presentation about food culture

Food as Culture: Cuisine, Food Customs, and Cultural Identity

Posted July 19, 2023 by Savannah Evans

Food is an essential part of every culture. It’s more than just a means of sustenance, but a way of expressing oneself, connecting with others, and passing on rich cultural heritage. Food is deeply ingrained in our cultural identity and serves as a representation of our heritage, history, and values. Here’s an in-depth look at food as culture .

Intangible Cultural Heritage

Food is considered a part of intangible cultural heritage, a way of life that is passed down from generation to generation. Traditional recipes, cooking techniques, and dining etiquette can reflect the values and beliefs of different communities and are all vital parts of cultural heritage. The UNESCO Intangible Cultural Heritage list includes many dishes and food-related customs and traditions, including:

• Al-Mansaf, a festive banquet in Jordan
• Harissa from Tunisia
• Traditional tea processing techniques and social practices in China
• Culture of Ukrainian borscht cooking
• Palov culture and tradition in Uzbekistan
• Arabic coffee, a symbol of generosity in Saudi Arabia, Oman, Qatar, and the UAE

Traditional Food and Local Cuisine

Traditional food is an integral part of cultural identity. The food itself and the associated preparation techniques and social customs serve as a reminder of the past and provide a connection to historic and cultural roots.

In Italy, for example, food is not just about sustenance, but also about family, community, and tradition. Italians have a rich culinary history that dates back to ancient times, with important traditional dishes such as pasta and pizza. The Italian food experience centers not only on taste, but on sharing meals with loved ones, the pleasure of cooking, and pride in their culinary heritage.

Similarly, in Japan, food and cultural identity are closely tied. Japanese cuisine is known for its simplicity, elegance, and attention to detail. The preparation and presentation of traditional Japanese dishes like sushi, tempura, and ramen are considered an art form. Japanese food culture pays attention to the aesthetics and symbolism of food, and honors culturally rooted respect for nature and tradition.

Countries may also find their culture defined by a certain food— a national dish. A national dish is a culinary dish that is widely considered to be a country’s most representative or iconic food. It’s strongly associated with a particular country and its culture, and often has a long history and deep cultural significance. National dishes may have regional variations, but are generally recognized and enjoyed throughout the country. Examples of national dishes include sushi in Japan, paella in Spain, pizza in Italy, and hamburgers in the United States.

In these ways, food can define and perpetuate culture. Yet food customs and dining etiquette are not only important for preserving cultural identity, but also for promoting cultural diversity and understanding. Food can serve as a bridge between different cultures, allowing people to learn about and appreciate other ways of life.

In the US, immigrants have brought their traditional dishes and culinary practices with them, enriching American cuisine and creating a cultural melting pot. Foods such as pizza, tacos, and sushi have become staples of American cuisine, reflecting the diverse backgrounds of its citizens. This cultural blending can also lead to unique local cuisine and traditions, like the Cajun and Creole cuisines of New Orleans, Louisiana.

Dining Etiquette and Sharing Meals

Food also plays a significant role in social interactions and rituals. It is often the centerpiece of celebrations and gatherings, such as weddings, birthdays, and holidays. Traditional dishes are passed down from generation to generation, and family recipes are cherished and kept secret. The preparation and sharing of food can bring people together and create a sense of community and belonging.

In addition to fostering cultural preservation and belonging, cultural foods and traditional food customs can also promote good nutrition and health. Traditional foods are often made with fresh, locally sourced ingredients and prepared using traditional cooking methods that have been passed down for generations. As a result, they tend to be healthier and more nutrient-dense than processed or fast foods. Traditional diets are also typically rich in fruits, vegetables, whole grains, lean proteins, and healthy fats, which can help lower the risk of chronic diseases such as heart disease, diabetes, and certain cancers.

To keep traditional food and dining etiquette alive, it is important to educate and pass down these practices to future generations. Schools and cultural organizations can offer cooking classes and workshops to teach traditional recipes and techniques. Families can share their recipes and cooking traditions with their children and grandchildren, ensuring that they are passed down to future generations. Traditional restaurants and markets can also play a role in preserving cultural heritage by promoting traditional dishes and ingredients.

Honoring Cultural Foods and Heritage Through Food Bank Services

Food Banks should pay special attention to the link between food and culture to ensure that everyone has access to fresh, healthy, and culturally significant food. Traditional foods and customs are an essential part of cultural identity and heritage, and should be accessible to keep cultural heritage alive and create a more diverse and inclusive society.

While traditionally viewed as providers of emergency sustenance, food banks like the SLO Food Bank are increasingly embracing the role of preserving and honoring cultural foods and heritage. Recognizing the vital role that food plays in cultural identity and comfort, many food banks now source a diverse range of culturally specific foods from different global cuisines.

This shift is not just about hunger alleviation; it’s about providing food that nourishes the body and the soul, acknowledging and respecting the cultural diversity of our communities. By doing so, food banks affirm the importance of cultural foods and heritage, fostering a sense of community and belonging among the recipients.

Here at the SLO Food Bank, we:

• Source fresh foods from a variety of sources: We source food from wholesalers, USDA commodities, and more, while also rescuing food from local farms, households, and grocery stores. This wide network allows us to bring in the greatest variety of food so that we can offer food choice whenever possible.
• Encourage choice-based services with Agency Partners: We work with our Agency Partners and Hunger Relief Network to encourage programs, meals, and pantries to offer a variety of choices, if possible, for neighbors to pick up foods that work best for their lifestyle and culture.
• Share recipes and educational resources to support nutrition across global cuisines: Our seasonal recipes include a range of cultural dishes, such as Rice and Beans With Carnitas , Canned Salmon Sushi Rolls , and Shakshuka . We also offer information for nutrition education, including Spanish language resources . These offerings help us reach the breadth of our community and foster principles of inclusion and food justice.
• Connect people with vital financial resources for food: We aim to connect our community with essential resources like CalFresh, which can support food budgets and empower people to partake in the meals and foods that connect them to their culture, heritage, and identity.

The accessibility of culturally specific foods plays a key role in the preservation of heritage and the expression of identity. Food is often deeply intertwined with traditions, customs, and memories, and can serve as an important touchstone for individuals navigating multicultural landscapes. Food access is not just a matter of nutrition and physical health, but also a vital component of cultural continuity, community belonging, and personal identity. Here at the SLO Food Bank, we are committed to providing that access and supporting the rich cultural diversity and health of the community we all call home.

About the SLO Food Bank

We at the SLO Food Bank believe that everyone has the right to nutritious food. That’s why we work hard to ensure access to fresh food for everyone in our community. We structure our programs in a few different ways to make fresh produce more accessible and affordable for those who need it. We also promote food assistance programs like CalFresh , while also hosting food distributions in the most rural areas of our county, where a grocery store may be more than 50 miles away.

With our network of community partners in San Luis Obispo, we strive to alleviate hunger and to build a healthier community. If you’re in the area, check out our Food Locator to find food sources near you, or support our cause through volunteer opportunities or donations , if you are able to give. With reliable access to wholesome food, we are all healthier, happier, and more productive members of our communities. Donate today to help us bring health and happiness to San Luis Obispo County!

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Exploring Food Culture: How Cuisines Reflect Cultural Identity

Categories Food Culture

As a food enthusiast, I have always been fascinated by how different cuisines reflect cultural identity.

Food is not just about sustenance but an integral part of our social and cultural fabric.

It tells us stories about who we are, where we come from, and what we value as a society.

In this article, I will explore the role of food in shaping cultural identity and how it reflects the diversity of human experience.

Food is more than just a means to satisfy hunger; it is a powerful tool for expressing cultural identity.

Every culture has unique culinary traditions that reflect its history, geography, climate, religion, and social customs.

From spicy curries in India to savory stews in Morocco to hearty pasta dishes in Italy, each cuisine tells a story about the people who created it.

By exploring these diverse culinary traditions, we can gain insight into the values and beliefs that shape different cultures worldwide.

The Role of Food in Cultural Identity

You’re about to discover how the tastes and flavors you grew up with can tell a powerful story about who you are and where you come from.

Food is not just something we eat to satisfy our hunger; it’s also an essential element of cultural identity.

Food symbolism shapes our cultural values, beliefs, and practices.

Food is often used as a metaphor for various aspects of life , such as love, family, community, and tradition.

For example, in many cultures worldwide, sharing meals is seen as a way to strengthen social bonds and create a sense of belonging.

However, it can be seen as disrespectful or even offensive when outsiders appropriate certain foods or dishes without understanding their cultural significance or history .

As such, it’s important to approach food with sensitivity and respect for cultural differences so that we can appreciate the richness of each culture through its cuisine.

Diversity in Cuisine

I find it fascinating how diverse cuisine can be, with regional variations in ingredients and cooking techniques that reflect the unique cultural identity of a place.

Migration has also played a significant role in shaping cuisine, as people bring their culinary traditions and adapt them to new environments.

The rise of fusion cuisine is another interesting development, combining different culinary styles to create something new and exciting.

Regional Variations in Cuisine

Discovering the diverse culinary traditions across regions is a fascinating journey that reveals how cuisine adapts to local ingredients, climate, and history.

Regional specialties are often a result of cultural adaptations that reflect the region’s unique identity.

For instance, while northern India is known for its rich curries and bread, southern India boasts a wide array of rice-based dishes and coconut-infused gravies.

Similarly, in Mexico, the northern states’ cuisine features hearty meat dishes such as carne asada and cabrito (goat meat), while coastal regions favor seafood-centric recipes.

The regional variations in cuisine also highlight the connections between food and geography.

From the spices used in Moroccan tagines to the use of soy sauce in Chinese stir-fries or Japanese ramen broth, each region’s culinary heritage is influenced by its natural landscape.

Ultimately, exploring these regional variations in cuisine provides an exciting glimpse into how culture shapes our relationship with food.

The Influence of Migration on Cuisine

The fusion of flavors and techniques brought about by migration has transformed how we experience culinary traditions, igniting a sense of excitement and curiosity in our taste buds.

As people move from one place to another, they bring their food culture , blending with the local cuisine.

This results in unique dishes that reflect the migration patterns of different communities.

Migration has also given rise to fusion cuisine trends, where chefs experiment with different ingredients and cooking styles to create new dishes.

For example, Korean-Mexican fusion cuisine combines traditional Korean flavors like kimchi with Mexican staples like tacos.

Similarly, Indian-Chinese fusion cuisine is popular in India, where Chinese dishes are adapted to suit Indian tastes by adding spices and herbs.

These innovative combinations showcase chefs’ creativity and highlight the diversity of cultures within a community.

Fusion Cuisine and Its Impact

You may have tasted fusion cuisine without realizing it, but did you know this trend has revolutionized how we experience flavors and opened up new possibilities for culinary innovation?

Fusion cuisine is a combination of different culinary traditions and influences, resulting in dishes that are unique and exciting.

It reflects the diversity of cultures worldwide and how they interact with each other.

However, there’s also a discussion about cultural appropriation regarding fusion cuisine.

Some argue that taking elements from different cultures without understanding their historical or cultural significance can be disrespectful.

Others believe that fusion cuisine is an opportunity for cross-cultural exchange and appreciation.

As someone who loves trying new foods, I think it’s important to approach fusion cuisine with respect and curiosity.

By learning more about the origins of different ingredients and techniques, we can appreciate them more deeply while still enjoying the creativity of fusion dishes.

Traditional Cooking Techniques

You’ll learn about traditional cooking techniques and how they reveal a society’s deep-seated values and beliefs.

Traditional cooking techniques aren’t just about preparing food, but they’re art that reflects the cultural identity of a region or community.

These techniques are usually passed down from generation to generation, preserving traditions and heritage.

Technological advancements have made our lives easier, but they’ve also impacted our environment negatively.

In contrast, traditional cooking techniques promote sustainable practices .

For example, using clay pots for cooking helps retain nutrients in food and reduces the usage of non-biodegradable materials like plastic.

Similarly, sun-drying vegetables and fruits reduces energy consumption and preserves them for longer periods without chemical additives.

We can preserve our culture and contribute to a greener planet by embracing traditional cooking techniques.

Ingredients and Spices

I find it fascinating how the ingredients and spices used in cuisine can reflect its culture and history.

