The blog of cooking-ez.com

The French baguette and UNESCO


The French baguette and UNESCO
As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO.

When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for example) sniggering at those Frenchies and their damn baguette that they love so much.

But it's not as simplistic as that, because for us French, the relationship with bread is very particular.
4,937 10 4.8
Grade this page:

Last modified on: March 18th 2020

Keywords for this post:BaguetteFranceUnescoWorldHeritage
The French baguette and UNESCO
First of all, and even if we are used to it, let's not forget that bread is the cornerstone of our diet, even if its consumption has been steadily decreasing for years, it still remains something very important for us, on a daily basis. To be convinced of this, we need only look at the astonishing number of expressions in French that refer to bread: "Manger son pain blanc", "Lui faire passer le gout du pain", "Du pain sur la planche"... etc.

Then our bread, or rather our breads, have an almost unique specificity in the world, it is that they are crispy. We all appreciate a warm bread that comes out of the oven, and that crunches when you cut it or eat it, it doesn't look like much but it's typically French. It's a delight of texture, but also of taste because 80% of the taste of the bread is in the crust. And if you have travelled outside of France, you will have noticed, especially in Anglo-Saxon countries, the poor quality of breads, let's say "crumb bread", under plastic, their frightening composition, and their almost total absence of taste, associated with their suspicious elasticity after 3 weeks in the cupboard.

la baguette un cliché français



The baguette is even more French, almost Parisian it must be admitted, this long and thin bread, golden and crispy, with a very short shelf life (6h max) that we buy every day, or even several times a day, we are the only ones in the world to do that, and we do it a lot: 32 million baguettes are sold in France every day. So there is no need to specify "French baguette", because a baguette is only French.

It is however very simple as a recipe: water + flour + salt + leaven + a drop of yeast, but all the talent of the baker comes afterwards: long fermentation, short kneading, quality of the products, careful cooking, to finally obtain an exceptional product.

baguette française



I had already mentioned in a previous post that there was baguette and baguette, and that it was necessary at all costs (yes, well, I'm exaggerating a bit, but it's a subject that touches me a lot) to prefer the "traditional" baguette, if possible well baked, because it's so much better for the taste and also for the health.

All this to tell you, that no, this classification request is not a baker's whim, we are indeed with the baguette on a real French specificity, which deserves to be distinguished.

And then, oh, the Neapolitans have already obtained it for the pizza ;-)...

To sum up: The French baguette classified as a UNESCO world heritage site? But of course, what a fair recognition of a so french product !

Back to top of page

Lasts posts
 The super powers of cornstarch
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...
241 January 14th 2022
The return of the
The return of the "Norman hole"
You maybe know the "trou normand", this old gastronomic custom typically French which consists in taking a (small) glass of calvados, generally between the last course and the dessert? It's something that seems a bit anachronistic nowadays, having a glass of an alcohol of more than 60° in the...
1,170 December 18th 2021
In praise of Mont d'Or cheese
In praise of Mont d'Or cheese
Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
1,5375 November 27th 2021
Cooking scallops
Cooking scallops
We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
3,4155 November 23th 2021
The peak of the apple season
The peak of the apple season
As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
1,5865 October 23th 2021
Other pages you may also like
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating. To know when the dough is ready, one can rely on the length...
71K 23.7 June 16th 2021
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
82K 13.9 February 7th 2017
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
206K 23.6 June 23th 2021
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
27K 24 February 8th 2018
Remove bones from fish
Remove bones from fish
Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
1,8665 October 16th 2021
Post your comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page