October 12, 2022, 4:00 AM
October 12, 2022, 4:00 AM
Few events in the country allow for a harmonic and orderly fusion of theory and practice about Bolivian gastronomy, identity and nutrition. In order to achieve this fusion, the Tacú and Batán Festival, organized by the Plurinational Culture Center (CCP) and the VI Annual Meeting of Ethnology (RAE), promoted by the National Museum of Ethnography and Folklore (Musef) shake hands and from today until Friday they will reflect and show the diverse and rich food that there is in the extensive national territory.
The meeting will have, in its three days, the Santa Cruz CCP (369 René Moreno Street) as its venue and among other activities there will be presentations by food specialists, researchers, talks with local and national gastronomy leaders, in addition to the presentation of publications, and a gastronomic fair.
The Annual Meeting of Ethnology 2022 (RAE) this year explores an ancestral concept, which is common in the indigenous communities of the Bolivian territory and that is ‘mutual parenting’, which breaks with the extractivist idea and the domestication by man of food, animals and plants, to return to the idea that we are also raised and fed by nature.
“Many academics make the mistake of repeating the Greek or Latin terminology of domestication, in which man is the one who domesticates plants, animals, while the idea of mutual breeding comes from the original languages, expressed in the Ñandereko of the Guarani, Uywaña in Aymara and Uyway in Quechua. There is no superior figure that dominates there, but rather a vision based on mutual respect between man and nature”, explains Elvira Espejo, director of the Musef.
As part of the activities, today, starting at 18:00, the Musef will present a 500-page catalogue, condensing research on ‘mutual nurturing’ carried out for a year by the Musef team.
For the night
If the mornings and part of the afternoons of the three days of the event will be dedicated to the exhibitions and presentations of the RAE 2022, theThe evenings and nights will be dedicated to the development of activities linked to the meeting of “Gastronomy with Tacú and Batán identity”which in its second version has an extensive program with talks, a gastronomic fair that will take the sidewalk of the CCP and live cooking demonstrations.
“In this second version we have taken several gastronomic managers, chefs and people linked to the field to talk about gastronomic routes, tourism, gastronomy with identity and even gastronomic journalism. At the same time, all kinds of producers will participate in the fair. There are from those who make cakes to innovations such as totaí ice cream. It is a small fair, but one that tries to show interesting and quality products”, says Javier Libera, head of the festival and co-author with Jacobo Zapata of a book, which is presented today, of traditional food recipes from the El Aljibe museum restaurant, from which they are creators.
SCHEDULE
The activities start at 9:00 and end at 21:00.
