Educational transmission of afro-ecuadorian culinary knowledge in Quevedo: a dialogue between ancestral tradition and contemporary modernity

Abstract

This article examines the educational and sociocultural relevance of Afro-Ecuadorian gastronomy in the city of Quevedo, located in the province of Los Ríos, emphasizing its value as a pedagogical resource for strengthening identity, interculturality, and the transmission of community knowledge. Through the development of a heritage inventory of dishes, ingredients, techniques, and ancestral utensils, the study seeks to understand how culinary knowledge is incorporated, formally and informally, into intergenerational learning processes and formative practices across school, family, and community settings. The research follows a qualitative, descriptive, and analytical approach based on 14 academic documents, including theses, scientific articles, and institutional reports related to Afro-Ecuadorian gastronomy in Esmeraldas, Imbabura, and Quevedo. The methodology included a literature review, the systematization of interviews and surveys reported in the studies, and a comparative exploration between original African cuisine and the culinary traditions that have evolved in Ecuador. Findings indicate that Quevedo’s cuisine operates as a space of transculturation where Afro, montubio, and migrant traditions converge, resulting in a hybrid gastronomic offer that reflects historical, educational, and social dynamics. Additionally, the coexistence of ancestral utensils, such as the fogón or tulpa and the grinding stone, with the increasing adoption of modern implements reveals transformations in culinary teaching practices. The study concludes that Afro-Ecuadorian gastronomy in Quevedo serves as a key component of cultural identity and an educational resource that fosters heritage appreciation, meaningful learning, and sustainable gastronomic tourism, thus requiring actions for documentation, dissemination, and community strengthening.