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Borscht, a sour broth prepared using a combination of beetroot, sugar beet, or fermented beet juice, is a dish that dates back centuries. It was inscribed in 2022, but its cooking and consumption is currently restricted due to the ongoing military conflict in Ukraine, specifically because destruction to the surrounding environment has prevented communities from accessing local products, things like vegetables, needed to prepare the dish.

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In 2022, UNESCO granted intangible cultural heritage status to the tradition of making the baguette. The consumption and lifestyle surrounding this iconic French product was also acknowledged.

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Also in 2022, the festive Jordanian dish known as Al-Mansaf was added to the list. Symbolic of a deep sense of identity and social cohesion, Al-Mansaf is a delicious combination of cubed lamb boiled with spices in a yogurt sauce and served with rice.

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China's traditional tea processing and associated social practices form the bedrock of the knowledge, skills, and methods around tea plantation management, tea leaf picking, manual processing, drinking, and sharing techniques. This cherished culture was recognized by UNESCO in 2022.

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Joumou is an appetizing soup made from giraumon, a local pumpkin or squash. Originally a delicacy reserved for slave owners, joumou has been enjoyed as a traditional staple in Haiti since the islanders gained their independence from France in 1804. It was inscribed on UNESCO's intangible cultural heritage list in 2022.

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Truffle hunting in Italy is a tradition that dates back centuries in regions like Piedmont, Umbria, Tuscany, and Emilia-Romagna. A truffle is the fruiting body of a subterranean fungus: edible truffles are highly prized in the culinary world. They are procured by knowledgeable locals with the help of specially trained dogs. The culture surrounding truffle hunting has been listed since 2021.

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The Senegalese dish known as Ceebu jën is a version of tiep, or thieboudienne, and prepared using fish, broken rice, onions, herbs, and tomato sauce cooked in one pot. It's also been listed since 2021.

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UNESCO added washoku, or Japanese cuisine, to the list in 2013, as it represents a social practice based on traditional skillsets and dietary habits that need preserving. Washoku is also associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources.

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The Mediterranean diet, inscribed in 2013, is representative of the dietary habits of several nations, including Greece, Spain, Italy, Portugal, and Morocco. These nations view food and diet as as a social ritual and place great emphasis on traditional markets as spaces for cultivating and promoting healthy foodstuffs.

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Hawker culture in Singapore mirrors the variety of food prepared and sold in the colorful and lively "community dining rooms" known as hawker centers. Diverse menus that showcase Malay, Nyonya, Indian, and Chinese cuisine reflect Singapore's multicultural society. This fun-packed community dining experience was added to the list in 2020.

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Couscous, small steamed granules of rolled semolina, originated in the North African nations of Morocco, Tunisia, Algeria, and Mauritania. In 2020, UNESCO recognized the dish and the knowledge associated with the harvesting of this important staple.

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Viniculture in Georgia dates back over 8,000 years. The traditional method of winemaking known as qvevri refers to the amphora-shaped earthenware vessel used for making, aging, and storing the wine. This ancient technique was acknowledged by UNESCO in 2013.

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Inscribed on the list in 2013, Turkish coffee culture and tradition can be traced back to the 15th century and the Ottoman Empire. Drinking coffee is a symbol of hospitality, friendship, refinement, and entertainment, and permeates all walks of life and social occasions.

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An early addition to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, having been listed in 2010, Mexican food is a delicious mix of Aztec, Mayan, and Spanish culinary traditions, but is recognized as an all-embracing cultural model comprising farming methods, ritual practices, ancestral cooking skills, community customs, and habits.

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Dolma takes its form as minced meat, rice, onion, and spices wrapped in a precooked vine leaf. A popular menu item in restaurants throughout Azerbaijan, dolma is made to time-honored methods passed down from generation to generation. The delicacy has been listed since 2017.

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It takes great skill to become a pizzaiuolo—a pizza chef. Some of the most accomplished are based in Naples, where about 3,000 pizzaiuoli now live and perform. Listed since 2017, the art of the Neapolitan pizzaiuoli relates to the preparation of the dough (a marvelous display of aerial antics) and its baking in a wood-fired oven, involving a rotatory movement by the baker.

