Recipes for traditional sweets and drinks, a compilation based on people’s empirical knowledge

Abstract

This work was developed based on the empiric and biocultural knowledge present in many people from local communities (urban and mostly rural areas), for rescuing and increasing the wisdom about the traditional use and processing of food, as well as improving nutrition at the local level with the inclusion of women's knowledge.  Interviews were applied to creators and producers of different traditional recipes, who described all the phases and procedures for obtaining the by-products.  The historical-legal method was used to obtain undisclosed information; the validation was carried out with the in situ tasting of the prepared dishes.  Among the results achieved, it was possible to compile nine recipes with different agricultural products, some little used and poorly documented, others newly created. A high gender focus was also validated, since 77.7% were created by women and in the other 22.2% there was female participation.