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“Make Cuisine a point of attraction for those who visit us”

Guilherme Rego

Macanese gastronomy has a reserved place in the heart of the director of the Directorate of Tourism Services. To PLATFORMA, Helena de Senna Fernandes reveals the efforts made to make local cuisine one of Macau’s attractions, without ever forgetting the gradual implementation of sustainable practices
“We managed to collect close to 300 recipes, manuscripts and publications”

In the context of the celebrations of the Day of Sustainable Gastronomy, the director of the Directorate of Tourism Services (DST), Maria Helena de Senna Fernandes, wants to use Gastronomy to promote sustainable practices and assumes the “duty” of preserving Macanese Cuisine.

What makes Macanese cuisine so special and unique?
Maria Helena de Senna Fernandes – For me it is something unique because I am from Macao. This cuisine is something that touches my heart, because it means that I am with my family and at home. In a broader context, Macanese cuisine, which I consider one of the oldest fusion cuisines in the world, combines a variety of cultures from different continents, because we are talking about Portugal, Europe, Africa, India, Malacca and, finally, China. It is a very international cuisine, as it brings together all these places in Macau. It is part of our culture and makes Macanese food extremely unique.

Read more on the subject at: “Extremely important for the preservation of Macanese culture”

Macanese cuisine was included in the National Intangible Cultural Heritage List. What kind of influence does this have on promoting local food?
M.H.S.F. – It is very important that Macanese cuisine has been included in the List of National Intangible Cultural Heritage. It is the recognition by the Central and Mainland Government of China that Macanese cuisine is an integral part of Macau’s culture and the region’s unique character. It is one more reason to continue with this legacy and culture, making the cuisine one of the points of attraction for those who visit us. Here lies the origin of Macanese cuisine. Being a gastronomic city, in the context of UNESCO, I would say that recognition gives us motivation to encourage others to visit Macau, so that they can taste our gastronomy.

What role has the Tourism Services Directorate played in supporting and promoting the Macanese Cuisine Database?
M.H.S.F. – This database was something conceived when we signed up to join the UNESCO Creative Cities Network. The idea was to use the example of Chengdu, the first UNESCO creative Chinese city of gastronomy. Now, it is possible to define some parameters, namely about Sichuan cuisine, for example. We have not gone so far as to classify or set parameters on what actually constitutes Macanese cuisine. However, we feel that for the sake of the long-term sustainability of the passing of Macanese cuisine to future generations, it is our duty to keep and preserve the recipes of older generations. The goal is to continue the inheritance. During the first four years since we are a UNESCO gastronomic city, we have tried to compile the recipes and manuscripts, as well as the experience of older generations. We have entered into a partnership with the Cultural Institute, the Instituto de Formação Turística (IFT) and the International Institute of Macau (IIM). The IC already has some of the manuscripts in its possession, but they have not yet undergone any special treatment. Through the IIM, we were able to order various recipes from Casas de Macau around the world. Some needed preservation, however, we managed to collect close to 300 recipes, manuscripts and publications. We are going to use the database to try out the different recipes, in order to preserve the authentic Macanese flavor. This is a project that we are proud of. It takes a lot of work, but it’s worth the effort.

Watch tomorrow: SUSTAINABLE GASTRONOMY DAY VIDEO

As a member of the UNESCO Creative Cities Network, what can you tell us about June 18 (Sustainable Gastronomy Day)?
M.H.S.F. – Since 2016 we have celebrated this Day. For our part, it’s a very special milestone because many people think that the concept of a gastronomic city is all about good food, good restaurants and a good heritage. However, it is necessary to emphasize why we preserve our heritage and implement a more sustainable life. Cuisine can help instill this sustainability. To make the world more sustainable, everyone has to contribute. As a gastronomic city, we want to use cuisine to promote this sustainability.

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