Representatives from eight countries met for three days this week at the famous Tropicana cabaret in Havana to take part in the Xe International gastronomy seminar organized by the Spanish magazine Excelencias, which is also celebrating its 25th anniversary. The luxury magazine, printed on glossy paper and also published on the website in several languages, aims to promote tourism in Latin America and the Caribbean.
For the tenth time, Excelencias organized a three-day seminar at the chic Tropicana cabaret in Havana, with presentations, conferences and various tastings focusing on gastronomy. This year the chosen theme focuses on the back and forth of local products between the colonies and mainland Spain. A tour through edible products, but also through flavors, eating habits and innovations on both sides, taking into account country-specific differences. A kind of “what Spain and Europe owe to Iberian America”: corn (around fifty varieties), potatoes, potatoes and other tubers (several hundred varieties), tomatoes (dozens of varieties, if not more), dried beans of various colors and flavors, papayas, pineapples and other exotic fruits, turkey, tobacco, etc. In return, Spain established in its territories across the Atlantic sugar cane, which was a very popular trading commodity at the time, and rice, which became an essential part of the daily Ibero-American diet. Including farm animals.
Jacques Lanctôt
That is the idea behind this conference: the exchange of experiences and the mixing of cultures, even if at the time this took place under unequal conditions (masters and slaves or dominant and dominated). The colonial past is definitely behind us in this homage to American gastronomy (not to be confused with American cuisine). Colonialism not only had flaws, it also had its advantages, it was said. The Spanish ambassador in Havana, who was present at the seminar, was quick to emphasize the extraordinary cooperation between Cuba and Spain, of which there appears to be no doubt. Especially since we are in the middle of Spanish Cultural Week in Havana, with concerts, flamenco shows, tapas and Spanish wine tastings, etc. This is where the saying “el amor entra por la cocina” (love comes through the kitchen) takes on its full meaning.
Jacques Lanctôt
Rum originated from sugar cane – that “legitimate son of sugar cane,” as the expression used here goes – in all its conjugations. Cubans are proud to say that they have become masters in the art of making Ron Ligero, the rum we commonly consume, with an alcohol content of around 40% (as opposed to the agricultural rum distilled in Martinique and is much stronger): white, amber, aged three years, seven years, eleven years or older. This is proven by the numerous international competitions and prizes. Inimitable. And that’s not because of a lack of competition. Counterfeiting and even identity theft were attempted, with the Bacardi company being nationalized at the start of the revolution and moving its headquarters to Puerto Rico. But the know-how has remained in Cuba and is now part of humanity’s intangible heritage.
Jacques Lanctôt
Renowned chefs from Peru, Mexico, Colombia, the Dominican Republic, Spain and of course Cuba, as well as oenologists, sommeliers and rum masters, including a first woman, all affirm that they are part of a large family that wants to make life happy and improve the lives of its population and to improve ourselves by always striving for a healthier and more environmentally friendly diet. Enjoy your food!
