By: Toshita Sahni
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In 2024, UNESCO inscribed several foods and food-related practices into its Representative List of Intangible Cultural Heritage of Humanity. These include dishes, drinks, and more.
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UNESCO defines the contents of this list as "intangible heritage elements that help demonstrate the diversity of this heritage and raise awareness about its importance."
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As 2024 comes to an end, take a look at the food-related additions to UNESCO's cultural heritage list finalized this year:
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UNESCO has inscribed the traditional knowledge and skills of sake-making with koji mould in Japan into its Intangible Cultural Heritage list.
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This traditional Thai prawn soup, filled with wholesome ingredients, showcases the rich heritage of Buddhist riverside communities in Thailand's Central Plains.
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UNESCO has recognized the knowledge, beliefs, and practices in the Republic of Korea related to making jang: fermented sauces like soybean paste, soy sauce, etc.
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"Arabic coffee highlights an important aspect of generosity in Arab societies and the associated traditions of hospitality," UNESCO states.
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UNESCO has inscribed this cider culture, defining it as "the spaces and processes for producing, serving, and enjoying natural cider in Spain's Asturias region."
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UNESCO specifically recognized Malaysian breakfast culture and its significant role in the context of the country's multi-ethnic societies.
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Making Mulgi puder, a traditional delicacy from Estonia's Mulgimaa region, is said to be a community activity. This dish combines mashed potatoes and barley.
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UNESCO inscribed the skills related to the production of Attiéké (a dish of steamed cassava tubers) in Côte d'Ivoire, calling it "an integral part of cultural identity."
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The traditional knowledge and practices for making and consuming cassava bread were also added to UNESCO's list.
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UNESCO recognized the cultural significance of tandir craftsmanship and bread baking in Azerbaijan. Tandirs are traditional pottery ovens.
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The traditional methods of making artisanal Minas cheese in Minas Gerais, Brazil, were recognised by UNESCO. They have been developed by small rural producers.
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To explore foods inscribed on the list in the past
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