Con­flu­ence of Tastes from Iden­tity and Knowl­edge

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

Excelencias from the Caribbean & the Americas - - Eventos / Events - 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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