Belize Food Heritage Workshop Wraps Up with Hands-On Cultural Training

The Belize Food Heritage Project District-Level Workshop concluded today in Belize City, following three days of activities held at the Museum of Belizean Art.  Today, the final day, featured hands-on inventorying exercises carried out in breakout groups, where participants also took part in preparing and cooking local dishes. Director of the Institute for Social and Cultural Research, Rolando Cocom, explained the purpose of the workshop and shared what he hopes participants will take away from the experience. 

The workshop began on Monday, June 22, with an introduction to Intangible Cultural Heritage safeguarding. Participants were introduced to the UNESCO Convention, along with an overview of the Belize Food Heritage Project. On Tuesday, the focus shifted to capacity building and audio-visual documentation. Sessions covered food heritage and sustainable development, identification of Belize District Foodways, and the introduction of field kits.  The workshop was hosted by the National Institute of Culture and History, through the Institute for Social and Cultural Research, as part of ongoing efforts to safeguard and promote Belize’s food heritage for future generations.