Culture is also served at the table

We all agree that food is humanity’s primary asset. The essential good. But can food, in itself, also be considered something even greater? An art form or heritage? Something that defines us as a society or something that identifies a people?

Yes. In fact, once the primary function of food has passed – sustenance for the body – the food takes on a new dimension which gives individuality and uniqueness to each community. Gastronomy can be so relevant that it is even considered a common good. Something to protect and value for everyone.

It was in this sense that, at the beginning of December, and for the first time, UNESCO classified, as a whole, the traditional cuisine of a country: Italian Food. It was this classification of Intangible Cultural Heritage of Humanity that, in fact, served as the motto for this text of mine.

Several dishes from around the world had already received this distinction, but it was first time that the classification had as its object an entire gastronomic culture of a country. Pasta, pizza, desserts, wine…. all!

This was the result of more than three years of work preparing the candidacy presented by the Italian government. Italian cuisine is described – more than food or a simple collection of recipes – as “culture, tradition, work and wealth.” A way to “Take care of yourself and others, express love and rediscover your cultural roots”.

Is this feeling of love, expressed at the table of each individual, whether at home in everyday life, or in special celebrations, who makes food much more than a simple essential good.

Portugal also has such a rich Gastronomic Heritagewhich deserves this highest distinction: in a joint candidacy, the Mediterranean Diet It was classified in 2013 as Intangible Cultural Heritage by UNESCO.

It is valued in the relationship between its healthy eating pattern and the longevity associated with its consumption, but also as a cultural asset associated with sustainability. It is referred to as a “food and cultural model of universal value, promoting health, sustainability and tradition”. They are an integral part of it Portugal, Spain, Morocco, Italy, Croatia, Cyprus and Greece.

Nothing more opportune, therefore, than to take advantage of and associate this very important festive season, with such an important common heritage: Gastronomy. For me, Christmas is synonymous with tradition. And only by maintaining tradition is it possible to create value. As they say so well, “culture also serves itself at the table”!

But let’s not think that this appreciation should only be considered in a broader, or even international, panorama. Locally, we must protect, maintain and enhance our gastronomy.

Here – where the food has such strong regional characteristics, from Alentejo to Minho, passing through the coast, interior or islands – it is possible create value. Typical dishes that carry memories and reflect the trajectory of our people.

It is important to mention – for those who are more distracted – that this year our gastronomy celebrated the 25 years since its elevation to Intangible Asset of Cultural Heritage from Portugal.

And in the end, everything actually happens around the table: conversations, decisions, celebrations, celebrations. This will be the case on the 24th. Christmas dinner is, in Portugal, a highlight of meeting and celebration. Even though innovation is emerging, the cuisine on that day is usually traditional.

And I think well: there are so many dinners throughout the year where I can innovatethat I won’t do it on Christmas Eve. But that’s me, of course…

All that remains is to wish all readers that the coming days will be filled with love, tradition and good cuisine! A Merry Christmas and a Happy 2026!