Interview: Luisa Ricardo


Palácio da Galeria: Calçada da Galeria, Tavira, Portugal 


She is an anthropologist, working at Tavira Municipal Museum, on the Med Diet Permanent Exhibition.

Description of the technique/method/practice implemented. Please, specify – if it’s the case – the timing, the steps and the aim of the activity (to have more material: pictures + video shooting of the usage if it’s possible).

Designed for all audiences, the exhibition allows the learning of the multiple dimensions of this heritage and its pedagogic exploitation by schools, the areas of human health and nutrition. The results of the preparatory work of the Transnational Mediterranean Diet Application for Intangible Cultural Heritage of Humanity were presented to UNESCO in March 2012, for which Tavira was chosen as the representative community of Portugal. This application involves beyond our country, also Spain, Italy, Greece, Cyprus, Croatia and Morocco in sharing a common civilizational heritage.
The exhibition’s aim is to answer the question what is the Mediterranean Diet and to publish its multiple dimensions: the concept of cultural space and ancient Mediterranean lifestyle, an intangible cultural heritage passed down from generation to generation and its social and religious aspects, the sacred food and its symbologies, sea products and earth to support a diet of excellence recognized by the World Health Organization WHO.
The central focus is the territory and the multiple asset Tavira, the testimonies of the presence of the ancient civilizations, cultural landscapes and the products of the Ria Formosa, the productions of barrocal and mountains, the festivities and cultural practices that underlie the choice of Tavira as a representative community in Portugal candidacy of the Mediterranean Diet Immaterial Cultural Heritage presented in March 2012 at UNESCO Headquarters.
They are displayed films produced within the transnational UNESCO application and recreated a kitchen space for information and experimentation activities, preparation of learning and confection of food and culinary traditions.



List of natural products (fruits, vegetables, plants, fish and so on) depending on the activity/the activity is done for and related to the Mediterranean Diet. Promotion of the territory. Promotion of biodiver Promotion of slow and 0% consumption if it’s the case, how the 0 Km production is working at local level: Region, if it’s a place famous for a specific activity, why and so?

The travelling Med Diet exhibition was prepared by the Municipal Council of Tavira and it aims to promote and disseminate the Mediterranean Diet, in its different aspects, for all age groups. The integral summary of the element is inscribed by UNESCO as Intangible Cultural Heritage of Humanity: its history, cultural landscapes, health, products, application / registration, traditions, gastronomy, festivities, among others. The exhibition is presented in Portuguese and English. Moreover, it integrates videos of the approved application and enables the use of interactive games and aromas panel. The exhibition is accompanied by summary leaflets in Portuguese, English and Spanish. This exposure can be adjusted and reconfigured for different spaces.
The thematic panels are:
The Mediterranean world: a history of millennia | What is the Mediterranean
Diet? | What is intangible cultural heritage? | A diet “environmentally friendly” and a food standard of excellence | Portugal Mediterranean | Tavira – Community representative of Portugal | Food and cultural landscapes of the Mediterranean diet | The sacred and medicinal foods | Cyclical festivities and food | Cereals and bread | The olive tree and olive oil | The vineyard and wine | The sea and fisheries | The richness and diversity of Mediterranean products | The pyramid of the Mediterranean diet | The table: center stage of Mediterranean convivialidades | Objectives of registration and safeguard plan


If it’s an activity related to the promotion of the territory, the biodiversity and the slow and 0% consumption, please, describe how it works at local level (if it’s related to traditional practice or traditional organization of the food distribution, promotion of territory or 0% consumption).


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