“Dominican Cuisine Can Be Used as a Strategic Component of Development and Tourism Marketing in the Country”

Chef Esperanza Lithgow talked at the inaugural conference of the seminar and photo exhibition "Route of the New Dominican Cuisine"

At the opening of the seminar "Route of the New Dominican Cuisine", Chef Esperanza Lithgow declared that "because of its unique image and the culture it conveys, the Dominican cuisine can be used as a strategic component
of development and tourism marketing in the country."

Lithgow””s lecture on the "History of the Dominican Cuisine" kicked off the series of panels presented on Thursday, February 5, in the auditorium of Fundación Global Democracia y Desarrollo (Funglode). As part of the aforementioned seminar, which was organized by the Centre for the Study of Culture of Funglode/GFDD, the event included a photo exhibition, in addition to the
exhibits.

Lithgow stressed that Dominicans have a
rich and multidimensional culinary culture, built on a history of contributions, mergers and influences of various ethnic groups that have shaped the profile of the Dominican cuisine.

To tell about the origin of the local cuisine and its evolution, the renowned Dominican chef referred to the times when the island was inhabited by the Taínos.

"Among the products manufactured by the Taínos is the casaba bread, which, because of its excellent
preservation, became the so-called "bread of the Conquest." In addition to it, corn spread its influence to Europe, freeing the old continent of the frequent famines that decimated its population at regular intervals," said Lithgow.

Since the consolidation of the Republic and the expansion of foreign trade in the late nineteenth and early twentieth centuries, Dominican cuisine has been influenced by products that were imported into the country,
which brought about new dishes, such as the Creole locrios with bacon, sausage and herring.

Photo exhibition "Route of the New Dominican Cuisine"

Prior to the lecture, the official opening of the exhibition by advertising agent Angeli Páez took place. It will remain open for two weeks at Funglode’s Art Gallery.

"The new cuisine belongs to everyone and we all do
our part," said Chef Inés Páez Nin -Chef Tita-, owner of the "Travesías" restaurant and coordinator of the Route of Chef Tita’s New Dominican Cuisine.

On the other hand, Catherine Florentino, Director of Funglode’s Art Gallery, said that "we should be proud that we can, in addition to the beaches, sell our country through gastronomy."

The seminar-panel will address, among other topics:
"What has never been told about the Taínos: new findings", through Christian Martínez’s presentation; Chef Emil Vega will speak on the "Dominican Gastronomy by region and native products: evolution and influences", and Rubén Torres will be in charge of the presentation "Fishing in the Dominican Republic".

Also, Chef Bruno Toso will participate in the panel "Impact of gastronomy in the economy of a
country. Reference: Peru"; Bolívar Troncoso Morales will speak on the "Dominican Gastronomic Routes: Towards their sustainability", and Chef Tita will speak on "The Route of the New Dominican Cuisine: what is it and where are we going?"