Cultural Foods are more than just sustenance; they are a vibrant expression of heritage, tradition, and community. On larosafoods.com, we understand the profound impact of culinary practices, offering a diverse range of recipes, cooking techniques, and nutritional information to connect you with the world’s rich food cultures. By embracing cultural foods, we safeguard traditions, enhance community bonds, and foster a deeper appreciation for the diversity of global cuisine.
1. Exploring the Significance of Food Culture
Have you ever experienced the powerful sensation of a familiar aroma transporting you back to cherished memories? Food possesses an extraordinary ability to connect us to our roots, traditions, and the essence of our cultural identities. Beyond simple nourishment, food explores our choices, preparation methods, and shared experiences. Food culture, therefore, becomes a vital means of connecting and relating to individuals from diverse backgrounds.
A vibrant display of spices and ingredients in a bustling market.
2. Defining Food Culture
What exactly constitutes food culture?
Food culture encompasses the beliefs, attitudes, and practices surrounding the production and consumption of food. It represents the heart of our relationship with food and the systems that bring it to our tables. Traditional foods and recipes, deeply embedded in our heritage and ethnicity, play a crucial role in shaping our food culture. The act of sharing meals with loved ones is a profound tradition that connects us to centuries of culinary history.
3. How Culture Influences Food
How does culture affect our food choices and culinary practices?
Food culture is shaped by factors such as the local environment and weather conditions, leading to variations even within a single country. The history of a region also significantly influences its food culture. The United States, for example, showcases a melting pot of cuisines, shaped by Indigenous food cultures, European colonization, and 20th-century immigration. Sharing food transcends basic sustenance, fostering a sense of humanity. Celebrating food during religious holidays and family gatherings further enriches our cultural traditions, while a growing awareness of seasonal ingredients promotes a more mindful approach to food consumption.
4. The Importance of Food Culture
Why is preserving and celebrating food culture so essential?
Food culture promotes the use of local and seasonal ingredients, resulting in unique recipes and flavors. Sharing food with loved ones strengthens community bonds and has a significant impact on our identities, communities, traditions, and health.
4.1 Food and Identity
How does food contribute to our individual sense of self?
Food plays a crucial role in shaping our individual identities. Preparing, sharing, and consuming cultural foods is a physical and symbolic act that connects us to our family history. Enjoying familiar foods from our youth can evoke nostalgia and feelings of comfort and belonging. Food traditions are particularly important for immigrants, serving as a tangible link to their homeland.
4.2 Food and Community
How does food foster connections within our communities?
Food serves as a powerful tool for connecting with our communities and their cultural practices. While our ancestors based their food preferences on local availability, cultural foods continue to create social bonds. Communal eating enhances social bonding and well-being, fostering a sense of belonging. Research from the University of Oxford indicates that frequent shared meals increase our contentment and satisfaction with life.
4.3 Food as a Way to Safeguard Traditions
How does food help preserve our cultural heritage?
Food plays a vital role in preserving ethnic and national culture. Traditional recipes, passed down through generations, safeguard the history and customs of those who created them. Immigrants carry their food customs and recipes, easing homesickness and passing on their culture to future generations. These recipes, while adapted to available ingredients, serve as reminders of shared history, beliefs, and values. Exploring the food traditions of different cultures enhances our understanding of their practices. UNESCO recognizes the importance of food culture, including traditional recipes like kimchi and keşkek on its list of Intangible Cultural Heritage. The recent addition of Ukrainian borscht highlights its role in uniting families during challenging times.
4.4 Food Culture and Health
How does food culture impact our well-being?
Food culture has a profound impact on our health. The prevalence of inexpensive ready meals and takeaway foods, devoid of the social and cultural value of traditional foods, detaches us from our food systems. Western diet culture can transform food into something to be controlled rather than enjoyed, disrupting our connection to food culture. This disconnection can negatively affect our mental and physical well-being, diminishing the emotional benefits of shared meals and the nutritional value of processed foods. Reconnecting with food culture involves embracing healthy eating habits, preparing meals from scratch, sharing food with others, and savoring each bite.