Local ingredients are often significant, not just for their availability but also because they represent the region’s unique flavors and traditions.

On the other hand, spices can add depth and complexity to a dish while showcasing trade routes and colonial influences.

Additionally, dietary restrictions have shaped cuisines throughout history, as seen in India’s kosher or halal practices or vegetarianism .

The Significance of Local Ingredients

The importance of utilizing locally sourced ingredients isn’t just evident in the flavor profile and reflects the community’s values and traditions.

When a restaurant or chef chooses to source their ingredients locally, they support local farmers and businesses while reducing their carbon footprint.

This commitment to sustainability in ingredients speaks volumes about a community’s dedication to preserving its environment and taking responsibility for its impact on the planet.

Furthermore, local sourcing allows for an emphasis on seasonality and freshness.

Cheers can create dishes that capture the essence of the region’s flavors using seasonal ingredients.

This approach leads to more delicious meals and helps people connect with their food on a deeper level by understanding where it comes from and how it grows.

Ultimately, incorporating locally sourced ingredients into cuisine is one-way communities can celebrate their culture and maintain a connection to their roots while promoting sustainability in agriculture .

The Role of Spices in Cuisine

Spices play a crucial role in cooking, adding depth and complexity to dishes that transport taste buds through time and space.

The evolution of spices can be traced back centuries ago when they were used for medicinal purposes.

As people began to explore new lands and trade routes, they discovered new flavors and spices that they incorporated into their cuisine.

Today, spices continue to be an essential component of many cultural cuisines.

The cultural significance of spices cannot be overstated.

They are not only used for flavoring but also signify the heritage and identity of a particular culture.

For example, cumin , coriander, and turmeric are prevalent in Indian cuisine because these spices reflect the country’s history with spice trade routes from East Asia.

Similarly, paprika is a staple spice in Hungarian cuisine, representing their love for bold flavors and hearty meals.

In short, spices are more than just ingredients; they represent a culture’s identity and history.

Dietary Restrictions and Their Effect on Cuisine

You’ll find that dietary restrictions can greatly impact how individuals approach their meals, leading to unique and inventive culinary creations.

Religious restrictions, for example, have played a significant role in shaping the cuisine of many cultures.

In Judaism, pork and shellfish are forbidden foods, leading to the development of dishes like gefilte fish and brisket as alternatives.

Similarly, Islamic dietary laws prohibit the consumption of pork and alcohol, resulting in dishes like biryani and kebabs that use halal meat instead.

Cultural adaptations also play a role in shaping cuisine based on dietary restrictions.

For example, vegetarianism is common among Hindus due to religious beliefs about nonviolence towards animals.

This has led to the creation of flavorful vegetarian dishes like chana masala and saag paneer that people worldwide enjoy.

Additionally, lactose intolerance is prevalent among many East Asian populations, leading to adaptations such as using soy milk instead of dairy milk in cooking.

These examples demonstrate how dietary restrictions can lead to creative solutions that accommodate individual needs and contribute to cultural identity through food.

The table above highlights how different cultures have adapted their cuisine based on various dietary restrictions.

It is fascinating to see how these limitations have led to new flavor combinations and techniques that have become staples within their respective cuisines.

By embracing these restrictions and finding creative solutions, individuals have maintained their cultural identity through food while accommodating their dietary needs.

Ultimately, these adaptations serve as a reminder of the power of food in shaping our identities and bringing people together.

Food as Cultural Exchange

Feasting on foreign flavors is like taking a trip around the globe, with each bite serving as a passport stamp to a new cultural experience.

Food has always been an important aspect of cultural identity, and it’s become increasingly important in recent years as more people are interested in exploring other cultures through their cuisine.

Food and culinary diplomacy have become popular ways for countries to promote their culture, build relationships with other nations, and bridge cultural divides.

Food can be a soft power, where sharing food can create bonds between individuals from different backgrounds.

It isn’t uncommon for diplomatic meetings to include meals that showcase local cuisine, allowing leaders to come together over shared food and drink experiences.

In this way, food can break down barriers between people and foster understanding.

As someone who loves trying new foods from different cultures, I believe food can be a powerful tool for cultural exchange and unity.

Preserving Cultural Heritage Through Food

I believe preserving traditional food is crucial in maintaining cultural heritage.

Food not only serves as a means of sustenance, but it also carries with it the stories and traditions of a people.

Additionally, food is important in cultural tourism and education, allowing individuals to experience and understand different cultures through their cuisine.

The Importance of Traditional Food Preservation

Preserving traditional foods is crucial for maintaining a meaningful connection to your heritage and passing down cultural knowledge.

As someone who grew up with a strong appreciation for my family’s food culture , I understand the importance of preserving traditional dishes.

There are several reasons why this is so crucial.

Firstly, traditional cuisine reflects a community’s unique history and cultural identity.

By preserving these dishes, we are keeping our heritage alive and sharing it with others who may not be familiar with it.

Secondly, many traditional foods use fermentation techniques passed down through generations.

These methods not only add flavor but also contribute to food preservation.

Lastly, modern food preservation methods often rely on chemicals or artificial ingredients that can compromise traditional dishes’ authenticity and nutritional value.

In conclusion, preserving traditional foods is essential to cultural heritage conservation.

It allows us to connect with our roots and share our unique history with future generations.

Using natural preservation techniques and avoiding modern shortcuts, we can ensure that our traditional recipes stay true to their original form while being delicious and nutritious for years.

The Role of Food in Cultural Tourism

As I was exploring the traditional food preservation methods, it made me realize the importance of food in preserving cultural identity.

This led me to consider how culinary tourism can promote rural diversity through food.

Culinary tourism refers to traveling to different destinations to experience their local cuisine and culture.

It has become increasingly popular as people are keen on immersing themselves in new cultures and experiencing unique flavors.

Food festivals are one way that countries worldwide celebrate their local cuisine and attract tourists from all over the globe.

These festivals allow visitors to taste traditional dishes from locals, learn about their cultural significance, and engage with communities.

In addition to being a great source of entertainment, they also serve as an educational platform for people interested in learning more about different cultures culinary practices.

Participating in these events allows individuals to experience a country’s heritage beyond its tourist attractions.

Thus, culinary tourism has become integral to promoting cultural diversity worldwide.

The table above highlights some pros and cons associated with culinary tourism.

While it offers many benefits, such as promoting cultural diversity, boosting local economies, providing unique experiences, and encouraging sustainable practices, it can also have drawbacks, such as being expensive or leading to overcrowding at certain destinations or environmental concerns due to increased waste generation during these events or health concerns associated with overeating.

Therefore, we must promote responsible travel while enjoying the pleasures of discovering new cuisines and cultures worldwide through culinary tourism initiatives like food festivals that bring people together across borders in the spirit of celebrating diversity.

The Significance of Food in Cultural Education

Just as the ingredients in a recipe come together to create a delicious dish, the significance of food in cultural education lies in its ability to bring people together and foster understanding and appreciation for diverse perspectives.

Food education techniques are increasingly used to teach people about different cultures and cuisines.

Cultural cuisine education programs have become popular as they help people learn new recipes and about different cultures, traditions, and customs.

Learning about other cultures through their food can broaden our horizons and help us better understand the world.

Food is an integral part of any culture; exploring it allows us to connect with others more personally.

It’s not just about eating; it’s about learning how to prepare dishes using traditional methods and ingredients passed down through generations.

This kind of experience can be eye-opening for those who may not have had much exposure to different cultures.

In conclusion, food is essential in cultural education by providing a gateway into different communities’ traditions and customs.

By incorporating food education techniques into our educational programs, we can promote diversity, inclusion, and mutual respect for all cultures worldwide.

Through this shared experience of cooking and eating together, we can build bridges between people from all walks of life.

Frequently Asked Questions

What are the most popular cuisines in the world, and how do they reflect cultural identity.

As a food enthusiast, I find exploring the evolution of cuisines worldwide fascinating.

In today’s globalized world, different cultures have been able to influence and fuse their culinary traditions like never before.

The most popular cuisines in the world reflect cultural identity by showcasing unique ingredients and cooking techniques passed down through generations.

But beyond just taste, traditional dishes also hold deep cultural symbolism.

For instance, certain dishes may represent prosperity or good luck in a culture’s beliefs.

We see how these symbolic meanings are preserved even as cuisines evolve with changing times and trends.

How has globalization affected the diversity of cuisines around the world?

As a passionate foodie, I’ve witnessed firsthand how globalization has affected the diversity of cuisines worldwide.

While it’s true that culinary homogenization has led to the spread of popular dishes like pizza and sushi, it has also threatened local food movements and traditional cuisine.

The rise of fast food chains and mass production has left many countries struggling to keep their unique flavors alive.

However, I believe there is still hope for preserving culinary diversity through a renewed focus on local ingredients and sustainable farming practices.

As consumers become more conscious about what they eat, we can celebrate cultural identity through our food.

What are some lesser-known traditional cooking techniques that are unique to certain cultures?

Regarding traditional cooking techniques, countless methods have been passed down through generations and are unique to certain cultures.

One such technique is fermentation, which has been used for centuries in many different cuisines worldwide.

Fermentation involves using microorganisms like bacteria or yeast to break down sugars in food, creating new flavors and textures.

This process can be seen in foods like kimchi from Korea or sauerkraut from Germany.

Another lesser-known cooking method is indigenous cooking, which refers to the ways of preparing food that native peoples have developed over time.

These techniques often involve using local ingredients and cooking over open flames or hot stones.

Indigenous cooking can be found worldwide, from the Inuit people of Canada, who cook with seal oil and snow , to the Maori of New Zealand, who uses a hangi pit to steam food underground.

By exploring these unique techniques, we can better understand how different cultures approach food and cooking.

How do ingredients and spices play a role in cultural identity and cuisine?

One can’t ignore the importance of ingredients and spices when understanding cultural identity through cuisine.

How a culture selects, combines, and uses these elements can reveal much about its history, traditions, and values.

For instance, the cultural significance of certain foods and spices can be traced back to ancient trade routes or colonialism.

Cinnamon , nutmeg , and clove were once considered valuable as gold due to their rarity and exotic origins.

Their incorporation into traditional dishes reflects a desire for flavor complexity and a nod to historical connections with other cultures.

Understanding these nuances adds depth to our appreciation of different cuisines and the people who created them.

Can you provide examples of how food has been used as a cultural exchange throughout history?

Food diplomacy has been a powerful tool for cultural exchange throughout history.

From the Silk Road to modern-day culinary tourism, food has been used to connect people and foster understanding between cultures.

For example, in ancient times, spices like cinnamon and pepper were highly coveted by traders who traveled across continents to exchange them.

These traders brought back new ingredients and shared their culinary traditions with the cultures they encountered.

In recent times, governments have used food as a means of diplomacy by sharing their national dishes with foreign dignitaries or hosting international food festivals.

Culinary tourism has also become increasingly popular, allowing travelers to experience different cuisines and learn about the cultural traditions behind them.

Through food, we can bridge cultural divides and appreciate the diversity of our world’s culinary heritage.

My Conclusion

Exploring the intricate relationship between food and cultural identity, I appreciate how our culinary choices reflect our heritage, traditions, and values.

Every ingredient , spice , and cooking method tells a story about our origins and what we cherish.

Food, in its essence, is more than just sustenance; it’s a powerful symbol of who we are as individuals and as a collective society.

Through the lens of food, we can connect with others and gain insights into their cultures.

This connection transcends language barriers and unites us in ways few other things can.

It’s a potent tool for cultural exchange.

As I delve into diverse cuisines worldwide, I’m reminded that eating isn’t just about satisfying our hunger and forging deeper connections.

The food reflects our heritage, is a testament to our traditions, and is a beacon of our beliefs.

It’s an expression of our identity.

As we explore different foods, we’re filling our stomachs and enriching our understanding of the world and its myriad cultures.

Here are some insightful quotes that resonate with the theme of this article:

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” – Anthony Bourdain

“Food is not rational. Food is culture, habit, craving and identity.” – Jonathan Safran Foer

“The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.” – Michael Pollan

Here are some resources that further delve into the topic:

• Food and Identity: Food Studies, Cultural, and Personal Identity
• Food Culture: Anthropology, Linguistics, and Food Studies
• The Oxford Handbook of Food History

If you found this summary insightful and would like to delve deeper into the world of food and culture, consider signing up for my newsletter.

