Table 2 Categories of elements or dimensions of food that can make food be considered as an ICH

Aktürk [2]

Intangible cultural heritage: a benefit to climate-displaced and host communities

Food production, processing, and storage—(food, hunting, and farming)

Food traditions and customs—(food traditions)

Bangladesh, San Diego, Argentine, Uruguay, Japan, Finland, Mexico, Alaska, South Pacific, the Caribbean, Barbuda

Bortolotto and Ubertazzi [44]

Editorial: Foodways as Intangible Cultural Heritage

Dietary cultures—(traditional dietary cultures, agro-food products

Culinary—(recipes)

Japan, Botswana, Mauritius, Croatia, Indonesia, Italy, South Korea, Turkey, Greece, Morocco, German, Spain

Di Giovine et al. [45]

Edible identities: Food as Cultural Heritage

Geographical Indicators—(landrace plants, landscape)

Culinary—(traditional dishes, tools, cuisines, knowledge, techniques, ideology, sensory awareness, philosophies of food, health)

Italy

Teixeira and Ribeiro [52]

The lamprey and the partridge: a multi-sited ethnography of food tourism as an agent of preservation and disfigurement in Central Portugal

Food traditions and customs—(food taboo, cultural significance)

Central Portugal

Kapelari et al. [62]

Food Heritage Makes a Difference: The Importance of Cultural Knowledge for Improving Education for Sustainable Food Choices

Eating and social practices—(memories, senses, experiences, emotions, bonding)

Culinary traditions—(botanical gardens)

Uganda, Italy, Germany, Greece, Belgium, Scotland, Edinburg

Freedman [46]

Food: The History of Taste

Dietary culture—(food preferences, food practices, food innovation, food technology)

Not mentioned

Vadi [49]

Food Wars: Food, Intangible Cultural Heritage, and International Trade

Food production, processing, and storage—(food preparation and associated cultural practices, food safety)

Italy, France, Mexico, Morocco, Spain, Greece, Japan

Almansouri et al. [65]

Exploration of heritage food concept

Culinary—(food dishes, agricultural products (raw materials), ingredients/compositions, dishes, preparation techniques, recipes)

Food traditions and customs—(food traditions, table manners, the symbolic dimension and material aspects such as utensils and dishware)

Brazil, Malay, South Asia, Greek, England, Germany, Turkey, Canada, South Arabia, USA

Long et al. [47]

Food as Intangible Cultural Heritage

Food traditions and customs—(knowledge, skills, performances, attitudes, and beliefs)

Not mentioned

Santilli [51]

The recognition of foods and food-related knowledge and practices as an intangible cultural heritage

Eating and social practices—eating practices

Mexico, France, Japan, Croatia, Colombia, Morocco, Spain, Italy, Turkey, South Korea, Greece, Portugal, etc.

Maundu et al. [48]

Safeguarding Intangible Cultural Heritage: A Practical Guide to Documenting Traditional Foodways

Food production, processing, and storage—(market, cultivation, hunting, gathering, preparation or processing)

Dietary cultures—(who prepares it when it is prepared)

Culinary—(tools are used, who eats and where we eat from)

Food traditions and customs—(traditions including taboos, beliefs)

Kenya