfFkc

Mexican Cuisine

Mexican food consistently ranks among the world’s most beloved cuisines, and it’s easy to see why. The vibrant flavors of chile peppers, warm spices, and fresh ingredients intersect with the country’s rich history and culture to create something truly special. Core elements of Mexican cooking include:

• Corn tortillas and antojitos (little cravings) like tacos, tamales, quesadillas, and more
• Salsas and moles- complex sauces crafted from chiles, nuts, spices, and chocolate
• Beans, rice, and proteins like chicken, beef, and pork
• Vibrant, fresh accompaniments like diced onions, cilantro, lime, and avocado

Regional variations add even more diversity. Oaxaca brings complex moles, Veracruz serves up fresh seafood, and Baja Fish Tacos unite the sea’s bounty with tortillas and salsas. A beautiful margarita, salty taco al pastor, or rich bowl of pozole soup captures the soul of Mexico in one satisfying bite. ¡Buen provecho!

https://www.visitmexico.com/en/mexican-gastronomy

https://www.sbs.com.au/food/article/2017/09/06/8-iconic-dishes-make-mexican-cuisine

Japanese Cuisine

In Japanese cuisine, the ingredients shine thanks to principles of minimalism, balance, and meticulous technique. Sushi and sashimi showcase the pristine flavors of fish and seafood. Ramen offers diners slurpable noodles in complex, rich broths. And courses like tempura, teppanyaki, and yakitori elegantly expose flavors through frying, grilling, or steaming. Some highlights of Japanese food include:

• Sushi/sashimi: slices of raw fish or seafood like tobiko served over vinegared rice or alone, with a dipping sauce like soy sauce and wasabi
• Ramen: wheat noodles served in a meat or fish-based broth, topped with ingredients like pork belly, egg, seaweed, and scallions
• Donburi: Rice bowls topped with ingredients like katsu chicken, beef, eel, or salmon
• Yakitori: Skewered, grilled chicken and vegetable kebabs glazed with a sweet and salty tare sauce

Kaiseki multi-course meals demonstrate the beauty and seasonal dedication inherent in Japanese cooking. From Michelin-starred omakase restaurants to casual noodle houses, Japanese cuisine offers a memorable exploration of culture through food.

https://guide.michelin.com/jp/en/tokyo-region/tokyo/article/features/basic-elements-of-japanese-cuisine

https://www.sbs.com.au/food/article/2017/01/17/8-iconic-japanese-dishes-you-need-try

https://www.youtube.com/watch?v=a6WDuDjwFTc

Thai Cuisine

With its magical blend of sweet, sour, salty, bitter, and spicy flavors, Thai cuisine offers an explosion of taste in every bite. While flavors vary across Thailand’s diverse regions , some key elements define the cuisine:

• Abundant fresh herbs like lemongrass, basil, and mint
• Spicy chilies, garlic, galangal root, and shrimp paste
• Bright citrus flavors from lime, tamarind, and Thai basil
• Sweet and salty flavors from fish sauce, palm sugar, and soy sauce

From savory Tom Yum soup to salty Papaya Salad or complex Massaman curry, Thai food balances all flavors in one dish. Noodle dishes like pad thai and street eats like mango sticky rice capture comfort and flavor. With influences from Chinese, Malaysian, and Indian cuisines, Thai offers culinary diversity unique as the Land of Smiles itself.

https://www.tourismthailand.org/About-Thailand/Food-in-Thailand

https://guide.michelin.com/asia/en/thailand/bangkok/article/dining-out/thai-food-101-understanding-thai-cuisine

https://www.youtube.com/watch?v=UcmlEHxUHYA

Our world’s foods tell a story- of culture, history, geography, and people. Exploring global cuisine through the lens of ingredients, flavors, and techniques allows us to travel the world from our own kitchens. We see that beneath surface differences, food brings us together as people everywhere delight in flavors both familiar and exotic. Each new bite opens another chapter that furthers understanding

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UNESCO Food Culture: 30 Amazing Culinary Traditions Around the World

Explore the intersection of food and culture with this round-up of culinary traditions around the world. This post unpacks all 30 food-related rituals on UNESCO’s Intangible Cultural Heritage of Humanity list , and offers tips for experiencing them as a traveller.

Most people are familiar with UNESCO World Heritage Sites – but did you know that the United Nations also recognises ‘intangible culture’ as something to celebrate and safeguard?

Cultural elements that lack a physical form but are instead expressed through knowledge, skill or ritual are equally important to shaping living culture.

These include artistic performances, festivals , social practices, oral heritage, craftsmanship, and of course, gastronomic traditions.

Also read: 40 breakfast traditions around the globe .

Food and culture are interwoven. The processes involved in preparing, serving and sharing certain foods and drinks might appear simple, but they often carry important social and cultural significance. Recipes and dietary practices can be used to transmit knowledge from one generation to the next.

Making and eating certain foods as part of a celebration can solidify social bonds. For travellers, getting to know the local food scene and joining in with culinary traditions is one of the best ways to deepen your knowledge and enrich your experience.

As of December 2022, UNESCO recognises 30 food and drink-related traditions as part of its Representative List of the Intangible Cultural Heritage of Humanity .

To inspire you to learn more and maybe even try them for yourself, I asked a group of travel writers to share their insights into food traditions around the world.

Please note: This post contains affiliate links, meaning I may earn a commission if you make a purchase by clicking a link (at no extra cost to you). Learn more.

Exploring the importance of food culture

Have you ever smelled the aroma of something delicious being cooked and instantly felt transported back in time to your childhood home or a favourite vacation? Food is an incredibly evocative force that connects us with our food systems, our heritage, and our cultural traditions.

Food provides more than just nourishment – it explores what we consume, how we prepare it, and the people that we share it with. As such, food culture is also an important part of connecting and relating to people from other backgrounds.

What is food culture?

The definition of food culture can be described as the beliefs, attitudes, and practices related to producing and consuming food .

That may sound a bit dry, but what it means is that food culture lies at the heart of our relationship with our food and the food systems that produce and deliver it to us.

Because food is such an important part of our heritage and ethnicity, traditional foods and recipes play a key role in our food culture. When we sit down with friends and family to enjoy a meal together, we are literally ‘breaking bread’ with them.

On a subconscious level, we’re tapping into centuries of food cultures and traditions.

How does culture impact food?

Food culture around the world is influenced by factors such as the local landscape and weather . For this reason, they can even vary even within a single country.

For instance, the food in northern part of Italy is often enriched with butter made from the milk of local dairy herds, while in the olive-growing south of the country, butter is hardly used and there’s a preference for cooking with olive oil instead.

The history of the country also has an impact on the food culture and traditions of the people living there. Taking the United States as an example, you can easily see how layers of food culture have created the melting pot of cuisines that exists in the USA today.

It starts with the rich history of Indigenous food cultures , then between 1492 and 1800, colonisation brought European ingredients and cooking styles to the Americas. Later on, cultural influences on food from 20th century immigration led to an influx of new cooking styles and foods to choose from.

Food is so much more than just fuel, and sharing food with those we love is part of what makes us human . As the world grows smaller, it’s become easier to enjoy food from different countries, and many cultural traditions have developed around the celebration of food at religious holidays and family gatherings .

And yet another different food culture has developed as more people recognise the importance of slowing down and enjoying seasonal ingredients .

Why is food culture important?

Food culture embraces local and seasonal ingredients , using them to create distinctive recipes and flavours . It involves sharing food with friends, family, and the wider community and has an impact on all of these:

Food and identity

At the individual level, food plays an important role in each person’s own identity. Preparing, sharing, and eating cultural foods is both a physical act and also a symbolic act that links the individual intrinsically with their personal family history.

For many people, eating the food that we enjoyed as a young person transports us back in time to our childhood . It might be the soup that your mother cooked when you were feeling ill or the special dessert you shared on a religious holiday, but food can evoke a bitter-sweet sense of nostalgia alongside warm feelings of comfort and belonging.

