The city of Cusco was the setting for the launch of "Indigenous Food Culture: Territory, Tradition and Transformation of Food...
Communities in Bolivia and Ecuador receive the latest pre-releases of the book “Indigenous Food Culture”.
Since the end of October, Rimisp and its territorial partners have visited communities in Colombia, Mexico, Guatemala, Bolivia and Ecuador to present the publication. The cycle will culminate this December 1st with the launch event in Peru.
With the objective of returning and sharing systematized knowledge directly with its protagonists, Rimisp and its network of territorial partners have carried out a series of pre-launches of the book “Indigenous Food Culture”. This tour around the continent has connected diverse territories, generating spaces for dialogue on gastronomic heritage, identity and food sovereignty.
The tour began on October 29 during the ceremonial barter fair of the Misak indigenous people (see note), organized together with Misak Universidad in Colombia. The route continued in Mexico, where CESDER facilitated meetings with students and communities in Zautla and IxtacamatitlĂĄn. Finally, the presentation arrived in Guatemala for the farmers’ fairs in LanquĂn and Chisec (Alta Verapaz), held on November 13 and 22 with the support of Aproba Sank (see note of pre-launches in Mexico and Guatemala) .
PRE-LAUNCH IN BOLIVIA
In Bolivia, last week our Prosuco partners traveled to Torotoro and the communities of Rancho Pampa and Cusi Cusi to present the book. During these days, spaces for conversation and reflection were generated around the publication, which has rescued in its pages two recipes of the Quechua people: Jarwi Lawa, a soup of freshly ground wheat in a stone mill, and steamed meats, a tradition rooted in the community of Rancho Pampa (that stands out) for the significant use of lemon as a central ingredient.
PRE-LAUNCH IN ECUADOR
In Pesillo, Cayambe, Ecuador, the Amawtay Wasi University organized the last pre-launch. The event featured a presentation by Kelly Ulcuango, director of the Agroecology and Food Sovereignty program, who explained the importance of documenting and disseminating these practices for future generations. The day in Ecuadorian territory ended with a tasting of typical dishes of the Kayambi people.
These new meetings in the Andean region add to Rimisp’s efforts to make visible the richness of indigenous food systems, recognizing the fundamental role that communities play in the conservation of biodiversity and culture through their food.
OFFICIAL LAUNCH IN PERU
After this extensive territorial deployment, the tour will culminate in Cusco, Peru, where the official launch of the book will take place on December 1.
The book “Indigenous Food Culture” is made possible thanks to the funding of the International Development Research Centre (IDRC) and the coordination of Rimisp – Latin American Center for Rural Development. The publication will be available in Spanish, English and French from December 1st and can be downloaded free of charge at www.rimisp.org
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