We can divine so much about a culture from their monuments, homes, pottery, and other physical objects and structures left behind.
From Incan temples to Egyptian pyramids, archeologists and other anthropologists are able to piece together the values and norms of past cultures through the tangible cultural heritage they created and built.
In other words, tangible objects – the visible branches of the cultural baobab – allow experts to infer theories about the culture’s invisible roots.
Intangible cultural heritage does the same.
So, what aspects of cultural heritage are considered “intangible”?
Intangible Cultural Heritage
UNESCO defines intangible cultural heritage as including:
“traditions or living expressions inherited from our ancestors and passed on to our descendants, such as oral traditions, performing arts, social practices, rituals, festive events, knowledge and practices concerning nature and the universe or the knowledge and skills to produce traditional crafts.”
Moreover, in order to check all of UNESCO’s boxes, intangible cultural heritage must be a) traditional, contemporary and living at the same time; b) inclusive; c) representative, and; d) community-based.
Food falls into this category.
What Can Food Tell Us About A Culture?
“The best couscous is my mother’s.”
Recently in 2020, UNESCO approved couscous as an intangible cultural heritage of Algeria, Mauritania, Morocco, and Tunisia.
The four North African countries submitted a joint application for their signature dish which originates with the indigenous Berber culture.
Their successful application put couscous on the map, not only as an item of UNESCO intangible cultural heritage, but as an “example of international cooperation.”
Made of durum wheat, corn, or barley, the preparation of couscous involves a ceremonial process, beginning with its cultivation and ending with its consumption.
After the cereal is grown, semolina is made by grounding the seeds. It is then rolled by hand – with plenty of olive oil – and steamed over a special tool called a couscoussière.
Large batches of couscous are often made in a big bowl, as the semolina might be eaten over days and in various ways.
Seasoned often according to regional preferences, variations include couscous mixed in with a meat stew, with chickpeas, with various veggies, with turned milk.
A special seasoning blend called Ras El Hanout, which combines over a dozen spices, some specific to the region, is often mixed in.
The importance of couscous in every aspect of North African culinary life means that the dish is brought out for nearly every traditional occasion – weddings, family reunions, holidays – as well as for basic daily meals.
What rice is to many Asian countries, couscous is to North Africa. The versatility of the dish is part of its cultural heritage.
Gastronomical Dishes & Methods
Whether its the tradition of Korean kimchi-making, known as kimjang, or the art of Neapolitan pizza-making, known as pizzaiuolo, every culture has their own food traditions that could be considered intangible cultural heritage.
What are yours?