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I’m Chris Watson & the Founder of EatForLonger.com.  I’m a food and wellbeing enthusiast researching and sharing foodstuffs and simple food-based concepts, such as fasting and clean eating. I hope it inspires you to make tiny changes to what you eat and when you eat while optimizing your healthspan and all-around well-being.

Read more About Me here .

Wander-Lush

UNESCO Food Culture: 30 Amazing Culinary Traditions Around the World

Explore the intersection of food and culture with this round-up of culinary traditions around the world. This post unpacks all 30 food-related rituals on UNESCO’s Intangible Cultural Heritage of Humanity list , and offers tips for experiencing them as a traveller.

Most people are familiar with UNESCO World Heritage Sites – but did you know that the United Nations also recognises ‘intangible culture’ as something to celebrate and safeguard?

Cultural elements that lack a physical form but are instead expressed through knowledge, skill or ritual are equally important to shaping living culture.

These include artistic performances, festivals , social practices, oral heritage, craftsmanship, and of course, gastronomic traditions.

Also read: 40 breakfast traditions around the globe .

Food and culture are interwoven. The processes involved in preparing, serving and sharing certain foods and drinks might appear simple, but they often carry important social and cultural significance. Recipes and dietary practices can be used to transmit knowledge from one generation to the next.

Making and eating certain foods as part of a celebration can solidify social bonds. For travellers, getting to know the local food scene and joining in with culinary traditions is one of the best ways to deepen your knowledge and enrich your experience.

As of December 2022, UNESCO recognises 30 food and drink-related traditions as part of its Representative List of the Intangible Cultural Heritage of Humanity .

To inspire you to learn more and maybe even try them for yourself, I asked a group of travel writers to share their insights into food traditions around the world.

Please note: This post contains affiliate links, meaning I may earn a commission if you make a purchase by clicking a link (at no extra cost to you). Learn more.

Exploring the importance of food culture

Have you ever smelled the aroma of something delicious being cooked and instantly felt transported back in time to your childhood home or a favourite vacation? Food is an incredibly evocative force that connects us with our food systems, our heritage, and our cultural traditions.

Food provides more than just nourishment – it explores what we consume, how we prepare it, and the people that we share it with. As such, food culture is also an important part of connecting and relating to people from other backgrounds.

What is food culture?

The definition of food culture can be described as the beliefs, attitudes, and practices related to producing and consuming food .

That may sound a bit dry, but what it means is that food culture lies at the heart of our relationship with our food and the food systems that produce and deliver it to us.

Because food is such an important part of our heritage and ethnicity, traditional foods and recipes play a key role in our food culture. When we sit down with friends and family to enjoy a meal together, we are literally ‘breaking bread’ with them.

On a subconscious level, we’re tapping into centuries of food cultures and traditions.

How does culture impact food?

Food culture around the world is influenced by factors such as the local landscape and weather . For this reason, they can even vary even within a single country.

For instance, the food in northern part of Italy is often enriched with butter made from the milk of local dairy herds, while in the olive-growing south of the country, butter is hardly used and there’s a preference for cooking with olive oil instead.

The history of the country also has an impact on the food culture and traditions of the people living there. Taking the United States as an example, you can easily see how layers of food culture have created the melting pot of cuisines that exists in the USA today.

It starts with the rich history of Indigenous food cultures , then between 1492 and 1800, colonisation brought European ingredients and cooking styles to the Americas. Later on, cultural influences on food from 20th century immigration led to an influx of new cooking styles and foods to choose from.

Food is so much more than just fuel, and sharing food with those we love is part of what makes us human . As the world grows smaller, it’s become easier to enjoy food from different countries, and many cultural traditions have developed around the celebration of food at religious holidays and family gatherings .

And yet another different food culture has developed as more people recognise the importance of slowing down and enjoying seasonal ingredients .

Why is food culture important?

Food culture embraces local and seasonal ingredients , using them to create distinctive recipes and flavours . It involves sharing food with friends, family, and the wider community and has an impact on all of these:

Food and identity

At the individual level, food plays an important role in each person’s own identity. Preparing, sharing, and eating cultural foods is both a physical act and also a symbolic act that links the individual intrinsically with their personal family history.

For many people, eating the food that we enjoyed as a young person transports us back in time to our childhood . It might be the soup that your mother cooked when you were feeling ill or the special dessert you shared on a religious holiday, but food can evoke a bitter-sweet sense of nostalgia alongside warm feelings of comfort and belonging.

This is why food traditions are so important for immigrants as they are an easily transportable piece of the homeland they left behind.

Food and community

People also use food as a way to connect to their community and its cultural practices.

At one point in time, our ancestors would have based their cultural food preferences on the foods available in their locality. Anything unfamiliar could have been dangerous and so would have been viewed with suspicion, while local food was familiar and safe . Of course, we no longer have to worry about that, but cultural foods are still a powerful way of creating social bonds with the people we care about.

When we sit down at the dinner table with our whole family or a group of close friends, it elevates the food that we’re eating, however humble, to something special. Communal eating boosts social bonding and feelings of well-being, helping us to feel part of a community.

In fact, research from the University of Oxford has shown that the more often we share food with others, the more likely we are to feel content and satisfied with our lives .

Food as a way to safeguard traditions

Looking beyond the family and our close community, food is also an important part of ethnic and national culture. Traditional recipes , passed down through the generations, help to preserve the history and habits of the people who cooked them.

Immigrants carry the food customs and recipes of their homeland with them wherever they go, helping them to deal with homesickness and pass their culture on to the generations that follow . The recipes may not always be exactly the same, depending on the availability of ingredients, but immigrant foods remain an important reminder of their shared history, beliefs, and values.

This means that food can also be an important way for us to understand the cultural practices and traditions of people from different backgrounds, whether we enjoy it at home or when we travel abroad .

UNESCO has recognised the importance of food culture and includes several traditional recipes in its list of Intangible Cultural Heritage , such as the ritual preparation and sharing of kimchi in South Korea and the ceremonial keşkek in Turkey.

More recently, UNESCO has added the traditional beetroot soup borscht from Ukraine to the list. This soup has been prepared by families for centuries and, despite shortages of ingredients and the destruction wrought by the war with Russia, Ukrainians continue to unite around the familiar comfort that it brings.

Keep reading to see a complete list of UNESCO Food Traditions.

Food culture and health

Considering the importance of food culture, it’s all too easy to see how food and culture can also become entwined with health issues. Low-cost ready meals and super-sized takeaway food lacks the social and cultural value of traditional foods and this leads us to become detached from the food systems that produce our food .

At the same time, the prevalence of Western diet culture has turned our food into something that has to be weighed and measured, rather than valued and enjoyed. If we stop respecting food and turn it into something to control, we lose the connection that we have with the culture of food.

Without this connection, our mental and physical health can start to suffer. We miss out on the emotional benefits that sharing food with loved ones can bring, and our bodies suffer from the lower nutritional value of highly processed foods.

Luckily, we can all take steps to reconnect with food culture by embracing healthy eating recommendations that go beyond the number of calories or grams of protein.

Taking time to reconnect with food traditions, cooking from scratch more often, taking time to share food with others , and slowing down to really savour the taste of your food are all ways that you can create a strong food culture once again.

30 examples of food culture: Culinary traditions recognised by UNESCO

Here are the 30 food and drink-related traditions currently recognised by UNESCO and its Representative List of the Intangible Cultural Heritage of Humanity.

This list includes five new items inscribed in 2022. As new culinary traditions are recognised each year, they will be added too!

1. Ukrainian Borscht (Inscribed in 2022)

Borscht is a traditional soup eaten in many Eastern European countries, including in Ukraine where it is an important part of culinary identity. The soup owes its vibrant colour and tart flavour to its main ingredient: beetroots.

Borscht is hearty and nourishing. It’s commonly based on a meat stock combined with sauteed vegetables including cabbage, potatoes and tomatoes. Dill, bay leaves, marjoram, horseradish, ginger and even prunes might be used for flavour. Sometimes beef or fish is added for protein, while others prefer to keep the dish vegetarian.

According to some people, a ‘good borscht’ must be thick enough for a spoon to stand upright in the bowl. It can either be served chilled or warm, and always with a big dollop of sour cream on top.

Ukraine is commonly considered the home of borscht. Every region or oblast has its own distinctive recipe – for example in Kyiv, lamb is often added while in Lviv, cooks often use Vienna sausage.

The art of preparing Ukrainian borscht is in urgent need of protection. That’s why in mid-2022, UNESCO gave special consideration and fast-tracked this addition to the list.

Try it for yourself: While we can’t travel to the source right now, the Ukrainian diaspora have ensured that borscht is available in almost every city around the world. Look for a traditional Ukrainian restaurant where you can try this dish.

2. Baguette bread culture in France (Inscribed in 2022)

The baguette – a long, thin baton of white bread – is a symbol of France and one of the country’s most beloved food items. It’s a tradition that goes all the way back to the reign of King Louis XIV in the 18th century.

Traditionally, a French baguette (Baguette de Tradition Française) has only four ingredients: wheat flour, water, yeast, and salt. It is baked daily in bakeries or boulangeries and consumed with almost every meal. A ‘good’ baguette is around 65 centimetres in length and has a crunchy crust.

The origins of the baguette are unknown, but there are many myths surrounding it. Did Napoleon Bonaparte invent the baguette so that his soldiers could carry bread around with them in their pockets? Or did they spring from the Bread of Equality decree after the French Revolution as a foodstuff that crossed social lines? You decide!

Try it for yourself: Every city, town and small village in France has specialty bread shops. It’s traditional to rip (not cut) your baguette into pieces before enjoying it with fromage, spreads, or perhaps even French onion soup.

3. Al-Mansaf in Jordan (Inscribed in 2022)

Mansaf or Al-Mansaf is the national dish of Jordan in the Middle East . It consists of lamb or chicken cooked in a rich sauce made from fermented yogurt with white rice or bulgur wheat.

The name of the meal means ‘large tray’, a nod to the way Mansaf is served sharing-style in the centre of the table. Traditionally it is prepared for special occasions including weddings and religious holidays.

Mansaf traces its origins back to Bedouin culture. In the past, the end of inter-tribal conflicts would be marked only once leaders sacrificed an animal to prepare and eat Mansaf together. The dish continues to play an important socio-cultural role in Jordanian society even today.

Try it for yourself: If you’re lucky enough to be invited to share a dish of Mansaf in Jordan, remember the dish is traditionally eaten with one’s right hand instead of utensils.

4. Tea culture in China (Inscribed in 2022)

Tea is a way of life in China, one of the oldest tea-drinking nations on earth. In 2022 UNESCO recognised the critical role tea processing, drinking and sharing plays in Chinese culture when it added this item (China’s first inscription in this category) to its list of Intangible Cultural Heritage.

This entry covers everything from the techniques of picking tea leaves, to the social bonds forged in China’s tea houses. According to UNESCO, there are more than 2,000 different teas produced in China from different categories of leaves and certain flowers and herbs.

In China, tea traverses social and economic borders – it is a drink embraced by all, including many of the country’s ethnic minority groups .

Try it for yourself: Since China is the world’s biggest exporter of tea globally, there’s a good chance you’ve already tried it! When visiting China, a trip to Chengdu to visit the traditional tea houses is a must.

5. Joumou Soup in Haiti

Joumou is a perfect example of the connection between food and culture. In the Caribbean nation of Haiti, this soup is traditionally consumed on January 1 to celebrate the nation’s independence and mark the beginning of a new calendar year. For Haitians, it’s so much more than just a dish: Joumou is a symbol of freedom and liberation.

The history of Joumou goes back to the 17th century when Haiti was colonised by France. This particular soup, made from giraumon , a local pumpkin or squash, was a favourite of the French plantation owners. While they indulged in the tasty, nourishing meal, their slaves were left to survive on scraps alone.

When Haitians rose up against slavery – staging the world’s only successful slave revolt and eventually gaining independence for their nation in 1804 – the soup was coopted by locals who started preparing it for their own families. Haitians previously deprived of eating Joumou reclaimed the recipe for themselves, and the soup came to symbolise the nation’s defiance, resilience, and love of freedom.

