Carlos Fernandes reflects on how local gastronomy can preserve the flavours and knowledge of the past.
The point: food heritage is not only made of recipes or products, but also of tacit knowledge, techniques and cultural memory.
Why it matters: when these elements are lost, destinations lose part of the depth that makes their food culture distinctive and meaningful.
The tourism implication: preserving living knowledge is essential if food and wine tourism is to remain authentic rather than superficial.