5. 30 Examples of Food Culture: Culinary Traditions Recognized by UNESCO
Here are 30 food and drink-related traditions recognized by UNESCO as part of its Representative List of the Intangible Cultural Heritage of Humanity. This list includes five new items inscribed in 2022, with more to be added annually.
5.1 Ukrainian Borscht (Inscribed in 2022)
What makes Ukrainian borscht a cultural icon?
Borscht is a traditional soup widely enjoyed in Eastern European countries, especially in Ukraine, where it is a crucial part of culinary identity. The soup gets its vibrant color and tart flavor from beetroots.
Borscht is a hearty and nourishing soup, usually made with meat stock and sautéed vegetables like cabbage, potatoes, and tomatoes. Dill, bay leaves, marjoram, horseradish, ginger, and prunes can be added for extra flavor. Some versions include beef or fish, while others are vegetarian. A good borscht is thick enough for a spoon to stand upright in the bowl. It can be served chilled or warm, always with a dollop of sour cream. Each region in Ukraine has its own recipe; for instance, Kyiv adds lamb, while Lviv uses Vienna sausage. UNESCO recognized the urgent need to protect the art of preparing Ukrainian borscht, fast-tracking its addition to the list in mid-2022.
Try it for yourself: Despite current travel restrictions, the Ukrainian diaspora ensures borscht is available worldwide. Look for a traditional Ukrainian restaurant to experience this dish.
5.2 Baguette Bread Culture in France (Inscribed in 2022)
Why is the French baguette a symbol of national identity?
The baguette, a long, thin loaf of white bread, symbolizes France and is one of its most cherished foods. This tradition dates back to the 18th century reign of King Louis XIV.
A traditional French baguette (Baguette de Tradition Française) contains only four ingredients: wheat flour, water, yeast, and salt. It is baked daily in bakeries or boulangeries and eaten with almost every meal. A good baguette is about 65 centimeters long and has a crunchy crust. The baguette’s origins are debated, with myths attributing its invention to Napoleon Bonaparte or the Bread of Equality decree after the French Revolution.
Try it for yourself: Every French town and village has specialty bread shops. Traditionally, the baguette is ripped (not cut) into pieces and enjoyed with cheese, spreads, or French onion soup.
5.3 Al-Mansaf in Jordan (Inscribed in 2022)
What is the cultural significance of Al-Mansaf in Jordan?
Mansaf, or Al-Mansaf, is the national dish of Jordan, consisting of lamb or chicken cooked in fermented yogurt sauce with white rice or bulgur wheat.
The name means large tray, referring to its serving style in the center of the table. Prepared for special occasions like weddings and religious holidays, Mansaf traces its origins to Bedouin culture, where it marked the end of tribal conflicts with a shared meal. Today, it plays an important socio-cultural role in Jordanian society.
Try it for yourself: If invited to share Mansaf in Jordan, remember it is traditionally eaten with the right hand instead of utensils.
5.4 Tea Culture in China (Inscribed in 2022)
How is tea deeply ingrained in Chinese culture?
Tea is a way of life in China, one of the oldest tea-drinking nations. In 2022, UNESCO recognized the critical role of tea processing, drinking, and sharing in Chinese culture.
This includes everything from picking tea leaves to the social bonds formed in tea houses. China produces over 2,000 different teas from various leaves, flowers, and herbs. Tea crosses social and economic borders, embraced by all, including many ethnic minority groups.
Try it for yourself: China is the world’s largest tea exporter. A visit to Chengdu to experience traditional tea houses is a must.
5.5 Joumou Soup in Haiti
What does Joumou soup symbolize for Haitians?
Joumou soup perfectly illustrates the connection between food and culture. In Haiti, this soup is traditionally eaten on January 1 to celebrate independence and the new year. It symbolizes freedom and liberation.
