These 11 Culinary Traditions Just Got UNESCO Status, From Asturian Cider to Korean Jang

18.12.2024 - 22:57 / cntraveler.com

In early December, UNESCO inscribed a brand new batch of international traditions to its Intangible Cultural Heritage of Humanity list. The global roster is meant to honor and preserve cultural practices that date back centuries and are still in use today, from traditional performing arts and handicrafts to festivals and culinary techniques.

The list contains a wealth of information for travelers in search of authentic activities on their next trip—and for foodies like us, there's no better way to learn about the culture of a new destination than by trying traditional dishes and drinks.

In 2024, UNESCO inscribed 11 new culinary traditions to the list. To reach UNESCO status, each culinary tradition must be considered essential to the local cultural heritage and executed by highly trained artisans—or skilled home cooks—who follow an intricate process that is passed down through generations.

We asked travel specialists with expertise in each region for the best ways tourists can experience each culinary tradition, whether through a restaurant, museum, cooking class, or connecting directly with home cooks themselves. Here are the 11 culinary traditions that were just inscribed on UNESCO’s list, and how you can access them on your travels abroad. For more global dining inspiration, check out our full guide to the best places to eat in 2025.

The traditional Asturian cider pour, called the escanciado, ia performed by specially trained escanciadors.

What it is: This age-old tipple made from naturally fermented apples from the Asturias region of northern Spain stands out not just for its flavor, but also for its ritualistic way of being poured, explains Covadonga Riesco, a specialist at Fora Travel who is based in Asturias. Called the escanciado, “this ancestral technique consists of pouring the cider from a considerable height, holding the bottle with one arm raised while the glass is held at hip height,” Reisco says. Performed by a specially trained escanciador, the pour is a dramatic tableside show; however, it also serves a practical purpose. “The cider is oxygenated and releases all its aromas and flavors,” says Riesco, noting the cider has optimal effervescence and flavor within 10 seconds of pouring.

Where to find it: To soak up all things cider in Asturias, Riesco recommends visiting traditional cider houses in Gijón, like Casa Trabanco, La Galana, and El Lavaderu. You can also visit a llagare, or cider cellar, which offer tours, tastings, and demonstrations of traditional techniques. Sidra Trabanco, El Gaitero, and Sidra Menéndez are some of Riesco’s favorites. For the full effect, Riesco advises planning your trip during cider-making season in September and October or during the Gijón Natural Cider