UNESCO Director-General Audrey Azoulay visited Ukraine and participated in the presentation of a new initiative, the Borsch Museum, which aims to preserve the traditional Ukrainian dish. The event was organized by an expert Maryna Sobotiuk and chef Yevhen Klopotenko. The presentation took place at the Kyiv restaurant and featured an improvised garden bed showcasing the process of growing beets for borsch.
Culinary Diplomacy
Yevhen Klopotenko explained that the initiative is a form of “culinary diplomacy,” similar to the popularization of kimchi in Korea.
“What we are doing is culinary diplomacy. Today we have prepared a performance where we said that we want to create a museum of borsch, both digital and offline. In this way, we will support the UNESCO program to preserve this element of intangible heritage,” Klopotenko said.
Visitors will be able to explore the various ingredients that one can add to the dish and learn interesting facts about its history and cultural significance.
Cooking and Tasting Borsch
During the event, the UNESCO Director-General, along with other members of the delegation, participated in the cooking and tasting of the dish. The borsch was prepared without meat, and each guest added their own unique ingredient, including porcini mushrooms, red pepper, potatoes, and dill seeds. After the dish was finished, it was preserved in glass jars, and Azoulay certified in writing that she had participated in its preparation.
Preserving Intangible Heritage
The Borsch Museum initiative comes after Ukrainian borsch was added to the UNESCO List of Intangible Cultural Heritage in Need of Immediate Safeguarding in 2022. The museum aims to further preserve and celebrate the cultural significance of this traditional dish. Chef Klopotenko emphasized that the project is a way to maintain the identity of the Ukrainian people and to promote cultural diplomacy.
By including both digital and offline components, the museum will provide visitors with an immersive experience, allowing them to explore the various ingredients and learn about the dish’s history and cultural significance. The participation of the UNESCO Director-General in the cooking and tasting of the dish further highlights the importance of preserving intangible heritage and promoting cultural diplomacy.
