Cultural heritage gastronomic santanderean safeguarding

Abstract

The purpose of this research is to design an academic guide about the Gastronomic Cultural Heritage of the Metropolitan Provincial Core of Santander. It is directed at the professional program of Gastronomy and Haute Cuisine at UNAB. This research works on food habits, cultural richness, traditions, habits and culinary skills as the foundation of human society. These elements have been defined by the UNESCO as intangible cultural heritage. Concerned about the loss of cultural identity and social roots related to the uses and gastronomic traditions; marketplaces and peasant households were visited to interview chefs and housewives, many from the rural sector in Santander. A categorization was structured according to types of food, tradition and culture, culinary knowledge and ways of preservation. It was found that sixteen preparations are in danger of disappearing, and that both students and chefs know the dishes but do not prepare them. A contribution of the Gastronomy program would be to integrate the traditional cooking processes to the academic processes and to develop research that contributes to recognize, measure, preserve and disseminate the ancestral culinary expressions in Santander.