This is why food traditions are so important for immigrants as they are an easily transportable piece of the homeland they left behind.

Food and community

People also use food as a way to connect to their community and its cultural practices.

At one point in time, our ancestors would have based their cultural food preferences on the foods available in their locality. Anything unfamiliar could have been dangerous and so would have been viewed with suspicion, while local food was familiar and safe . Of course, we no longer have to worry about that, but cultural foods are still a powerful way of creating social bonds with the people we care about.

When we sit down at the dinner table with our whole family or a group of close friends, it elevates the food that we’re eating, however humble, to something special. Communal eating boosts social bonding and feelings of well-being, helping us to feel part of a community.

In fact, research from the University of Oxford has shown that the more often we share food with others, the more likely we are to feel content and satisfied with our lives .

Food as a way to safeguard traditions

Looking beyond the family and our close community, food is also an important part of ethnic and national culture. Traditional recipes , passed down through the generations, help to preserve the history and habits of the people who cooked them.

Immigrants carry the food customs and recipes of their homeland with them wherever they go, helping them to deal with homesickness and pass their culture on to the generations that follow . The recipes may not always be exactly the same, depending on the availability of ingredients, but immigrant foods remain an important reminder of their shared history, beliefs, and values.

This means that food can also be an important way for us to understand the cultural practices and traditions of people from different backgrounds, whether we enjoy it at home or when we travel abroad .

UNESCO has recognised the importance of food culture and includes several traditional recipes in its list of Intangible Cultural Heritage , such as the ritual preparation and sharing of kimchi in South Korea and the ceremonial keşkek in Turkey.

More recently, UNESCO has added the traditional beetroot soup borscht from Ukraine to the list. This soup has been prepared by families for centuries and, despite shortages of ingredients and the destruction wrought by the war with Russia, Ukrainians continue to unite around the familiar comfort that it brings.

Keep reading to see a complete list of UNESCO Food Traditions.

Food culture and health

Considering the importance of food culture, it’s all too easy to see how food and culture can also become entwined with health issues. Low-cost ready meals and super-sized takeaway food lacks the social and cultural value of traditional foods and this leads us to become detached from the food systems that produce our food .

At the same time, the prevalence of Western diet culture has turned our food into something that has to be weighed and measured, rather than valued and enjoyed. If we stop respecting food and turn it into something to control, we lose the connection that we have with the culture of food.

Without this connection, our mental and physical health can start to suffer. We miss out on the emotional benefits that sharing food with loved ones can bring, and our bodies suffer from the lower nutritional value of highly processed foods.

Luckily, we can all take steps to reconnect with food culture by embracing healthy eating recommendations that go beyond the number of calories or grams of protein.

Taking time to reconnect with food traditions, cooking from scratch more often, taking time to share food with others , and slowing down to really savour the taste of your food are all ways that you can create a strong food culture once again.

30 examples of food culture: Culinary traditions recognised by UNESCO

Here are the 30 food and drink-related traditions currently recognised by UNESCO and its Representative List of the Intangible Cultural Heritage of Humanity.

This list includes five new items inscribed in 2022. As new culinary traditions are recognised each year, they will be added too!

1. Ukrainian Borscht (Inscribed in 2022)

Borscht is a traditional soup eaten in many Eastern European countries, including in Ukraine where it is an important part of culinary identity. The soup owes its vibrant colour and tart flavour to its main ingredient: beetroots.

Borscht is hearty and nourishing. It’s commonly based on a meat stock combined with sauteed vegetables including cabbage, potatoes and tomatoes. Dill, bay leaves, marjoram, horseradish, ginger and even prunes might be used for flavour. Sometimes beef or fish is added for protein, while others prefer to keep the dish vegetarian.

According to some people, a ‘good borscht’ must be thick enough for a spoon to stand upright in the bowl. It can either be served chilled or warm, and always with a big dollop of sour cream on top.

Ukraine is commonly considered the home of borscht. Every region or oblast has its own distinctive recipe – for example in Kyiv, lamb is often added while in Lviv, cooks often use Vienna sausage.

The art of preparing Ukrainian borscht is in urgent need of protection. That’s why in mid-2022, UNESCO gave special consideration and fast-tracked this addition to the list.

Try it for yourself: While we can’t travel to the source right now, the Ukrainian diaspora have ensured that borscht is available in almost every city around the world. Look for a traditional Ukrainian restaurant where you can try this dish.

2. Baguette bread culture in France (Inscribed in 2022)

The baguette – a long, thin baton of white bread – is a symbol of France and one of the country’s most beloved food items. It’s a tradition that goes all the way back to the reign of King Louis XIV in the 18th century.

Traditionally, a French baguette (Baguette de Tradition Française) has only four ingredients: wheat flour, water, yeast, and salt. It is baked daily in bakeries or boulangeries and consumed with almost every meal. A ‘good’ baguette is around 65 centimetres in length and has a crunchy crust.

The origins of the baguette are unknown, but there are many myths surrounding it. Did Napoleon Bonaparte invent the baguette so that his soldiers could carry bread around with them in their pockets? Or did they spring from the Bread of Equality decree after the French Revolution as a foodstuff that crossed social lines? You decide!

Try it for yourself: Every city, town and small village in France has specialty bread shops. It’s traditional to rip (not cut) your baguette into pieces before enjoying it with fromage, spreads, or perhaps even French onion soup.

3. Al-Mansaf in Jordan (Inscribed in 2022)

Mansaf or Al-Mansaf is the national dish of Jordan in the Middle East . It consists of lamb or chicken cooked in a rich sauce made from fermented yogurt with white rice or bulgur wheat.

The name of the meal means ‘large tray’, a nod to the way Mansaf is served sharing-style in the centre of the table. Traditionally it is prepared for special occasions including weddings and religious holidays.

Mansaf traces its origins back to Bedouin culture. In the past, the end of inter-tribal conflicts would be marked only once leaders sacrificed an animal to prepare and eat Mansaf together. The dish continues to play an important socio-cultural role in Jordanian society even today.

Try it for yourself: If you’re lucky enough to be invited to share a dish of Mansaf in Jordan, remember the dish is traditionally eaten with one’s right hand instead of utensils.

4. Tea culture in China (Inscribed in 2022)

Tea is a way of life in China, one of the oldest tea-drinking nations on earth. In 2022 UNESCO recognised the critical role tea processing, drinking and sharing plays in Chinese culture when it added this item (China’s first inscription in this category) to its list of Intangible Cultural Heritage.

This entry covers everything from the techniques of picking tea leaves, to the social bonds forged in China’s tea houses. According to UNESCO, there are more than 2,000 different teas produced in China from different categories of leaves and certain flowers and herbs.

In China, tea traverses social and economic borders – it is a drink embraced by all, including many of the country’s ethnic minority groups .

Try it for yourself: Since China is the world’s biggest exporter of tea globally, there’s a good chance you’ve already tried it! When visiting China, a trip to Chengdu to visit the traditional tea houses is a must.

5. Joumou Soup in Haiti

Joumou is a perfect example of the connection between food and culture. In the Caribbean nation of Haiti, this soup is traditionally consumed on January 1 to celebrate the nation’s independence and mark the beginning of a new calendar year. For Haitians, it’s so much more than just a dish: Joumou is a symbol of freedom and liberation.

The history of Joumou goes back to the 17th century when Haiti was colonised by France. This particular soup, made from giraumon , a local pumpkin or squash, was a favourite of the French plantation owners. While they indulged in the tasty, nourishing meal, their slaves were left to survive on scraps alone.

When Haitians rose up against slavery – staging the world’s only successful slave revolt and eventually gaining independence for their nation in 1804 – the soup was coopted by locals who started preparing it for their own families. Haitians previously deprived of eating Joumou reclaimed the recipe for themselves, and the soup came to symbolise the nation’s defiance, resilience, and love of freedom.

Try it for yourself: Today, Joumou is commonly prepared with squash, beef, pasta and various other vegetables. Many people eat it for Sunday brunch. You can find it on every restaurant menu in Port-au-Prince and beyond.

