Influencia de las tradiciones ancestrales en la alimentación de la población rural del departamento de Santa María, provincia de Catamarca

the aim of this work was to describe the ways of obtaining, preparing and consuming food by rural people in the district of santa maría, in the province of catamarca, argentina. the influence and persistence of ancestral traditions was analyzed through a single descriptive transversal and correlative study including exploratory and inferential data. the sample consisted of 222 women from the region. the sampling unit was each home, where one woman was interviewed. the prevailing means of obtaining food was purchasing and agriculture. natural resources were used through shepherding and the harvesting of autochthonous plants and fruits. the whole family got and prepared food, but the mother was the one mainly in charge. the exchange or barter of basic food and its procurement through the mita labor system was scarce. boiling and stewing were the prevailing cooking methods and gas was the most used fuel. however, traditional cooking methods such as firewood and carbon either pure or in combination with modern methods were also used by a great number of families. food preserves were usual, with practices such as salting and sun drying. traditional meals alternated with no traditional ones were the most consumed foods, as well as traditional desserts. between meals, people preferred traditional drinks. recipes were passed on through generations and parents taught cooking to the present generations. because of health problems, original recipes were changed either in the preparation methods or the ingredients. regional foods were accepted and foreign foods were underestimated and negatively qualified. as a conclusion, most rural people from the district of santa maría maintained their traditions as regards the obtaining, preparation and type of foods consumed, as well as in the way of transmitting their food culture to the following generations.