• Submitted by: manso
• Travel and Tourism
• 07 / 20 / 2011

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Jennifer Socorro Ramon. 11:31. Havana, Jul 19 (Prensa Latina) Cuban and Caribbean cuisine are one of the features Tuesday at an international culinary and recreation seminar that drew specialists from all over the world. The July 19-21 International Gastronomic Seminar at the Melia Cohiba Hotel will look at regional regional cooking, and its links with other products, such as Cuban cigars and traditions.

The first panel, coordinated by the National director of hotel and tourism schools (Formatur), Miriam Rendon, deals with the definition of an attractive menu through different dishes and choosing between the national and the international food.

The president of the Federation of Culinary Associations of the Republic of Cuba (FACRC), Eddy Fernandez, will participate in the seminar as a panel member, accompanied by local and foreign experts.

According to the organizers of the event, the seminar's agenda includes the discussion of "Traditional gastronomy in the Caribbean and Cuba," "Gastronomy in the great Caribbean," "Traditional starters in the Caribbean and its combinations," and other elements.

The program also features Caribbean desserts, and a tasting session which includes mineral waters, Cuban cigars, Caribbean spirits, fusion and combination.

Also, a masterly lecture on gastronomy in Spain and Latin America is scheduled, by the president of the Spanish Royal Academy of Gastronomy and the Latin American Academy of gastronomy, Rafael Ansón Oliart.