6. Truffle Hunting in Italy

You’ve probably tasted truffles before, but do you know where they come from? Not only are truffles an important ingredient in Italian cuisine, the knowledge and skills involved with hunting for precious ascomycetefungus are an important part of the culture, especially in truffle-producing regions such as Tuscany.

In 2021, UNESCO recognised the importance of Italy’s tartufi truffle-hunting traditions, which are passed down orally through the generations. It includes two processes: Hunting truffles, including being able to identify areas where the fungus grows, and truffle harvesting, which is done with a special spade.

Italian tartufis possess intimate knowledge about climate, ecosystems and biodiversity. Truffle hunting is done in a way that respects the environment and does not deplete natural resources. The culinary tradition also includes feasts held at the beginning and end of each truffle season where special foods are prepared to showcase the delicious flavours of locally grown truffles.

Try it for yourself: Join a truffle-hunting tour from Florence or elsewhere in Tuscany. White truffle season falls between October and December, making this the best time to go.

7. Ceebu Jën in Senegal

Ceebu jën ( Thieboudienne ) is the national dish of Senegal in West Africa. The recipe originated in fishing villages on Saint-Louis Island and is today eaten across the country and in other nations in the region, including Guinea-Bissau, Mali, Mauritania, and The Gambia.

Ceebu jë recipes are passed down from mother to daughter. Every region and community puts a different spin on the dish, but the essential ingredients include fish, broken rice, tomatoes, onions, and other seasonal vegetables. Higher quality fish and finer vegetables are used for special occasions or when a family is preparing ceebu jë for guests.

At home, the dish is served in one large bowl (a bolus ) and eaten with one’s hands or using a piece of bread to scoop up the rice. Ceebu jë is widely considered to be a symbol of Senegalese terranga (hospitality).

Try it for yourself: If you’re lucky enough to be invited into a Senegalese household to share a bowl of ceebu jë, remember that there are certain customs and etiquettes associated with eating the dish – for example, you must hold the bowl with your left hand and use your right hand for eating. Variations of fish, meat and chicken ceebu jë are widely available at restaurants in Dakar and across the country.

8. Lavash in Armenia

Armenian lavash holds a special place in the country’s food culture and social life. The skill and coordination required to knead and cook lavash, as well as the social exchange that takes place among women when preparing it, prompted UNESCO to inscribe Armenian lavash in 2014.

Lavash dough is a simple mix of wheat flour and water. Once kneaded and rolled, the it’s pulled and stretched over a special cushion that’s stuffed with hay or wool. Still on the cushion, the bread is then transferred to a conical clay oven (called a tonir ) by ‘slapping’ it onto the side.

It only takes between 30 and 60 seconds for the delicate bread to bubble up and cook through. Finished lavash sheets have different colours and textures depending on the type of flour used and the duration of the bake.

Try it for yourself: Lavash plays an important ceremonial role in Armenian weddings, where sheets of the bread are draped over the bride and groom’s shoulders to signal future prosperity. It’s also eaten on a daily basis, often with cheese or meat, and can be found on restaurant menus around the country.

To see how lavash is prepared, head to the GUM Market in Yerevan , where vendors bake fresh sheets every morning.

9. Washoku in Japan

Japanese food is so damn good that it was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013. It was added as a way to preserve it, as traditional dietary habits are starting to die out across the country, but also because the food is fresh, simple and produced with such incredible attention to detail.

Japanese food is collectively referred to as Washoku . At its essence, it reflects a deep respect for nature, using natural, locally sourced ingredients such as rice, fish, vegetables and edible wild plants.

Every little detail about Japanese food – from the way it’s prepared and presented to the way it’s eaten – stems from a historical cultural tradition that is passed down through the generations.

Washoku is traditionally comprised of four elements: Cooked rice (the staple dish), soups, side dishes that give flavour to the rice, and tsukemono (Japanese pickles).

Try it for yourself: The best way to get a feel for Washoku is to try out traditional Japanese dishes as a local would. For example, try okonomiyaki (Japanese omelette/pizza) in Hiroshima or Osaka, or fresh sushi at the world-famous Toyosu Fish Market in Tokyo (formally the Tsukiji).

By Stefan & Sebastien from Nomadic Boys

10. The Mediterranean Diet in the Mediterranean Region

In 2013, the Mediterranean diet of Spain (and six other countries including Italy, Portugal , Morocco, Croatia , Cyprus, and Greece ) was inscribed on UNESCO’s list of Intangible Cultural Heritage and Humanity.

Though the Mediterranean diet has certainly become something of a fad in many countries, UNESCO has concentrated more on celebrating the rituals and processes that make this diet an important part of Spanish culture.

Some of the strongholds of the Mediterranean diet in Spain include using few ingredients to make flavourful dishes while eliminating food waste as much as possible; eating many small dishes with an emphasis on sharing; and viewing food and diet as a social ritual.

One of the greatest examples of food being used socially would be tapas culture. Throughout Spain, it is incredibly common to go out in the evenings with groups of friends, have a drink and share small plates of food.

Another major factor in this important facet of cultural identity is the role of markets. There are large, central markets in most Spanish cities, each featuring stalls with local vendors selling their family’s specialty.

Many markets in Spain will also include a small cafe-bar where shoppers can enjoy a beverage and a snack while catching up with friends.

Try it for yourself: One of the best places to experience both the tapas and market culture aspects of Spain’s Mediterranean diet would be to spend a couple of days in Seville . The city is famous for its thriving restaurant and bar culture and has many historic, local markets that are very much worth exploring.

By Maggie from The World Was Here First

Other places you can experience the Mediterranean diet:

• Pintxos bars in San Sebastian, Spain
• Trattorias in the Aeolian Islands, Sicily
• Istrian seafood restaurants on the Croatian coast

11. Hawker Food Culture in Singapore

Nothing says Southeast Asia like a bustling food market. In 2020, UNESCO recognised the cultural importance of Singapore’s unique hawker food centres when it added them to the list of Intangible Cultural Heritage.

Singapore is an extremely multicultural nation, and no where is that more obvious than at the city’s hawker markets. These large undercover centres house a range of small restaurants where chefs whip up a menu of diverse meals that showcase Malay, Nyonya, Indian and Chinese flavours. Many cooks specialise in just one or two dishes – over time, they’ve truly refined their craft.

Hawker culture dates back to the 1960s and although the centres have changed over time, becoming more regulated and organised, they’ve been a fixture of Singapore’s culinary landscape for generations.

Apart from being a great place to grab an affordable meal, hawker centres are ‘community dining rooms’ – spaces carved out of the city’s modern urban landscape where people from varied backgrounds come together to socialise. UNESCO recognises these markets as being critical to social cohesion.

Try it for yourself: Singapore’s hawker markets are the place to go for an immersive dining experience. They’re a window onto diverse Singaporean culture and offer an opportunity to try all the country’s specialty dishes under one roof (including famous chilli crab!). Here are the top five hawker centres to visit in Singapore .

12. Couscous in Algeria, Mauritania, Morocco & Tunisia

I don’t know about you, but couscous has always been a bit of a mysterious food item in my mind. I’ve often peered into a bowl of couscous and thought to myself, what exactly is this!? How is it made!? And how are the grains so small!?

In the North African nations of Algeria, Mauritania, Morocco and Tunisia, people understand couscous better than most. The dish originated here, and in 2020, UNESCO recognised not only the dish itself, but also the knowledge associated with how couscous is produced.

Couscous is a cereal, thus the process starts with a seed. The semolina that’s grown and harvested is rolled by hand to form those tiny rounded balls. It’s then steamed and finally cooked.

Each of the four countries listed has a slightly different way of preparing and eating couscous, but one thing they all have in common is the ceremonial nature of the processes involved, which are transmitted down from parents to their children through observation.

There are special tools involved with making couscous too, including clay and wooden instruments that are manufactured by specialised artisans. The final stage in the couscous lifecycle – eating! – is also linked to important social and cultural practices.

