Food ambassador Naomi Duguid explores the culinary region of Persia in her new cookbook, escorting readers through villages, markets and into people’s homes. “Taste of Persia” (Artisan Books) chronicles the rich heritage and culinary cross-influences found throughout the region that centres on Iran but includes Armenia, Azerbaijan, Georgia and Kurdistan.
The World Tourism Organization and the Ministry of Tourism of the Republic of Bulgaria will jointly host the International Congress on World Civilizations and Creative Tourism on 29 November – 1 December 2016 in Sofia, Bulgaria. The Congress will discuss how creative tourism can play a significant role in safeguarding
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Anton Rombouts North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Dzintars Kristovskis Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be about that.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Maurizio Zanella East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Francisco de Calheiros Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Carme Ruscalleda Catalonia is committed to raising the quality of local cuisine and food products.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Montserrat Garrido Romera Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.
EUROPEAN REGION OF GASTRONOMY AMBASSADORS Robert Palmer European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.
EUROPEAN REGION OF GASTRONOMY AMBASSADOR Wassim Hallal Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.
The first edition of the European Young Chef Award, organised by IGCAT in November 2016 at EUHT StPOL hospitality school in Sant Pol de Mar Barcelona, raised a strong interest in international and national Spanish press, also thanks to the presence of celebrity chef Joan Roca as Chair of the
Catalan Michelin-starred chefs Joan Roca and Carme Ruscalleda offered advice to and shared their experiences with European Young Chef Award 2016 finalists in a Round Table following the competition, explaining how they support and nurture young culinary talents. The event took place in Sant Pol de Mar, Barcelona at EUHT
Young chef Stamatios Misomikes from South Aegean (Greece), European Region of Gastronomy 2019, has been awarded the title of European Young Chef 2016 by an international jury chaired by celebrity chef Joan Roca. Misomikes’ dish obtained the first prize after a tough competition gathering young talents from different Regions of
Worldwide renowned chef Joan Roca chaired the international jury selected to crown 2016 European Young Chef and enthusiastically expressed his support to the main theme of the competition: promote and preserve cultural and food diversity. Organised by IGCAT at EUHT StPOL hospitality school in Sant Pol de Mar, Barcelona, the
A new book, Food and Power in Hawaiʻi: Visions of Food Democracy, explores the diversity of food challenges faced by the state. Edited by Aya H. Kimura and Krisna Suryanata of the University of Hawaiʻi at Mānoa’s College of Social Sciences, this rich compilation of case studies by island scholars
Dubai’s Department of Tourism and Commerce Marketing (Dubai Tourism) hosted the Hospitality Sustainability Board Game, the inaugural activity of the Dubai Sustainable Tourism Initiative. Designed by Dubai Tourism in collaboration with Emirates Wildlife Society-WWF, Roya International and Insignia, the game was created as an educational tool for Dubai’s hospitality industry