Try it for yourself: Today, Joumou is commonly prepared with squash, beef, pasta and various other vegetables. Many people eat it for Sunday brunch. You can find it on every restaurant menu in Port-au-Prince and beyond.

6. Truffle Hunting in Italy

You’ve probably tasted truffles before, but do you know where they come from? Not only are truffles an important ingredient in Italian cuisine, the knowledge and skills involved with hunting for precious ascomycetefungus are an important part of the culture, especially in truffle-producing regions such as Tuscany.

In 2021, UNESCO recognised the importance of Italy’s tartufi truffle-hunting traditions, which are passed down orally through the generations. It includes two processes: Hunting truffles, including being able to identify areas where the fungus grows, and truffle harvesting, which is done with a special spade.

Italian tartufis possess intimate knowledge about climate, ecosystems and biodiversity. Truffle hunting is done in a way that respects the environment and does not deplete natural resources. The culinary tradition also includes feasts held at the beginning and end of each truffle season where special foods are prepared to showcase the delicious flavours of locally grown truffles.

Try it for yourself: Join a truffle-hunting tour from Florence or elsewhere in Tuscany. White truffle season falls between October and December, making this the best time to go.

7. Ceebu Jën in Senegal

Ceebu jën ( Thieboudienne ) is the national dish of Senegal in West Africa. The recipe originated in fishing villages on Saint-Louis Island and is today eaten across the country and in other nations in the region, including Guinea-Bissau, Mali, Mauritania, and The Gambia.

Ceebu jë recipes are passed down from mother to daughter. Every region and community puts a different spin on the dish, but the essential ingredients include fish, broken rice, tomatoes, onions, and other seasonal vegetables. Higher quality fish and finer vegetables are used for special occasions or when a family is preparing ceebu jë for guests.

At home, the dish is served in one large bowl (a bolus ) and eaten with one’s hands or using a piece of bread to scoop up the rice. Ceebu jë is widely considered to be a symbol of Senegalese terranga (hospitality).

Try it for yourself: If you’re lucky enough to be invited into a Senegalese household to share a bowl of ceebu jë, remember that there are certain customs and etiquettes associated with eating the dish – for example, you must hold the bowl with your left hand and use your right hand for eating. Variations of fish, meat and chicken ceebu jë are widely available at restaurants in Dakar and across the country.

8. Lavash in 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 that takes place among women when preparing it, prompted UNESCO to inscribe Armenian lavash in 2014.

Lavash dough is a simple mix of wheat flour and water. Once kneaded and rolled, the it’s pulled and stretched over a special cushion that’s stuffed with hay or wool. Still on the cushion, the bread is then transferred to a conical clay oven (called a tonir ) by ‘slapping’ it onto the side.

It only takes between 30 and 60 seconds for the delicate bread to bubble up and cook through. Finished lavash sheets have different colours and textures depending on the type of flour used and the duration of the bake.

Try it for yourself: Lavash plays an important ceremonial role in Armenian weddings, where sheets of the bread are draped over the bride and groom’s shoulders to signal future prosperity. It’s also eaten on a daily basis, often with cheese or meat, and can be found on restaurant menus around the country.

To see how lavash is prepared, head to the GUM Market in Yerevan , where vendors bake fresh sheets every morning.

9. Washoku in Japan

Japanese food is so damn good that it was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013. It was added as a way to preserve it, as traditional dietary habits are starting to die out across the country, but also because the food is fresh, simple and produced with such incredible attention to detail.

Japanese food is collectively referred to as Washoku . At its essence, it reflects a deep respect for nature, using natural, locally sourced ingredients such as rice, fish, vegetables and edible wild plants.

Every little detail about Japanese food – from the way it’s prepared and presented to the way it’s eaten – stems from a historical cultural tradition that is passed down through the generations.

Washoku is traditionally comprised of four elements: Cooked rice (the staple dish), soups, side dishes that give flavour to the rice, and tsukemono (Japanese pickles).

Try it for yourself: The best way to get a feel for Washoku is to try out traditional Japanese dishes as a local would. For example, try okonomiyaki (Japanese omelette/pizza) in Hiroshima or Osaka, or fresh sushi at the world-famous Toyosu Fish Market in Tokyo (formally the Tsukiji).

By Stefan & Sebastien from Nomadic Boys

10. The Mediterranean Diet in the Mediterranean Region

In 2013, the Mediterranean diet of Spain (and six other countries including Italy, Portugal , Morocco, Croatia , Cyprus, and Greece ) was inscribed on UNESCO’s list of Intangible Cultural Heritage and Humanity.

Though the Mediterranean diet has certainly become something of a fad in many countries, UNESCO has concentrated more on celebrating the rituals and processes that make this diet an important part of Spanish culture.

Some of the strongholds of the Mediterranean diet in Spain include using few ingredients to make flavourful dishes while eliminating food waste as much as possible; eating many small dishes with an emphasis on sharing; and viewing food and diet as a social ritual.

One of the greatest examples of food being used socially would be tapas culture. Throughout Spain, it is incredibly common to go out in the evenings with groups of friends, have a drink and share small plates of food.

Another major factor in this important facet of cultural identity is the role of markets. There are large, central markets in most Spanish cities, each featuring stalls with local vendors selling their family’s specialty.

Many markets in Spain will also include a small cafe-bar where shoppers can enjoy a beverage and a snack while catching up with friends.

Try it for yourself: One of the best places to experience both the tapas and market culture aspects of Spain’s Mediterranean diet would be to spend a couple of days in Seville . The city is famous for its thriving restaurant and bar culture and has many historic, local markets that are very much worth exploring.

By Maggie from The World Was Here First

Other places you can experience the Mediterranean diet:

• Pintxos bars in San Sebastian, Spain
• Trattorias in the Aeolian Islands, Sicily
• Istrian seafood restaurants on the Croatian coast

11. Hawker Food Culture in Singapore

Nothing says Southeast Asia like a bustling food market. In 2020, UNESCO recognised the cultural importance of Singapore’s unique hawker food centres when it added them to the list of Intangible Cultural Heritage.

Singapore is an extremely multicultural nation, and no where is that more obvious than at the city’s hawker markets. These large undercover centres house a range of small restaurants where chefs whip up a menu of diverse meals that showcase Malay, Nyonya, Indian and Chinese flavours. Many cooks specialise in just one or two dishes – over time, they’ve truly refined their craft.

Hawker culture dates back to the 1960s and although the centres have changed over time, becoming more regulated and organised, they’ve been a fixture of Singapore’s culinary landscape for generations.

Apart from being a great place to grab an affordable meal, hawker centres are ‘community dining rooms’ – spaces carved out of the city’s modern urban landscape where people from varied backgrounds come together to socialise. UNESCO recognises these markets as being critical to social cohesion.

Try it for yourself: Singapore’s hawker markets are the place to go for an immersive dining experience. They’re a window onto diverse Singaporean culture and offer an opportunity to try all the country’s specialty dishes under one roof (including famous chilli crab!). Here are the top five hawker centres to visit in Singapore .

12. Couscous in Algeria, Mauritania, Morocco & Tunisia

I don’t know about you, but couscous has always been a bit of a mysterious food item in my mind. I’ve often peered into a bowl of couscous and thought to myself, what exactly is this!? How is it made!? And how are the grains so small!?

In the North African nations of Algeria, Mauritania, Morocco and Tunisia, people understand couscous better than most. The dish originated here, and in 2020, UNESCO recognised not only the dish itself, but also the knowledge associated with how couscous is produced.

Couscous is a cereal, thus the process starts with a seed. The semolina that’s grown and harvested is rolled by hand to form those tiny rounded balls. It’s then steamed and finally cooked.

Each of the four countries listed has a slightly different way of preparing and eating couscous, but one thing they all have in common is the ceremonial nature of the processes involved, which are transmitted down from parents to their children through observation.

There are special tools involved with making couscous too, including clay and wooden instruments that are manufactured by specialised artisans. The final stage in the couscous lifecycle – eating! – is also linked to important social and cultural practices.

Traditionally shared from a large pot between family members and friends, couscous is a symbol for togetherness.

Try it for yourself: It’s hard to avoid couscous when travelling through North Africa – it’s a staple dish on almost every restaurant menu. Tagines are a particularly popular dish containing couscous. For an up-close look at how couscous is prepared, try enrolling in a workshop at a culinary school. Marrakesh is a popular place to take a short cooking class and learn the intricacies of this beautiful dish.

13. Qvevri Wine-making in Georgia

Georgia is synonymous with wine – no surprise seeing as the Caucasus (Georgia, Azerbaijan and Armenia ) are the global birthplace of viniculture. Grapes have been cultivated in Georgia’s fertile Alazani Valley in Kakheti region and beyond for eons (to be more precise, the first evidence of wine-making in Georgia dates back as far as the 6th millennium BC).

In 2013 UNESCO recognised this incredible legacy by inscribing qvevri wine-making methods as part of the country’s Intangible Cultural Heritage.

Incredibly, many Georgian families, monks and nuns, and professional wine-makers alike still use the same methods of preparing wine today as their ancestors did thousands of years ago. Traditional Georgian wine making involves using a qvevri , a huge amphora-shaped clay urn that is buried beneath the ground to maintain a constant temperature.

Following the rtveli wine harvest , which happens annually in autumn , the grapes are fermented inside the qvevri. If the skins are left on, this produces skin-contact wine which Georgia has become famous for. After 5-6 of constant tending with a range of specialty tools, the wine is ready to drink.

Try it for yourself: Every restaurant in Tbilisi and cafe in Kutaisi serves local wine by the glass. Some of the best vinos are homemade. If you get a chance to stay at a guesthouse in Georgia , you’ll no doubt be plied with incredible wine in addition to home cooking! Specialty wine bars in Tbilisi are a great place to sample a variety of different drops, including qvevri and organic wines.

For an immersive wine experience, travel from Tbilisi to Sighnaghi , the heart of Georgia’s wine country. Here, you can find dozens if not hundreds of commercial cellar doors and family run wineries where you can tour the facilities and see ancient-looking qvevri up close before participating in a Georgian wine tasting or degustation.

14. Turkish Coffee in Turkey

Turkey has no fewer than three food-related listings on UNESCO’s Intangible Cultural Heritage list. Turkish coffee is perhaps its best-known and most recognisable.

Coffee was first introduced to the Ottoman Empire in the 15th century. It was an instant hit. From that point on, the Ottomans controlled coffee trading routes and were responsible for spreading coffee throughout the empire.

This explains why countries and territories previously conquered by the Ottomans, including Bosnia and Herzegovina , have their own coffee traditions that are closely related to Turkish coffee.

To make Turkish coffee, roasted beans are ground to a super-fine power and brewed slowly with water and sugar until a foam forms on the top. Turkish coffee pots, or cezve , are integral to the ritual.

Miniature bronze pots for one or larger cezve that hold enough coffee for a large group are presented to the drinker on an intricate coffee tray. Sugar cubes and a square of Turkish delight is usually served on the side.

Brewing and drinking Turkish coffee reflects the country’s communal culture and was recognised by UNESCO in 2013.

Try it for yourself: Traditionally prepared coffee is ubiquitous all over Turkey. The most authentic coffee-drinking experiences can be found at coffee houses (known as kaveh kanes ) in Istanbul and beyond. Turkish coffee is usually sipped slowly as an accompaniment to conversation. Since coffee is a symbol of hospitality and friendship, a Turkish coffee house is the perfect place to meet someone new over a brew.

15. Traditional Mexican Cuisine in Mexico

It’s not surprising that Mexican cuisine has attained UNESCO’s Intangible Cultural Heritage of Humanity status. The country is so diverse from state to state and province to province—the result being a full spectrum of flavour, contrasts, and olfactory sensations.

One of the most interesting facts about Mexican food : The development of the national cuisine was driven by the interaction between Spanish conquistadors and Aztec culture.

Most of the Mexican food we eat today is a delicious combination of ancient traditions, Aztec, Mayan and Spanish. The French also played their part in the story of Mexican cuisine, adding baked goods such as sweet breads and the bolillo to the mix.

Contemporary Mexican cuisine is more a mix of modern ingredients from European, North American and even Asian influences. Like anywhere else in the world, it’s hard to replicate true Mexican food outside of Mexico.