Traditionally shared from a large pot between family members and friends, couscous is a symbol for togetherness.

Try it for yourself: It’s hard to avoid couscous when travelling through North Africa – it’s a staple dish on almost every restaurant menu. Tagines are a particularly popular dish containing couscous. For an up-close look at how couscous is prepared, try enrolling in a workshop at a culinary school. Marrakesh is a popular place to take a short cooking class and learn the intricacies of this beautiful dish.

13. Qvevri Wine-making in Georgia

Georgia is synonymous with wine – no surprise seeing as the Caucasus (Georgia, Azerbaijan and Armenia ) are the global birthplace of viniculture. Grapes have been cultivated in Georgia’s fertile Alazani Valley in Kakheti region and beyond for eons (to be more precise, the first evidence of wine-making in Georgia dates back as far as the 6th millennium BC).

In 2013 UNESCO recognised this incredible legacy by inscribing qvevri wine-making methods as part of the country’s Intangible Cultural Heritage.

Incredibly, many Georgian families, monks and nuns, and professional wine-makers alike still use the same methods of preparing wine today as their ancestors did thousands of years ago. Traditional Georgian wine making involves using a qvevri , a huge amphora-shaped clay urn that is buried beneath the ground to maintain a constant temperature.

Following the rtveli wine harvest , which happens annually in autumn , the grapes are fermented inside the qvevri. If the skins are left on, this produces skin-contact wine which Georgia has become famous for. After 5-6 of constant tending with a range of specialty tools, the wine is ready to drink.

Try it for yourself: Every restaurant in Tbilisi and cafe in Kutaisi serves local wine by the glass. Some of the best vinos are homemade. If you get a chance to stay at a guesthouse in Georgia , you’ll no doubt be plied with incredible wine in addition to home cooking! Specialty wine bars in Tbilisi are a great place to sample a variety of different drops, including qvevri and organic wines.

For an immersive wine experience, travel from Tbilisi to Sighnaghi , the heart of Georgia’s wine country. Here, you can find dozens if not hundreds of commercial cellar doors and family run wineries where you can tour the facilities and see ancient-looking qvevri up close before participating in a Georgian wine tasting or degustation.

14. Turkish Coffee in Turkey

Turkey has no fewer than three food-related listings on UNESCO’s Intangible Cultural Heritage list. Turkish coffee is perhaps its best-known and most recognisable.

Coffee was first introduced to the Ottoman Empire in the 15th century. It was an instant hit. From that point on, the Ottomans controlled coffee trading routes and were responsible for spreading coffee throughout the empire.

This explains why countries and territories previously conquered by the Ottomans, including Bosnia and Herzegovina , have their own coffee traditions that are closely related to Turkish coffee.

To make Turkish coffee, roasted beans are ground to a super-fine power and brewed slowly with water and sugar until a foam forms on the top. Turkish coffee pots, or cezve , are integral to the ritual.

Miniature bronze pots for one or larger cezve that hold enough coffee for a large group are presented to the drinker on an intricate coffee tray. Sugar cubes and a square of Turkish delight is usually served on the side.

Brewing and drinking Turkish coffee reflects the country’s communal culture and was recognised by UNESCO in 2013.

Try it for yourself: Traditionally prepared coffee is ubiquitous all over Turkey. The most authentic coffee-drinking experiences can be found at coffee houses (known as kaveh kanes ) in Istanbul and beyond. Turkish coffee is usually sipped slowly as an accompaniment to conversation. Since coffee is a symbol of hospitality and friendship, a Turkish coffee house is the perfect place to meet someone new over a brew.

15. Traditional Mexican Cuisine in Mexico

It’s not surprising that Mexican cuisine has attained UNESCO’s Intangible Cultural Heritage of Humanity status. The country is so diverse from state to state and province to province—the result being a full spectrum of flavour, contrasts, and olfactory sensations.

One of the most interesting facts about Mexican food : The development of the national cuisine was driven by the interaction between Spanish conquistadors and Aztec culture.

Most of the Mexican food we eat today is a delicious combination of ancient traditions, Aztec, Mayan and Spanish. The French also played their part in the story of Mexican cuisine, adding baked goods such as sweet breads and the bolillo to the mix.

Contemporary Mexican cuisine is more a mix of modern ingredients from European, North American and even Asian influences. Like anywhere else in the world, it’s hard to replicate true Mexican food outside of Mexico.

Food is one of the main ingredients of Mexican culture . Food is essential to every social gathering – one of the reasons why the food is so great!

Try it for yourself: If you want to taste authentic Mexican food, try chilaquiles for breakfast , tacos for lunch, elote for a street snack, and mole enchiladas for dinner, followed by a Mexican hot chocolate. If you’re brave enough, you should definitely try out the lime chilli fried crickets ( chapulines ). They’re actually quite good!

By Henry & Zory from This Life Of Travel

16. Dolma in Azerbaijan

Dolma is one of the most popular menu items that you’ll find at restaurants in Baku and the rest of Azerbaijan . Delicious dolma is a pre-cooked grape leaf stuffed with minced meat, rice, onion, and sometimes other ingredients such as peas.

The word ‘dolma’ is of Turkic origin and technically is a shortened version of doldurma , which translates to ‘stuffed’. Recipes and methods of dolma-making are passed down from generation to generation.

One of the greatest things about dolma is that the food is used as a way to celebrate guests and mark special occasions. Azerbaijani people are extremely hospitable and love teaching their traditions. Most are welcoming of foreigners to become a part of their society through learning the local traditions and ways of life, including making and eating dolma.

Try it for yourself: There are so many places you can find dolma in Azerbaijan, and the best will almost always be in the homes of Azerbaijani people. You can also find some extremely tasty versions in Baku at the many traditional restaurants in and around the old town and even at on-site restaurants in hotels in Baku .

Head to Shirvanshah Museum Restaurant, the best place I ate dolma in the capital city, or to restaurant Dolma near Fountain Square, where you are sure to find some of the city’s tastiest food.

By Megan from Megan Starr

17. Neapolitan Pizzaiuolo in Italy

Pizza is a classic Italian dish, but did you know that there are many different regional variations? There is Sicilian sfincione and Roman pinsa – and then there’s the version that has gone global, the Neapolitan pizza.

Through the centuries, the art of making Neapolitan pizza has been based on a few key elements – namely water, flour, salt and yeast. Traditionally, raw ingredients are produced in the Campania countryside.

It’s in the hands, heart and soul of the pizzaiuolo (Pizza Chef) that the magic really happens! And that’s why UNESCO has declared the city of Naples ‘ trademark technique of pizza making part of the world’s Intangible Cultural Heritage.

There are three primary categories of pizzaiuolo: The Master Pizzaiuolo, the Pizzaiuolo, and the baker. The knowledge and skills for making pizza is primarily transmitted in the bottega or in homes, where young apprentices observe masters at work.

The art of making a Neapolitan pizza is a culinary practice comprising four different phases: The shaping of dough balls (the so-called staglio ); spreading the dough (called ammaccatura ), where the pizzaiuolo forms the famous raised rim called cornicione with a skilful motion known as schiaffo .

Next, the dough is topped, starting from the centre and spiralling in a clockwise motion. Finally, the pizza is baked in a wood-oven with a rotating movement (‘half turn’).

Try it for yourself: We enjoyed the handiwork of pizzaiuolos during our stay in Sorrento on our Amalfi Coast drive . The best Neapolitan pizza is made from simple and fresh ingredients: A basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil – no fancy toppings here.

More sauce than cheese, it’s quite soggy in the centre but yummy! Pizza is best enjoyed with some house wine and finished with Limoncello, a lemon-infused liquor that’s popular on the Amalfi Coast.

By Priya from Outside Suburbia

18. Nsima in Malawi

Nsima is a thick porridge made by mixing white cornmeal with water. This is an elaborate process that involves pulling the paste against the side of a pot with a wooden spoon as it simmers. Nsima is eaten in many parts of Africa, and goes by different names in other African countries.

