French baguette added to UNESCO list of intangible cultural heritage

Comment

Lovers of the iconic French long loaf: Rejoice! The baguette has already earned special recognition from the United Nations as an integral part of the cultural heritage of humanity.

In other words, the culture and craftsmanship of the production and consumption of baguettes was added by UNESCO, headquarters in Paris The United Nations Agency for Culture, to a list that offers not only international recognition, but also the opportunity to apply for funding to preserve this “intangible” heritage for future generations.

The baking news sent France into a meme frenzy – and members of the French UNESCO delegation celebrated by raising baguettes in the air when the decision was announced in Rabat, Morocco.

The baguette – which French President Emmanuel Macron once described as “250 grams of magic and perfection” – is an integral part of French culture and cuisine habits, with many French people stopping daily at bakeries to grab a warm loaf of bread before heading home for dinner.

Also Read :  World Cup's ageing icons: From Gareth Bale to Eden Hazard, this has looked a tournament too far for many stars | Football News

The French bakery industry has been campaigning for a long time to secure this status on the representative list of the Intangible Cultural Heritage of Humanity.

France’s culture minister Rima Abdul Malak said the decision was “a great recognition for our artisans and these unifying places that are our bakeries”.

Olivia Grégoire, minister of small and medium-sized enterprises, trade and tourism, celebrated the decision as a milestone for France and its bakery. It pays tribute to ‘French savoir-vivre’, ‘our traditions of sharing and conviviality and above all the know-how of our artisan bakers’, she said.

Also Read :  One person dies in attack on Azerbaijan’s embassy in Iran | News

French bakeries produce about 6 billion baguettes a year, according to French newspaper Le Monde. But across the country, especially in rural areas, bakeries have been disappearing at the rate of about 400 a year over the past few decades, leading to industry warnings that more needs to be done to protect baguette-making know-how.

“A baguette consists of very few ingredients – flour, water, salt, yeast – and yet each baguette is unique and the main ingredient every time is the skill of the baker,” said Dominique Anract, president of the National Confederation of French Bakeries and Patisserie after the decision .

In August in Paris, a baguette is sometimes as much as 20 minutes away

The French celebrated the decision and their love of baguettes.

Claire Dinghut, 26, French-American food and travel content creator, said via email: “The bagel is SUCH a core part of the French identity, so I’m really happy to know it’s been added to the World Heritage List.”

“I rarely eat a baguette outside of France, because eating a baguette without the French ‘ritual’ of going to the local (and favorite) bakery is just eating bread. Eating a bagel is so much more than that,” said Dinhout, who lives in London. “There’s nothing like the first tear off a fresh baguette. It’s perfect on its own, with a fat slab of salted butter, a sweet jam, a big chunk of cheese… The list goes on and on.”

Also Read :  Carbios Hosts World’s First PET Biorecycling Summit with Bertrand Piccard, Initiator and Chairman of the Solar Impulse Foundation, as Keynote Speaker

France’s mustard shortage sparks drama and panic in grocery stores

UNESCO recognizes traditions, crafts and objects as part of the intangible cultural heritage of humanity because of the “wealth of knowledge and skills that are transmitted” through them “from one generation to the next”.

In this case, the nomination drawn up by France highlights the fact that baguettes “generate ways of consumption and social practices that distinguish them from other types of bread, such as daily visits to bakeries to buy loaves and specific display racks to match their long form.”

“The bagel is consumed in many contexts, including during family meals, in restaurants, and in work and school cafeterias,” he adds.



Source

Leave a Reply

Your email address will not be published.

Related Articles

Back to top button