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INDONESIA ATTEND GASTRONOMY CONFERENCE HELD BY UNITWIN-UNESCO IN BARCELONA CATALONIA SPAIN | MIK

INDONESIA ATTEND GASTRONOMY CONFERENCE HELD BY UNITWIN-UNESCO IN BARCELONA CATALONIA SPAIN

INDONESIA ATTEND GASTRONOMY CONFERENCE  HELD BY UNITWIN-UNESCO IN BARCELONA CATALONIA SPAIN

INDONESIA ATTEND GASTRONOMY CONFERENCE HELD BY UNITWIN-UNESCO IN BARCELONA CATALONIA SPAIN

No Comments on INDONESIA ATTEND GASTRONOMY CONFERENCE HELD BY UNITWIN-UNESCO IN BARCELONA CATALONIA SPAIN

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On 16-20 June 2014 international conference held BY council UNESCO-UNITWIN network with the theme “Culture, Tourism, Development: Tourism and gastronomy Heritage-Foodscapes, Gastro Regions Tourism and Gastronomy. Event was held in the Aula Magna of the Faculty of Geography and History of the University of Barcelona Montealegre Road, 6th floor 08001 Barcelona Catalonia 4 Spanish state.

Word Aware The Importance of Development of Cultural Gastronomy

Some of the interesting topics presented to the participants from 45 countries on the development of tourism in the world’s gastronomic culture. As presented by the speakers at 16 to June 18, 2014, ie 1) Pepa Aymamí Director of the Catalan Institute of Cuisine and Gastronomy Culture / Project Coordinator Candidate “Catalan Cuisine” which describes “Safeguarding culinary heritage in Catalonia” is registered to Good Practices of Intangible Cultural Heritage by UNESCO. 2) Artur Duart Tricentenari Office Director and Director of Magma Cultura). 3) Dr. Maria Gravari Barbas, Director, Board of UNESCO “Culture, Tourism, Development”, and UNTWIN Field Coordinator, and Director of the University Panthéon Sorbonne Paris Irest. 4) Marian Muro, Director General of “Tourism, the Generalitat of Catalonia” and vice president of the Catalan Tourism Board. 5) Joan Pluma Director of the Catalan Agency for Cultural Heritage / General Director of Archives, Libraries, Museums and Heritage Catalonia government. 5) Josep Maria Pelegnirí, Ministry of Agriculture, Livestock, Food, Government / Mediterranean Diet Foundation President / Chairman of the nomination “Catalan Cuisine – Safeguarding culinary heritage in Catalodidaftarkan to” Good Practices of Intangible Cultural Heritage of UNESCO “. 6) Dr. Xavier Medina, Director, UNESCO Chairman Development Food, Culture Open University of Catalonia. 7) Dr. Marius Rubiralta, Director of Campus Food Torribera University of Barcelona. 8) Dr. Antoni Riera, University of Barcelona / Catalan Studies Institute on the topic “Barcelona, an excellence gastro-region and gastronomy destination: The gastronomic tourism in the municipalities and counties of Barcelona. 9) Manel Casanovas, of Barcelona Tourism Board.

UNITWIN UNESCO GASTRONOMY CONFERENCE

Then the author do not stop observed the gastronome exposing their hard work in building a peel and gastronomical, which would be a stepping stone for Indonesia for more serious attention to culture of gastronomic as a capital of economic development and tourism. As performed also by 1) Toni Massanés, from Alicia Foundation  2) Francesc Vila, Director of the Department of Tourism Government of the Province of Barcelona with the topic “Exeriences and good practices in tourism and gastronomic heritage of Catalonia. 3) Alba Espargaró from Barcelona Maritime Museum Shipyard Consortium “Cooking Cultures. Raval gastronomy cultures and maritime heritage. “4) Magda Gassóri, of the Catalan Agency for Cultural Heritage, and Maria Angeles Perez Samper, University of Barcelona with the theme of” Catalan Cuisine of Seventeen Century. 5) Xavier Roger, Program Coordinator of the Provincial Government of Barcelona with the theme “Park at the Table: Natural Parks, Heritage and Gastronomy Food Tourism. 6) Elisabeth Ages, CIRE Director of the Department of Justice, Government of Catalonia with the theme “Initiatives Centre for Rehabilitation: producte line related with gastronomy”. 7) Valderrama Olivia, Olivia d’director Hotels with theme “” Wine Routes in Spain “. 8) Joan Presidential Race, Catalan Academy of Gastronomy and nutrition with the theme “Mediterranean Culinary Academy.” 9) Dr. Maria Gravari Barbas, Université Paris 1 Panthéon – Sorbonne Irest / UNESCO Culture Sector, Tourism, Development with the theme “Winescapes: heritage, tourism and local-global image.” 10) Donna J. Karen, NYC & Co. / Columbia University USA with the theme of “Notes on engagement and experience: Culinary tourism in the global city.” 11) Sidney Cheung, Chinese University of Hong Kong, China with the theme “Heritage Tourism as a kind of Knowledge Transfers.” 12) Javier Lavina, CINAF from the University of Barcelona with the theme “El Ron: No. conocemos pero si el principio el final”. 13) Dr. Antonio Montecinos, from CEHAGO, Mexico with the “Sustainable Tourism Planning Gastronomy. Model of Food Safety and Regional Development “. 14) Dr. Carlos Fernandes, Polytechnic Institute of Viana do Castelo / Portugal ATLAS with the theme “Between Conservation and Innovation – Creating New Prospects for regional gastronomy”. 15) Jose Manuel Iglesias of World Gastronomy Institute / Spanish Cuisine Selection with the theme “Ethics in journalism gastronomy”. Furthermore, exposure to projects implemented in the field of Gastronomy is implemented heritage and tourism: Experiences and best practices in Europe with 16 speakers. 16) Manos Vougioukas, Project Coordinator CHARTS. 17) Dr. Jordi Tresserras of the University of Barcelona / Ibertur, and Project CHARTS.

