This educational and intangible cultural heritage transmission project was born from the exhibition From Sea to Table, an initiative by the Amantina collective produced by the Museu Marítim de Mallorca, with the collaboration of the Consell de Mallorca, the Government of the Balearic Islands, the Sóller Town Council, and the Fishermen's Guild of Port de Pollença.

The exhibition offered an anthropological and experiential perspective on seafaring culture and culinary practices related to fish, highlighting the voices and knowledge of fishermen, fishmongers, and families connected to the maritime world. From this sensitive and participatory approach, the desire emerged to continue passing on this knowledge through education and community work.

This is how the project From Sea to Table: Recipes of the Past in Today’s Kitchens took shape, developed with the collaboration of IES Guillem Colom Casasnovas of Sóller and the Sóller Town Council. The aim is to keep this legacy alive through the intergenerational exchange of knowledge. Students from the Intermediate Vocational Training Course in Cooking and Gastronomy worked with traditional recipes passed down by older generations, recovering iconic dishes from Mallorcan maritime cuisine. This process enabled them to learn ancient techniques while strengthening community ties and valuing local cultural identity.

The project is based on three main pillars: the documentation and preservation of maritime recipes orally transmitted from generation to generation; the learning of traditional cooking techniques by younger generations; and the appreciation of the historical connection between the sea and Mallorcan gastronomy.

A cornerstone of this initiative has been the active participation of older people from different parts of the island, especially through the IMAS Memory Workshops, who generously shared their knowledge and experiences. This collaboration has allowed for the recovery of culinary wisdom that might otherwise be lost, while also creating spaces for dialogue and recognition across generations.

The direct involvement of both teachers and students in the research and preparation process has enriched culinary training with a heritage and identity-based perspective, strengthening the ties between territory, history, and culinary practice. The collected recipes not only reflect the island's gastronomic diversity but also serve as a living testament to the intimate relationship between know-how and the marine environment.

From Sea to Table: Recipes of the Past in Today’s Kitchens is, ultimately, a living and committed project that helps preserve culinary heritage, promotes more conscious and sustainable consumption, and reclaims the sea's role as a source of life, culture, and identity. It is a proposal that shows how tradition and modernity can go hand in hand to build a future rooted in local knowledge.