Food is one of the main ingredients of Mexican culture . Food is essential to every social gathering – one of the reasons why the food is so great!

Try it for yourself: If you want to taste authentic Mexican food, try chilaquiles for breakfast , tacos for lunch, elote for a street snack, and mole enchiladas for dinner, followed by a Mexican hot chocolate. If you’re brave enough, you should definitely try out the lime chilli fried crickets ( chapulines ). They’re actually quite good!

By Henry & Zory from This Life Of Travel

16. Dolma in Azerbaijan

Dolma is one of the most popular menu items that you’ll find at restaurants in Baku and the rest of Azerbaijan . Delicious dolma is a pre-cooked grape leaf stuffed with minced meat, rice, onion, and sometimes other ingredients such as peas.

The word ‘dolma’ is of Turkic origin and technically is a shortened version of doldurma , which translates to ‘stuffed’. Recipes and methods of dolma-making are passed down from generation to generation.

One of the greatest things about dolma is that the food is used as a way to celebrate guests and mark special occasions. Azerbaijani people are extremely hospitable and love teaching their traditions. Most are welcoming of foreigners to become a part of their society through learning the local traditions and ways of life, including making and eating dolma.

Try it for yourself: There are so many places you can find dolma in Azerbaijan, and the best will almost always be in the homes of Azerbaijani people. You can also find some extremely tasty versions in Baku at the many traditional restaurants in and around the old town and even at on-site restaurants in hotels in Baku .

Head to Shirvanshah Museum Restaurant, the best place I ate dolma in the capital city, or to restaurant Dolma near Fountain Square, where you are sure to find some of the city’s tastiest food.

By Megan from Megan Starr

17. Neapolitan Pizzaiuolo in Italy

Pizza is a classic Italian dish, but did you know that there are many different regional variations? There is Sicilian sfincione and Roman pinsa – and then there’s the version that has gone global, the Neapolitan pizza.

Through the centuries, the art of making Neapolitan pizza has been based on a few key elements – namely water, flour, salt and yeast. Traditionally, raw ingredients are produced in the Campania countryside.

It’s in the hands, heart and soul of the pizzaiuolo (Pizza Chef) that the magic really happens! And that’s why UNESCO has declared the city of Naples ‘ trademark technique of pizza making part of the world’s Intangible Cultural Heritage.

There are three primary categories of pizzaiuolo: The Master Pizzaiuolo, the Pizzaiuolo, and the baker. The knowledge and skills for making pizza is primarily transmitted in the bottega or in homes, where young apprentices observe masters at work.

The art of making a Neapolitan pizza is a culinary practice comprising four different phases: The shaping of dough balls (the so-called staglio ); spreading the dough (called ammaccatura ), where the pizzaiuolo forms the famous raised rim called cornicione with a skilful motion known as schiaffo .

Next, the dough is topped, starting from the centre and spiralling in a clockwise motion. Finally, the pizza is baked in a wood-oven with a rotating movement (‘half turn’).

Try it for yourself: We enjoyed the handiwork of pizzaiuolos during our stay in Sorrento on our Amalfi Coast drive . The best Neapolitan pizza is made from simple and fresh ingredients: A basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil – no fancy toppings here.

More sauce than cheese, it’s quite soggy in the centre but yummy! Pizza is best enjoyed with some house wine and finished with Limoncello, a lemon-infused liquor that’s popular on the Amalfi Coast.

By Priya from Outside Suburbia

18. Nsima in Malawi

Nsima is a thick porridge made by mixing white cornmeal with water. This is an elaborate process that involves pulling the paste against the side of a pot with a wooden spoon as it simmers. Nsima is eaten in many parts of Africa, and goes by different names in other African countries.

In Malawi, it’s normally eaten with two accompaniments: A protein-heavy dish, and a vegetable dish. The protein dish can be meat, fish or beans, while the vegetable dish is usually a type of dark leafy green, such as mustard or pumpkin leaves.

Young children are taught to pound maize and sift flour to make nsima from an early age, and eating communal meals of nsima is an important way of strengthening family bonds. Nsima’s cultural significance in Malawi is why UNESCO has listed it as a form of Intangible Cultural Heritage.

Try it for yourself: Since nsima is the most common staple food in Malawi , it’s available all over the country – though it’s not always served in tourist restaurants. Thomas’s Restaurant, Grocery and Bar in Cape Maclear on Lake Malawi caters to a mix of tourists and locals and serves nsima with beans and salad.

By Wendy from The Nomadic Vegan

19. Flatbread in Iran, Azerbaijan, Central Asia & Turkey

The flatbread has a long history on the Eurasian continent and each region and country has its own variation. The making and sharing culture surrounding flatbread was added to the UNESCO Intangible Cultural Heritage list in 2015.

The humble flatbread is hugely important to Iranian, Azerbaijani, Turkish, Kazhakstani and Kyrgyzstani food culture. Flatbread, including lavash , katyrma , jupka and yufka are typically prepared by households and community members on a daily basis. Besides being eaten as a staple food, flatbread plays an important role in weddings, births, funerals and religious gatherings.

Depending on the region, flatbread is either cooked in a stone or earth-ground oven, on a metal plate, or in a cauldron. Flatbread dough is always prepared from simple ingredients: Wheat flour, water and salt.

Once mixed, flatbread dough is left to rest before it is rolled out and cooked/baked. Some villages still operate an oven for the whole community where each household can bring their bread to be baked.

Try it for yourself: You can watch locals make soft lavash flatbread in the main market in Baku – and since you’re there, how about a freshly prepared lavash kebab wrap. Or you can try to make a Turkish yufka at home using the flat sheets in a savoury layered borek pie.

I love dipping my lavash in narsharab , a sweet and sour sauce made from pomegranate. I suggest you also check out other flatbread from the region, such as Lebanese manakish and Iranian sangak .

By Helene from Masala Herb

20. Il-Ftira in Malta

Il-Ftira is a flattened sourdough bread that’s traditional to the island nation of Malta. It differs from the other flat breads listed by UNESCO and mentioned on this list – it’s more like a loaf with a thick crust and a light, fluffy inside.

The name ftira comes from the Arabic word for unleavened bread and the dish reflects the cultural exchange that has defined Malta’s history. This bread is hand-shaped – the process can’t be replicated by a machine – which makes it all the more special. Regional and seasonal ftira recipes use different ingredients to flavour the bread, such as olives or capers.

In Maltese schools, Ftira Days are held to teach students about healthy eating. A young person who wants to become a ftira baker when they grow up has to go through a long and complex apprentice process first.

Try it for yourself: The smell of fresh-baked ftira wafts through the streets of Valletta and every town and village around the country. Cafes and restaurants often serve it stuffed with fresh salad and tuna – sort of like a loaded bagel – for an affordable on-the-go meal.

21. Ceremonial Keşkek in Turkey

Made with meat or chicken, keşkek is a stew found in Turkish, Iranian and Greek cuisines. The dish is usually associated with a ceremonial or religious occasion and is cooked by groups of men and women together 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 the previous day, music from both drums and pipes is played as the grains are poured into a large cauldron. The mix is then beaten with wooden hammers until a fine consistency is achieved.

The dish is cooked outdoors over an open fire and, through the course of the night, the meat and spices are added and left to simmer.

From beating the ingredients to the music performance and the thickening and stirring of the dish, the local community all gather together to take part in keşkek preparation.

Try it for yourself: Keşkek is served at Turkish wedding ceremonies and circumcisions as well as on religious holidays. If you’re lucky enough to chance upon a local village in advance of 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.

By Elaine & David from Show Them The Globe

22. Kimjang in South Korea

Anyone who has ever tried Korean food has also sampled the famous pickled side dish called kimchi .

Basically, kimchi is some type of vegetable – most frequently napa cabbage – that has been fermented in a spicy red paste that may include red chilli 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. Historically, 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.

By Wendy from Empty Nesters Hit The Road

23. Kimchi in North Korea

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!

By Chris from CTB Global

24. Beer Culture in Belgium

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.

By Suzanne from The Travelbunny

25. The Gastronomic Meal of the French in France

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.

By Ayngelina from Bacon is Magic

26. Gingerbread Craft (Licitars) in Northern 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.

By Stephanie & Allison from Sofia Adventures

27. Palov in Uzbekistan

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.

By Rohan & Max from Travels Of A Bookpacker

28. Oshi Palav 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).

29. Airag in Mongolia

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.

30. Terere in Paraguay

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.

Have you experienced any of the food culture rituals on this list? What are your favourite culinary traditions around the world?

Global food culture: Save it & share it on Pinterest

29 Comments

Good collection-Keep it up

Why so many foods from Turkey but nothing from say Peru?

Hi Christian, this post is based on the UNESCO list. There is nothing listed from Peru by UNESCO at the moment.

Super late finding this article but it really is very informative. Awesome job!

I am surprised and sorry that nothing is mentioned about the diversity and richness of Indian food. From the traditional food culture of Kerala (steamed, cooked or roasted on embers without oils or spices) to the rich Panjabi, Kashmiri, north-east, Gujarati and Tamil food cultures, India has an incredible variety of nutritious and medicinal healthy food items, at least some of which should find a place in such a well researched paper on the world food cultures. Regards and Best Wishes to you, Emily

Definitely deserving of a place on the UNESCO List! Let’s hope there is a submission soon.

Agree! Especially Kerala which has its own harvest festival, Onam which is a huge part of their food culture.

also in Sulu Philippines the unique use of burned coconut copra as major ingredient of some foods, like black soap or “tiyulah sug or tiyulah itum”

Dear Emily Nice job, However, I haven’t find any traditional food from Pakistan and Afghanistan, although these countries have rich food culture diversity, specifically in the mountain regions lot of traditional cuisines are prepared by local inhabitants. Hope we can include these also,…

Yes, it would be great if UNESCO included entries for these countries. Let’s wait and see what gets listed in 2023!

where is Panjabi food? Panjabi food is amazing. we eat roti with variety of curries. we like milk and milk products and so many home made dishes are famous in our culture. mustered leafy dish (saag) with makki di roti(maize flour roti) is very delicious.

Kazakh cuisine is very diverse. We have a lot of dishes such as beshbarmaq (meat with jayma, potatoes, qazy, onions, sorpa), bauyrsaq (fried homemade bread)!!!

You are right. What is interesting, our meals are simple to prepare. You should put all ingredients to water and boil it , and that is all(for Beshbarmaq). Bauyrsaq it is just a dough without anything and we just fry it. Simple but very tasty

We also have delicious bauyrsaks. This is the best food in the world!!

This post was truly worthwhile to read. I wanted to say thank you for the key points you have pointed out as they are enlightening.

Would you consider including Irish Stew as of cultural importance?

Hi Donna, great suggestion! For now I am just covering the UNESCO List – let’s see if they add it!

Great list – thanks for sharing! Thinking aloud, India being home to 1/6 th of humanity and the oldest surviving culture in the world, seems most conspicuous in its absence.

Agreed – it would be great to see an entry from India on the list! Let’s hope there is a submission to UNESCO.

Great Post. I had no idea that UNESCO had an Intangible Cultural Heritage list. Thank you,

Best, Radhika Sule Baltimore, USA

HI EMILY, YOU WILL BE SURPRISED TO KNOW THAT I AM A SOCIAL SCIENCE TEACHER IN A SCHOOL IN INDIA AND HIGHLY BENEFITTED BY UR FINDINGS AS IT HELPED ME INCREDIBLY IN FRAMING MY ASSIGNMENTS REGARDING FOOD AND CLOTHING.

That’s great to hear, so glad I could help!

Learnt a lot from this post! Cheers.

Dolma is not Azerbaijani. Dolma exists in other countries in the middle east. Armenia, for example, calls it Dolma and is a traditional cuisine. Armenia uses grape leaves and other vegetables as stuffing. Please don’t label a dish to one specific country since it is a traditional since it is also a dish in other countries. Armenians call it “Dolma” as well, and has been a cultural dish for thousands of years. Dolma is not Azerbaijani, you have written incorrect information.

