NEWS & UPDATES

Gastronomic experts announced, at the 1st International Gastronomy Congress held by the Peruvian Society of Gastronomy (Apega), that Peruvian cuisine needs to overcome barriers to become a culinary role model for the world and an engine of economic development in the country. Mariano Valderrama manager of Apega stated “Two thirds

Med Culture, EU-funded Regional Programme, is launching another call for participation in two Peer-to-Peer (P2P) workshops addressing the theme “Reinventing partnerships”. Capacity development is a Med Culture core activity that provides cultural practitioners working in different cultural fields, both from the civil society and public sectors, with the opportunity to discuss common challenges and

Toronto is used to getting accolades for its hip and culturally diverse food scene. According to the magazine Conde Naste Traveler this city is one of the top 15 food destinations in the world, praising it “magnetic, multicultural vibe” However, for most people in Toronto, food is a necessity and

According to top experts convened by the World Bank, a radical change in the way we produce and consume food is just as essential to the sustainability of the planet as eliminating carbon from energy. Sam Kass, former senior policy adviser to First Lady Michelle Obama and White House chef

India will have its first-ever opportunity to host a general assembly of the Club des Chefs des Chefs (CCCC). The Chefs for Heads of State of the world will converge in Delhi this autumn to further promote culinary diplomacy. One of the their main goals is striving to safeguard authentic

The three-day event titled “The Manila Galleon: East Meets West” took center stage on the second day of the Madrid Fusion Manila international gastronomy Congress. The main topic of this event is to explain the importance and the influence of history in food culture. For example, there would be no

According to Fabio Parasecoli, Associate and director of Food Studies initiatives, from New School – New York city, African cuisines are striving to achieve the visibility and popularity among consumers in the Global North that other culinary tradition from the Global South have been enjoying. He had the opportunity, on

More than 200 research and development partners and experts will meet at the International Institute of Tropical Agriculture (IITA) – Nigeria, in a three-day workshop to discuss a new initiative knows as “Africa feeding Africa”, or the Technologies for African Agricultural Transformation (TAAT) program. The TAAT program is a critical

South Korea opened a Korea Food information center named the “K-Style Hub”. The Ministry of Culture, Sports and Tourism said that the main goals are promote culinary tourism and showcase Korean cuisine and food culture. “We will support the Korean food promotion center as a landmark for Korean food industry

Under the leadership of the European centre for creative economy (ecce) in Dortmund the Network for Innovations in Culture and Creativity in Europe (N.I.C.E.) was initiated in 2013 by a consortium of 15 cities, universities, agencies and personalities from 10 countries. It is a non-profit initiative funded by the Ministry

Fortunate timing and luck brought central Illinois native Lyndsi Baker to Paris and her work with La Tablée des Chefs, an upstart food recovery and redistribution agency that also promotes culinary education and healthy eating, particularly with at-risk students. She and a number of volunteers from La Tablée des Chefs

According to Dr Carlos Lopes, Executive Secretary of the United Nations Economic Commission for Africa (Uneca), the continent needs to adopt the “development state” model currently seen in Ethiopia and Rwanda, “which have been central to the process of accelerated economic growth and transformation of any country”. Dr Lopes was