26-29 Nov. 2015
Gloria López Morales
The year of grace of 2015 almost comes to an end by leaving sole traces in the memorial we are writing, as the processes of rescue, safeguarding and promotion of our gastronomic heritage are strengthened. Among the events I would like to highlight the impact of the national meeting of traditional cooks held in Morelia in the month of August. It is difficult to contemplate at the same time and in the same space such rejoicing, such enthusiasm about the pleasure of food with history. From that experience it is clear that the duel between government and community gives optimal results.
In this same period there has been an innumerable plethora of events of all kinds on the subject, both inside and outside the country, with what it feels to resonate with increasing force the fame of Mexican cuisine as a brand of quality. Among them there is one that I want to mention especially since it allowed us to establish a full dialogue of teachings with another kitchen of great renown.
It happened in the Babylonian space of the Expo in Milan, where we could arrange a meeting between cooks of Yucatan and cooks of the Emilia Romagna, propitiating one of the most suggestive moments within that scenario of gigantic dimension where all the characters of all the great kitchens, where forums were held with the most diverse and complex problems related to food. And yet, however simple it may seem, our initiative had not occurred to anyone. They tried to talk and cook to a group of traditional cooks from two distant countries who, like in a seminary of scholars, brought to light their knowledge but also their perplexities about the risks that their local kitchens face in the future.
The great observation is that these guardians of the heritage of Emilia Romagna presented observations tinged with wisdom and common sense, very close to those of our countrymen. All expressed the fear that in this turbulent and restless world the values of good traditional eating will be lost. We were very proud of the fact that this exhilarating and proactive meeting was given thanks to an idea that emerged here in our Conservatory. Perhaps we could mention many other examples to illustrate how what we do in this country is an example for the gastronomic community in general.
But there is a fact that stands out among all for its great importance: the presentation of public policies in favor of Mexican cuisine made by President Enrique Peña Nieto, on August 4, since it marks a true watershed in the position of the Government of the Republic before the need to protect the gastronomic culture and the food system of our country.
It is a decisive turning point because it leaves behind that vision of gastronomy as a series of disconnected elements to, now, address it as an integral system that must be addressed as a matter of State. This is a decisive turn because the government leadership assumes the leading role, attributing to each sector and each of the actors involved their responsibility to one of the imperatives that greatly condition the sustainable development of this country.
So we come to this new edition of the World Forum that is part of a dense swarm of initiatives in search of structure and articulating axis. Only then can we be effective and achieve their goals that we have proposed as part of the list of World Heritage.
Many often ask why a World Forum? It is somewhat hyperbolic to talk like that about Mexican cuisine. It’s not so bad, they tell us!
The truth is that this initiative could not be called otherwise, either by content or by aspirations: the mission of defending a culinary culture and a food system like ours in the global context is justified, in coincidence with the cause of the UNESCO, in view of the need to preserve the world’s cultural and natural diversity. It is also justified by the challenge of solving survival problems based on the characteristics that characterize us in food. It is also about placing ourselves on the global stage with sufficient authority to exchange experiences, knowledge and knowledge, which will lead us to eat well and healthy without depredating the planet. It is about creating wealth based on our ability to export our cuisine and the products that make it up.
By virtue of the inscription of Mexican cuisine as a substantive part of the nation’s cultural heritage, we have played a leading role in front of the international community. Since November 16, 2010, the expansive wave has intensified around topics such as the consumption of local products, respect for the traditional diet, interest in the enhancement of value
of the original products, due attention to the carriers and transmitters of the regional culinary heritage. There have also been multiplied projects to address the relationship of food with the environment, as well as those that link the traditional diet and health.
All this problem merits close monitoring, even more so if we consider the repercussions that it has in the field of economic growth, through trade and tourism.
From what has been said, one imperative must be clear: to the enunciation of the policies by the President of the Republic, the unequivocal support of the State must now continue to initiatives like this one, as happens in other countries that use their own gastronomy as an engine for the creation of wealth and as a country brand.
In this way we will achieve that the coordinated action of all those who have created this project come true can contribute to the adequate projection of our culinary and food potential before the world.
In that sense, there is no doubt that our Conservatory will remain fully available to collaborate with government actions through our program of activities. Among them we insist on highlighting this Forum that has become a visible platform of convergence and ordering so that together we can vigorously project the extraordinary Mexican gastronomic heritage, both inside and outside our great country.
