WEBVTT - Why Is the French Baguette Being Honored?

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<v Speaker 1>Welcome to Brainstuff, a production of iHeartRadio, Hey brain Stuff

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<v Speaker 1>Lauren Vogelbaum. Here. The French baguette is a type of

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<v Speaker 1>bread so iconic that it has its own emoji, So

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<v Speaker 1>it stands to reason. The United Nations Cultural Agency UNESCO

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<v Speaker 1>placed the baguette, along with the artisanal know how and

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<v Speaker 1>culture of baguette bread, on its twenty twenty two representative

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<v Speaker 1>List of Intangible Cultural Heritage of Humanity. UNESCO's list of

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<v Speaker 1>Intangible Cultural Heritage entries already includes about six hundred traditions

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<v Speaker 1>from more than one hundred and thirty countries. Inclusion in

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<v Speaker 1>the list means recognizing a country's heritage and its importance

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<v Speaker 1>in maintaining cultural diversity in the face of increasing globalization.

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<v Speaker 1>In this case, France is being recognized for its baguette.

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<v Speaker 1>The French baguette was part of a long list of

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<v Speaker 1>new inscriptions for twenty twenty two, which includes everything from

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<v Speaker 1>beekeeping and slevie and weaving practices in Kuwait to Japanese

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<v Speaker 1>dance rituals okay. So why the baguette? It is the

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<v Speaker 1>most popular form of bread produced in France. Each day,

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<v Speaker 1>bakers there produce more than sixteen million bagats, adding up

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<v Speaker 1>to nearly six billion a year. You've probably run across one,

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<v Speaker 1>or at least something like it. A long loaf, the

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<v Speaker 1>name comes from the word baton or wand in French.

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<v Speaker 1>With a crisp, golden brown exterior. The interior is chewy

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<v Speaker 1>but airy, with large, irregularly shaped air pockets. France itself

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<v Speaker 1>already ensconced the integrity of the baguette in nineteen ninety three,

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<v Speaker 1>when it set out strict rules by which baguetts must

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<v Speaker 1>be made, following baking traditions that go back to at

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<v Speaker 1>least the nineteen twenties. According to this French law, traditional

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<v Speaker 1>baguettes can only contain four ingredients flower, salt, water and yeast.

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<v Speaker 1>They must be between twenty one and twenty five inches

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<v Speaker 1>that's fifty five and sixty five centimeters in length and

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<v Speaker 1>about two to three inches or five to six centimeters

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<v Speaker 1>in diameter. They can also only proof, that is rest

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<v Speaker 1>and rise on the site where they are baked. In

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<v Speaker 1>each traditional bakery called a boulangerie. Each baker uses their

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<v Speaker 1>own learned knowledge to mix, need and rest or proof

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<v Speaker 1>the dough and to make the distinctive cuts on top

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<v Speaker 1>of their baguettes before baking, so while there are standards,

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<v Speaker 1>every baggette is different. Baggetts and the bakeries that bake

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<v Speaker 1>them have a rich social history. In France, bakeries are

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<v Speaker 1>neighborhood gathering places, and proximity to bakeries is a top

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<v Speaker 1>selling point for many home buyers. Babies and toddlers are

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<v Speaker 1>often given the heel of the loaf to chew on

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<v Speaker 1>while their teething and young children are sometimes entrusted with

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<v Speaker 1>a couple euros to walk to the boulangerie and purchase

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<v Speaker 1>baguettes or other baked goods. Despite the bagett's popularity, France

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<v Speaker 1>has lost an estimated four hundred artisanal bakeries a year

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<v Speaker 1>since nineteen seventy as supermarkets have taken over baking duties

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<v Speaker 1>from the traditional blancherie, especially in rural areas. In nineteen

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<v Speaker 1>seventy there were fifty five thousand artisanal bakeries in France.

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<v Speaker 1>Today it's closer to thirty five thousand. Both the UNESCO

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<v Speaker 1>and the National Federation of French Bakeries and Patisseries hope

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<v Speaker 1>the recognition for baguettes will spark a revival in quality

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<v Speaker 1>artisanal baking. The French government plans to create a holiday

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<v Speaker 1>called Open Bakehouse Day for citizens to better connect with

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<v Speaker 1>this delicious part of their heritage, and perhaps if more

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<v Speaker 1>people appreciate the beloved baguette, it will load the loss

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<v Speaker 1>of the local blangerie. Today's episode is based on the

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<v Speaker 1>article the French Baguette receives UNESCO World Heritage Status on

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<v Speaker 1>houstofworks dot com, written by Patti Resmussen. To learn more

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<v Speaker 1>about baguette science and history, check out the episode of

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<v Speaker 1>my other show SAB called the Krusty Baggett episode. A

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<v Speaker 1>brainstuff is production of iHeartRadio in partnership with houstuffworks dot

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<v Speaker 1>com and it is produced by Tyler klang A. Four

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<v Speaker 1>more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts,

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