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.

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.

1. Ukrainian Borscht

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

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

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