Cocina cultural en la zona del Cerro de Montevideo

Abstract

A diet is a mediation among the available food the cultural practice which organize it from different circumstances. The general combination strategy of the food elements has been called cultural cuisine:” The identification of the "cultural "kitchen” is one of these research objectives. Methodology: For the field work a sample of 120 households from three “barrios" in the Cerro zone in Montevideo, Uruguay had been selected. They present differences from where we can see contrasts related with the socio-economic, historical and environmental differences. The observations were done through: direct observation, directive interviews and semi-directive interviews. Results: From the interviews the most frequent food elaboration techniques and the ingredients were identified. An analysis was also done around the values immersed in the elaboration and cooking methods. From these data a “cultural cuisine" model was developed.