The current hispanic american food culture.

Historical continuity and transformation of the use of edible plants in the province of Córdoba, Argentina

Abstract

The analysis of food culture with a historical and current ethnobotanical interdisciplinary approach allows us to completely understand the deep relationships established between the inhabitants, their culture, and their environment, the changes that have occurred over time and the evolution of the biocultural heritage of edible plants of the mountain range settlers of the province of Córdoba. The results of archaeological, ethnohistoric and ethnobotanical publications of food plants in the province are analyzed in order to identify species, practices and perceptions by the current inhabitants. A nucleus of 7 wild and cultivated species is identified that show historical and ethnobotanical visibility with deep roots in time, and the subsequent incorporation of 39 species in Hispanic periods giving rise to a culinary exchange. This Local Botanical Knowledge is maintained, transformed, resignified, or abandoned and are constituent elements of the identity and heritage of "serranos" settlers, evidencing resistance and, at the same time, cultural flexibility and permanent adaptation to change.

ARK CAICYT: https://id.caicyt.gov.ar/ark:/s16688090/9c5bjo8k7