Gastronomy is an integral part of the Mediterranean Diet, a statement supported by the conclusions of the round table entitled “Mediterranean Diet and Culture”, held during the XIV International Mediterranean Diet Conference. This event, organized by the Mediterranean Diet Foundation, took place in Barcelona on March 20 and 21.
Mediterranean gastronomy is much more than a set of dishes and flavours; it is an essential element for the construction of cultural identity. Through authenticity, gastronomic tourism, the promotion of local products, innovation and creativity, as well as the strengthening of the sense of belonging, gastronomy contributes significantly to positioning the territory on the global stage, generating economic, cultural and social benefits.
Mediterranean gastronomy is not just a dietary guideline; It is an active cultural heritage that connects people to their history, environment, and community. Their essential role in this lifestyle, along with their health benefits, highlights their ability to preserve and transmit knowledge, traditions, and values. In an increasingly globalized world, the Mediterranean Diet represents a model of sustainability, diversity and respect for culture and the environment, keeping alive the identity of the Mediterranean regions and offering a rich source of inspiration for the future.
Through gastronomy, the Mediterranean Diet is integrated into the daily and cultural life of Mediterranean peoples in an analogous way to literature, painting, music and customs. This integration reflects on how gastronomy is an genuine part of the identity and cultural heritage of a territory. It is a way of living and understanding the world.
A clear example is the emphasis of the Mediterranean Diet on the use of olive oil, the use of fresh products, the moderate consumption of wine and animal protein, among others. These distinctive elements have put various regions of the Mediterranean on the world tourist map, attracting visitors interested in authentic gastronomic experiences. Culinary recipes and techniques, passed down from generation to generation, are part of the cultural heritage of these territories. The typical dishes, in addition to offering a gastronomic experience full of flavours and aromas, tell stories of their origins and evolution over time.
Since 2010, the Mediterranean Diet has been recognized as an Intangible Cultural Heritage of Humanity by UNESCO. This appointment highlights the importance of preserving and valuing gastronomic traditions as an integral part of cultural identity. Although globalization can lead to uniformity in eating practices and the loss of traditional methods and recipes, the status of the Mediterranean Diet as a cultural heritage helps to counter these trends, ensuring that unique culinary customs stay alive.
Another crucial aspect of the Mediterranean Diet is its focus on sustainability. The preference for local and seasonal products not only guarantees the freshness and quality of food, but also supports the local economy and reduces environmental impact. The practice of sustainable agriculture and fisheries is essential to maintain ecological balance and ensure the availability of resources for future generations.
