Rebulú: la conversación en el acto performático para el rescate de saberes en Prácticas alimentarias del pacífico colombiano en una familia negra desplazada
Rebulú: la conversación en el acto performático para el rescate de saberes en Prácticas alimentarias del pacífico colombiano en una familia negra desplazada
Autores
Director
Quintero Gómez, Héctor Hernando
Autor corporativo
Recolector de datos
Otros/Desconocido
Director audiovisual
Editor/Compilador
Editores
Universidad Tecnológica de Pereira
Tipo de Material
Fecha
2023
Cita bibliográfica
Título de serie/ reporte/ volumen/ colección
Es Parte de
Resumen
El siguiente texto es resultado de una intervención performática que tenía
como objetivo el rescate de saberes en prácticas alimentarias del Pacífico
colombiano, por medio de la recreación de recetas, comprendiendo que el
Pacífico colombiano es una región rica en diversidad cultural y natural, donde se
han desarrollado diversas prácticas alimentarias que reflejan la identidad, la
historia y el entorno de sus habitantes. Estas prácticas se basan en el
aprovechamiento de los recursos locales, como el pescado, el plátano, el coco, el
arroz y las frutas tropicales, así como en el uso de técnicas culinarias ancestrales,
como el ahumado, el asado y el envuelto. Sin embargo, estas prácticas se
encuentran amenazadas por factores como la globalización, la minería, el
conflicto armado, la pobreza y el cambio climático, que afectan la disponibilidad
y la calidad de los alimentos, así como la transmisión de los saberes
tradicionales.
The following text is the result of a performative intervention aimed at rescuing knowledge in food practices of the Colombian Pacific, through the recreation of recipes, understanding that the Colombian Pacific is a region rich in cultural and natural diversity, where diverse food practices have been developed that reflect the identity, history, and environment of its inhabitants. These practices are based on the use of local resources, such as fish, bananas, coconuts, rice, and tropical fruits, as well as the use of ancestral culinary techniques, such as smoking, roasting, and wrapping. However, these practices are threatened by factors such as globalization, mining, armed conflict, poverty, and climate change, which affect the availability and quality of food, as well as the transmission of traditional knowledge. The way to do this was through the recreation of recipes that respected the original ingredients, flavors, and ways of preparation, but also incorporated new elements, which helped to strengthen the performative exercise a little more, also allowing interesting elements to emerge that gave more sense and meaning to the intervention.
The following text is the result of a performative intervention aimed at rescuing knowledge in food practices of the Colombian Pacific, through the recreation of recipes, understanding that the Colombian Pacific is a region rich in cultural and natural diversity, where diverse food practices have been developed that reflect the identity, history, and environment of its inhabitants. These practices are based on the use of local resources, such as fish, bananas, coconuts, rice, and tropical fruits, as well as the use of ancestral culinary techniques, such as smoking, roasting, and wrapping. However, these practices are threatened by factors such as globalization, mining, armed conflict, poverty, and climate change, which affect the availability and quality of food, as well as the transmission of traditional knowledge. The way to do this was through the recreation of recipes that respected the original ingredients, flavors, and ways of preparation, but also incorporated new elements, which helped to strengthen the performative exercise a little more, also allowing interesting elements to emerge that gave more sense and meaning to the intervention.