Indonesian Show The Cultural Gastronomy Property to the World

Ministry of Education and Culture of the Republic of Indonesia was sending a delegation to the international conference by sending Vita Datau Executive President, and Dewi Turgarini (Formal Education Division), of the Academy of Gastronomy Indonesia (AGI). Datau Vita reveals its organization and the Ministry of Education Culture efforts presenting research work at this conference is very significant, and effective in introducing Indonesian traditional gastronomic culture. The first in this conference attended by participants from government, industry and academia from 45 countries who are working hard to deliver the best work in introducing the country’s gastronomy. Then through the presentation of they can described their research.  And also  they can learned from all the participants  for Indonesia to build gastronomic so much better by making positioning with other countries.

On June 17, 2014 in room 404 Dewi Turgarini who discussed the theme “Scientific Conference on Sustainable Tourism – Managing sustainable tourism: attraction planning, heritage and gastronomy.” Presenting the results of the study entitled “Development of Traditional gastronomy in Indonesia.” Explained that Indonesia is a multicultural country consisting of 300 tribes that have cultural diversity such as language, religion, social customs, music, art, gastronomy including dishes, and so on. Gastronomic culture itself can be a tourism resource. Therefore, if the Indonesian government wants to increase the number of tourists to Indonesia. Then have to find a way to provide a new tourist attraction of interest, in addition to temples, artifacts, and other sites. Therefore, the purpose of this study is to look at government policy in encouraging the development of skills in Indonesian cooking.

This study uses survey techniques to collect primary and secondary data. Researchers conducted in-depth interviews with 200 tourists who visited tourist destinations in Indonesia. In addition, the author sends a questionnaire by email to 200 stakeholders gastronomy.

The results of this study indicate that launched a number of traditional culinary icon by the Indonesian government, appears to have helped the understanding of the culture of Indonesian cuisine. However, these icons can not be said to represent their ethnicity and culture in Indonesia, so it is necessary to have reinvented and re-engineered. In addition, the development of traditional culinary culture in Indonesia can not rule out the science of gastronomy. Thus, the development of Indonesian traditional culinary culture is not just about taste, easily obtained or recognized by the public, but also selecting, preparing, serving, discover, experience, examine, understand, write and enjoy good food.

Lesson From Attractiveness Cultural Gastronomy of Barcelona

GASTRONOMY OF BARCELONA

The series of events is not the only conference featuring the work of research and development of tourism in the world’s gastronomic culture, but also provide real conditions of how the city is packed gastronomic delights and beauty culture in the city. Since June 15, 2014 the participants were given the opportunity to enjoy the “Culinary Festival La Rambla”, in the city of Barcelona with the participation of 42 of the best restaurants, bars and bakeries in the city.

Then the participants attended the Welcome Dinner Cocktail Catalan cuisine in Barcelona Moritz Fabrica Way Ronda Sant Antoni gastronomic Espai, 41 Barcelona. Among the tight schedule of the conference participants enjoyed lunch together in the Pati de les Escultures (Sculptures Yard) between the Centre de Cultura de Barcelona and Contemporània Museu d’Art Contemporani at MACBA Barcelona Montalegre, 5. Barcelona. Finally, on June 19, 2014 the participants attend traveled Barcelona Gastronomy Walking Tour, and there followed the closing dinner enjoy Mediterranean cuisine is served by the Maritime Museum of Barcelona.

Based on these experiences the Indonesian nation must be aware that the nations of the world have been carrying out rapid action in developing, constructing and preserving the gastronomical culture as a field which can improve the welfare of the nation in a sustainable manner. Therefore, the gastronome ie government, industry, academia must  immediately get up from a sound sleep during this time, and do it as optimal as possible to make our traditional gastronomic culture can blaring in the culture of education in the family, community, regional, national to be known abroad. Do not wait, do what we can, because if we done continuously and simultaneously the national course will provide optimal results for the nation (Dewi Turgarini,the author is the member of Education Division of AGI / Lecturer in Catering Industry Management Program FPIPS UPI / Doctoral Candidate of  Tourism Studies in Gadjah Mada University)

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