In Malawi, it’s normally eaten with two accompaniments: A protein-heavy dish, and a vegetable dish. The protein dish can be meat, fish or beans, while the vegetable dish is usually a type of dark leafy green, such as mustard or pumpkin leaves.

Young children are taught to pound maize and sift flour to make nsima from an early age, and eating communal meals of nsima is an important way of strengthening family bonds. Nsima’s cultural significance in Malawi is why UNESCO has listed it as a form of Intangible Cultural Heritage.

Try it for yourself: Since nsima is the most common staple food in Malawi , it’s available all over the country – though it’s not always served in tourist restaurants. Thomas’s Restaurant, Grocery and Bar in Cape Maclear on Lake Malawi caters to a mix of tourists and locals and serves nsima with beans and salad.

By Wendy from The Nomadic Vegan

19. Flatbread in Iran, Azerbaijan, Central Asia & Turkey

The flatbread has a long history on the Eurasian continent and each region and country has its own variation. The making and sharing culture surrounding flatbread was added to the UNESCO Intangible Cultural Heritage list in 2015.

The humble flatbread is hugely important to Iranian, Azerbaijani, Turkish, Kazhakstani and Kyrgyzstani food culture. Flatbread, including lavash , katyrma , jupka and yufka are typically prepared by households and community members on a daily basis. Besides being eaten as a staple food, flatbread plays an important role in weddings, births, funerals and religious gatherings.

Depending on the region, flatbread is either cooked in a stone or earth-ground oven, on a metal plate, or in a cauldron. Flatbread dough is always prepared from simple ingredients: Wheat flour, water and salt.

Once mixed, flatbread dough is left to rest before it is rolled out and cooked/baked. Some villages still operate an oven for the whole community where each household can bring their bread to be baked.

Try it for yourself: You can watch locals make soft lavash flatbread in the main market in Baku – and since you’re there, how about a freshly prepared lavash kebab wrap. Or you can try to make a Turkish yufka at home using the flat sheets in a savoury layered borek pie.

I love dipping my lavash in narsharab , a sweet and sour sauce made from pomegranate. I suggest you also check out other flatbread from the region, such as Lebanese manakish and Iranian sangak .

By Helene from Masala Herb

20. Il-Ftira in Malta

Il-Ftira is a flattened sourdough bread that’s traditional to the island nation of Malta. It differs from the other flat breads listed by UNESCO and mentioned on this list – it’s more like a loaf with a thick crust and a light, fluffy inside.

The name ftira comes from the Arabic word for unleavened bread and the dish reflects the cultural exchange that has defined Malta’s history. This bread is hand-shaped – the process can’t be replicated by a machine – which makes it all the more special. Regional and seasonal ftira recipes use different ingredients to flavour the bread, such as olives or capers.

In Maltese schools, Ftira Days are held to teach students about healthy eating. A young person who wants to become a ftira baker when they grow up has to go through a long and complex apprentice process first.

Try it for yourself: The smell of fresh-baked ftira wafts through the streets of Valletta and every town and village around the country. Cafes and restaurants often serve it stuffed with fresh salad and tuna – sort of like a loaded bagel – for an affordable on-the-go meal.

21. Ceremonial Keşkek in Turkey

Made with meat or chicken, keşkek is a stew found in Turkish, Iranian and Greek cuisines. The dish is usually associated with a ceremonial or religious occasion and is cooked by groups of men and women together in the community. Keşkek was inscribed on the UNESCO Intangible Cultural Heritage List in 2011 because of its role as a Turkish ceremonial dish.

After the wheat or barley is washed and prayed over the previous day, music from both drums and pipes is played as the grains are poured into a large cauldron. The mix is then beaten with wooden hammers until a fine consistency is achieved.

The dish is cooked outdoors over an open fire and, through the course of the night, the meat and spices are added and left to simmer.

From beating the ingredients to the music performance and the thickening and stirring of the dish, the local community all gather together to take part in keşkek preparation.

Try it for yourself: Keşkek is served at Turkish wedding ceremonies and circumcisions as well as on religious holidays. If you’re lucky enough to chance upon a local village in advance of these celebrations, you will likely see the dish being prepared and have the chance to taste it. Keşkek is also relatively easy to source in traditional restaurants in cities including Istanbul.

By Elaine & David from Show Them The Globe

22. Kimjang in South Korea

Anyone who has ever tried Korean food has also sampled the famous pickled side dish called kimchi .

Basically, kimchi is some type of vegetable – most frequently napa cabbage – that has been fermented in a spicy red paste that may include red chilli powder, garlic, ginger, salt, sugar, fish sauce and green onions.

People tend to have strong opinions about kimchi – they either love it or hate it. But there’s no denying that it’s a required part of any Korean meal.

In November each year, Korean families gather for gimjang ( kimjang ), the traditional process of making kimchi. Historically, it was done after the harvest and was a way to store enough kimchi to sustain a family through the winter season.

The finished product was stored in clay jars, or hangari , that were then buried in the ground. Written records show that kimchi has been around since the 14th century, but the tradition of gimjang was established during the Joseon Dynasty (1392-1897).

Try it for yourself: Participating in gimjang usually requires knowing a Korean family located in South Korea. If that’s not possible, a visit to the Museum Kimchikan in Seoul is a great alternative. This unique museum has exhibits about the history of kimchi, but also offers kimchi-making demonstrations and cooking classes.

By Wendy from Empty Nesters Hit The Road

23. Kimchi in North Korea

Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. It’s an important tradition on the Korean peninsula, where the recipe has been transmitted from mother to daughter for centuries.

In the old days, it was a collective practice. This is still the case if you visit North Korea . Here, collective farms still produce kimchi as Koreans would have centuries ago. Cabbage is harvested, fermented and salted, and chilli and seafood is added.

Once fermented, it can be kept for the full year after which the cycle starts over again. Late autumn is kimjang season, when everyone shares the kimchi equally for the harsh winter.

Because it’s a unique dish, centuries old and with the unique kimjang sharing component, it’s listed by UNESCO as part of North Korea’s Intangible Cultural Heritage.

Try it for yourself: To really experience traditional kimchi, one had best visit North Korea on a pre-arranged tour. Depending on the season, you will visit collective farms and see how kimchi is made. During the trip, you’ll have plenty of time to taste North Korean kimchi as it’s served at breakfast, lunch, and dinner as a side dish. It’s delicious!

By Chris from CTB Global

24. Beer Culture in Belgium

Beer is big in Belgium and has been brewed in the country for centuries.

Containing water, barley, hops and yeast, beer was originally made by monks and nuns in the Middle Ages as a replacement for water. (Drinking water was often unclean and made people ill, so a brew of weak beer was preferable, even for children.)

The brewing process killed off any germs and the addition of hops acted as a preservative. Thus, a vital culinary part of the country’s history, culture and tradition was created. Today, there are over 1500 different types of Belgian beer with a variety of flavours, colours and alcohol percentages.

Belgian beer was inscribed by UNESCO in 2016 because it is part of the living heritage of many communities throughout Belgium. Today, beer plays a major role in daily life as well as festive occasions.

Try it for yourself: Although most restaurants, cafes and bars in Belgium serve beer, I’d recommend visiting a brewery to get a real taste for this Belgian tradition. You’ll learn about the brewing process and taste a variety of different beers before deciding on your favourite.

To see how beer is made in Bruges , visit the only active family brewery in the city,  De Halve Maan (The Half Moon), where the Maes family has been brewing Belgian beer since 1856. There’s also a restaurant and outdoor seating overlooking the canals.

By Suzanne from The Travelbunny

25. The Gastronomic Meal of the French in France

The gastronomic meal of the French isn’t a particular food, but more of a culinary element of important family traditions. For big family celebrations such as a birthdays, weddings or anniversaries, a large meal is prepared to bring everyone together. Like everything in France, food is a central part of the experience.

