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| Academia Gastronómica de Chile | |
|---|---|
| Name | Academia Gastronómica de Chile |
| Formation | 1950s |
| Type | Cultural institution |
| Headquarters | Santiago, Chile |
| Region served | Chile |
| Leader title | President |
Academia Gastronómica de Chile The Academia Gastronómica de Chile is a Chilean culinary institution founded to study, preserve, and promote Chilean culinary heritage. It engages chefs, historians, and cultural figures in activities linking traditional cuisine with contemporary practices. The institution collaborates with national museums, universities, and international culinary organizations.
The founding involved figures associated with Santiago de Chile, Pedro Aguirre Cerda, Federico Errázuriz, Casa de la Moneda de Chile, Museo Histórico Nacional, and contemporaries of Gabriela Mistral, Pablo Neruda, Violeta Parra, Claudio Arrau, and Isabel Allende. Early meetings connected with Universidad de Chile, Pontificia Universidad Católica de Chile, Instituto de Chile, and patrons from Sociedad Nacional de Agricultura. The academy's formation intersected with cultural policies during administrations of Carlos Ibáñez del Campo, Jorge Alessandri Rodríguez, Eduardo Frei Montalva, and Salvador Allende. Collaborations over decades included projects with Museo de la Memoria y los Derechos Humanos, Biblioteca Nacional de Chile, Museo de Arte Contemporáneo (Santiago), and municipal networks in Valparaíso, Concepción (Chile), La Serena, and Antofagasta. Notable contributors have included culinary authors linked to María Luisa Bombal, Roberto Matta, Nicanor Parra, Violeta Parra's family, and gastronomes who later worked with FIFA World Cup 1962 cultural programs and UNESCO delegations.
Membership has historically included chefs trained at Escuela de Gastronomía INACAP, Universidad Santo Tomás (Chile), Universidad Andrés Bello, and alumni from Le Cordon Bleu and Cordon Bleu Australia who worked in Chilean hotels like Hotel Carrera (Santiago), Hotel Ritz-Carlton Santiago, and restaurants in Barrio Lastarria. The governing board has featured professionals affiliated with Asociación de Chefs de Chile, Fundación Chile, SERNATUR, and representatives from the Ministerio de las Culturas, las Artes y el Patrimonio. Honorary members have included diplomats from Embassy of France in Chile, Embassy of Spain in Chile, and cultural attaches from British Council, Italian Cultural Institute in Santiago, and representatives linked to Fundación Pablo Neruda. The academy liaises with academic units such as Facultad de Ciencias Sociales y Económicas (Universidad de Chile), Escuela de Antropología (Pontificia Universidad Católica de Chile), and international partners like Instituto Cervantes, Alliance Française, and Smithsonian Institution.
Programs have included culinary courses cohosted with Museo Nacional de Bellas Artes, workshops in collaboration with Teatro Municipal de Santiago, and tasting events during festivals such as Festival Internacional de la Canción de Viña del Mar, Santiago a Mil, Semana Valdiviana, and Fiesta de La Tirana. Public seminars featured speakers connected to Slow Food International, Bocuse d'Or, World Chefs Summit, and conservation projects with Corporación Nacional Forestal (CONAF). Fieldwork initiatives covered regional ingredients from Chiloé Archipelago, Rapa Nui, Magallanes and Chilean Antarctica Region, and produce from Valdivia, Osorno, Coquimbo Region, and Biobío Region. The academy organized exchanges with institutions such as Culinary Institute of America, Institute of Tourism Studies (Malta), and hosted exhibitions with Museo Chileno de Arte Precolombino.
The academy publishes cookbooks, monographs, and bulletins collaborating with editors tied to Editorial Universitaria, Instituto Chileno-Norteamericano de Cultura, Editorial Zig-Zag, and libraries like Biblioteca del Congreso Nacional de Chile. Research projects examined recipes documented in archives of Archivo Nacional de Chile, oral histories from communities in Chiloé, testimony collections associated with Memoria Chilena, and comparative studies referencing culinary histories in Argentina, Peru, Bolivia, Ecuador, Colombia, Mexico, Spain, France, Portugal, Italy, Germany, United Kingdom, United States, China, Japan, and Chile's Pacific islands. Collaborations involved academics from Universidad Austral de Chile, Universidad de Concepción, Universidad Católica del Norte, and international scholars from University of Gastronomic Sciences, Leiden University, and University of Oxford. The academy's bibliographies reference works by Gastón Acurio (comparative), Claudio Matte, Nicanor Parra (culinary notes), and chefs associated with Apolonia culinary collective and historical cookbooks held at Museo Fonck.
The institution has instituted awards presented alongside events at Palacio de La Moneda, Teatro Municipal de Santiago, and festivals like Cosquín en Chile and has received honors from cultural bodies such as Consejo de la Cultura y las Artes, Corporación Cultural de Valparaíso, and international recognition from UNESCO delegates and culinary federations including World Association of Chefs' Societies. Laureates have been chefs linked to Rafael Osterling (regional), Rodrigo de la Calle (collaborator), Pablo Neruda Foundation projects, and artisans from Valparaíso port community, Mapuche culinary promoters, and culinary historians associated with Centro de Estudios Sociales (CES).
The academy influenced restaurateurs in Bellavista (Santiago), food producers in Central Valley (Chile), and policy planners who worked with Servicio Agrícola y Ganadero, Instituto de Desarrollo Agropecuario (INDAP), and exporters at ProChile. Its cultural programs intersected with initiatives at Museo Violeta Parra, Casa Museo La Chascona, and gastronomic tourism routes promoted in Ruta del Vino (Chile), Ruta del Pisco and regional fairs like Feria Costumbrista de Isla Negra and Feria del Huaso de Olmué. The academy's legacy appears in curricula at culinary schools in Valparaíso, Ñuñoa, Talca, and partnerships with international festivals such as Madrid Fusión, SIAL, and Gulfood influencing chefs who later worked in restaurants awarded by Guía Michelin.
Category:Culinary organizations