Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Monday, October 19, 2009

More on the Exhibition... Exhibition Overview - IFP Lebanon

El Hommos Lebneneh 2009
24 October - 25 October

An attempt to break the current Hommos & Tabbouleh world Guinness Record

Exhibition Overview

El Hommos el Lebneneh will be a national event destined to place Lebanon on the culinary map again giving back to Caesar what was originally to Caesar…”g Yes we the Lebanese are claiming loud & proud our proprietorship for the “Oh so famous” Lebanese hommos & tabbouleh mezzeh. Held under the patronage of the ministry of industry & in partnership with the association of Lebanese Industrialists A.L.I IFP is organizing an attempt to break the current world record of the biggest hommos platter ever made! Add to that tabbouleh too! A special workforce will be put together under the supervision of world renowned Lebanese Chef Ramzi- current manager of Al-Kafaat catering school- that is concretizing this local attempt. Talking to the Chef: “I am delighted & proud to be supervising this attempt. We are mobilizing some 250 young Chef Apprentices that will be preparing everything on site under the strictest hygiene regulations .The General public will be able to taste safely the final product”.

And to add: “All of the ingredients that we are going to use are fresh with no chemical derivatives or substitutes. Imagine some 2.5 tons of lemon juice only! That says a lot concerning the colossal size of this event.” Thanks to Mr. Fadi Abboud, President of A.L.I (Association of Lebanese industrialists) the food copyright issue was raised during the summer of 2008, as he rightfully shed the light on the millions of dollars in loss in the lucrative Hommos market.

Talking to Abboud: “I first noticed this piracy during the many international food exhibitions that we attended: Lebanese producers would find out that most of our specialties, such as Hommos, Falafel and Baba Ghannouj, were marketed as Israeli. Our cuisine is being dishonestly used as Israel is appropriating our dishes: today, the fame of Hommos reached out to the globe. Upscale restaurants in New York & London are serving gourmet versions of hommos and falafel, as traditional Jewish dishes. We are talking about colossal losses as the Hommos market is a robust one with worth of over $1bn with 500,000 tubs eaten a day in the UK alone. If we win this fight, there is huge potential for Lebanon”

And to add: “We have been researching & documenting data to prove that 25 traditional dishes hail from Lebanon and deserve the EU's Protected Designated Origin status, meaning they can be marketed under their name only if they were made in the country. It is time that Lebanon registered its main food trademarks to avoid substantial losses like these. We are preparing to file an international lawsuit against Israel for claiming ownership of traditional dishes that are believed to be originally Lebanese. ”

The attempts for breaking the biggest Hommos and biggest Tabbouleh records (in addition to a new one: the biggest “Platter ever made”, conceived, designed & executed by Lebanese engineer Mr. Joesph Kabalan) were born here, in collaboration with the syndicate of Lebanese food industries. They will be all held in Saifi market on October 24th & 25th 2009, stretching on some 5800 SQM, hosting Lebanese restaurants and Artisans from the oil, soap, souvenirs and craftsmanship industries in addition to a variety of entertainers, games & auctions.

The event is expected to attract some 50 000 visitors, families, children, adults & young adults alike. For more info, please visit our website: www.ifpexpo.com or contact Ms. Sarah Fayad or Ms. Joelle Ghannam at: +961 5 959 111


Anonymous said...

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

buy fresh blue cheese

[url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url]


Anonymous said...
This comment has been removed by a blog administrator.