UNESCO designation gives French baguettes the glory they deserve

How do you tell how good bread is without tasting it? As every Ratatouille viewer will remember from the fiery Parisian chef Collete’s lesson, it’s “not the smell, not the look, but the sound of the crust.” 

That crackle indicates a “crisp crust and chewy texture,” which results in a “specific sensory experience,” according to the United Nations Educational, Scientific, and Cultural Organization (UNESCO)’s description of the long, distinctive loaves when the cultural organization designated the French baguette as protected Intangible Cultural Heritage.

Most people are probably used to hearing about UNESCO in the context of World Heritage Sites, locations of particular cultural and historical importance—such as Machu Picchu and Stonehenge. But, a little-known fact: UNESCO also keeps track of more ephemeral cultural phenomena. Baguette—not just the recipe and baking method but also its history and role in French society—being recognized by UNESCO means the organization sees it as being essentially French, and a unique part of human culture. 

The crusty bread is in excellent—and tasty—company. Kimchi, Arabic coffee, the “Mediterranean diet,” and Belgian beer all share the same honorable status.

“This will make people realize that this regular baguette that they know very well is something precious,” Audrey Azoulay, UNESCO’s director general, told CNN. “It comes from history and it has character and it’s important to make the public aware of this; to be proud of it.”

The crust-crackle tip isn’t all you need to know to hang with the French at a boulangerie, though.  Baguettes are pretty much ubiquitous with French culture and found in nearly every context, but like every cultural cornerstone, it comes with some do’s and don’ts. 

To note: the best baguettes are found at the boulangeries (bakeries). There, batches are pulled from the oven multiple times a day, so you can always have the freshest possible bread. It’s normal to use your hands to tear off a portion being passed around the table—just don’t bite directly from the loaf if you plan on sharing it later. And, thankfully, it’s standard practice to tear off the heel as a snack on your way home from the bakery.

If you need more instruction on how to eat a baguette, WikiHow has put together a very literal how-to guide that, while not particularly concerned with cultural norms, lays out the logistics, only barely stopping short of explaining the mechanisms of swallowing.

Even before achieving recognition from UNESCO, the French understood the baguettes’ importance within their own culture. Thirty years ago, the French government set the standards for their nation’s most famous bread into law. The Décret Pain (Bread Decree) of 1993 mandated that traditional baguettes had to be made on the premises they’re sold, include only water, flour, salt, and yeast (no preservatives), never be frozen, and be 70 centimeters long. 

But the designation as an intangible cultural heritage by the UN’s cultural branch is international recognition of the bread’s value. On a practical level, it’s a commitment by the home nation to protect the place or thing in question—in this case, the baguette

So, long live the carb-riddled goodness that is the French baguette. To celebrate this occasion, we would suggest scrounging up a loaf of crusty joy and a piece of brie to show the French due appreciation for their edible culture.