The history of Joumou dates back to the 17th century when Haiti was colonized by France. This soup, made from giraumon, a local pumpkin, was a favorite of French plantation owners while their slaves subsisted on scraps. After Haiti’s successful slave revolt in 1804, locals reclaimed Joumou, making it a symbol of defiance, resilience, and freedom.
Try it for yourself: Today, Joumou includes squash, beef, pasta, and vegetables, often eaten for Sunday brunch. It is available on every restaurant menu in Port-au-Prince and beyond.
5.6 Truffle Hunting in Italy
Why is truffle hunting an important cultural tradition in Italy?
While you may have tasted truffles, do you know their origin? Truffles are a key ingredient in Italian cuisine, and the knowledge and skills to hunt for these precious ascomycetefungus are an important part of the culture, especially in regions like Tuscany.
In 2021, UNESCO recognized Italy’s truffle-hunting traditions, passed down orally through generations. This includes identifying truffle-growing areas and harvesting them with a special spade. Italian tartufis possess extensive knowledge of climate, ecosystems, and biodiversity, practicing truffle hunting in an environmentally respectful manner. The tradition also includes feasts at the start and end of truffle seasons, showcasing the flavors of locally grown truffles.
Try it for yourself: Join a truffle-hunting tour from Florence or Tuscany. White truffle season, from October to December, is the best time to go.
5.7 Ceebu Jën in Senegal
What makes Ceebu Jën a symbol of Senegalese hospitality?
Ceebu jën (Thieboudienne) is Senegal’s national dish. Originating in fishing villages on Saint-Louis Island, it is now eaten across the country and in Guinea-Bissau, Mali, Mauritania, and The Gambia.
Ceebu jën recipes are passed from mother to daughter, with each region adding its own spin. Essential ingredients include fish, broken rice, tomatoes, onions, and seasonal vegetables. Higher quality ingredients are used for special occasions. Served in a large bowl (a bolus) and eaten by hand or with bread, Ceebu jën symbolizes Senegalese terranga (hospitality).
Try it for yourself: If invited to share Ceebu jën, remember to hold the bowl with your left hand and eat with your right. Variations of fish, meat, and chicken Ceebu jën are widely available in Dakar and across Senegal.
5.8 Lavash in Armenia
How is Lavash woven into the cultural fabric of 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 among women during preparation, led UNESCO to inscribe Armenian lavash in 2014.
Lavash dough is a simple mix of wheat flour and water. After kneading and rolling, it is stretched over a cushion filled with hay or wool and transferred to a conical clay oven (tonir). The bread cooks in 30 to 60 seconds, with finished sheets varying in color and texture depending on the flour and baking time.
Try it for yourself: Lavash is ceremonially used in Armenian weddings, draped over the bride and groom to symbolize prosperity. Eaten daily with cheese or meat, it is found on restaurant menus nationwide. To see lavash prepared, visit the GUM Market in Yerevan.
5.9 Washoku in Japan
What principles define Washoku, the essence of Japanese cuisine?
Japanese food is so revered that UNESCO added it to the Representative List of the Intangible Cultural Heritage of Humanity in 2013 to preserve it. Traditional dietary habits are declining, but Japanese food, known as Washoku, is fresh, simple, and meticulously prepared.
Washoku reflects a deep respect for nature, using natural, locally sourced ingredients such as rice, fish, vegetables, and edible wild plants. Every detail, from preparation and presentation to consumption, stems from historical cultural traditions passed down through generations. Washoku typically includes cooked rice, soups, side dishes, and tsukemono (Japanese pickles).
Try it for yourself: Experience Washoku by trying traditional dishes like okonomiyaki in Hiroshima or Osaka, or fresh sushi at Tokyo’s Toyosu Fish Market.
5.10 The Mediterranean Diet in the Mediterranean Region
What cultural aspects of the Mediterranean diet did UNESCO recognize?
In 2013, the Mediterranean diet of Spain and six other countries (Italy, Portugal, Morocco, Croatia, Cyprus, and Greece) was inscribed on UNESCO’s list.
