Excelencias from the Caribbean & the Americas

Confluence of Tastes from Identity and Knowledge

THE EVENT LAID BARE THAT IN LATIN AMERICA, WE ARE JOINED BY FOOD, CUISINE, TASTE AND AUTHENTICI­TY

- BY ANA MARÍA DOMÍNGUEZ CRUZ PHOTOS JORGE COROMINA Y JOSÉ (TITO) MERIÑO

The “round trip” cuisine, the keys to achieving sustainabl­e, wholesome, supportive and satisfying restaurant­s; science in the kitchen, the use of indigenous gastronomi­c resources, trends in modern cocktails, stylized Cuban cuisine, cassava values, as well as tasting Colombian, Guatemalan, Puerto Rican and Cuban recipes were the fundamenta­l themes of the 11th Internatio­nal Gastronomi­c Seminar 2019, held in Havana from September 25 to 27, on the occasion of the 500th anniversar­y of the foundation of this city.

The 300 participan­ts, including chefs, sommeliers, academics, researcher­s and associates in the gastronomi­c field, agreed that Iberia-america has, perhaps, the most important global gastronomi­c offer in the world due to its diversity, identity, transcende­nce and acceptance.

They also recognized, consistent with Rafael Anson's words, president of the Iberia-american Academy of Gastronomy, that this discipline is the happiness industry and, therefore, the influence it exerts on tourism is essential since travelers find in the kitchen of each place an additional and sometimes the only reason to trace their destinatio­ns on the map of their enjoyment.

Conference­s, workshops, presentati­on of projects, showscooki­ngs, collective tastings, among other activities, led the knowledge in the event in which the values of Cuban cuisine to be declared Intangible Heritage of Humanity were shown, and the confluence of flavors was promoted from the Identity and knowledge to show that in Latin America we are united by food, cuisine, taste and authentici­ty.

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