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Nsima is the culinary tradition of Malawi and describes not just the thick porridge prepared with maize flour that often accompanies fish dishes, but the dietary tradition of Malawians as a whole, which was recognized by UNESCO in 2017.

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Listed in 2016 and expanding upon the inclusion in 2014 of the thin bread known as lavash in Armenia, the culture of making and sharing flatbread in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey serves numerous social functions and remains a widely practiced tradition.

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Il-Ftira describes the culinary art and culture of flattened sourdough bread in Malta. Inscribed in 2020, Il-Ftira is made by hand and has a thick crust and light, fluffy interior. As a delicious sandwich option, the halved loaf is often filled with Mediterranean-type ingredients such as olive oil and tomato, tuna, capers, and olives.

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Keşkek is a traditional Turkish ceremonial dish prepared for wedding ceremonies, religious holidays, and other social get-togethers. The word keşkek refers to the huge cauldrons the wheat and meat is cooked in before being served to guests in small dishes. The tradition was acknowledged by UNESCO in 2011.

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In late fall, Korean families gather for kimjang, the traditional process of making kimchi, preserved vegetables seasoned with spices and fermented seafood. The fact that the collective practice of kimjang reaffirms Korean identity across the entire peninsula prompted UNESCO in 2013 to include the dish on its coveted list.

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Belgian beer was inscribed by UNESCO in 2016 because it is part of the living heritage of many communities throughout the country. It plays an essential role in daily life, as well as most festive occasions.

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The collective term gastronomic meal of the French refers to any culinary element of important family traditions in France. It's often a celebratory feast prepared using traditional family recipes and includes the pairing of food with wine. Ratatouille is a typical example of a gastronomic meal. This French social practice was also inscribed in 2010.

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Gingerbread craft arrived in Croatia from European monasteries in the Middle Ages. Its introduction quickly prompted local communities in the country's north to become familiar with recipes and the manufacturing process. The gingerbread heart, or licitar, is the most common motif. The tradition was inscribed in 2010.

Sources: (UNESCO Intangible Cultural Heritage)

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Afforded heritage status in 2016, palov is a traditional dish made and shared throughout rural and urban communities of Uzbekistan. Prepared using rice, meat, spices, and vegetables, and sometimes garnished with raisins and berries, palov is served as a gesture of hospitality.

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Airag is a fermented beverage made from mare's milk and has served as a essential source of nutrition for Mongolia's nomadic communities for centuries. It's prepared using a khokhuur, a special vessel crafted from cowhide. Airag and its methods were inscribed by UNESCO in 2019.

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Inscribed in 2020, terere is a traditional beverage using a special blend of Pohã Ñana medicinal herbs crushed and combined with cold water. It's the ancestral drink of Paraguay's Guaraní people and closely related to yerba mate, a popular beverage all across the South American continent.

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Mulgi puder is a traditional dish of mashed potato and barley accompanied by pan-fried pork knuckle that is consumed daily in the Mulgimaa region of Estonia. It was inscribed in 2024 on the Representative List of the Intangible Cultural Heritage of Humanity.

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Serving and drinking Arabic coffee is a daily ritual observed by communities, groups, and individuals in Oman, Qatar, Jordan, Saudi Arabia, and the United Arab Emirates. It's a time-honored practice associated with specific customs and rules of etiquette that are passed down informally from one generation to the next. It was also inscribed in 2024.

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Ceviche was recognized by UNESCO in 2023 as an expression of Peruvian traditional cuisine. The dish is prepared with raw fish marinated in lemon, seasoned with chili pepper and salt, and garnished with locally grown produce.

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When we think of UNESCO World Heritage initiatives, images of ancient buildings, monuments, and other centuries-old structures usually spring to mind. But did you know that numerous foods and culinary traditions are also recognized by the United Nations agency? They appear on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, with "intangible culture" seen as something to celebrate and safeguard. In a culinary context, this includes festivals, social rituals, oral heritage, production and harvesting techniques, and, of course, deliciously inventive gastronomic traditions.

Click through and digest this gallery of food and drink recognized by UNESCO.