Minorca focuses on sustainability, gastronomy and culture
The Region of Gastronomy programme keeps raising interest and enthusiasm of regions from all around the world who are eager to boost local sustainable development through their unique gastronomy and culture. On 31 May 2019, the Balearic island of Minorca joined the European Region of Gastronomy Platform by signing a protocol agreement with IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism) […]
Visiting Europe’s ‘gastronomic capital’ in Romania
Southern Transylvania, at the foot of the Carpathian Mountains, is well-known for its many attractions and popular both within Romania and abroad. One of the most noteworthy of those attractions is the beautifully restored historic city center of Sibiu. The region of the same name, which for hundreds of years was home to a large ethnic German population, […]
Our mission is a global message
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) held its 6th Annual Expert´s meeting amongst calls by world experts to expand the flagship Region of Gastronomy Award to include regions beyond Europe. As the awarding body of the Region of Gastronomy title, IGCAT’s mission is to raise awareness of the importance to safeguard and promote distinct […]
1st World Region of Gastronomy Meeting held in Barcelona
Building a better food future for world regions was the intention behind the first ever World Region of Gastronomy meeting, held fittingly in the first region to receive the IGCAT title of European Region of Gastronomy in 2016. The meeting took place in the emblematic Casa de les Punxes, hosted by the Catalan Tourism Board on 26 […]
European Young Chef Award 2019 announced!
The European Young Chef Award 2019 has been announced by IGCAT and will be hosted by South Aegean, European Region of Gastronomy awarded 2019 against the stunning background of Rhodes island, on 23-24 October 2019. The competition will gather finalists of the local contests held in the awarded and candidate European Regions of Gastronomy and […]
1st Asian Network of Cultural Intermediaries Forum
IGCAT was invited to the 1st Asian Network of Cultural Intermediaries Forum in Taiwan, 2-3 November. The invitation came from the Graduate School of Arts Management and Cultural Policy, National Taiwan University of Arts. It was an opportunity for IGCAT’s President, Dr. Diane Dodd to meet the Deputy Minister for Culture and to present the Regions of Gastronomy […]
Gastronomic destination – dream or reality?
Prof. Dr. Roberta Garibaldi and Dr. Diane Dodd both gave key note speeches at the round table “Belarus as Gastronomic Destination – Dream or Reality?” on 20 September 2018. The round table attracted the attention of the National Tourism Agency and Department of Tourism of the Ministry. The meeting was organised by Valeria Klitsounova, Chair of the Board, Belarusian […]
The food story of Coimbra Region
The European Region of Gastronomy Platform welcomed a new candidate for the Regions of Gastronomy 2021 title. The Region of Coimbra (Portugal) announced its bid on 22 May 2018 at the Escola de Hotelaria e Turismo de Coimbra, after signing a protocol agreement with the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT), represented […]
From the Ground Up, Feeding our Future. Galway-West of Ireland 2018 officially launched
Galway-West of Ireland, when embarking on their European Region of Gastronomy journey two years ago, boldly proclaimed their aim to reach into local communities and develop a vision for Galway Gastronomy, involving farmers, fishermen, producers, small businesses, health workers, teachers, parents and children; in short, everyone! On Friday 16 of March, Galway-West of Ireland, European […]
Pairing health with gastronomic tradition: the Aegean diet as a healthy dietary model
South Aegean, European Region of Gastronomy 2019 included the promotion of the Aegean diet as a healthy nutritional model among its main actions. As part of the region’s Taste the Season programme and developed in cooperation with Harokopio University of Athens, the initiative aims to gather, record and evaluate scientific, cultural and historical data concerning the dietary practices of […]