Thank you for your comment. You’re absolutely right – but in this case, UNESCO attributes the dish ‘dolma’ to Azerbaijan in its list of Intangible Cultural Heritage elements. That’s not to say the dish isn’t eaten in other countries including Greece and Armenia (I’ve had it in Armenia many times!), only that UNESCO recognises the Azerbaijani version specifically. The same is true of lavash, which is considered shared heritage by multiple countries but recognised as part of Armenia’s Intangible Cultural Heritage.

The decision to label a dish specific to one country isn’t mine, it comes from UNESCO. Since this post is designed to explore the UNESCO listings specifically and not food in general, I made the decision to keep the descriptions true to their language.

You can find more information about the inscription process for that dish here: https://ich.unesco.org/en/RL/dolma-making-and-sharing-tradition-a-marker-of-cultural-identity-01188

Faltou a Culinária Brasileira, tão rica e colorida! 🥰

I don’t understnd why not a famous Kashmir Wazwan has not included in the list.

Hello! I’m a Chef in Zambia and i promote Zambian cuisine/culture as well as talk on Radio about Nutrition; Plant based Diets etc. How can I get one of our dishes onto the UNESCO Intangible Cultural Heritage list- we equally have Nshima like Malawi but the array of vegetables is immense and would like to share. Thank you

Hi Kujai! That’s terrific, I’d love to learn more about your national cuisine.

I’m not sure of the exact process, but there may be more information on the UNESCO website. Here is a link to the procedure process: https://ich.unesco.org/en/procedure-of-inscription-00809

Take care, Emily

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The intersection of culture and cuisine: How food shapes our identity

April 30, 2024

Photo Credit: Paul H. Joseph / UBC Brand & Marketing

How does food promote diversity and inclusivity? Food serves not only as a means of nourishment but also as a way for individuals to engage with and better understand various cultures and communities. 

Food has the remarkable ability to bring people together and create a sense of connection. It offers a unique opportunity to learn about different cultures and broaden our understanding of the world. By exploring diverse cuisines, we can gain insights into various societies’ history, traditions, and social structures. For instance, analyzing the ways in which food is prepared and consumed can reveal significant information about gender roles and power dynamics in a given community.

We spoke with faculty and staff from the Faculty of Arts to delve deeper into how food connects us to cultures beyond our own and helps us strengthen our identities.

Dr. Ara Norenzayan Professor and Distinguished University Scholar at the Department of Psychology

Dr. Norenzayan lives and works on the traditional, ancestral, and unceded territory of the xwməθkwəy̓əm (Musqueam). He is a prolific researcher and teacher in the fields of cultural evolution, social psychology, and the origins of religion. His work examines how cultural diversity shapes the human mind, and he is particularly interested in topics such as cultural and religious diversity, cooperation and conflict, the psychology of metaphysical and supernatural beliefs, human-nature interactions, sacred values, and more.

How has food and culinary arts played a role in shaping cultures?

Since ancient times, food has been a cornerstone of cultures worldwide. It is essential for our survival, which is why preoccupation with food is a human universal that connects us all. To feed our calorie-hungry big brains, our hominid ancestors invented fire and cooking, which outsourced digestion to culture. When you barbeque meat or eggplant, you make them tasty and partially digested before the food enters your mouth. This has been so important for our survival as a species that evolution has modified our bodies to have smaller teeth, weaker chewing muscles, and shorter gastrointestinal tracts than our primate relatives. 

In places such as Vancouver, where the food scene is so diverse, how has the globalization of food affected cultural identities and traditions?

I grew up in Beirut, Lebanon, where an amazingly rich culinary tradition that has been perfected for thousands of years taught me the love of good food. Yet, these were times when globalization had not reached the kitchen table, and I had limited exposure to the various cuisines we take for granted here in Vancouver. I had never had guacamole until I moved to North America! 

I have Armenian heritage, which means that I have an arsenal of recipes passed down to me from my mother. I got my love of cooking from her. My two children have had the privilege of enjoying food from everywhere in the world. They don’t find it remarkable at all that in the same week, they could go on a worldwide culinary journey that could include sushi, samosas, tamales, and tabbouleh. Through food, they have come to learn about and celebrate the rich cultural traditions and identities that make Vancouver the wonderfully diverse city that it is.

How does the language used to describe food reflect cultural attitudes and values?

A culture’s food vocabulary is a window into its values and priorities. A typical Italian child can name twenty-two different kinds of pasta, whereas a child in Canada might know three to four different kinds. But it’s not just the vocabulary that matters; it is also the attitudes that are transmitted through language about food. 

The cultural psychologist Paul Rozin has found that when French and American research participants are asked what comes to mind when thinking of fried eggs, the French say “breakfast,” Americans say “cholesterol.” The French think of the culinary experience; Americans think of what is entering the bloodstream. Interestingly, this vigilance doesn’t translate into better health. Life expectancy is, in fact, higher in France than in the United States.

How can UBC use food to promote diversity, inclusion, and understanding in our community?

When I first arrived at UBC 22 years ago, the food scene on campus was dismal. We have come a long way and there is now a wide array of eating options, but we can do better. Through food, the university can promote inclusive cultural understanding and a way of life that preserves our planet. UBC is located on traditional Musqueam lands, and there is an opportunity to celebrate the Indigenous culinary ways that have thrived on these lands for thousands of years and to this day. 

Another way to do this is by establishing a sustainable food festival that brings together UBC community’s diverse constituents. Finally, we could use more public spaces to gather, eat, and drink together.

Shirley Ting (she/her) Administrative Coordinator at Asian Canadian and Asian Migration Studies and Centre for Asian Canadian Research and Engagement

Shirley is a second-generation Chinese Canadian who grew up on the ancestral and unceded territories of the hən̓q̓əmin̓əm̓ (Halkomelem) and Sḵwx̱wú7mesh (Squamish) speaking peoples. She recently graduated with a BSc in Global Resource Systems (GRS), specializing in global nutrition and health, and minoring in Asian Canadian and Asian Migration Studies (ACAM). She specializes in community-engaged research for the Initiative for Student Teaching and Research in Chinese Canadian Studies (INSTRCC), and her projects primarily focus on examining the intersections of food, community, identity, and health in the context of BC.

In what ways does food serve as a medium for social and cultural exchange?

For many, food is often the first point of contact in experiencing and learning about the different food cultures that exist between and within communities. Communities aren’t monoliths and that’s reflected in the diversity of food and eating practices that exist. People can have different ways of making the same dish, and we can learn a lot about a particular group or individual’s history and culture by being curious about these differences. For example, my grandma’s Egg Foo Young looks and tastes completely different to what you might find in a restaurant or in somebody else’s home. After asking about her version, I realized that she learned how to make it by picking up different cooking styles as she traveled from Jiangxi, Macau, and Hong Kong. Her way of cooking is informed by her own lived experiences, which is what makes her food so uniquely delicious. There are a lot of stories embedded in the food that we eat. 

What role can education play in helping people appreciate and respect the cultural significance of food?

Food is universal; everyone eats, and we all have experiences with food that hold cultural and personal significance. Educational programming can highlight these experiences by providing opportunities for reflection and sharing. But it’s important to emphasize that education doesn’t need to be ‘academic’ or take place in a classroom setting. Programming, especially community-engaged programming, is most impactful when we intentionally meet people where they’re at.

For instance, while I was a research assistant at the Initiative for Student Teaching and Research in Chinese Canadian Studies (INSTRCC), our team worked in community gardens across Richmond with Urban Bounty, a local non-profit, and a few gardeners to build community and connections across the city through food-based story-telling. The project was impactful for us and the other people involved because we one, took time to learn about what community members wanted to say and do; two, were intentional in using food as an accessible and inclusive platform for community engagement; and three, our community members already had so many insightful and interesting stories they were excited to tell. There is so much knowledge and expertise outside of UBC, and food is an excellent medium for programming to share these stories.

If our goal is to promote diversity and inclusion, it isn’t enough to think of food just as refreshment. We need to consider the context in which the food is served: how are we preparing the food? For whom? What types of relationships are being fostered by providing and sharing this meal? And most importantly, in what ways do our actions align with our intentions and values? This is because food is more than just sustenance. Food is community. 

UBC can use food to promote diversity and inclusion by learning about who the communities we work with are and honouring the different histories their various food cultures come from. When we share meals with community, it’s also important to recognize our position at UBC and how that relates to those outside the university. By using this approach to food, we can be better positioned to engage and build positive relationships intentionally while being culturally informed. Breaking bread together is an excellent means to building strong relationships, but it’s crucial that we come to the table already having done the work needed to be good hosts. 

Dr. Amy Hanser (she/her) Associate Professor at the Department of Sociology

Dr. Hanser lives and works on the traditional, unceded territory of the Musqueam People. She is a sociologist who has conducted extensive research on various topics such as the sociology of work, gender, consumer culture, markets, and service work in China. She also teaches about economic sociology, food, and consumption. Currently, she is researching the experiences of immigrant Chinese women in Canada during childbirth and postpartum recovery.

There are two ways to think about this question: If we treat culture as a bounded entity (for example, “Canadian culture” or “Chinese culture”), then we can see food as an important component of culture—food practices and traditions help communicate cultural values, reproduce those values over time and across generations, and help bolster a group’s sense of having a distinct identity, different from other groups. In modern times, food has become an important component of (some) national identities, so much so that some governments take actions to protect domestic food industries from foreign competition in an effort to preserve a sense of distinct, national culture. 

But if we think about culture as simply a component of social life—distinct from the economic, the political, etc.—then food is an aspect of social life through which cultural beliefs and practices might be expressed. For example, we have ideas about what kinds of food are “good” or “healthy,” and societies usually have ideas about the “food rules” we should follow—what kinds of and how much food we should eat, when we are allowed to break the rules, and so forth. Likewise, there are usually distinctions between “low brow” (unsophisticated) and “high brow” (sophisticated) foods, and historically these distinctions have mapped onto socio-economic hierarchies. For example, gourmet diners are usually people who have accumulated a lot of cultural knowledge about food and have the power to define which foods are worthy of respect, and which are disparaged.

Food is an important way that people experience elements of cultures that are not their own, and people who are open to new and novel experiences often seek out opportunities to experience foods associated with other cultures. These experiences enrich our lives, and we should value them! At the same time, eating “someone else’s” food is a relatively superficial way to engage in cultural exchange, and it can result in complicated situations in which cultural outsiders seek out the most “authentic” and “exotic” food experiences for their own entertainment. This is just to say that we should probably be modest about how meaningful a medium food is for cultural understanding and social exchange.

What can we learn about a society’s gender roles and power dynamics from the ways in which food is prepared and consumed?

Food culture—both in terms of abstract ideology and norms and concrete practice—is profoundly gendered. We see this in everything from who prepares food, and where ( for example, women dominate home food preparation and men dominate commercial food preparation) to who eats what, and how much—women tend to be far more restrictive in what they eat, for instance.

Dr. Kelly McCormick (she/her) Assistant Professor at the Department of History

Dr. McCormick writes, teaches, and lives from the location of a settler living on the unceded traditional territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) Nations. She acknowledges that they are the rightful inhabitants of the lands and waters that are now called Vancouver, where the University of British Columbia is located. UBC, where she is employed to teach and conduct research, is itself a colonial institution which was founded on stolen land and continues to profit from this land. Dr. McCormick is a modern Japanese culture historian who researches the impact of Japan’s changes on photography and mass media. She also studies photography’s role in state governance, gendering, museum practices, and environmental protests.

Different dishes can be examples of the cultural exchange that was necessary to produce them, and it is fascinating to try to trace back their origins. Let’s think about ramen as an example. The ingredients that go into making ramen took centuries to reach Japan, either as foods associated with the spread of Buddhism or as the result of trade, colonialism, and imperialism. Then once something like wheat-based noodles reached Japan, they were innovated upon to change their thickness and texture and many new forms took shape including udon, soba, somen, and ramen noodles. As a dish with Chinese origins that has been built on over time, ramen became something that reflected Japanese history and changing culture.

Language certainly plays a big role in our relationship to food, but sound and touch also have an important role. In Japan, slurping your ramen noodles to express satisfaction with the flavor-texture combination, for example, is seen as the preferred way to interact with the delicious bowl. 

There is a great scene in Itami Juzo’s film, Tampopo (1985) where a group of women at a fancy hotel are being taught food etiquette and told to eat their Italian pasta noodles slowly and quietly. Another diner sitting nearby gleefully slurps up his noodles and the joy he gets from audibly and physically interacting with his food is infectious and before they know it even the teacher is also slurping her noodles.