Each meal differs from house to house, depending on the season, the traditional family recipes passed from generation to generation, and what region of France you’re in. For example, while in Normandy a dish may include incredible cheese and cider, in the Mediterranean, a family’s prized ratatouille recipe is more common.

Dinner is very formal, often beginning with a cocktail or wine, and contains at least four decadent courses. The meal can last for hours.

Because it is so integral to maintaining the family fabric and the heart of French culture, the gastronomic meal of the French was designated part of the Intangible Cultural Heritage of Humanity in 2010.

Try it for yourself: It’s not an easy tradition to experience as a tourist if you don’t know anyone in France. The best opportunity is to ask around through community boards such as Couchsurfing or companies such as Withlocals, which provide opportunities to connect with locals.

By Ayngelina from Bacon is Magic

26. Gingerbread Craft (Licitars) in Northern Croatia

Gingerbread baked goods have become a symbol of Croatia . They were brought to the country by the church in the Middle Ages, but quickly became the work of local craftspeople. The tradition has been handed down through families of gingerbread makers, who developed their own decorating styles.

The heart, known as the Licitar Heart, is the most famous shape. These are given as gifts for special occasions, including birthdays, weddings and holidays.

Licitar cookies are typically covered in red opaque icing with white icing designs, though the decorations can also used coloured icing. It’s popular for a mirror to be placed in the middle.

While the cookies are edible, remember to remove the mirrors before eating.

Try it for yourself: If you are hosted by anyone in Zagreb or stay with local friends, you may find they give you a small licitar as a welcome gift. Otherwise, you can find them all over the city. For a true local shopping experience, head to Dolac Market, where you can find licitar and other local Croatian souvenirs .

If you plan to buy some as a gift for someone back home, you can go the extra step of getting a custom design with their name on the cookie in icing.

By Stephanie & Allison from Sofia Adventures

27. Palov in Uzbekistan

It’s hard to experience Central Asia without coming across the traditional delicacy of plov ( palov ). In Uzbekistan, plov is served at any and all occasions and is available in every city and every tiny village. The dish consists of pilau rice with spices, vegetables, meat and sometimes raisins and berries cooked in a large pan, sometimes big enough to feed hundreds of people at weddings or funerals.

No two plovs are the same. The delicate mix of ingredients used is unique to each cook – although they can start to feel quite similar after plov for breakfast, lunch and dinner during your time in Uzbekistan! But this is how it was intended.

The legend of plov says that Alexander the Great invented it himself as a way for his troops to cut back on meal times and eat the same thing three times a day!

Plov was given Heritage Status in 2016 when it was recognised for its significance to Uzbekistan culture . While it is specific to Uzbekistan, there are very similar variations available in neighbouring countries.

Try it for yourself: Undoubtedly the best place to experience plov is at the Plov Centre in Tashkent . The entrance to this large dining hall is flanked by huge pans. The quantity of plov is so vast, hundreds of people turn up every day to sit down for a meal or simply fill a pot to take home.

By Rohan & Max from Travels Of A Bookpacker

28. Oshi Palav in Tajikistan

Tajikistan’s oshi palav is closely related to Uzbekistan’s plov – in fact, both rice-based dishes were inscribed by UNESCO in the same year. In Tajikistan, oshi palav is known as a ‘dish of peace’ for the role it plays in bringing people from different backgrounds together.

Up to 200 varieties of oshi palav are thought to exist. The most basic rendition is made with lamb, rice, onions and carrots simmered in a broth. Prepared in vast quantities ahead of social gatherings, oshi palav is traditionally eaten at events that mark significant life milestones, such as weddings and funerals.

Whether it’s prepared in private homes or teahouses, cooking is usually accompanied by socialising and singing, which adds to the dish’s food culture. Eating oshi palav with one’s hands from a communal pot is similarly symbolic of kinship and community.

The techniques involved in making oshi palav are passed down through the generations. According to UNESCO, once an apprentice masters the art, he or she is given a special skimmer utensil, while the master who trained them is invited to don a ceremonial skullcap.

Tajik oshi palav and Uzbek plov share common attributes with Indian pilau , Persian polow, and even Spanish paella .

Try it for yourself: Home-style oshi palav is available in restaurants in Danshube. If you want a large serving for a group, you might have to order in advance.

For a traditional version, try Restaurant Sim-Sim or Toqi Restaurant, where oshi palav is served alongside other Tajik specialities including mantu (dumplings) and qurutob (bread and onions served in a yogurt sauce).

29. Airag in Mongolia

Airag (also known as kumis ) is a fermented dairy product made and consumed throughout the Central Asian steppes. In Mongolia, airag is made by churning fresh horse milk inside a khokhuur , a special vessel crafted from cowhide.

Besides serving as a critical source of nutrition for nomadic communities (it’s rich in vitamins and minerals, and has been shown to kill harmful bacteria and maintain gut health), airag is steeped in history and tradition.

When UNESCO formally added it to the list of Intangible Cultural Heritage in 2019, they also recognised the centuries-old knowledge that goes into preparing it correctly.

Making airag is a slow, energy intensive process that uses a range of tools, including a specially designed paddle known as a buluur. For it to work, the milk must be churned more than 500 times before yeast is added to kick-start the fermentation process.

The finished result is consumed as part of many families’ everyday diet. Airag is also used in religious rituals and cultural ceremonies, which further adds to its significance.

Try it for yourself: If you’re trekking in Mongolia or travelling overland and you wind up staying with local herders, there’s no doubt you’ll get a chance to try airag for yourself. You can sometimes find it for sale in ger (residential districts) as well, even in Ulaanbaatar.

30. Terere in Paraguay

Terere is a special ancestral drink found in the South American nation of Paraguay. It’s closely related to yerba mate , a popular beverage all across the continent.

Terere is prepared using a special blend of Poha Nana (medicinal herbs) crushed and combined with cold water. Each herb has unique healing properties, and the way they’re combined to brew different drinks is part of every family’s tradition in Paraguay.

UNESCO inscribed Terere in 2020 as a result, citing the knowledge about medicinal herbs that’s also shared through the process as particularly important.

Preparing Terere and drinking it through a special straw called a bombilla are Paraguayan traditions that have been part of the culture since at least the 16th century.

Try it for yourself: Sharing a glass of Terere with someone is seen as a sign of friendship, respect and solidarity. If you’re offered a try when travelling to Paraguay, you’d do well to accept! The drink is refreshing and delicious, so you’ll no doubt be seeking it out by the end of your stay.

Have you experienced any of the food culture rituals on this list? What are your favourite culinary traditions around the world?

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29 Comments

Good collection-Keep it up

Why so many foods from Turkey but nothing from say Peru?

Hi Christian, this post is based on the UNESCO list. There is nothing listed from Peru by UNESCO at the moment.

Super late finding this article but it really is very informative. Awesome job!

I am surprised and sorry that nothing is mentioned about the diversity and richness of Indian food. From the traditional food culture of Kerala (steamed, cooked or roasted on embers without oils or spices) to the rich Panjabi, Kashmiri, north-east, Gujarati and Tamil food cultures, India has an incredible variety of nutritious and medicinal healthy food items, at least some of which should find a place in such a well researched paper on the world food cultures. Regards and Best Wishes to you, Emily

Definitely deserving of a place on the UNESCO List! Let’s hope there is a submission soon.

Agree! Especially Kerala which has its own harvest festival, Onam which is a huge part of their food culture.

also in Sulu Philippines the unique use of burned coconut copra as major ingredient of some foods, like black soap or “tiyulah sug or tiyulah itum”

Dear Emily Nice job, However, I haven’t find any traditional food from Pakistan and Afghanistan, although these countries have rich food culture diversity, specifically in the mountain regions lot of traditional cuisines are prepared by local inhabitants. Hope we can include these also,…

Yes, it would be great if UNESCO included entries for these countries. Let’s wait and see what gets listed in 2023!

where is Panjabi food? Panjabi food is amazing. we eat roti with variety of curries. we like milk and milk products and so many home made dishes are famous in our culture. mustered leafy dish (saag) with makki di roti(maize flour roti) is very delicious.

