Celebrating the cultural heritage of Belize, the Institute for Social and Cultural Research (ISCR/NICH) convened its fourth district-level workshop under the Belize Food Heritage Project from May 21-23 at the Punta Gorda Welcome Center in Punta Gorda Town.

The workshop brought together members of the Living Heritage Network from across the Toledo District as part of ongoing efforts to empower communities to document, celebrate, and safeguard our diverse food heritage and foodways.

Participants were introduced to the UNESCO 2003 Convention for the Safeguarding of the Intangible Cultural Heritage, received an overview of the Belize Food Heritage Project, and explored key approaches to identifying and safeguarding living heritage within their communities.

The 3-day workshop concluded on May 23, with a hands-on inventory practicum; participants gained valuable field experience by conducting real-time interviews, applying skills learned during training, and using audio-visual tools to document local food traditions and knowledge bearers.

The practicum focused on two cherished dishes: Cohune Cabbage with Chicken Takari and Roast Pork Caldo, both of which will be added to the National Inventory of Belize’s Intangible Cultural Heritage. The session highlighted the vital role of community participation and celebrated the invaluable knowledge of elders, the leadership of women, and the active involvement of youth in preserving Belize’s living heritage for future generations.

We call on all Belizeans: Share your stories, recipes, and photos to help us safeguard and promote our diverse foodways. Join us in documenting and safeguarding Belize’s culinary traditions. Thank you to all participants, UNESCO International Assistance, the Ministry of Culture, the Punta Gorda Welcome Center, the Belize Tourism Industry Association – Southern Chapter, and the Punta Gorda Town Council for your collaboration and support.