By Irini Lyratzaki (Mediterranean Institute for Nature and Anthropos/MedINA)
Following the successful proposal submission to inscribe melipasto/melichloro cheese in the National Inventory of the Intangible Heritage of Greece, effort is now afoot to develop a proposal on another element of intangible heritage of Lemnos, that of the ‘mandra system’. This system, the way the rural sector of Lemnos is organised, is a set of infrastructure and traditional practices that enables the sustainable management of the island’s natural and cultural resources.
Photo credit: Strongylos’ mandra – by MedINA
Members of the local community should be involved in the preparation of the proposal. Their input is crucial during the gathering of information and supporting materials. With this in mind, the Terra Lemnia team from the Mediterranean Institute for Nature and Anthropos (MedINA), in close cooperation with local NGO Anemoessa (the Association of Environmental Protection and Architectural Heritage of Lemnos), organised a field trip to gather information and audiovisual materials to produce a short documentary on the ‘mandra system’. The short film will follow the evolution of the mandra from the distant past to the present days, illustrating the importance of this practice then and now.
Comprising two ethnologists and a videographer, the team organised a number of interviews with locals from several social standings (farmers, land owners, researchers of cultural heritage) with first-hand experience on Lemnos’ mandras and agro-pastoral practices. The raw footage collected will be edited into a 15-minute ethnographical documentary, enriched with aerial landscape shots and other visual material, and will be used to complement the project proposal.
Marinos studied Greek Culture at the Hellenic Open University, attended Folklore courses at the National and Kapodistrian University of Athens and has completed a series of seminars in History, Philosophy, Journalism and New Media.
Nikos Mastropavlos is a journalist, cultural scientist, and the publisher of www.eudemonia.gr which focusses on the culture of everyday life in Greece - especially food, travel and the arts.
Renato Álvarez was born into a “neo-rural” family who were trailblazers of organic farming in Andalusia. They were also members of the first social movements and associations dedicated to the production and organic food. Since he was little he was involved in agriculture until he decided to study Environmental Sciences at the Pablo de Olavide University (Seville).
Fábio Bernardino is a Chef, the CEO of Travel & Flavours, a teacher, gastronomic consultant, trainer and event organizer; a young Chef whose excellence opened the doors to major Portuguese hotels and restaurants, like the Pestana Hotéis & Resorts group or the Heritage Lisboa Hotels, where he left his mark of professionalism and rigour. With a great passion for cooking, and especially for pastry, he started his career at the age of 14, when he attended the Professional Cooking and Pastry Course of the Lisbon Hotel and Tourism School.
Alfredo Cunhal Sendim was born in Porto and spent his childhood between Lisbon (the city), Montemor-o-Novo (the countryside) and Ferragudo (the sea). Studied veterinary and zoo technical. In 1990 he moved to the Monte of Herdade do Freixo do Meio, a territory where, step by step, he has been developing a structural project in the agricultural and social field.
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Driss Mellal was born in a small town in the south of Morocco, near the beautiful Dades valley. His love for cooking started at the age of 20, when he was in art school in southern France. He missed Moroccan food and flavours and so started cooking and experimenting himself. After graduating from art school, he didn’t work in the arts as planned, but instead went to culinary school. “I finally got to combine my art background with new cooking skills, and it became the start of a new life for me,” Driss says.
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