We can all think of culinary traditions around the world that value male and female labor in very different ways. In my classes I find it validating to look for historical examples of how these expectations are turned on their head or moments when a food is made into a symbol of something that we are not aware of today. For instance, during the Fifteen Year War (1931-1945) in Japan white rice was given as a provision to the military, reinforcing the idea that white rice was central to Japanese food culture when before many rural communities relied more on millet, barley, and sweet potatoes in their everyday diet. This meant that after the wartime period, the militarist masculinity associated with white rice as a war staple was transformed into middle class desire for eating white rice for three meals a day.

As a historian, I am really interested in bringing food history into the classroom to think through the ways that food has been an active agent in history and how it helps us to challenge preconceptions about the way a culture has developed over time. 

One example that I have been thinking about recently is konbu – this thick kelp is the staple for all Japanese soup bases and many simmered dishes. For much of history it was also primarily found growing along the coastlines of Ainu Mosir or what is now the northern island of Japan called Hokkaido. Konbu was traded between the Ainu, who are Indigenous to the island and the Japanese for centuries and the desire to control its trade is one of the many reasons that the Japanese used to justify colonizing the island. Most people don’t see this history when they eat miso soup made from konbu, but it is all there.

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Why We Eat the Way We Do: A Call to Consider Food Culture in Public Health Initiatives

Edwina mingay.

1 School of Medicine and Public Health, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; ua.ude.niws@gnooys (S.Y.); [email protected] (A.H.)

2 Hunter Medical Research Institute, New Lambton Heights, Newcastle, NSW 2305, Australia

Melissa Hart

3 School of Health Sciences, University of Newcastle, Callaghan, Newcastle, NSW 2308, Australia; [email protected]

4 Hunter New England Mental Health Service, Waratah, Newcastle, NSW 2298, Australia

Serene Yoong

5 Hunter New England Population Health, Wallsend, Newcastle, NSW 2287, Australia

6 School of Health Sciences, Swinburne University of Technology, Hawthorn, Melbourne, VIC 3122, Australia

Alexis Hure

The way we eat has changed dramatically in only a few decades. While definitions of food culture have previously existed, a clear description of modern food culture that can be used for health promotion is lacking. In this paper, we propose a concept of food culture for application within public health, what a positive food culture looks like compared to negative elements that have dominated in developed countries and the consequences for physical and mental health and wellbeing. We support calls to action from the international community to reconsider the way we eat. All segments of society have a role to play in building a positive food culture, and it is critical that macro (policy and systems) and meso (community) level environmental factors align and provide supportive environments that promote health-enhancing behaviours. Defining food culture is a necessary step towards articulating the complexities that influence food behaviours and impact health. The ultimate goal is collective action to enable population-wide and sustained improvements to the way we eat, and how we think and feel about food.

1. Introduction

The way we engage with and consume food has changed dramatically in only a few decades with changes to food systems and environments that have exacerbated poor eating patterns and food choices [ 1 ]. The negative impact of these changes on physical and mental health and wellbeing at a population level is a global priority [ 2 ]. Dietary risk factors are driving the global burden of disease, including mental health, which have escalated in both developed and developing nations [ 2 , 3 , 4 , 5 , 6 ]. In 2016, more than 2.2 billion people worldwide were overweight or obese [ 7 ], and it has been projected that without change to current policies, global levels could increase to 3.28 billion people by 2030 (from 1.33 billion in 2005) which represents one third of the projected global population and increased burden of disease [ 2 ]. Globally in 2017, 11 million deaths and 255 million disability adjusted life years were attributable to dietary risk factors, in particular diets high in sodium, and low in fruit, wholegrains, nuts and seeds, vegetables, and seafood omega-3 fatty acids [ 8 ]. These findings provide a stark reminder of the significant relationship between diet quality and non-communicable diseases (NCDs) which has been examined extensively and is well recognised [ 8 , 9 , 10 ]. For example, diet is a primary risk factor for type 2 diabetes, which ranked as the ninth leading cause of mortality worldwide in 2017 (from eighteenth in 1990) and affected 462 million people (6.28% of the population); a prevalence rate of 6059 per 100,000 that is projected to rise to 7079 per 100,000 by 2030 [ 11 ]. Importantly, diet is a preventable risk factor, highlighting the need to improve dietary practices, with contributions from all segments of society [ 8 ]. Peak authoritative bodies, including the World Health Organization, are calling for a shift in, or at least a share of, focus from treating disease to promoting health and more sustainable food systems that deliver healthy diets for all and promote lasting health-enhancing behaviours [ 2 , 10 , 12 , 13 ].

In response to this, we call for an approach that directs focus towards a positive food culture that extends beyond individual level factors to include the influence of social, economic, technological and political factors that have re-shaped our foodways and changed habitual behaviours and beliefs (cultural considerations) around food and eating [ 14 ]. To date, efforts to improve healthy eating have largely focused on strategies in isolation that target behaviour change at an individual level [ 15 , 16 ]. However, without strategies that incorporate and target environmental, behavioural and cultural determinants to influence habitual food behaviours, values and beliefs, it is unsurprising that most of these strategies on their own show limited effects for health gains and longer-term efficacy [ 17 , 18 ]. The promise of current nutrition interventions in achieving population wide health gains is clearly not being achieved. It is time to act with vision and leadership, challenging traditional ways of improving public health nutrition and investing in strategies that are likely to benefit many, over time, and for future generations. We join Hedegaard (2016) and support the need to define and understand the vast and complex components that influence eating patterns and subsequently shape food culture [ 14 ], and Block et al. (2011) who propose a shift in paradigm towards ‘food as wellbeing’ to capture social and cultural considerations for our understanding of the role of food in our lives [ 19 ]. Food culture has always existed but has not been consistently defined. In this manuscript, we seek to define food culture to fill this gap, and in doing so, highlight its significance, and call for its application within public health. We explore the detrimental changes to food culture among developed countries, and highlight opportunities and examples where understanding what a positive food culture looks like can help improve the design and longer-term efficacy of nutrition-related health promotion efforts to ultimately improve habitual food behaviours, values and beliefs going forward.

2. Food Culture Explained

Culture within social anthropology has been described by Wolcott (2008) as “the various ways different groups go about their lives and to the belief systems associated with that behaviour” [ 20 ]. Applying this concept, here within, we refer to food culture as what we do, think and feel around food as an individual or group, within the social and environmental constructs at that time. Our food culture is influenced by food-related drivers that extend beyond individual factors to include our surrounding environments, food socialisation and cultural practices (people, place, policy and time) that interact (directly and indirectly), are highly influential for food choice, and shape the way we eat. Importantly, it encompasses cultivated and shared knowledge and behaviours through inherited ideas, and learning and accumulated experience throughout our lives that mould our beliefs and values around, and relationship with, food and eating. Food culture drivers include:

• Our social milieu : close relationships and extended influencers from the media; our interactions, behaviours, ways of thinking and understanding of food, that create social norms through exposure and accumulated experience [ 21 ].
• Place : physical settings within the home, workplace, neighbourhood, educational settings that we occupy to engage with and consume food.
• Guidelines : rules, expectations and instructions within a society that guide people around food-related behaviour [ 21 ].
• Food literacy : cultivated and transmitted food literacy across generations, influenced by temporal (perception of time) and spatial (perception of physical space) dimensions, cultural practices, economic resources, and habitual behaviours linked to global and traditional changes to food procurement, selection, preparation and consumption [ 22 , 23 ].
• Food systems : the activities that encompass paddock to plate to disposal practices, shaped by policy, economics, and health, ethical and sustainability concerns [ 2 , 24 ].

Food culture expresses identity and meaning, links to dietary patterns, and therefore impacts health and wellbeing. It has always existed, and elements have been explored and described; particularly within sociology, public health literature and recent dietary guidelines [ 21 , 25 , 26 , 27 ]. Parallel influences can be drawn from the health promotion and public health literature, including policy and ecological frameworks [ 1 , 27 , 28 , 29 , 30 ], and principles from the Ottawa Charter [ 31 ] and the Constitution of the World Health Organization [ 32 ] that remain firmly relevant today.

Our food culture is closely linked to our surrounding food environments. We argue for the application of food culture within public health to expand the lens and consider cultural and symbolic meanings around food and eating within our food environments. Applying a food culture lens forces the opportunity to question how food culture is represented within each environment where we engage with and consume food. Is it one that considers and promotes a positive and supportive approach to food behaviours, and contributes to moulding positive values and beliefs around food and eating for individuals and communities? Or is it one that diminishes the vital contribution food plays in our lives that encompasses a broad umbrella over health, wellbeing, socialisation, knowledge and skills, access and availability, values and beliefs.

Exploring food culture in the way we approach nutrition interventions enables a holistic picture of the complexities that shape our food behaviours within society, the structure that provides organisation for people. This includes characteristics of all segments of society (individuals, families, communities, businesses, industries, organisations, governments) to build our understanding of why we eat the way we do. Food behaviours “are not universal, natural or inevitable” [ 21 ], nor are they static. This challenges us to think about the whole of food culture being greater than the sum of its parts.

3. Detrimental Changes to Food Culture

The way we engage with and consume food has changed. Globalisation of food, urbanisation, information technology, social and lifestyle changes all contribute to moulding the environment in which we live. It is suggested that these changes have played a significant role in shaping the population’s eating behaviours, and therefore the risk and burden of non-communicable conditions, including mental health [ 5 , 14 , 27 , 33 ].

The globalisation of food has impacts on food choices, habitual food behaviours and nutrient intake. Our modern food systems are characterised by inequitable availability and accessibility to safe and nutritionally adequate food [ 2 ]. More foods than before have been manufactured, refined, repackaged and branded. Choice has expanded with increased imports, abundant convenience and ultra-processed foods [ 5 , 34 ]. For the most part, this has led to poorer nutritional quality alternatives than the original wholefoods [ 5 , 35 , 36 ]. In supermarkets and convenience stores, low-nutritional quality food at low cost is readily available and heavily marketed, often targeting vulnerable groups [ 37 , 38 ]. Super-sized portions, portable foods and beverages, and take-away meals have displaced social and cultural functions of the home-prepared meals that were typically shared around the dining table [ 5 ].

Urbanisation and increased parental workforce hours have increased time away from home and changed the way lives are structured [ 39 ]. Time constraints faced as a result demand time-saving food sourcing and preparation towards convenience foods that are associated with poorer nutritional quality [ 36 , 40 ]. Population level evidence indicates urban populations consume more meals away from the home environment [ 39 ]. We hypothesise such social changes have decreased the transfer of food knowledge and skills from family and carers to younger generations, including a loss of skills, value, celebration and ritual around food.

The information age brings information overload and quickly spread exposure to socio-cultural influence (norms and values) and Western ideals. Competing nutrition messages and body misrepresentations through all forms of media is commonplace, creating confusion about food choices and body image, and increasing the risk of disordered eating patterns [ 41 , 42 ]. This includes idealised body shapes with unrealistic body fat composition or muscular physique. Body dissatisfaction and disordered eating behaviour are now common across social class, age and gender [ 43 , 44 , 45 ]. At the same time, there is increasing noise about ‘diets’, ‘obesity’ and the ‘thin ideal’. There has been an explosion of weight loss, or fad diets and products that are often commercially driven. They promise a quick fix without supporting evidence, and may compromise essential nutrient intake, organ function and ongoing health [ 46 , 47 ]. Without adequate media and food literacy, this poses challenges for younger generations to navigate, develop and practice health-promoting behaviours. The voice of reason, founded on scientific evidence, and positive values around food and eating gets lost amongst the noise of sensationalised media and marketing.

4. Health Promotion, Not Disease Deficit

The detrimental changes to food culture highlight a need for public health initiatives to focus on promoting healthy food-related behaviours, as a whole, to predominate, and change the way we think and feel about food and eating. The financial cost and intangibility of outcomes, has often led to a lack of investment in health promotion that facilitates a positive food culture, while significant investment in curative approaches continue [ 48 ]. Authorities are urging for greater investment, arguing initiatives that promote health-enhancing behaviours is offset by the reduced cost in treating disease [ 48 ].