UNESCO focused on the rituals and processes that make this diet integral to Spanish culture. This includes using few ingredients to create flavorful dishes, minimizing food waste, eating many small dishes with an emphasis on sharing, and viewing food as a social ritual. Tapas culture exemplifies this social aspect, with people sharing small plates of food in the evenings. Markets, featuring local vendors selling their family’s specialties, also play a key role, often including cafes where shoppers socialize.
Try it for yourself: Experience tapas and market culture in Seville, known for its vibrant restaurant and bar scene and historic markets.
5.11 Hawker Food Culture in Singapore
How do Singaporean hawker centers contribute to social cohesion?
Like a bustling food market. In 2020, UNESCO recognized the cultural importance of Singapore’s unique hawker food centers.
Singapore is a multicultural nation, and its hawker markets reflect this diversity. These centers house small restaurants that offer Malay, Nyonya, Indian, and Chinese flavors. Cooks often specialize in one or two dishes, perfecting their craft over time. Hawker culture dates back to the 1960s and has been a fixture of Singapore’s culinary landscape. Hawker centers are community dining rooms where people from varied backgrounds socialize, promoting social cohesion.
Try it for yourself: Visit Singapore’s hawker markets for an immersive dining experience and a taste of Singaporean culture. Try the country’s specialty dishes under one roof, including famous chili crab.
5.12 Couscous in Algeria, Mauritania, Morocco & Tunisia
What cultural practices are associated with couscous preparation in North Africa?
In Algeria, Mauritania, Morocco, and Tunisia, couscous is more than just a dish. In 2020, UNESCO recognized not only the dish itself but also the knowledge associated with its production.
Couscous is a cereal made from semolina, rolled by hand into tiny balls, steamed, and cooked. Each country has its own way of preparing and eating couscous, but all share a ceremonial approach passed down from parents to children. Special tools, made by artisans, are used. Shared from a large pot, couscous symbolizes togetherness.
Try it for yourself: Couscous is a staple dish in North Africa. Tagines with couscous are especially popular. Enroll in a workshop at a culinary school in Marrakesh to learn how to prepare couscous.
5.13 Qvevri Wine-making in Georgia
Why is Qvevri wine-making significant to Georgian culture?
Georgia is the birthplace of viniculture, with evidence dating back to the 6th millennium BC. In 2013, UNESCO recognized this legacy by inscribing qvevri wine-making methods.
Many Georgian families, monks, nuns, and winemakers still use the same methods as their ancestors. Traditional Georgian winemaking involves using a qvevri, a large clay urn buried underground to maintain a constant temperature. After the rtveli wine harvest in autumn, grapes are fermented inside the qvevri. Leaving the skins on produces skin-contact wine, which Georgia is known for. After 5-6 months, the wine is ready to drink.
Try it for yourself: Every restaurant in Tbilisi and cafe in Kutaisi serves local wine. Homemade wines are particularly good. Stay at a guesthouse in Georgia to enjoy incredible wine and home cooking. Specialty wine bars in Tbilisi offer a variety of wines, including qvevri and organic wines. Travel from Tbilisi to Sighnaghi, the heart of Georgia’s wine country, to visit wineries and see qvevri up close before participating in a wine tasting.
5.14 Turkish Coffee in Turkey
How does Turkish coffee reflect the country’s communal culture?
Turkey has three food-related listings on UNESCO’s Intangible Cultural Heritage list, with Turkish coffee being the best-known.
Coffee was introduced to the Ottoman Empire in the 15th century and quickly became popular. The Ottomans controlled coffee trading routes and spread coffee throughout the empire. Countries previously conquered by the Ottomans, like Bosnia and Herzegovina, have coffee traditions closely related to Turkish coffee. Turkish coffee is made by grinding roasted beans to a fine powder and brewing them slowly with water and sugar until a foam forms. Turkish coffee pots, or cezve, are integral to the ritual. Coffee is served on an intricate tray with sugar cubes and Turkish delight. Brewing and drinking Turkish coffee reflects Turkey’s communal culture, recognized by UNESCO in 2013.
