The presentation of the concept of "Pacific cuisine" took place at the VI Forum of Sustainable Development in Kamchatka. It was presented as a new global gastronomic trend and a tool for the development of coastal regions. The key event of the forum was the plenary session "Pacific Cuisine: a field for development and cooperation with inexhaustible potential.
Pacific Cuisine unites the culinary traditions of dozens of countries, from Russia and Japan to Australia and the Americas. Despite the variety of dishes, they have one thing in common: they are based on fish and seafood from the Pacific Ocean, as well as wild plants from its coast. The concept can give a powerful impetus to several directions at once: preservation of the cultural heritage of coastal peoples; branding of territories with access to the Pacific Ocean; development of gastronomy and event tourism; growth of the restaurant business; modernization of fishing and fish processing industries; to establish international cooperation between representatives of these spheres.
Leonid Gelibterman, the author of the idea of creating the concept of "Pacific cuisine", President of the International Center of Wine and Gastronomy, and Chairman of the Committee on Gastronomic Tourism of the Russian Union of Travel Industry, put forward specific proposals to promote the idea at the global level:
"We need to plan an international festival dedicated to Pacific cuisine, with the invitation of experts, including members of the working group who are already involved in this project. It is necessary to declare to the whole world that Kamchatka is ready to become the headquarters of the center for the development of Pacific cuisine and spread it to the whole world."
The presentation of the concept in Kamchatka can become a starting point for the formation of a new culinary direction that will unite the countries of the Pacific region and open up additional opportunities for their economic and cultural development.
Pacific Cuisine unites the culinary traditions of dozens of countries, from Russia and Japan to Australia and the Americas. Despite the variety of dishes, they have one thing in common: they are based on fish and seafood from the Pacific Ocean, as well as wild plants from its coast. The concept can give a powerful impetus to several directions at once: preservation of the cultural heritage of coastal peoples; branding of territories with access to the Pacific Ocean; development of gastronomy and event tourism; growth of the restaurant business; modernization of fishing and fish processing industries; to establish international cooperation between representatives of these spheres.
Leonid Gelibterman, the author of the idea of creating the concept of "Pacific cuisine", President of the International Center of Wine and Gastronomy, and Chairman of the Committee on Gastronomic Tourism of the Russian Union of Travel Industry, put forward specific proposals to promote the idea at the global level:
"We need to plan an international festival dedicated to Pacific cuisine, with the invitation of experts, including members of the working group who are already involved in this project. It is necessary to declare to the whole world that Kamchatka is ready to become the headquarters of the center for the development of Pacific cuisine and spread it to the whole world."
The presentation of the concept in Kamchatka can become a starting point for the formation of a new culinary direction that will unite the countries of the Pacific region and open up additional opportunities for their economic and cultural development.
