Gloria Muruva and Rumbidzai Mushonga
Gastronomy tourism helps promote social empowerment and inclusivity within communities, Tourism and Hospitality Industry Minister, Barbara Rwodzi, has said.
She said this while addressing guests on the second day of
Amai's Cookout Competition held at University of Zimbabwe on Tuesday.
Minister Rwodzi said gastronomy tourism provides an
opportunity for locals to engage with visitors, exchange ideas and share their
stories.
"Through culinary experiences, community members become
ambassadors of their culture, showcasing their unique perspectives and
fostering cross-cultural understanding creating a harmonious society," she
said.
While local communities actively participate in the
development and management of gastronomy tourism initiatives, they earn a sense
of ownership and influence over their future for economic gains, said Minister
Rwodzi.
"Gastronomy tourism empowers communities by fostering
cultural preservation and pride. The culinary traditions passed through
generations are a vital part of a community's heritage.
"It provides an avenue to showcase and preserve our
values and norms, instilling a sense of pride and drawing communities closer to
the roots," she said.
Recognising and appreciating cultural heritage does not only
empower individuals to take ownership of their traditions, but also fosters
inter-generational knowledge transfer for the benefit future generations, said
Minister Rwodzi.
Speaking at the same event, Higher and Tertiary Education,
Innovation, Science and Technology Development Minister Professor Amon Murwira
said Zimbabweans should embrace the traditional foods.
"There was also active discouragement of growing our
own food, which in actual fact was well suited in our environment," said
Prof Murwira.
"The main reason was hegemonic. This is common in
defeated societies because when societies are defeated, they first of all say
'your food is not good', then they say 'your religion is bad'.
"Unique things are found in unique places. The basic
ecology tells us that different plants and animals do well in particular
environments. Societies in different parts of the globe, tend to specialise in
making food from unique environments where they live."
Some of the contestants praised First Lady Dr Auxillia
Mnangagwa for the cookout competition.
Ms Catherine Matika from Belvedere Teacher's College who
clinched first position, said: "I am so excited and so happy to be in this
competition. Thank you so much, Amai, for this opportunity. Being the first
winner, I am so excited. Thank you for the support from my lecturers and the
students as well."
Ms Joyce Nyamayaro from the University of Zimbabwe, who was
the first runner-up, said: "I am very grateful and feeling very honoured
to be able to participate in this great team.
"For me, it has been a genuine self-discovery,
discovering something that I didn't even know about.
"I am thankful for the vision of our mother (Dr
Auxillia Mnangagwa). We actually look forward to the opportunity to continue to
work with them."
Mr Gabriel Maniande, a part -final student at the University
of Zimbabwe who was the second runner-up, said: "I feel very much
overwhelmed right now. I feel appreciated to be having such a position as a
gentleman."
Amai's cookout competition, started on Monday, with Minister
Rwodzi saying Amai's cookout completion had placed Zimbabwe in good stead ahead
of first-ever United Nations Tourism Africa gastronomy showcase set for July 26
to 28, in Victoria Falls. The event will showcase the vast and vibrant African
cuisine.
Dr Mnangagwa introduced Amai's cookout completion in 2019,
but has let the Ministry of Tourism coordinate the implementation of the
programme, together with provinces and other line Ministries.
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