Peasant Women and Traditional Cuisine: Consolidation of Culinary Knowledge in the Province of Lengupá - Department of Boyacá, Colombia

Abstract

In the province of Lengupá - department of Boyacá, traditional cuisine and peasant women consolidate a culinary knowledge that is the product of the cultural syncretism of the Andean and plains areas. In this context, the main objective of this research is to recognize the role played by cooks in the preparation of food and how this contributes to the consolidation of culinary knowledge based on knowledge of the territory, the trades and the relationship with nature. Through interviews, culinary practices were approached through readings, experiences and personal memories of the cooks. The results indicate that culinary knowledge is consolidated thanks to the role women play not only in the preparation of food but also in the seasonal knowledge of food. Also of special relevance is the recognition that women are beginning to gain in the kitchen from the perspective of safeguarding the traditional trade, identity and initiatives for productivity and sustainability in the territory.