GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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Tipo de documento: | preprint |
Idioma: | spa |
Título da fonte: | SciELO Preprints |
Texto Completo: | https://preprints.scielo.org/index.php/scielo/preprint/view/7084 |
Resumo: | The Cundiboyacense highlands, known as an important agricultural producer that guarantees food security for several departments of the country, was the settlement of the Muisca indigenous community. The muiscas bequeathed a gastronomic heritage materializing knowledge, techniques, and ancestral knowledge derived from gastronomic preparations and traditional cuisine transmitted orally. Nowadays, these gastronomic manifestations are threatened because they are not documented and recognized as a symbolic value which contributes to their maintenance and dissemination. In this light, this study aims to learn about the techniques and knowledge associated with the ancestral gastronomy of indigenous origin in the Cundiboyacense highlands of Colombia. The research methodology was structured on the basis of the qualitative approach, and the ethnographic method. The techniques used were observation and semi-structured interviews. The information was systematized and analyzed using the Atlas.ti qualitative analysis software. The results show that ancestral gastronomy and its traditional cuisines constitute a fundamental cultural heritage that determines the identity of the territories. It also coheres and interweaves the memory and social imaginaries as vehicles of cultural approach that should be maintained, disseminated, and recreated. |
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GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIATRADICIONES GASTRONÓMICAS DE ORIGEN ANCESTRAL EN EL ALTIPLANO CUNDIBOYACENSE, COLOMBIATRADIÇÕES GASTRONÔMICAS DE ORIGEM ANCESTRAL NO ALTIPLANO CUNDIBOYACENSE, COLÔMBIAGastronomiapatrimônioculturaancestralimaterialGastronomyheritagecultureancestarlimmaterialGastronomíapatrimonioculturaancestralinmaterialThe Cundiboyacense highlands, known as an important agricultural producer that guarantees food security for several departments of the country, was the settlement of the Muisca indigenous community. The muiscas bequeathed a gastronomic heritage materializing knowledge, techniques, and ancestral knowledge derived from gastronomic preparations and traditional cuisine transmitted orally. Nowadays, these gastronomic manifestations are threatened because they are not documented and recognized as a symbolic value which contributes to their maintenance and dissemination. In this light, this study aims to learn about the techniques and knowledge associated with the ancestral gastronomy of indigenous origin in the Cundiboyacense highlands of Colombia. The research methodology was structured on the basis of the qualitative approach, and the ethnographic method. The techniques used were observation and semi-structured interviews. The information was systematized and analyzed using the Atlas.ti qualitative analysis software. The results show that ancestral gastronomy and its traditional cuisines constitute a fundamental cultural heritage that determines the identity of the territories. It also coheres and interweaves the memory and social imaginaries as vehicles of cultural approach that should be maintained, disseminated, and recreated.El altiplano cundiboyacense, conocido como un importante productor agrícola que garantiza la seguridad alimentaria de varios departamentos del país, fue el asentamiento de la comunidad indígena Muisca que legó un acervo gastronómico materializando saberes, técnicas y conocimientos ancestrales derivadas en preparaciones gastronómicas y cocina tradicional transmitidas por vía oral. En la actualidad estas manifestaciones gastronómicas se encuentran amenazadas en tanto no están documentadas y no se ha generado un reconocimiento y valor simbólico que contribuya con su mantenimiento y divulgación. En consecuencia, el objetivo de este estudio es conocer las técnicas, saberes y conocimientos asociados a la gastronomía ancestral de origen indígena en el altiplano cundiboyacense de Colombia. La metodología investigativa se estructuró a partir del enfoque cualitativo y el método etnográfico; las técnicas utilizadas fueron la observación y las entrevistas semiestructuradas; la información se sistematizó y analizó a partir del software de análisis cualitativo Atlas.ti. Los resultados evidencian que la gastronomía ancestral y sus cocinas tradicionales se constituyen en un acervo cultural fundamental que determina la identidad de los territorios; cohesiona y entreteje la memoria e imaginarios sociales como vehículos de acercamiento cultural que deben ser mantenidos, divulgados y recreados.O planalto Cundiboyacense, conhecido como um importante produtor agrícola que garante a segurança alimentar de vários departamentos do país, foi o assentamento da comunidade indígena Muisca que legou um património gastronómico materializando saberes, técnicas e saberes ancestrais derivados de preparações gastronómicas e da cozinha tradicional transmitida. por via oral. Atualmente, estas manifestações gastronómicas estão ameaçadas porque não estão documentadas e não foram gerados reconhecimentos e valores simbólicos que contribuam para a sua manutenção e divulgação. Consequentemente, o objetivo deste estudo é conhecer as técnicas, saberes e saberes associados à gastronomia ancestral de origem indígena no altiplano Cundiboyacense da Colômbia. A metodologia da pesquisa foi estruturada com base na abordagem qualitativa e no método etnográfico; As técnicas utilizadas foram observação e entrevistas