Heritage Commission Launches 2nd Phase of Red Sea Underwater Heritage Survey

 The second phase builds upon a series of national initiatives dedicated to preserving the Kingdom's diverse cultural heritage. Photo via SPA
The second phase builds upon a series of national initiatives dedicated to preserving the Kingdom's diverse cultural heritage. Photo via SPA
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Heritage Commission Launches 2nd Phase of Red Sea Underwater Heritage Survey

 The second phase builds upon a series of national initiatives dedicated to preserving the Kingdom's diverse cultural heritage. Photo via SPA
The second phase builds upon a series of national initiatives dedicated to preserving the Kingdom's diverse cultural heritage. Photo via SPA

The Heritage Commission has announced the launch of the project's second phase, which is focused on studying underwater cultural heritage sites along the Red Sea Coast. This project involves partnerships with King Abdulaziz University, the University of Naples L'Orientale in Italy, and international partners, including the Alexandria Center for Maritime Archaeology and Underwater Cultural Heritage, the National Research Institute of Maritime Cultural Heritage in South Korea, and the University of Cape Town in South Africa.
According to SPA, the second phase builds upon a series of national initiatives dedicated to preserving the Kingdom's diverse cultural heritage. This includes developing a sustainable approach to conserving underwater heritage, with a specific focus on sites spanning the governorates of Jeddah and Al-Qunfudhah. It seeks to provide accurate information for the management and protection of these sites and expand research and scientific studies related to them. The ultimate goal is to enhance knowledge and documentation of this cultural heritage.
Expected outcomes include comprehensive reports analyzing archaeological findings, a developed management plan, and detailed scientific documentation of submerged heritage elements. These will contribute to the national archaeological registry and enhance the national protection of underwater cultural heritage along the Red Sea Coast. This project will also highlight the historical and cultural connections between Saudi Arabia and various countries, as the Red Sea Coast is a major historical maritime route.
Furthermore, Saudi Arabia has made significant efforts in this field, which aligns with the UNESCO Underwater Cultural Heritage 2001 Convention. These include establishing a dedicated center for underwater cultural heritage, a key initiative within Vision 2030 aimed at achieving sustainable development in the field of national heritage.



France Savors Competitive Cooking Win as Restoring Lost Prestige

 French chef Paul Marcon prepares dishes as he competes in the 2025 Bocuse d'Or cooking competition in Chassieu, near Lyon, central-eastern France, on January 27, 2025. (AFP)
French chef Paul Marcon prepares dishes as he competes in the 2025 Bocuse d'Or cooking competition in Chassieu, near Lyon, central-eastern France, on January 27, 2025. (AFP)
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France Savors Competitive Cooking Win as Restoring Lost Prestige

 French chef Paul Marcon prepares dishes as he competes in the 2025 Bocuse d'Or cooking competition in Chassieu, near Lyon, central-eastern France, on January 27, 2025. (AFP)
French chef Paul Marcon prepares dishes as he competes in the 2025 Bocuse d'Or cooking competition in Chassieu, near Lyon, central-eastern France, on January 27, 2025. (AFP)

After major investments in a bid to restore its lost national culinary prestige, France savored victory Tuesday at the world's most prestigious international cooking competition, the Bocuse d'Or.

Paul Marcon, son of the former winner Regis Marcon, clinched the title late on Monday in France's gastronomic capital Lyon, 30 years after his much-garlanded father.

The biennial event, which takes places in front of a boisterous live audience, was founded in 1987 by late French cooking legend Paul Bocuse.

Having seen Scandinavian countries dominate over the last decade, France's team has professionalized and attracted funding from public authorities and private donors in a sign of the importance of the title for national identity.

"It's a childhood dream. It's a source of pride to take France to the top again," a visibly emotional Marcon, 29, told reporters on Monday evening after being hoisted onto the shoulders of his colleagues in his chef's whites.

"Today I hope that we light up the eyes of all the cooks and cooks-to-come in France," he added.

In total, 24 countries competed in the 2025 edition, with the Danish team, winners of the last edition, taking silver and Sweden the bronze medal.

Marcon and his team wowed the judging panel with a pie filled with deer, foie gras and wild mushrooms, accompanied by celery.

The quality of cooking on display at the Bocuse d'Or is seen by observers as increasing every year as countries invest in their delegations for national marketing purposes or to raise the profile of their gastronomic traditions.

France has won just one medal in the last decade -- Davy Tissot having clinched gold in 2021 -- with Scandinavian nations maintaining a grip on the top positions with their precise, minimalist and environmentally-conscious cooking.

Until Monday's victory by Marcon, the United States -- whose food the French have long looked down on -- had won more medals than France over the last 10 years.

"France was navel-gazing," Tissot told AFP recently, "while people around us were moving forward."

Olivia Gregoire, then France's trade and tourism minister, admitted last year that France had been "outstripped by the performance and influence of other countries."

Realizing that the country had fallen behind, Team France head Romuald Fassenet began searching for new funds and resources when he took over in 2019 and he found an ally in President Emmanuel Macron, who became the first French leader to visit the Bocuse d'Or.

Around 600,000 euros ($630,000) were raised for this year's French team led by Marcon from private donors and the Auvergne-Rhône-Alpes region surrounding Lyon, which is headed by ambitious conservative politician Laurent Wauquiez.

A national center for gastronomic excellence, called the Paul Bocuse Institute, was formally launched in January in Lyon to train chefs for international cooking competitions.

Macron has also created an "ambassador for French gastronomy", naming former presidential chef Guillaume Gomez to the role last year.