The National Heritage Council (CNP) of the Ministry of Culture declared this Friday to the Cuban Creole cuisine Intangible Cultural Heritage of the Nation during the closure of the VII International Culinary Festival, which met at the Palace of Conventions in Havana.
The national identity and metaphor of what the country represents as an ethnic conglomerate.
The Commission for the Safeguarding of the Intangible Cultural Heritage, belonging to the CNP, reached this conclusion.
According to several media reports, in coincidence with the celebration of Cuban Cooking Day, the appointment was handed over by the president of the National Cultural Heritage Council, Gladys Collazo, to the president of the Cuban Culinary Federation, Eddy Fernández.
In her speech, Collazo said that “the cuisine in Cuba is the result of the transculturation process that took place in the country and in which the aboriginal, Hispanic, African, French, Franco-Haitian, Chinese and American cultural heritage intervenes”
The official pointed out that the ways of preparing and consuming food, the variety of ingredients and dishes, the related social relationships and practices that were established in the course of the processes that gave rise to Cuban nationality, also resulted in a qualitatively new cuisine, different from its original sources.
She also said that it is a cultural expression, including knowledge and practices transmitted from one generation to another, associated with traditional processes of agricultural, livestock and fishing production, techniques and procedures for the preparation of beverages and meals, and the act of consuming food and its spaces of socialization.
In Fernández’s opinion, this is a recognition of the legacy of generations, the culinary guild and the families who have made cooking an art and who with imagination and creativity update recipes and create new dishes with the products at their fingertips.
From Monday to Friday, the Culinary Festival 2019 brought together about 300 delegates from 26 countries and included master classes taught by renowned chefs who spoke on topics such as healthy and sustainable cooking and the use of foods such as chocolate, coffee and the wine.