{"id":212198,"date":"2020-01-14T18:53:17","date_gmt":"2020-01-14T23:53:17","guid":{"rendered":"https:\/\/oncubanews.com\/en\/?p=212198"},"modified":"2020-01-14T18:53:17","modified_gmt":"2020-01-14T23:53:17","slug":"cuba-sabe-2020-between-cuban-cassava-and-gourmet-cuisine","status":"publish","type":"post","link":"https:\/\/oncubanews.com\/en\/cuba\/cuba-sabe-2020-between-cuban-cassava-and-gourmet-cuisine\/","title":{"rendered":"Cuba Sabe 2020: between Cuban cassava and gourmet cuisine"},"content":{"rendered":"

Between the very Cuban cassava and world-famous Italian pastas, between the excellence of gourmet cuisine and the interaction of the culinary with the visual arts; this is how the <\/span>2nd Cuba Sabe International Culinary Workshop<\/span><\/a>, which concluded last Saturday in the Cuban capital, took place.<\/span><\/p>\n

Around 200 delegates and guests from nations such as Spain, the United States, Italy\u2015the guest country in this second edition\u2015, the United Kingdom and Cuba shared three intense days at the Iberoestar Grand Packard Hotel, the venue since the first edition of an event that transcends the field of gastronomy to highlight cuisine\u2019s cultural resonances.<\/span><\/p>\n

Cuba\u2019s culinary art, with its traditions, regional recipes and contemporary stylizations, was the main protagonist of the event, which shared its knowledge and flavors between lectures\u2015among them, one on food sovereignty by Brazilian theologian Frei Betto, and another dedicated to the history and present of cassava, given by Cuban researcher Domingo Cuza\u2015, practical lessons, tastings, exhibitions, concerts and book presentations. More than a \u201crescue\u201d of Cuban cuisine, the workshop became a celebration of <\/span>its recent declaration<\/span><\/a> as a cultural heritage of the nation.<\/span><\/p>\n

\u201cThis is not an event to rescue Cuban cuisine, but to appreciate its values, its traditional knowledge, and favor its dialogue with other national cuisines and contemporary culinary trends,\u201d said Lis Cuesta, president of the organizing committee, who highlighted the place given at the event not only to chefs, researchers and artists, but also producers.<\/span><\/p>\n

\u201cCuba Sabe wanted to involve the producers, the farmers, who guarantee the quality of the products that are then turned into exquisite dishes, who in culinary work are an indispensable first step not always recognized and that with their healthy, natural products, without contaminants, also contributed to our cuisine being declared a national heritage. That is why we dedicate a space to show organic, artisanal productions, with excellent quality, and the presentation of some of these independent producers,\u201d she explained to <\/span>OnCuba<\/b>.<\/span><\/p>\n