semiestruturadas; As informações foram sistematizadas e analisadas por meio do software de análise qualitativa Atlas.ti. Os resultados mostram que a gastronomia ancestral e as suas cozinhas tradicionais constituem um património cultural fundamental que determina a identidade dos territórios; Coere e entrelaça memória e imaginários sociais como veículos de aproximação cultural que devem ser mantidos, difundidos e recriados.SciELO PreprintsSciELO PreprintsSciELO Preprints2023-09-25info:eu-repo/semantics/preprintinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://preprints.scielo.org/index.php/scielo/preprint/view/708410.1590/SciELOPreprints.7084spahttps://preprints.scielo.org/index.php/scielo/article/view/7084/13295Copyright (c) 2023 Juan Manuel Montes Pérez, Alvelayis Nieto Mejíahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPérez, Juan Manuel MontesMejía, Alvelayis Nietoreponame:SciELO Preprintsinstname:Scientific Electronic Library Online (SCIELO)instacron:SCI2023-09-25T21:16:22Zoai:ops.preprints.scielo.org:preprint/7084Servidor de preprintshttps://preprints.scielo.org/index.php/scieloONGhttps://preprints.scielo.org/index.php/scielo/oaiscielo.submission@scielo.orgopendoar:2023-09-25T21:16:22SciELO Preprints - Scientific Electronic Library Online (SCIELO)false |
dc.title.none.fl_str_mv |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA TRADICIONES GASTRONÓMICAS DE ORIGEN ANCESTRAL EN EL ALTIPLANO CUNDIBOYACENSE, COLOMBIA TRADIÇÕES GASTRONÔMICAS DE ORIGEM ANCESTRAL NO ALTIPLANO CUNDIBOYACENSE, COLÔMBIA |
title |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA |
spellingShingle |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA Pérez, Juan Manuel Montes Gastronomia patrimônio cultura ancestral imaterial Gastronomy heritage culture ancestarl immaterial Gastronomía patrimonio cultura ancestral inmaterial |
title_short |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA |
title_full |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA |
title_fullStr |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA |
title_full_unstemmed |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA |
title_sort |
GASTRONOMIC TRADITIONS OF ANCESTRAL ORIGIN IN THE CUNDIBOYACENSE HIGHLANDS, COLOMBIA |
author |
Pérez, Juan Manuel Montes |
author_facet |
Pérez, Juan Manuel Montes Mejía, Alvelayis Nieto |
author_role |
author |
author2 |
Mejía, Alvelayis Nieto |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Pérez, Juan Manuel Montes Mejía, Alvelayis Nieto |
dc.subject.por.fl_str_mv |
Gastronomia patrimônio cultura ancestral imaterial Gastronomy heritage culture ancestarl immaterial Gastronomía patrimonio cultura ancestral inmaterial |
topic |
Gastronomia patrimônio cultura ancestral imaterial Gastronomy heritage culture ancestarl immaterial Gastronomía patrimonio cultura ancestral inmaterial |
description |
The Cundiboyacense highlands, known as an important agricultural producer that guarantees food security for several departments of the country, was the settlement of the Muisca indigenous community. The muiscas bequeathed a gastronomic heritage materializing knowledge, techniques, and ancestral knowledge derived from gastronomic preparations and traditional cuisine transmitted orally. Nowadays, these gastronomic manifestations are threatened because they are not documented and recognized as a symbolic value which contributes to their maintenance and dissemination. In this light, this study aims to learn about the techniques and knowledge associated with the ancestral gastronomy of indigenous origin in the Cundiboyacense highlands of Colombia. The research methodology was structured on the basis of the qualitative approach, and the ethnographic method. The techniques used were observation and semi-structured interviews. The information was systematized and analyzed using the Atlas.ti qualitative analysis software. The results show that ancestral gastronomy and its traditional cuisines constitute a fundamental cultural heritage that determines the identity of the territories. It also coheres and interweaves the memory and social imaginaries as vehicles of cultural approach that should be maintained, disseminated, and recreated. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/preprint info:eu-repo/semantics/publishedVersion |
format |
preprint |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://preprints.scielo.org/index.php/scielo/preprint/view/7084 10.1590/SciELOPreprints.7084 |
url |
https://preprints.scielo.org/index.php/scielo/preprint/view/7084 |
identifier_str_mv |
10.1590/SciELOPreprints.7084 |
dc.language.iso.fl_str_mv |
spa |
language |
spa |
dc.relation.none.fl_str_mv |
https://preprints.scielo.org/index.php/scielo/article/view/7084/13295 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Juan Manuel Montes Pérez, Alvelayis Nieto Mejía https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Juan Manuel Montes Pérez, Alvelayis Nieto Mejía https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
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application/pdf |
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SciELO Preprints SciELO Preprints SciELO Preprints |
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SciELO Preprints SciELO Preprints SciELO Preprints |
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SCI |
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SciELO Preprints |
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SciELO Preprints |
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SciELO Preprints - Scientific Electronic Library Online (SCIELO) |
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1797047813598609408 |