Por muchos años el qué comer y cómo prepararlo fueron considerados temas “sin mucho condumio”, al menos no lo suficiente para ser tratados a nivel científico y académico. Incluso después…
For many years, what to eat and how to prepare it were considered topics without much meaning, at least not enough to be treated on a scientific or academic level.…
In this episode #39, we speak with Kathiana Lejeune. Kathiana is a young, determined, and ambitious author, professional, and scholar. A graduate from The George Washington University with a degree…
¿Qué te gustaría comer hoy? "Hoy no tengo ganas de cocinar hoy, ¿pedimos comida china?" Nunca fue tan fácil como lo es hoy el disfrutar en cualquier día de la…
Q: What do you feel like eating today? A: “I don’t feel like cooking today, should we just order some Chinese?” It has never been easier to enjoy Thai, Italian,…
We are pleased to announce the newest ambassador in the USA, Carol Berger, from Philadelphia, Pennsylvania. We asked Carol a few questions to help us introduce her to our community.…
We are pleased to introduce Mohammad Shirkavand, our Association's first certified ambassador in Iran. We asked Mohammad to share his thoughts about this important role, which uses the country's culinary…
Sabemos por las investigaciones realizadas por la World Food Travel Association que los turistas gastronómicos son aventureros y curiosos. Ellos buscan activamente nuevas formas de deleitarse con cocina genuina y…
We know from research conducted by the World Food Travel Association that food-loving travelers are adventurous and curious. They actively seek out new ways to indulge in genuine cuisine and…
In this episode #38, we speak with Rika Nakazawa. Rika is a senior leader, entrepreneur, investor in, and frequent public speaker on, technology-powered business transformation. She is the CEO and…
Preserving and promoting culinary cultures through hospitality and tourism.
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