The City of Buenos Aires wants to devote as one of the major culinary centers worldwide. From the Department of Creative Industries and Trade of the City of Buenos Aires are preparing various initiatives aimed at improving the quality of local supply, recover the culinary heritage, and create instances of recognition for leading the field in Argentina and growth opportunities for companies in the sector. In this regard we dialogue with Enrique Avogadro, CEO of Creative Industries and Foreign Trade of City Government of Buenos Aires.
How did the project make Buenos Aires, capital of gastronomy?
started working this initiative in mid-2010. The idea originally came because the Organization of the United Nations Educational, Scientific and Cultural Organization (UNESCO) has a Creative Cities Network is included in the category of "City of Gastronomy." Buenos Aires, although it could apply to all items, is now in this network as "City of Design", and therefore the UNESCO rules do not allow you run into another category. However, Buenos Aires and is a gastronomic center role in the world, so anyway we aim to promote this sector interpreting from the perspective of a creative activity.
is so last year we started to investigate, we saw interesting examples of actions in Argentina and abroad about the food, and put up a "cookbook" of points that could be work. Then, by the end of the year this plan begin to take both to the different areas of the Government of the City as to concerning gastronomy and viticulture.
What does Buenos Aires to be a culinary capital, and what would fail to develop?
In the past 25 years began to give the City greater culinary sophistication in terms of quantity and variety of restaurants, variety of ingredients and experiences, etc. Today in Buenos Aires dishes can be eaten anywhere in the world and even of any province.
Moreover, there was also a sophistication of use. People is becoming more experienced and demand more culinary variety and quality wines and health proposals.
is, Buenos Aires and is a city of fine cuisine, and this is something to recognize. But today it is necessary to begin to organize and expand the existing capital, and then generating new proposals. Of course, it is always easier from a base to generate something from scratch. We are lucky to be in a city that already has a variety of restaurants, a large number of circuits, dishes that are native and widespread culture of wine. That is, there is much to do, but with a raw material is already well established.
For example, you could improve and strengthen this cuisine through cooking festivals or weeks of food, arrangements in other countries work very well. These activities aim to celebrate the cuisine in all its forms, and could easily bring together many players in this sector behind a joint, which is precisely what we target.
What are the proposals of the Creative Industries Division?
many ideas. As I mentioned, create promotional events and institutions that give prestige to the gastronomic activity, as festivals and competitions, would some of them. Another leg of the strategy could be the recovery of the gastronomic heritage, the history of our ingredients and how these are articulated in a dish that is original.
could also be very interesting building in Buenos Aires Gourmet Tours. Then there are other more complex issues such as public access to fresh produce. Some of these initiatives are easier to realize and some are more difficult and will require time to develop, and the involvement of other sectors of the Government of the City.
So it is important to note that while we take the food and wine and creative activities, and therefore aim to develop them from our area, this project must be approached with a multidisciplinary approach. For this we are talking to colleagues in the areas of public space, education, culture, tourism in the city. Many of these areas are working in the area of \u200b\u200bgastronomy. For now we try to take each one of them our proposal so we can begin to give an identity to the project under an umbrella of Buenos Aires as a City of Gastronomy.
What sectors would working on this strategy? What opportunities generated for companies?
already come into contact with businessmen, institutions and industry concerning cuisine and wine, as well as contemporaries recognized chefs in the country. And we always find a very positive echo. For case in November 2010 organized the meeting "will, under the slogan" Food, the creative industries of the future "and we had an incredible response. Even many people who came was not the gastronomic field but was enthusiastic about the opportunities it can offer this proposal if it works together.
On the other hand, gastronomy and viticulture have many intersections with several of the activities we developed in the Creative Industries Division, as the design, which applies from food packaging, through the labeling, to kitchen items the publisher or audiovisual industry, which have already generated a number of content based on this theme.
Moreover, already in the city many people doing interesting activities related to gastronomy. They organize events, meetings or training generate articulate product lines of organic products among other examples. That's why also seek third frame activities within this project, and try to support what is already being developed.
How will this project in 2011?
For now, this year we will continue to generate discussion forums because I think it's important to hear as many voices and proposals as possible, of all actors involved. And we begin with pilot testing some of the initiatives I mentioned.
In parallel we are presenting these ideas and discussing proposals with other sectors City government, achieving a very good reception. Thus I have high expectations for this year we can start to develop any of these things that bring us closer to the goal of
make Buenos Aires a true Capital of Gastronomy.
Source: Economic Review - March / April
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