Lovers of France’s iconic, long bread loaf: Rejoice! The baguette has now earned special recognition by the United Nations as an integral part of humanity’s cultural heritage.
. But across the country, particularly in rural areas, bakeries have for the past few decades been disappearing at a rate of about 400 per year, leading to warnings from the industry that more needs to be done to protect the know-how of baguette-making.
“The baguette is very few ingredients — flour, water, salt, yeast — and yet each baguette is unique, and the essential ingredient every time is the baker’s skill,” Dominique Anract, president of the National Confederation of French Bakery and Patisserie, said after the decision.Claire Dinhut, 26, a French American food and travel content creator,“The baguette is SUCH a staple of French identity so it makes me really happy to find out that it was added to the world heritage list.
“I rarely eat baguette outside of France because eating a baguette without the French ‘ritual’ of walking to your local bakery is just eating bread. Eating a baguette is SO much more than that,” said Dinhut, who lives in London. “There is nothing comparable to the first rip off of a fresh baguette. It’s perfect on its own, with a fat slab of salted butter, sweet jam, a great chunk of cheese… The list goes on and on.
UNESCO recognizes traditions, crafts and items as part of humanity’s intangible cultural heritage because of “the wealth of knowledge and skills that is transmitted” through them “from one generation to the next.”highlighted the fact that baguettes “generate modes of consumption and social practices that differentiate them from other types of bread, such as daily visits to bakeries to purchase the loaves and specific display racks to match their long shape.
“The baguette is consumed in many contexts, including during family meals, in restaurants, and in work and school cafeterias,” it added.
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