As part of World Heritage Day celebrations, and under the auspices of Dr. Ahmed Adel Abdel Hakim, Acting President of Alexandria University, the Faculty of Tourism and Hotels organized a distinguished scientific and cultural event titled:

“Culinary Heritage and the Food Experience: Multiple Cultures, One Table.”

The event was held with the participation of a number of academic and cultural institutions, and in the presence of a delegation from Senghor University, alongside representatives from the Alexandria National Museum and the National Museum of Egyptian Civilization. The latter presented the “Tabliyat Masr” initiative, which aims to highlight the richness and diversity of Egyptian culinary heritage and raise awareness of its cultural value, while the Alexandria National Museum showcased the connection between traditional foods and Egyptian occasions and customs.

In this context, Dr. Dina Ezz El-Din, Acting Dean of the Faculty, emphasized that such events serve as an effective platform for integrating academic knowledge with practical application, while reinforcing the university’s role as a hub for cultural dialogue and knowledge exchange at both regional and international levels.

The event highlighted culinary heritage as a key component of cultural identity, emphasizing its role in documenting traditional food-related practices, and showcasing food experiences as a powerful tool for cultural exchange and fostering connections among different peoples. This aligns with Alexandria University’s vision of strengthening cooperation with African countries and promoting cultural openness and regional integration.

The event also featured a diverse selection of dishes inspired by culinary heritage, prepared by faculty members and students, reflecting a high level of creativity and the ability to reinterpret traditional heritage within a contemporary context. Students from Senghor University also contributed by presenting a variety of traditional African dishes.

The event witnessed strong engagement from attendees, providing a platform for dialogue and the exchange of ideas on innovative approaches to documenting and presenting culinary heritage in ways that align with modern developments.