Abstract
This paper points out the rediscovery of a traditional preparation such as the empanada sampedrana, a native dish of the municipality of Sogamoso in the department of Boyacá, based on the knowledge of each of the sogamoseños households that prepare it during the festivities of San Pedro at the end of June. Within the exercise, the reason for its origin and the origin of each one of the ingredients that make it up, as well as the festivity that represents it, are evidenced. Due to its complexity when preparing it and the replacement of its ingredients, there has been a limited transmission of its knowledge and a decline in its commercialization, generating a disfigurement of the original recipe, even so, the new dynamics that its preparation acquires with the new generations are shown, but without losing sight of its essence.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call