SPECIAL FEATURE
SPECIAL FEATURE GASTRONOMY & WINE TOURISM 27 GASTRONOMY TOURISM UNITES THE WORLD Getachew Engida, Deputy Director-General of UNESCO, and Alexis Tam, Secretary for Social Affairs and Culture of Macau, visiting the stalls at Macao Gastronomy Carnival Gastronomy is turning into a strategic element of promotion for a rising number of tourism authorities, as travellers look for authenticity, sustainability and cultural interaction. This phenomenon has been recognised by UNWTO, which has named 2018 the Year of Gastronomy Tourism. Learning to prepare papaya salad in Bangkok or paella in Valencia, discovering centennial traditions of Inca cuisine in Peru, appreciating an authentic Sacher Torte in Vienna or learning to distinguish various grapes of Bordeaux wines; gastronomy experiences are invading the world of tourism and there is no country today which would not propose an opportunity to learn about its local cuisine. Ca Cha Fish Stew Hanoi Gastronomy used to be the mantra of a dozen countries a few decades ago - from Italy or France in Europe to a few ‘exotic’ countries such as Morocco, Mexico, Japan or Thailand. They embraced a long time ago the idea of turning culinary into a tourism activity. They since have been joined by the rest of the world. In a 2017 UNWTO study on gastronomy tourism , a survey indicated that 87% of tourism organisations believe that gastronomy is a distinctive and strategic element in defining the image and brand of their destination and is seen as a driving force for tourism development. Indeed, gastronomy came in third position as a motivation for travel. Food tourism follows a general trend of traveller’s search for authenticity and ethical values in tourism. Gastronomy helps to protect landscapes, rural activities, farming, local products and traditions. Through products (olive oil, honey, pepper, vanilla etc…), food tourism also gives a strong identity to less known territories. From the discovery of a cuisine with an expert - chef, farmer or food producer - to a gastronomy based trip to the best tables of a destination, the exploration of street food or learning specific cooking, creativity around food has no limits. The 4th UNWTO World Forum on Gastronomy Tourism will look at its evolution in Bangkok from May 30 to June 1, 2018 Macao Kicks Off Year Of Gastronomy The territory aims to promote sustainable development and international collaboration 2018 Macao Year of Gastronomy kicked off on January 17 with a ceremony that took place at the Sai Van Lake Square, officiated by guests from home and abroad including Alexis Tam, the Secretary for Social Affairs and Culture of the Macao Special Administrative Region Government and Deputy Director-General of UNESCO, Getachew Engida. We asked to find out more about how Macao is going to promote this special project. Mr Tam said: “In the core part of our work as a Creative City of Gastronomy, we aim to provide more training opportunities for the next generations of culinary arts talent and to ensure the inheritance of local cuisines, such as our unique Macanese cooking. We will also work more closely with local food and beverage operators to improve the sector’s competitiveness, while encourage more cooperation between gastronomy and creative industries. At the same time, we will enhance our collaboration with other cities within the network, and also accelerate local participation towards the goals of the network by capitalising on the opportunities it opens to our city.” Mr Engida added: “Gastronomy is not only an integral part of the city’s cultural identity; it is also a strong driver of its sustainable economic development and social cohesion. The Gastronomy Year will also provide an opportunity for Macao to develop regional and international cooperation with partners both within the network and beyond, strengthening its reputation as a hub of gastronomy.” Following the ceremony, the Macao Gastronomy Carnival was held, with guests visiting the stalls and tasting an array of local cuisines. Macao was designated as a new member city of UCCN in the field of Gastronomy on October 31, 2017, having become the third city in China to join UCCN in the field of gastronomy. Mr Tam added: “As pledged on the application, Macao has implemented a four-year action plan as a UNESCO Creative City of Gastronomy, which includes various initiatives.” Mr Tam said that the Macao SAR Government will continue to provide its support for activities to be held in the region such as the Macau Food Festival, the internationallyrenowned Michelin Guide, and Asia’s 50 Best Restaurants Hall 26 / Stand 105 ITB BERLIN NEWS • Thursday 8 th March 2018
