Gastronomy

CulturePolis promotes gastronomy as a cultural element that characterizes the “heritage” of each place highlighting important features.

In this context, the organization helped found the “Corfu Gastronomy Club”

“Culinary Explorations and Culture of Tastes”

The above title refers to various cooperation schemes that we have at times carried out mainly with the support of EU programmess such as Leader, Interreg, etc.

Excerpt from the scheme of the same name funded by the programme: Axis 4 Implementation Approach LEADER Measure 421v -Transnational cooperation:

The cooperation scheme for the “Culinary Explorations and Culture of Tastes”, refers to a transnational cooperation between 15 Local Action Groups from 3 countries, with the main objective of developing local, intra-regional and transnational actions of importance to achieve synergies and create integrated interventions in the gastronomic culture.

The main objectives of the project relate to the following components:

 1. Preservation and promotion of the historical, cultural and qualitative dimension of local gastronomy, by encouraging the economic development and stabilization of the population in these areas by creating integrated tourism proposals
 2. Promote & enhance the reputation of and create a strong local identity with the local gastronomy routes, cultural elements, traditions and human resources of beneficiary areas
 3. Connecting the local gastronomy and locally produced goods (agricultural, livestock, fisheries, etc.) to local first mainly processing crafts, local culture, cultural events, tourist activities and the local design, to create a continuous development process
 4. Improving the quality of products and services in accordance with demand and new market trends, as well as transfer of experience and know-how regarding all relevant dimensions of wine-gastronomical tourism through education of professionals.
 5. Awareness-raising of the local population in order to return to the healthy habits of the past and awakening of local identity through the active participation and
 6. Exploiting the concentrated experience of local government authorities and previous relevant cooperation projects and strengthening cooperation between regions, leading to the creation of a permanent network of coordinated actions

The above objectives are inextricably linked both to the national strategic objectives of the countries participating in the project, especially those related to improving the quality of life in rural areas and encouraging diversification of the rural economy, improving competitiveness and the sustainable management of local resources, as well as to the local strategies of partners, adding value to the final results of operations.

All the intervention areas of cooperating local government authorities are rural, with agritourism investment and businesses dealing with production and processing of local products, a significant proportion financed by Leader +. Consequently, the objectives of the projects of local authorities cluster around sustainable development of rural tourism, the tourist development of historical, natural and cultural heritage, the enhancement and promotion of local products and the comparative advantages of the intervention areas.

It is widely accepted that after a period of singular omnipotence uniformity, the rising preference to locally produced products and traditional gastronomy has resumed. The trend today is expressed globally organized both through consumer movements like Slow Food, de-McDonaldization etc., and through local development tools, such as the European Culinary Heritage Network. Also, significant efforts are occurring at a national level, such as the Greek Academy of Taste, the Greek Gastronomy Club and initiative “Treat”.

Academics who study changes in the tourism market, agree that one of the major trends in tourism development is the integration of gastronomy in tourism products, and according to data from the World Tourism Organization, 44% of tourists consider local culinary habits among the primary criteria for selecting a travel destination. The integration of local gastronomy and cultural elements in tourism product, enhances differentiation and recognition and can be a reference point for a new type of integrated planning at the local level.

The cooperation project concerns the creation of unified and demarcated geographical – cultural modules, which will act as the local gastronomy and navigation routes, offering complete visit proposals to appropriate dining, accommodation, activities and selected events with the gastronomic culture of each region serving as a central axis.

The action aims both to answer the simple daily question of all guests “What are the typical products of the region and where you can taste or to procure them” and secondly to highlight an untapped element of intangible cultural heritage, i.e. the element of taste , healthy and well-produced local food.

 

 

Who we are: 

The Corfu Gastronomy Club was founded on January 14, 2011 by a group of active citizens of Corfu as an independent initiative in the organizational structure of the non-profit non-governmental organization CulturePolis { Europe of Cultures Forum : Adriatic-Ionian Chapter}.