Recurring themes resonate throughout calls to action from the international community to drive commitment towards food-related action to improve population-wide health. This includes calls for policy action, a multi-sectoral approach, creation of health-enhancing environments, regulatory action, investment, education and information, community awareness, early intervention, a life course approach and targeted efforts for priority populations [ 3 , 13 , 49 , 50 ]. In addition, climate change and the greenhouse gas contributions from farming practices and food production, demand a new approach to foodways and our attitudes around food and eating [ 12 ]. The United Nations (UN) Decade of Action on Nutrition 2016–2025 [ 13 ], and more recently, the EAT-Lancet Commission on Healthy Diets from Sustainable Sources [ 3 ] are important initiatives that align with the UN Sustainable Development Goals and call for healthier, more sustainable dietary intakes that are accessible for all.

Advances in dietary guidelines reflect the need for a fresh approach, highlighting the importance of environmental and policy interventions that promote and direct people and populations towards knowledge building, and practicing health-enhancing behaviours. The recently updated Dietary Guidelines for Americans 2020–2025, provides a public health framework that promotes continuity of healthy eating patterns (as a whole rather than isolating foods and nutrients) across different life stages, recognising the benefits of developing healthy habits for life course disease prevention. The guidelines focus on nutrient-dense options across food groups to meet nutritional needs, which can be customised to reflect personal preferences, cultural traditions, and budgets; the focus is on health promotion across multiple settings, not disease deficit [ 51 ]. The guidelines have been said to fall short in addressing the link between dietary practices and planetary health [ 52 ], though they do recognise the important contribution from all segments of society to support healthy choices.

Other examples include the Dietary Guidelines for the Brazilian Population which adapts a social-ecological model to illustrate the need for collective action; recognising everyone has a role to play to promote healthy eating practices. The principles focus on fresh or minimally processed foods, social and cultural dimensions of food choice, modes of eating (time, focus, place and company), environmental sustainability and the right to adequate and healthy food; the overall emphasis is the participation of all [ 26 ]. The Canadian Dietary Guidelines 2019 extends healthy eating recommendations beyond the numbers on the plate to include consideration to food behaviours (where, when, why and how we eat). This includes mindful eating, cooking more often, enjoying your food, eating with others, and the benefits of learned and shared skills from others [ 25 ]. This is consistent with our description of food culture above.

5. Opportunities and Potential Solutions to the Current Challenges

A positive food culture aims to preserve and nurture good health and wellbeing, and promotes positive food behaviours, values and beliefs through both collective and independent efforts from each segment of society. Producing sustained change to the way we think and feel about food and eating is indeed challenging and ambitious. Multi-strategy opportunities and potential solutions are sought to achieve incremental gains across multiple levels, that are interconnected. To this effect, the World Cancer Research Fund developed the NOURISHING Framework which is an example of a viable tool to guide action across multiple levels to improve dietary behaviours and prevent obesity and NCDs. The framework identifies three domains (food environment, food system, behaviour change communication) and ten accompanying policy areas that can be adopted to suit populations’ varying community and national contexts [ 53 ]. In addition, it is a valuable resource that includes a database of initiatives that have been implemented around the world.

The aim of building a positive food culture is to consolidate the incremental gains, generate momentum and ultimately impact habitual change across communities, households and individuals alike. Opportunities and potential solutions include, but are not limited to:

• Government and peak authoritative bodies : policy, priorities and dietary guidelines to align around positive food culture, promoting a common goal [ 54 ]. A positive food culture could be placed at the forefront as a key construct in dietary guidelines and policy development; importantly, to foster public trust and provide supportive environments that promote health-enhancing behaviours and sustainable practices [ 5 , 52 ].
• Educators : to align teaching material with consistent, evidence-based food and nutrition recommendations in conjunction with environmental impacts and promotion of healthy body image. Schools provide an ideal platform to promote positive food behaviours among young people, and build knowledge, skills, confidence and media literacy [ 55 , 56 , 57 ]. For example, Australian initiatives targeting schools include the Stephanie Alexander Kitchen Garden Program which delivers interactive and hands-on food education with the aim to build positive and pleasurable food habits for life [ 58 , 59 ], and the recently launched Butterfly Body Bright promoting positive attitudes and behaviours around eating and our bodies [ 60 ]. Both initiatives endeavour to influence values and beliefs around food and eating.
• Physical settings that provide a food service : settings such as schools, childcare, workplace, recreational facilities, community programs, retail, restaurants, and catering to offer appealing dining spaces or environments that encourage positive food-related behaviours. For example, table displays, presentation and layout of food, and health-promoting menus and messaging. These are examples of behavioural economics principles that have been implemented in a range of dining settings that ‘nudge’ people towards healthier food selection and consumption [ 61 , 62 , 63 , 64 , 65 , 66 ]. In particular, health promoting schools have the opportunity to reach large numbers of students, provide health-enhancing environments, and reduce disparities [ 67 ]. For example, adopting behavioural economics principles in the United States, the Smarter Lunchroom Movement offers schools a suite of low or no-cost evidence-based strategies to promote healthy school lunch options and reduce food waste [ 68 , 69 ]. School meal programs around the world contribute to social cohesion, and aim to improve school attendance and provide access to nutritionally balanced meals [ 70 ].
• Food systems : to prioritise the accessibility and affordability of safe and nutritionally adequate food for all people, with consideration to environmental impacts, cultural and traditional practices, and prioritising wholefoods over processed foods [ 2 , 3 , 5 , 36 ]. We can turn to the multi-layered nature of the Mediterranean Diet and the extensive literature that has exposed health benefits, enhanced quality of life, low environmental impacts and positive food values and behaviours [ 71 , 72 ]. The development of the Med Diet 4.0 framework and an updated Mediterranean Diet Pyramid have ensued, incorporating sustainability and environmental food system considerations alongside nutrition and health needs of populations and individuals [ 71 , 73 ].
• Food literacy : programs across a range of settings (for example, local communities, families and schools) to be promoted and evaluated with the goal to improve food and nutrition knowledge, hands-on skills, confidence and decision making around food selection and preparation. Longitudinal studies of cooking skills have indicated sustained skills, and positive outcomes around confidence and eating behaviours [ 74 , 75 , 76 , 77 ].
• Marketing and media : to prioritise the promotion of healthy body image, food choices and eating behaviours using appropriate language and messaging; an important medium for promoting positive attitudes around healthy eating and body image. Exposure to ideal body images, prescriptive dieting, and manipulative food marketing for general populations should be minimised. For example, an intervention designed to target adolescent values (autonomy from adult control and desire for social justice) and reframe food marketing to reject junk food in favour of healthy alternatives, found sustained change in dietary attitudes and food choices [ 37 ]. Without socio-cultural changes to what is portrayed in the media, realistic and positive body image representations and longer-term healthy eating behaviours will be difficult to achieve.
• Home environment : positive food behaviours in the home to be demonstrated and encouraged. The home environment plays a significant role in developing food literacy and habitual behaviours [ 78 ]. Importantly, behaviours can track from childhood and adolescence to adulthood [ 79 , 80 , 81 ], and across generations [ 82 ]. The need for a healthy start to life and the first 1000 days is well recognised [ 83 ]; and the subsequent 7000 days should not be underserved, but rather early gains secured with continued focus on building healthy behaviours during the transition to adulthood [ 84 ]. Raising children and adolescents within a positive food culture is one component of this.
• Organisations and community groups : continued efforts from groups to combat the degradation of wholefoods. For example, the Slow Food Movement, local farmers markets, community gardens and food festivals [ 85 , 86 , 87 ]. While these initiatives are considered niche rather than mainstream, they promote a hands-on approach where wholefoods and socialisation around food is celebrated. They build knowledge, skills and confidence, and empower people and communities to connect with food and expand their exposure and experience. However, it is recognised there are economic and physical determinants that influence affordability, availability, and accessibility to such opportunities. Barriers may include low income and food literacy, availability of food assistance programs in different countries, geographical locations where people live and associated neighbourhood food environments, transport links, environmental conditions, and seasonality of food. An example of efforts to overcome access and improve food culture for those on low income, in the United States it is recommended that farmers markets are expanded to multiple settings, and food assistance programs such as SNAP (Supplemental Nutrition Assistance Program) and WIC (Special Supplemental Nutrition Program for Women, Infants and Children) extend benefits to farmers markets purchases and offer related nutrition education [ 88 ].

Cultural considerations in the public health nutrition sphere requires changing beliefs, values and attitudes towards healthy eating patterns, which are vital for the longevity, and transfer of shared and learned food behaviours across generations; “to exist with some permanency through time and across space” [ 89 ]. The suggestions above aim to influence our belief systems and behaviour patterns towards sustained change and a positive food culture. There remains heavy work towards disseminating the importance and practice of sustainable diets alongside healthy food choices and behaviours, which reinforces the significance of food culture within population and planetary health for further consideration.

6. Conclusions

Understanding our current food culture is necessary to articulate the complexities that influence our food behaviours, values and beliefs, and have important implications for physical and mental health and wellbeing. Food culture provides the rationale to target multi-strategy multi-level nutrition interventions that incorporate environmental, behavioural and cultural elements to influence habitual food behaviours, values and beliefs. What is clear is that at a population level we need to foster health-promoting and supportive environments to enable population-wide improvements to the way we eat, and how we think and feel about food and our bodies.

Author Contributions

Conceptualization, E.M., M.H., S.Y. and A.H.; writing-original draft preparation, E.M.; writing-review and editing, E.M., M.H., S.Y. and A.H.; supervision, M.H., S.Y. and A.H. All authors have read and agreed to the published version of the manuscript.

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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• Food, culture, and remembering

Image courtesy of Sydney Allen via Canva. Photos: Top (left to right): Dal bhat, black cake, pabellon criollo. Middle: Beef noodle soup, jollof, baklava. Bottom: Sambal matah, fufu, beshbarmak.

Food serves as a universal language, often transcending cultural, social, and geographical boundaries, creating an intersectional tapestry that weaves together diverse communities worldwide. Its power to bring people together is particularly pronounced in the communities Global Voices works with, where culinary traditions can both reflect a rich cultural heritage and drive social cohesion.

In many parts of the world, the importance of food extends far beyond mere sustenance. It becomes a vehicle for storytelling, connecting generations, resilience, and preserving cultural ties. Given this importance, historically, altering food practices has been a particularly cruel method of colonial control. But today, some groups are reclaiming these buried cuisines as a way to assert autonomy and independence . 

In times of discord or war, food can often be a crucial link to home for exiles or refugees — one that is all the more important when one’s homeland is in jeopardy. The preparation and sharing of meals often embody centuries-old customs, providing a tangible link to the past while fostering a sense of communal identity and offering avenues for processing both past and present trauma. Whether through the aromatic gravies and spices of rice and lentils in Nepal, an aromatic black cake steeped in rum from Trinidad, the crisp bite of Lechona at Christmastime in Colombia, or juicy red palm fruit in Cote D’Ivoire, a culture’s food serves as a living testament to the diversity and resilience of its people.

A region’s cuisine also serves as something of a cultural map — a way to trace the routes of ancient peoples and civilizations as well as modern-day migration and geopolitical shifts. In Kazakhstan, you can trace the influx of Korean deportees through the East Asian elements in its cuisine. It can also reflect current tensions and grudges — South Asia has long been debating whether Biryani originated from modern-day India or Pakistan.

Aside from skirmishes around the origin of this dish or that, culinary traditions can become a shared language, facilitating cross-cultural dialogue and promoting appreciation for the richness of human diversity. Whether at a bustling street market in Southeast Asia, a communal table in the Middle East, or a family gathering in South America, the act of breaking bread together transcends differences and cultivates a shared sense of humanity.

Moreover, our relationship with food is often deeply rooted in community-based practices. From collective farming initiatives to community-driven food pantries , food becomes a tool for empowerment and solidarity — a way for communities to rally, particularly in times of strife. This approach to food acknowledges the complex interplay between cultural, social, and economic factors, recognizing that addressing food-related issues requires an intersectional understanding of the communities involved.

In a world where divisions persist, the power of food to bring people together cannot be overstated. It is a force that binds individuals across borders, fostering connections that go beyond the plate. In this special coverage, we explore the intricate web of culinary traditions in our communities and beyond.

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