Foods that are on the list of UNESCO Heritage list

You will be surprised to see your favourite food on the list

Well, for places, cities, structures, monuments, and landscapes to be among the well-preserved history making it to the UNESCO Heritage list. There are certain foods and food items that have made a successful run into the UNESCO Heritage list owing to its heritage. The UNESCO’s Intangible Cultural Heritage list encapsulates foods from across the length and breadth of the world. The list updated annually not only has food but drinks and food customs. Here is presenting to you the foods that have made it to the UNESCO’s Intangible Cultural Heritage list.


A North African dish, it comprises small steamed granules of rolled durum wheat semolina. It is traditionally served with a stew spooned on top. It is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. Believe it or not, couscous is also widely consumed in France, introduced by the Maghreb immigrants. The style and taste of making couscous can vary, and one can make it savoury or sweet with a combination of almonds, cinnamon, sugar, rose or orange flower water, and raisins.


A traditional Korean cuisine, Kimchi is a world-famous dish that is relished. Prepared traditionally both in South Korea and North Korea, it’s on UNESCO’s list twice. As for the taste of the Kimchi, it is salted and fermented vegetables with cabbage and radish being the main component. The seasonings involved vary, but the general inclusion of chilli flakes, garlic, ginger, and jeotgal (salted seafood) is there.


It is a flatbread consumed in the South Caucasus and Western Asia, hence making it to the UNESCO’s list twice. All thanks to the culture of making flatbread in Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey. It is not your usual bread, but usually an unleavened spread. It is prepared with dough of wheat flour and water kneaded and formed into balls. These are then rolled into thin layers and cooked on the walls of a clay oven.

The other foods making to the list are Singaporean Hawker Culture,  joumou soup, Senegalese dish Ceebu Jen, Gastronomic Meal of the French, Neapolitan Pizza, Nsima, Washoku, Traditional Mexican cuisine – ancestral, ongoing community culture, the Michoacán paradigm, oshipalav, a traditional dish of communities in Tajikistan, Il-Ftira, culinary art and culture of flattened sourdough bread in Malta, Arabic coffee, a symbol of generosity, and Ancient Georgian traditional Qvevri wine-making method.

Nirtika Pandita

A follower of Master Oogway, living by his words of Yesterday is history, tomorrow is a mystery and today is a gift, which is why it is called the ‘Present’, I am trying to master the art of now. Keeping that in the center I am combining my professional prowess as a writer and nerves of a gastronaut to conquer the Saha world.
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