Tejiendo saberes, lo que se cuece desde el fogón.
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Date
2024-08-25
Authors
Advisors
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Minuto de Dios - UNIMINUTO
Type
Tesis de Maestría
Rights
Acceso Abierto - http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 2.5 Colombia
Atribución-NoComercial-SinDerivadas 2.5 Colombia
Abstract
Este trabajo refleja una amplia investigación de campo, donde por medio de la lectura de esta
investigación, el lector puede dar un viaje por Ramiriquí, de la Provincia de Márquez, en el departamento
de Boyacá, el cual es muy famoso y reconocido por sus amasijos de maíz amarillo, aquí encontramos las
arepas “La Mona” o “ Las Milagrosas” de la señora María Monguí Ruiz Pulido, quién gracias a la fórmula
mágica de sus amasijos se convirtió en una gran productora de arepas y sabedora de su región; su nieta,
Yesica Ruiz Cristancho, artista plástica y vigía del territorio, que por medio de su historia de vida ha logrado
preservar un legado, generar un acto de resistencia generacional y conservar los saberes ancestrales de
su abuela. Después de un largo caminar por la provincia de Márquez y varios de sus municipios como
Ramiriquí, crece la necesidad de resaltar una parte de su gastronomía, su cultura, sus raíces y mostrar por
medio de este trabajo lo que se cuece desde el fogón; pero, ya no hay casi fogones, varios han cerrado o
fueron tumbados, ya que las normas de secretaria de salud para, la manipulación de alimentos son muy
estrictas en cuanto su funcionamiento y en el afán de dar paso a las nuevas industrias, se cambió por el
horno de gas y así también cambiaron muchas costumbres, como el mojar y amasar, o se reemplazaron
por maquinas que facilitan el momento de cocinar, dejando atrás una parte de la cultura.
This work reflects extensive field research, where by reading this research, the reader can take a trip through Ramiriquí, in the Province of Márquez, in the department of Boyacá, which is very famous and recognized for its doughs. of yellow corn, here we find the “La Mona” or “Las Milagrosas” arepas from Mrs. María Monguí Ruiz Pulido, who, thanks to the magical formula of her mixtures, became a great producer of arepas and a knowledgeer of her region; her granddaughter, Yesica Ruiz Cristancho, plastic artist and territory watchdog, who through her life story has managed to preserve a legacy, generate an act of generational resistance and preserve her grandmother's ancestral knowledge. After a long walk through the province of Márquez and several of its municipalities such as Ramiriquí, the need grows to highlight a part of its gastronomy, its culture, its roots and show through this work what is cooked from the stove; But, there are almost no stoves, several have closed or were knocked down, since the regulations of the Secretary of Health for the handling of food are very strict in terms of their operation and in the desire to make way for new industries, it was changed by the gas oven and thus many customs also changed, such as dipping and kneading, or were replaced by machines that make cooking easier, leaving behind a part of the culture
This work reflects extensive field research, where by reading this research, the reader can take a trip through Ramiriquí, in the Province of Márquez, in the department of Boyacá, which is very famous and recognized for its doughs. of yellow corn, here we find the “La Mona” or “Las Milagrosas” arepas from Mrs. María Monguí Ruiz Pulido, who, thanks to the magical formula of her mixtures, became a great producer of arepas and a knowledgeer of her region; her granddaughter, Yesica Ruiz Cristancho, plastic artist and territory watchdog, who through her life story has managed to preserve a legacy, generate an act of generational resistance and preserve her grandmother's ancestral knowledge. After a long walk through the province of Márquez and several of its municipalities such as Ramiriquí, the need grows to highlight a part of its gastronomy, its culture, its roots and show through this work what is cooked from the stove; But, there are almost no stoves, several have closed or were knocked down, since the regulations of the Secretary of Health for the handling of food are very strict in terms of their operation and in the desire to make way for new industries, it was changed by the gas oven and thus many customs also changed, such as dipping and kneading, or were replaced by machines that make cooking easier, leaving behind a part of the culture
Description
Identificar como la transmisión de saberes sobre la cocina tradicional de la señora María
Monguí Ruíz, trasciende por medio de la memoria generacional de Yesica Ruíz.
Keywords
Memory, mixtures, transmission of knowledge, identity, generational memory, Memoria, transmisión de saberes, identidad, memoria generacional