Kazakh cuisine is very diverse. We have a lot of dishes such as beshbarmaq (meat with jayma, potatoes, qazy, onions, sorpa), bauyrsaq (fried homemade bread)!!!

You are right. What is interesting, our meals are simple to prepare. You should put all ingredients to water and boil it , and that is all(for Beshbarmaq). Bauyrsaq it is just a dough without anything and we just fry it. Simple but very tasty

We also have delicious bauyrsaks. This is the best food in the world!!

This post was truly worthwhile to read. I wanted to say thank you for the key points you have pointed out as they are enlightening.

Would you consider including Irish Stew as of cultural importance?

Hi Donna, great suggestion! For now I am just covering the UNESCO List – let’s see if they add it!

Great list – thanks for sharing! Thinking aloud, India being home to 1/6 th of humanity and the oldest surviving culture in the world, seems most conspicuous in its absence.

Agreed – it would be great to see an entry from India on the list! Let’s hope there is a submission to UNESCO.

Great Post. I had no idea that UNESCO had an Intangible Cultural Heritage list. Thank you,

Best, Radhika Sule Baltimore, USA

HI EMILY, YOU WILL BE SURPRISED TO KNOW THAT I AM A SOCIAL SCIENCE TEACHER IN A SCHOOL IN INDIA AND HIGHLY BENEFITTED BY UR FINDINGS AS IT HELPED ME INCREDIBLY IN FRAMING MY ASSIGNMENTS REGARDING FOOD AND CLOTHING.

That’s great to hear, so glad I could help!

Learnt a lot from this post! Cheers.

Dolma is not Azerbaijani. Dolma exists in other countries in the middle east. Armenia, for example, calls it Dolma and is a traditional cuisine. Armenia uses grape leaves and other vegetables as stuffing. Please don’t label a dish to one specific country since it is a traditional since it is also a dish in other countries. Armenians call it “Dolma” as well, and has been a cultural dish for thousands of years. Dolma is not Azerbaijani, you have written incorrect information.

Thank you for your comment. You’re absolutely right – but in this case, UNESCO attributes the dish ‘dolma’ to Azerbaijan in its list of Intangible Cultural Heritage elements. That’s not to say the dish isn’t eaten in other countries including Greece and Armenia (I’ve had it in Armenia many times!), only that UNESCO recognises the Azerbaijani version specifically. The same is true of lavash, which is considered shared heritage by multiple countries but recognised as part of Armenia’s Intangible Cultural Heritage.

The decision to label a dish specific to one country isn’t mine, it comes from UNESCO. Since this post is designed to explore the UNESCO listings specifically and not food in general, I made the decision to keep the descriptions true to their language.

You can find more information about the inscription process for that dish here: https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188

Faltou a Culinária Brasileira, tão rica e colorida! 🥰

I don’t understnd why not a famous Kashmir Wazwan has not included in the list.

Hello! I’m a Chef in Zambia and i promote Zambian cuisine/culture as well as talk on Radio about Nutrition; Plant based Diets etc. How can I get one of our dishes onto the UNESCO Intangible Cultural Heritage list- we equally have Nshima like Malawi but the array of vegetables is immense and would like to share. Thank you

Hi Kujai! That’s terrific, I’d love to learn more about your national cuisine.

I’m not sure of the exact process, but there may be more information on the UNESCO website. Here is a link to the procedure process: https://ich.unesco.org/en/procedure-of-inscription-00809

Take care, Emily

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French Cooking: How and Why French Cuisine Came to Rule the World

By providing a backbone of flavors and techniques, French cooking has supported many modern cuisines. However, exactly what is French cooking?

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French cooking is considered by many to be the most prestigious and respectable cuisine in the world. With its formal techniques, emphasis on fresh ingredients and simple flavors, pride in presentation, and rich and colorful history, French cuisine truly has come to rule the world, laying the foundations for many other styles and specialties.

To become a skilled chef, you must have extensive knowledge of French cooking fundamentals .

But how did French cuisine come to be so acclaimed? Let’s explore the many ways French cuisine has impacted food and culture around the world.

Medieval French Cooking

Some of the inspiration for French cuisine can be traced back to medieval times . Back then, nobility dined on multi-course meals composed of wild game, meat, fruit, and grains, while peasants ate diets high in vegetables and legumes. Expensive salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.

With few ways to preserve food, people in ancient times decided what ingredients to use based on what they had immediately available. Modern French cooking also utilizes fresh, seasonal ingredients.

Members of the upper class often utilized these seasonal ingredients to host banquets or feasts that showed off their wealth. These dishes were elaborately presented to impress guests, and this emphasis on presentation is maintained in modern French cooking.

How French Cuisine Spread

Over the years, as cultures shifted and transformed, so did French cooking . During the Middle Ages cooking began to lighten and dishes in France began to shape into a cuisine we would more readily recognize today. However, cookbooks and documented techniques weren’t published until the 1600s.

Francois Pierre La Varenne published the first French cookbook in 1651 titled Le Cuisinier Francois. This inspired many chefs to record their work. The French Revolution in 1789 further helped to spread the study of cooking since it shattered the occupational restrictions established by the government. Additionally, more and more French people began cooking for themselves.

Later, French cuisine expanded beyond France’s borders, and chefs from around the world studied these published guides.

As the French colonized other countries – including parts of Asia, Africa, North America, and the Caribbean – throughout the 1700s and 1800s, they spread their culinary knowledge and cooking techniques.

What Is Haute Cuisine?

If you’ve studied French cuisine at all, you’ve probably heard of something called haute cuisine.

Haute cuisine translates to “high cuisine” and refers to a shift in French cooking from an emphasis on abundance and quantity to an emphasis on moderation and quality. Marie-Antoine Carême is often credited with leading this charge in the 1800s. He taught French cooking as a sophisticated art form that required technique and precision, and his recipe manuals made French cuisine more accessible.

Georges Auguste Escoffier , known as the King of Chefs and Chef of Kings and our school’s namesake, brought haute cuisine to the modern world. He revolutionized the fundamentals of French cooking including how food is presented and how it’s served. With his publication of Le Guide Culinaire in 1903, Escoffier adapted haute cuisine to be more modern.

“The schools have a commitment to excellence which would make my great-grandfather very proud and happy.”* Michel Escoffier, great-grandson of Auguste Escoffier; President of Auguste Escoffier School of Culinary Arts Advisory Board

Additionally, Escoffier furthered the culinary profession through an organized and smoothly-running professional kitchen with his innovative brigade de cuisine system , which features a strong organizational system and hierarchy. This system modernized the culinary arts, giving kitchens a military-style ethic to deliver efficient and effective service under strong leadership. The brigade system is still used in kitchens around the world today.

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Nouvelle Cuisine

French cooking continued to evolve and in the 1900s, nouvelle cuisine was born. This style of cooking was defined by the use of high quality, fresh ingredients, lighter meals, and simpler yet breathtaking presentations. Modern French cooking draws inspiration from the many cooking concepts French chefs have developed and presented over centuries.

The Foundations of French Cooking

French cooking is incredibly complex and is built upon many years of history. Still most chefs would agree that technique, ingredients, and the dining experience are important components of this cuisine.

French cooking techniques require patience, skill, and attention to detail. These take years to master, but should be studied by all aspiring chefs.

Mise en Place

Mise en place means “everything in its place,” and it’s a key component of kitchen organization. Before cooking a dish, a chef organizes their tools and prepares, cuts, and measures their ingredients. Everything should be close at hand and ready to go when it’s time to cook. A chef must be mentally prepared to execute the techniques to create masterpieces!

Sauteeing is a technique of cooking ingredients in a pan coated with olive oil or butter over medium to high heat. To sauter means “to jump” in French, which is what ingredients do in a hot pan. One classic dish that relies on this technique is lamb chasseur.