Aims:
Based on the founding declaration the main aim of the Club is to promote the Corfiot gastronomy and especially :

  1. Growing culinary “culture” to citizens, consumers and professionals of the catering services sector in general and the awareness and continuous updating of its members, all Corfiorts and especially young people, as well as visitors about gastronomy in general, nutrition and local quality products, the effects on Corfu cuisine and traditional recipees of Corfu.
  2. The protection, enhancement, and promotion of Corfu gastronomy, i.e. materials, flavors, recipes and local products and businesses producing quality local food and catering businesses to the emergence of Corfu internationally to “gastronomic destination of quality ‘.
  3. The by all means support and strengthen the production and marketing of local agricultural and livestock products of high quality and rewarding Corfiot companies that adhere to internationally accepted standards of quality gastronomy.
  4. The eating pleasure and well-being of members and friends through the discovery of known and unknown aspects of Corfiot and foreign cuisine.
  5. The emergence of new creators in the field of local gastronomy and the promotion of the future of Corfu Cuisine as creative and integral part of local culture.

Means and actions:
To achieve above objectives the Corfu Gastronomy Club undertakes actions such as:

  • Raising public awareness through tasting sessions, symposiums, presentations, etc. especially to young people and professionals, the promotion in Greece and abroad, networking, contacts and links with domestic and foreign expatriates, etc.
  • Recording of Corfu gastronomy with a view to create local Recipes Registrar, promotion of local products and local cuisine in European lists of Protected Origin Naming (P.O.N) and Protected Geographical Indication (PGI), monitoring of international trends and developments and communication with similar organizations abroad.
  • Cooperation of the Club with all relevant local, national and international actors in European, international development, research etc. actions to benefit the enhancement and dissemination of Corfu Gastronomy and through it the promotion of the Corfu History and Culture.

 

 

Symposia (most recently at the beginning)

4th Symposium of Corfu Gastronomy Club
26/06/11- Laopodis residence – French evening
Caterers: Catherine & Robert Guillaumond from southern France with own wines. A great evening with music and fine French wines and food.

3rd Symposium of Corfu Gastronomy Club
15 May 2011 at noon – at “Abelonas Corfu”, Triklino – “Pique-Nique”
Picnic for members and friends with homemade food and handmade red wine “Vineyard” and white from the “written”.

2o Symposium of Corfu Gastronomy Club
April 8, 2011 – “OLYMPIA MARE” in Gouvia Marina – “Fish Night”
Presence of 33 members and friends with a trilogy of known fish dishes of traditional cuisine Kerkyra, ie bourdeto, Bianco and haddock with leeks piperada.

1st Symposium of Corfu Gastronomy Club
February 27, 2011 – Marina Tavern “The tavern” Sokraki
Traditional cuisine with Corfiot dishes of Pantocrator Mountain.

Other events – activities

Participation in “1st Arabian Worldsfestival of Corfu
Speech of Ms Ouafa Spirou representing the club at the International Conference of Festival of Corfu” of the Arab Festival, with the theme:”The Journey: From Homer’s Odyssey in Sinbad the Sea ‘, 1-6 April 2011.

 

Invited Intervention at a conference of Socialist MEPs
“Local Resources, Local Products, Tourism: The European identity of Corfu economy”, 27 May 2011
Speech by Kostas Karvouni, Member of the Executive Committee of Corfu Gastronomy Club: “From the kitchen-concession to a Corfu gastronomy culinary architecture”.

 

Preliminary Actions 2010:

CulturePolis – Cultural Encounters of the Fortress

Special Cycle: “The Gastronomy as a cultural and economic good”

 

Date / Place Theme Central rapporteur
Monday, April 19, 2010, 19.30, The Culture of Gastronomy Greg Christodoulou, Symposium master International Movement “Slow Food” Attica
Monday, April 26, 2010, 19.30, Chamber of Corfu Culinary Experience: Art & Professionalism John Psalidakis, Senior s.chef Hotel Great Britain, Athens
Wednesday 12 May 2010, 19.30, Old Fortress Café – Bar About Wine, Beer and Gastronomy Culture Antonis Papantonis, owner of Wine Papantonis, Argos

How can I join:
The  Corfu Gastronomy Club accepts as members after their application, all local & non – local people, fans of gastronomy from various sources, horizons and skills. The application can be downloaded from the website of the club: www.lgk.gr.

 

For any information please contact the Steering Committee, Ms. Gina Laopodi, Coordinator, Tel / Fax: 26610 4592; Mob. 6937010295, email: gastroclubcorfu@gmail.com

 

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