A few weeks ago, Spain announced that its Ministry of Culture will seek protective status for tapas, its prized culinary ritual. This protection would come by way of UNESCO’s Intangible Cultural Heritage List, which aims to safeguard “traditions or living expressions” of cultural knowledge, practices and skills. Flamenco, for instance, is already listed. So is the violin making of Cremona, Italy; Chinese shadow puppetry; Estonian smoke saunas; Slovakian bagpipe culture; and the Mongolian coaxing ritual for camels.
Traditional foodways, to date, have made up only a small part of the UNESCO list: Croatian gingerbread, Armenian lavash bread, cuisine from the Mexican state of Michoacán and the vaguely worded “gastronomic meal of the French” are all recognized. But more and more regions have pushed to list and protect their traditional foods. Naples, for instance, has been aggressively trying to add Neapolitan pizzamaking to the list.
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