A competition titled "Egyptian Cuisine: Heritage and Identity" was recently organized by the Association for the Preservation of Cultural Tourism in Egypt. The event, held at the Higher Institute for Qualitative Studies in Cairo, brought together students from 10 tourism and hotel management colleges and institutes across the country. The competition aimed to revive Egypt's culinary heritage and solidify its place as an integral part of the nation's identity and culture.
The competition saw the participation of students from various institutions, including the colleges of tourism and hotels at the universities of Gharbaya, Matruh, Suez Canal, and Mansoura, as well as the Sadat Academy. Other participating institutes included "Egoth" in Ismailia and Alexandria, the Sheraton Institute, the Workers' University's Hotel Management Department, and the Higher Institute for Qualitative Studies. The students presented a diverse range of dishes that showcased the richness and geographical diversity of Egyptian cuisine.
The dishes presented by the students ranged from recipes inspired by ancient Egyptian heritage to traditional Bedouin cuisine and popular Egyptian dishes. A specialized judging committee, comprising experts in the hospitality and culinary industries, evaluated the dishes. The committee included Chef Hossam Soliman, the head of the Egyptian Chefs Association, Chef Mohamed Sobhi, and Chef Khairy Anwar Ahmed, among others. The competition was also attended by Dr. Khaled Saad, an archaeological expert who supervised the presentation of the "Pharaonic Dish".
The Association for the Preservation of Cultural Tourism stated that the competition aimed to link Egypt's culinary heritage to the modern tourism experience. The association's goal is to promote cultural identity through culinary tourism, providing an opportunity for students to innovate and present traditional Egyptian recipes in a modern context. The competition is part of the association's vision to preserve and promote Egypt's cultural heritage.
The first part of the competition concluded with a ceremony honoring all participating students for their efforts and the high standard of their dishes. The association's board of directors, including Mohamed El-Hassanien, Mohamed El-Munasser, and Samah Saad, attended the ceremony. The event also recognized the students' achievements and encouraged them to continue innovating in the culinary industry.
The Association for the Preservation of Cultural Tourism will continue the program on September 24 with a panel discussion at the Cairo Central Library in Zamalek. The discussion will focus on mechanisms for documenting Egypt's culinary heritage and utilizing it to support the national tourism industry. The event will conclude with an award ceremony, where the winners and participants will be recognized.
The competition is part of a larger effort to promote Egypt's cultural heritage and tourism industry. By highlighting the country's rich culinary traditions, the association aims to attract more tourists and provide them with a unique cultural experience. The event demonstrates the importance of preserving and promoting Egypt's cultural identity through culinary tourism.
Key points
- The competition was organized by the Association for the Preservation of Cultural Tourism in Egypt.
- Students from 10 tourism and hotel management colleges and institutes participated in the competition.
- The event aimed to link Egypt's culinary heritage to the modern tourism experience.
