Levantamiento del patrimonio gastronómico en las fiestas de la Mama Negra Latacunga, Cotopaxi, Ecuador
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
Las Fiestas de la Mama Negra son una celebración tradicional que combina elementos religiosos, culturales y folclóricos, rindiendo homenaje a la Virgen de la Merced y a la Mama Negra, una figura que representa la fusión de las culturas indígena, africana y española, quien desde el año 2005 ha sido declarado Patrimonio Cultural del Ecuador. Esta festividad, celebrada en septiembre y noviembre, incluye un variado patrimonio gastronómico con platos como: hornado, cuy asado, tamales, empanadas chugchucaras y demás. Sin embargo, la festividad enfrenta diversos desafíos que amenazan su autenticidad y valoración. Uno de los principales problemas en la pérdida de identidad, sabor y autenticidad de la gastronomía local debido a las modificaciones de rectas tradicionales y su sustitución por versiones modernas, lo que afecta negativamente la experiencia gastronómica durante las celebraciones. Además, la sostenibilidad de los ingredientes clave está en riesgo por la pérdida de biodiversidad, el deterioro ambiental y la falta de atención en el área agrícola, lo que compromete la disponibilidad futura de ingrediente esenciales. Otro factor problemático es el desplazamiento de vendedores locales de comida tradicional por cadenas de comida rápida, lo cual desvaloriza la gastronomía local, afecta la economía y disminuye la autenticidad de los platos servidos durante las festividades. Esta investigación parte de una investigación básica con enfoque mixto. Así mismo Los métodos que se usaron fueron: inductivo- deductivo que ayudaron a recopilar información centrada en el patrimonio gastronómico: además, se utilizó el método analítico- sintético. y para concluir también se usó el método histórico en donde se vio reflejado que cambios ha venido trayendo la gastronomía desde sus inicios y que influencia ha tenido. La investigación se llevó a cabo en la ciudad de Latacunga donde se identificó los establecimientos gastronómicos que ofertan la gastronomía representativa de esta fiesta y que es consumida durante todo el transcurso del año.
The Mama Negra Festivities are a traditional celebration that combines religious, cultural, and folkloric elements, paying homage to the Virgin of Mercy and the Mama Negra, a figure representing the fusion of indigenous, African, and Spanish cultures, declared Cultural Heritage of Ecuador since 2005. This festivity, held in September and November, includes a diverse gastronomic heritage with dishes such as hornado, roasted guinea pig, tamales, chugchucaras empanadas, and more. However, the festival faces various challenges threatening its authenticity and valuation. One of the main problems is the loss of identity, flavor, and authenticity of local cuisine due to modifications of traditional recipes and their substitution by modern versions, negatively affecting the gastronomic experience during celebrations. Furthermore, the sustainability of key ingredients is at risk due to biodiversity loss, environmental deterioration, and lack of attention in the agricultural area, compromising the future availability of essential ingredients. Another problematic factor is the displacement of local traditional food vendors by fast food chains, devaluing local gastronomy, affecting the economy, and reducing the authenticity of dishes served during festivities. This research is based on a basic investigation with a mixed approach. The methods used were inductive-deductive, helping to collect information focused on gastronomic heritage; furthermore, the analytical-synthetic method was used. In conclusion, the historical method was also used to reflect on the changes that gastronomy has brought since its inception and the influence it has had. The research was carried out in the city of Latacunga, where gastronomic establishments offering representative cuisine of this festival were identified and consumed throughout the year.
The Mama Negra Festivities are a traditional celebration that combines religious, cultural, and folkloric elements, paying homage to the Virgin of Mercy and the Mama Negra, a figure representing the fusion of indigenous, African, and Spanish cultures, declared Cultural Heritage of Ecuador since 2005. This festivity, held in September and November, includes a diverse gastronomic heritage with dishes such as hornado, roasted guinea pig, tamales, chugchucaras empanadas, and more. However, the festival faces various challenges threatening its authenticity and valuation. One of the main problems is the loss of identity, flavor, and authenticity of local cuisine due to modifications of traditional recipes and their substitution by modern versions, negatively affecting the gastronomic experience during celebrations. Furthermore, the sustainability of key ingredients is at risk due to biodiversity loss, environmental deterioration, and lack of attention in the agricultural area, compromising the future availability of essential ingredients. Another problematic factor is the displacement of local traditional food vendors by fast food chains, devaluing local gastronomy, affecting the economy, and reducing the authenticity of dishes served during festivities. This research is based on a basic investigation with a mixed approach. The methods used were inductive-deductive, helping to collect information focused on gastronomic heritage; furthermore, the analytical-synthetic method was used. In conclusion, the historical method was also used to reflect on the changes that gastronomy has brought since its inception and the influence it has had. The research was carried out in the city of Latacunga, where gastronomic establishments offering representative cuisine of this festival were identified and consumed throughout the year.
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Keywords
Chugchucaras, Patrimonio inmaterial, Ashanga, Trayectoria gastronómica, Mama negra