What to know about the inscription of the French baguette to the UNESCO world heritage?
France is a country known throughout the world for its unique gastronomic wealth. This gastronomy is composed of many specialties, some as tempting as others. The baguette is a palpable example of this. This baguette has over time become a must in the French gastronomic sphere, but also worldwide. It is to consecrate this state of affairs that UNESCO has registered the French baguette in its material heritage. This article gives you the ins and outs of this registration.
The French baguette: what is it?
First of all, it should be noted that the baguette is a traditional French bread that has made a name for itself in the rest of the world. If you want to know more about the baguette, take a see this site. This rather unique form of bread is a specialty of the fourniers. Originally from the Hauts-de-France region, the baguette was in an elongated form to make it more convenient to carry. There is a certain divergence on the origins of the French baguette. For some people, it dates from the Napoleonic period. For others, the baguette originated in Vienna and first found its way to France in the 19ᵉ centuries.
A baguette in decline
Once a staple in the gastronomic world of the French, the baguette is increasingly relegated to second place. This state of affairs is due to the ever-increasing change in eating habits resulting from strong globalization. Although 5 billion baguettes are produced every year in French bakeries, it is nevertheless certain that the baguette is threatened nowadays. It is to remedy this loss of speed of the baguette that it was registered in the heritage of UNESCO.
What about the future of the French baguette?
Let us underline to begin that the inscription of the French baguette in the world heritage of UNESCO gives him singularity. From now on, this baguette will be identified only with France. The first advantage that could be deduced from this would be an increase in the sale of the baguette. It should be noted that the COVID-19 pandemic has had a major impact on the yield of bakers.