Try it for yourself: Traditionally prepared coffee is ubiquitous in Turkey. Authentic experiences can be found at coffee houses (kaveh kanes) in Istanbul. Turkish coffee is sipped slowly during conversations, symbolizing hospitality and friendship, making coffee houses perfect for meeting new people.
5.15 Traditional Mexican Cuisine in Mexico
What historical influences shaped traditional Mexican cuisine?
Mexican cuisine has attained UNESCO’s Intangible Cultural Heritage of Humanity status due to its diversity and rich flavors.
The development of Mexican cuisine was driven by the interaction between Spanish conquistadors and Aztec culture. Most Mexican food is a combination of ancient traditions and Aztec, Mayan, and Spanish influences. The French also added baked goods like sweet breads and bolillo. Contemporary Mexican cuisine includes modern ingredients from European, North American, and Asian influences. Food is essential to every social gathering, contributing to its greatness.
Try it for yourself: Try chilaquiles for breakfast, tacos for lunch, elote for a street snack, and mole enchiladas for dinner, followed by Mexican hot chocolate. If you’re brave, try lime chilli fried crickets (chapulines).
5.16 Dolma in Azerbaijan
How does dolma symbolize hospitality in Azerbaijan?
Dolma is a popular dish in Azerbaijan. It is a pre-cooked grape leaf stuffed with minced meat, rice, onion, and sometimes peas.
The word dolma comes from the Turkic word doldurma, meaning stuffed. Recipes are passed down through generations. Dolma is used to celebrate guests and special occasions. Azerbaijani people are hospitable and love teaching their traditions, welcoming foreigners to partake in their culture, including making and eating dolma.
Try it for yourself: Dolma is best found in Azerbaijani homes, but tasty versions are available in traditional restaurants in Baku’s old town and hotels. Visit Shirvanshah Museum Restaurant or Dolma Restaurant near Fountain Square.
5.17 Neapolitan Pizzaiuolo in Italy
What techniques define the art of Neapolitan pizza making?
While pizza is a classic Italian dish with regional variations, Neapolitan pizza has gone global. The art of making Neapolitan pizza relies on water, flour, salt, and yeast. Raw ingredients come from the Campania countryside.
The pizzaiuolo (pizza chef) is central to this process, and UNESCO has declared Naples’ pizza-making technique part of the world’s Intangible Cultural Heritage. The three categories of pizzaiuolo are Master Pizzaiuolo, Pizzaiuolo, and baker. Knowledge is transmitted in the bottega or homes, where young apprentices observe masters. Making Neapolitan pizza involves shaping dough balls (staglio), spreading the dough (ammaccatura) to form the raised rim (cornicione), topping the dough, and baking it in a wood-fired oven with a rotating movement.
Try it for yourself: The best Neapolitan pizza uses simple, fresh ingredients: basic dough, raw tomatoes, fresh mozzarella, fresh basil, and olive oil. Enjoy it with house wine and limoncello.
5.18 Nsima in Malawi
What role does Nsima play in strengthening family bonds in Malawi?
Nsima is a thick porridge made by mixing white cornmeal with water. It is eaten in many parts of Africa under different names.
In Malawi, it is eaten with a protein-heavy dish and a vegetable dish. Young children learn to make nsima from an early age, and communal meals strengthen family bonds. Nsima’s cultural significance led UNESCO to list it as Intangible Cultural Heritage.
Try it for yourself: Nsima is a staple food in Malawi and is available all over the country, though not always in tourist restaurants. Thomas’s Restaurant, Grocery and Bar in Cape Maclear on Lake Malawi serves nsima with beans and salad.
5.19 Flatbread in Iran, Azerbaijan, Central Asia & Turkey
How is flatbread integral to daily life and celebrations in Eurasia?
The flatbread has a long history on the Eurasian continent, with each region having its own variation. The making and sharing culture around flatbread was added to the UNESCO Intangible Cultural Heritage list in 2015.
