May 3, 2024

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Knowledge of Cuban Rum Masters, a World Heritage Site - Escambray

Knowledge of Cuban Rum Masters, a World Heritage Site – Escambray

UNESCO sent congratulations to the Caribbean island after its nomination was approved by the 17th Committee for the Intangible Cultural Heritage of Humanity.

Many participants in the event agreed that the knowledge transfer of rum masters is not limited to technological, scientific or sensory aspects.

The knowledge of the Cuban rum masters has been inscribed since Wednesday on the United Nations Educational, Scientific and Cultural Organization (UNESCO) list of the Intangible Cultural Heritage of Humanity.

On Twitter, the international organization sent its congratulations to the Caribbean island after supporting its candidacy at the seventeenth session of the Committee on the Intangible Cultural Heritage of Humanity, held in Morocco.

As reported on the same social network by the Cuban Mission to UNESCO, Ambassador Yahya Esquivel thanked those present on behalf of the Cuban delegation and acknowledged that this inclusion would allow the preservation of the value of the intangible cultural heritage linked to the oral transmission of knowledge and traditions.

He stressed that this is a craft manufacturing process for natural and local products that have historical, cultural and symbolic value for communities in clear harmony with the environment, environmental culture and sustainable development.

After registering for the list, some of the Light Rum Masters present at the event defined their work as joint and fraternal work aimed at preserving and imparting shared knowledge, traditions, and heritage without trademark distinction or personal recognition.

Many participants in the event agreed that the transfer of the knowledge of the masters of rum is not limited to the technological, scientific or sensory aspects, but also has a cultural and historical dimension associated with the emergence, rise and development of the nation. Cuba.

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Cuba was one of the candidates elected from a group of 56 people in which the analysis of gastronomy-related elements stood out.