Ampliare

Ampliare

Ampliare

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.