TRANSCULTURACIÓN Y GASTRONOMÍA. LOS PUEBLOS DE TUMACO, ESMERALDAS Y NORTE DE MANABÍ A TRAVÉS DE SU MESA

Abstract

The objective of this research is to determine the influence of culinary activity on transculturation processes. The field of study in cludes villages located between Ancón de Sardinas and Bahía San Mateo (known today as Tumaco and Esmeraldas) and the northern area of Manabí. A review of related literature was carried out in books and articles; for an update on Tumaqueña recipes and meals, he used the interview; for the analysis and evaluation of the topic, the following categories were considered: archaeology, history, ecosystem, migrations, customs and traditions and presence of native and foreign ingredients in meals. The review of documents specifies that historically these regions established exchange networks not only between them, but with other towns of the pacific-coast, archaeological evidence proves that these regions were inhabited by peoples that developed the same artisanal, agricultural, commercial activities, because they shared a topographic profile loaded with ecological and environmental zones of maritime influence. It is concluded that transculturation was cooked and continues to be cooked in pots, because the recipes and their variations have their origins in the first decades of the colony when the traditional cuisines are formed, where the knowledge and flavors of pre-Hispanic food were amalgamated with those of Spanish and the native Africans; that the physical borders, generated by geopolitics, are more illusory than real. It is in the cuisine where the pairing between cultures takes place.