Dec 30, 2025
Belgian beer brewing dates back centuries, with monastic styles (Trappist and Abbey) and a diversity of brewing techniques making it internationally celebrated. The tradition encompasses centuries of craftsmanship and cultural significance.
Source: unsplash
Couscous, tiny steamed durum wheat semolina is a staple across the Maghreb (Algeria, Morocco, Tunisia, Mauritania). Its preparation and communal eating traditions were recognised on UNESCO’s intangible heritage list in 2020.
Source: unsplash
The practice of kimjang, where communities come together to make and share kimchi for the year, is on UNESCO’s list twice (for both South and North Korea). It reflects deep social bonds and seasonal food culture.
Source: unsplash
Lavash flatbread made with simple wheat flour and water and baked on clay walls appears on the list for its role in Armenian cuisine and in a broader flatbread culture across several Western Asian and Caucasus regions.
Source: unsplash
The art and craft of preparing Neapolitan pizza dough and baking it in a wood-fired oven with strict tradition around ingredients and technique are recognised for cultural heritage, celebrating centuries of Italian culinary mastery.
Source: unsplash
Nsima, a maize-flour porridge eaten widely across parts of Sub-Saharan Africa, is on the list as a staple food tradition passed down through generations. It highlights how food, community, and daily life are intertwined.
Source: unsplash
More than a dish, the French gastronomic meal, a structured social event of many courses shared with others is a cultural ritual on UNESCO’s list. It emphasises hospitality, tasting, and enjoyment as part of social life.
Source: unsplash
Washoku, traditional Japanese cuisine, emphasises seasonal foods, natural ingredients, and harmony in preparation. Its inclusion recognises not just dishes but cultural practices around eating and living with nature.
Source: unsplash
Best soups from around the world