On February 25, 26, and 27, the “Workshop for the Safeguarding of Intangible Cultural Heritage” was held in El Ñuro and Cabo Blanco as part of the implementation of the project “International Food Atlas and Digital Platform to Safeguard, Promote, and Transmit Food Practices to Future Generations” in Peru. The project seeks to generate new knowledge and develop interactive tools to document, safeguard, and transmit food traditions as living heritage to future generations.
The workshops focused on practices associated with the preparation and consumption of ceviche in artisanal fishing communities in Piura, particularly in El Ñuro and Cabo Blanco, as a food practice that forms part of living heritage and was also inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2023.
The workshops served as meeting spaces for various stakeholders involved in the preparation and consumption of ceviche, where participants also identified factors threatening the continuity of this food practice, such as climate change, biodiversity conservation, and the transmission of knowledge related to the preparation of traditional dishes.
Participants included community stakeholders such as representatives of fishers’ associations and organizations linked to the tourism and gastronomy sectors in both El Ñuro and Cabo Blanco. Institutions connected to the environmental and cultural sectors also took part, including the Decentralized Directorate of Culture of Piura and SERNANP, as well as representatives of local environmental conservation organizations.
In this way, the workshops provided a space to highlight the importance of safeguarding practices associated with the preparation and consumption of ceviche, as well as intangible heritage in general, as sources of identity and tradition for the communities of El Ñuro and Cabo Blanco.
read more: https://www.unesco.org/en/articles/workshop-safeguarding-intangible-cultural-heritage-was-held-el-nuro-and-cabo-blanco-piura?hub=701
