Published 2024-10-02
Keywords
- Boyacá, gastronomy, cultural identity, preservation
This work is licensed under a Creative Commons Attribution 4.0 International License.
Abstract
Traditional gastronomy is a representation of the cultural identity of the communities that live in the department of Boyacá, Colombia; but due to changes in eating habits and the scarcity of traditional ingredients, it faces the threat of disappearance. Faced with this problem, this study seeks to formulate guidelines for its preservation. A qualitative action research approach was used, with a purposive sample of 80 representatives of the culinary sector, including chefs and experts in ancestral gastronomy. The results allow us to establish that the gastronomic crisis is attributed to the preference for processed foods and the scarcity of essential raw materials, such as cereals, which are fundamental in traditional gastronomy. It is therefore essential to implement strategies to mitigate this loss and preserve this cultural legacy rooted in the history and identity of Boyacá. It is concluded that ignoring this crisis and not acting to safeguard it could lead to its disappearance, significantly affecting the cultural identity of the communities, as traditional gastronomy is a vital element of their cultural heritage.