Flatbread, including lavash, katyrma, jupka, and yufka, is important to Iranian, Azerbaijani, Turkish, Kazhakstani, and Kyrgyzstani food culture. Prepared daily by households and community members, it plays a role in weddings, births, funerals, and religious gatherings. Flatbread is cooked in stone or earth-ground ovens, on metal plates, or in cauldrons. Dough is made from wheat flour, water, and salt. Some villages still operate communal ovens.
Try it for yourself: Watch locals make lavash in Baku’s main market and try a lavash kebab wrap. Try making Turkish yufka at home. Dip lavash in narsharab, a pomegranate sauce. Also, check out Lebanese manakish and Iranian sangak.
5.20 Il-Ftira in Malta
How does Il-Ftira reflect Malta’s cultural exchange and baking traditions?
Il-Ftira is a flattened sourdough bread traditional to Malta. Unlike other flatbreads, it is more like a loaf with a thick crust and a light, fluffy inside.
The name ftira comes from the Arabic word for unleavened bread, reflecting Malta’s cultural exchange. Hand-shaped and unique, regional and seasonal recipes use different ingredients like olives or capers. Maltese schools hold Ftira Days to teach students about healthy eating, and bakers undergo long apprenticeships.
Try it for yourself: The smell of fresh ftira wafts through the streets of Valletta and every town. Cafes and restaurants serve it stuffed with salad and tuna.
5.21 Ceremonial Keşkek in Turkey
What is the communal aspect of preparing Keşkek for Turkish ceremonies?
Made with meat or chicken, keşkek is a stew found in Turkish, Iranian, and Greek cuisines. It is associated with ceremonial or religious occasions and is cooked by groups of men and women 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, music is played as the grains are poured into a large cauldron. The mix is beaten with wooden hammers until a fine consistency is achieved. The dish is cooked outdoors over an open fire, with meat and spices added and left to simmer overnight. The community gathers to participate in the keşkek preparation, from beating the ingredients to music performances.
Try it for yourself: Keşkek is served at Turkish wedding ceremonies, circumcisions, and religious holidays. If you chance upon a local village preparing for 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.
5.22 Kimjang in South Korea
How does Kimjang connect Korean families and preserve traditions?
Anyone who has ever tried Korean food has also sampled the famous pickled side dish called kimchi.
Kimchi is a vegetable, usually napa cabbage, fermented in a spicy red paste that includes red chili 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. 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.
5.23 Kimchi in North Korea
How does the collective production of Kimchi in North Korea maintain age-old traditions?
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!
5.24 Beer Culture in Belgium
How does beer contribute to the living heritage of communities throughout Belgium?
Belgian Beer.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.
5.25 The Gastronomic Meal of the French in France
How does the French gastronomic meal maintain family traditions and French culture?
French gastronomy. Image credit: Bacon is Magic.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.
5.26 Gingerbread Craft (Licitars) in Northern Croatia
What cultural significance do Licitars hold as gifts for special occasions in 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.
5.27 Palov in Uzbekistan
How does Palov represent Uzbekistani culture and hospitality?
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.
5.28 Oshi Palav in Tajikistan
How does the preparation and consumption of Oshi Palav foster community 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).
5.29 Airag in Mongolia
What role does Airag play in the nomadic lifestyle and cultural ceremonies of Mongolia?
Mongolian Airag. Image credit: Dr. Bernd Gross/Wikicommons.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.
5.30 Terere in Paraguay
How does the sharing of Terere in Paraguay embody friendship and respect?
Paraguayan Terere.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.
6. Frequently Asked Questions About Cultural Foods
6.1 What Defines Cultural Foods?
Cultural foods are defined by the traditions, beliefs, and practices of a specific group of people. They reflect the unique history, environment, and social interactions of a culture.
6.2 Why Is It Important to Preserve Cultural Foods?
Preserving cultural foods helps maintain cultural identity,
