Food Identities, Biocultural Knowledge and Gender Differences in the Protected Area “Sierra Grande de Hornachos” (Extremadura, Spain)

Lorena Gutiérrez-García, Juana Labrador-Moreno, José Blanco-Salas, Francisco Javier Monago-Lozano and Trinidad Ruiz-Téllez
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Lorena Gutiérrez-García: Department of Plant Biology, Ecology and Earth Sciences, University of Extremadura, 06006 Badajoz, Spain
Juana Labrador-Moreno: Department of Plant Biology, Ecology and Earth Sciences, University of Extremadura, 06006 Badajoz, Spain
José Blanco-Salas: Department of Plant Biology, Ecology and Earth Sciences, University of Extremadura, 06006 Badajoz, Spain
Francisco Javier Monago-Lozano: Department of Business Management and Sociology, University of Extremadura, 17071 Cáceres, Spain
Trinidad Ruiz-Téllez: Department of Plant Biology, Ecology and Earth Sciences, University of Extremadura, 06006 Badajoz, Spain

IJERPH, 2020, vol. 17, issue 7, 1-19

Abstract: A food tradition not only corresponds to the vital need to be nourished every day, but is part of the particularity of a territory as a consequence of its history, traditions, natural heritage, and capacity for ecological and social resilience. In the search for culinary identity, a valorization of a rural territory of high identity potential is carried out, such as in the environmental protection area “Sierra Grande de Hornachos” (Extremadura, Spain), and specifically the town of Hornachos. For this purpose, a series of workshops and interviews were held for men and women who had lived most of their lives in Hornachos and who were older than 70. Information on the food uses of wild and cultivated plants, as determined by the Cultural Significance Index (CSI) for 79 species, was extracted from the interpretation of the data collected. In addition, new uses were collected in Extremadura for 16 plants and in Spain for 3, with some of these data being of particular significance in the culinary culture of Hornachega. We conclude that the area “Sierra Grande de Hornachos” forms an environment of great culinary identity that must be preserved, not only for its heritage interests but also for its agroecological ones, which could be translated into measures of wealth creation and development.

Keywords: culinary identity; food; ethnobotany; agroecology; sustainable development; economic growth; cultural wealth (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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