Braising is a combination cooking method used to cook meat or vegetables in a covered pot over low heat until the products are tender. Chefs typically sear the surface of meat or vegetables at high temperatures then lower the heat. Next, the ingredients slowly cook in fat, stock, or wine to produce complex flavors along with soft and tender bites.

To confit an ingredient requires salting and cooking the product in fat. Traditionally, this technique was used to preserve meat. Duck confit is a classic French dish that uses this method. However, you can also confit many vegetables such as garlic or potatoes!

Flambe involves the use of flammable alcohol to make desserts such as cherries jubilee . When the alcohol is set on fire or flambeed, it burns the alcohol away in mere seconds while leaving the aroma of the liquor’s main flavor. For many years, restaurants would flambé various dishes tableside to highlight both the technique and enhance the dining experience for their guests!

Ingredients

Another marker of French cuisine that differentiates it from others is the use of high quality ingredients.

French dishes often use simple ingredients transformed by artful techniques. Fresh, naturally produced ingredients can always be found in French cuisine. Wine, cheese, olive oil, and seasonal vegetables are just a few staples.

Herbs and spices are also important to French cuisine and can contribute a depth of flavor to otherwise subtle dishes. A few commonly used in French dishes include herbs de Provence, tarragon, and nutmeg.

Students at Auguste Escoffier School of Culinary Arts can get plenty of practice connecting with local farmers and cooking with fresh ingredients in the French style during our Farm To Table® Experience . They may chat about production methods, see where their food comes from, and even taste ingredients straight from their source!

Dining Experience

Another foundation of French cuisine is the dining experience, which requires careful presentation, elegance, and community when eating. A version of this could be seen all the way back in the Middle Ages at the banquets held by the aristocracy, but French cooking underwent many changes to end up where it is today.

With the rise of haute cuisine, meals became smaller and presentations became more detailed and elegant. Nouvelle cuisine placed even greater emphasis on precision in presentation. Today, many chefs in fine dining restaurants are as talented at presenting their food as they are at preparing it!

A beautifully plated Chilean sea bass dish by Escoffier student William Raheem

A sense of community can still be felt in many classic French restaurants, which sometimes utilize banquet-style seating to bring guests together.

Master the Art of French Cooking and More

To become a great chef, one must be equipped with skills and techniques from different cultures and regions. However, French cooking inspires many types of cuisine and forms the foundation of fine dining.

“Escoffier School of Culinary Arts opened my eyes to all these techniques that make my food the best I’ve ever cooked in my life. The school provided the methodology behind the basic recipes of everything that I needed to know for production… and the proper tools and ability to work in any kitchen.”* Vanessa M House, Culinary Arts Graduate

At Escoffier, we honor the countless contributions of Auguste Escoffier by exploring French techniques, an appreciation for great ingredients. If you’d like to improve your culinary skills from some of the best Chef Instructors , learn more about our culinary and pastry degrees and diplomas .

Interested in reading more World of Food and Drink articles? Try these next:

• A Brief History of The Michelin Star Rating
• 7 French Cooking Techniques Chefs Need to Know
• A Brief History of The Chef’s Uniform

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

This article was originally published on April 28, 2021 and has since been updated.

Additional Content

• The King of Chefs: Who Was Auguste Escoffier?
• Why Study at a French Culinary Institute?
• French Culinary Education: 7 French Cooking Techniques
• A Brief History Of The Chef’s Uniform
• A History of the Chef’s Hat
• A Brief Guide to Viennoiseries: History & Most Popular Types
• How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide
• The History of Culinary Arts Education in the U.S.
• Escoffier & École Ducasse: Study Internationally at a French Culinary School

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• World cuisine

World cuisine The Pomor cuisine Contents The rhyme World cuisine Match English and Pomor dishes Crossword The Pomor cuisine Diagram The recipe of kozoolya Home ... – PowerPoint PPT presentation

• The Pomor cuisine
• Match English and Pomor dishes
• Crossword The Pomor cuisine
• The recipe of kozoolya
• Fish and chips is English
• Sushis Japanese.
• Pizza is Italian,
• So is mozzarella cheese!
• In Spain they eat paella,
• In China they eat rise.
• The Russians think potatoes
• Are really, really nice!
• Vegetable soup
• Pie with fish
• 1.Its the Pomor drink.
• 2.Its a thing where the Pomors cooked food.
• 3.Its festival food of the Pomors.
• 4.Its a sort of fish.
• 1.Its a pie with fish.
• 2.Its the last meal of the Pomors.
• 3.Its fish soup.
• 600 g sugar
• 150 g butter
• 1 tea spoon of cinnamon, carnation, soda
• 1,2kg -flour
• You should melt a glass of sugar then add 1 glass of hot boiled water and mix it. Then add 2 glasses of sugar. When this mass boils switch off the stove. Then add 150 ? of butter and cool down it. After that add 2 yolks and 1 whole egg, 1 tea spoon of cinnamon, carnation, soda and 1 kg of flour. Knead the dough and roll it. Then cut out any figures and bake them. For glaze you need 2 fibers with sugar powder. Mix it well. Then paint figures..
• Using this recipe make the pomor kozooli.

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Good for international days, lots of foods and cuisines covered + mince pie recipe

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Discord account linked to Georgia shooting suspect referenced Sandy Hook shooter, CNN says

by JACKSON WALKER | The National Desk

WINDER, Ga. (TND) — A Discord account which foreshadowed plans for a mass shooting at a school and referenced the Sandy Hook shooter is linked to the Apalachee High School shooting suspect, CNN reported Friday.

Colt Gray, 14, was taken into custody by the Barrow County Sheriff's Office over accusations he killed two teachers and two students at the school in a Wednesday shooting rampage. He previously used a Discord account named after Sandy Hook shooter Adam Lanza which reportedly shared plans to commit a mass attack in a school setting, according to CNN .

In 2023, the FBI received a tip about the account, saying it “had possibly threatened to shoot up a middle school tomorrow.” Investigators linked that account to Gray, but later decided the user could not be "substantiated," CNN reported.

“im committing a mass shooting and im waiting a good 2-3 years,” the account user wrote in one post, according to the outlet. “I cant kill myself yet, cause I’m not contributing anything to culture I need to go out knowing I did.”

A separate post by the account included an image of two firearms. The account user added the caption “I’m ready.”

The account owner also reportedly "expressed frustration that transgender people were being accepted in society," according to CNN.

A Discord spokesperson told CNN it had removed an account “believed to be associated with” Gray in May 2023 for violating its extremism policy.

The platform was also used by Massachusetts Air National Guard member Jack Teixeira, who pleaded guilty in March to leaking classified government documents. He used Discord to share sensitive information regarding Russian troop movements in Ukraine.

Follow Jackson Walker on X at @_jlwalker_ for the latest trending national news. Have a news tip? Send it to [email protected].

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Voronezh , oblast (region), western Russia . The oblast lies in the basin of the middle Don River , which bisects it north–south. The northeastern part of the oblast consists of the level Oka–Don Plain; west of the Don the land rises to the Central Russian Upland , which is greatly dissected by valleys and erosion gullies. The oblast lies in the forest - steppe zone, with a natural vegetation of alternating patches of oak forest and grass steppe. The greater part of the natural plant cover has disappeared owing to cultivation, since the soils are exceptionally rich. The surviving oak forest is protected in nature reserves. Plowing has caused intensive soil erosion in the oblast, and countermeasures are relatively limited. Nevertheless, the oblast is highly developed agriculturally, dominated by the cultivation of wheat , corn (maize), and other grains; it is one of the few areas of Russia that provides adequate climatic conditions for corn. Sunflowers and sugar beets are the chief industrial crops. Vegetables , especially potatoes , are important around Voronezh, the oblast headquarters, and orchards abound. Dairy and beef cattle , pigs , and sheep are kept in large numbers. Except in Voronezh city, most industry is small in scale, processing farm produce. There are some low-grade iron-ore deposits. Area 20,250 square miles (52,400 square km). Pop. (2006 est.) 2,313,648.