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

• Published in: International journal of environmental research and public health Vol. 17; no. 7; p. 2283
• Main Authors: Gutiérrez-García, Lorena, Labrador-Moreno, Juana, Blanco-Salas, José, Monago-Lozano, Francisco Javier, Ruiz-Téllez, Trinidad
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.03.2020; MDPI
• Subjects: Biodiversity; Consumption; Cultivated plants; Cultural heritage; Culture; Environmental protection; Food; Gender aspects; Gender differences; Knowledge; Modernity; Protected areas; Sex differences; Sustainable development; Territory; Traditions; Womens health; Workshops; Spain; sustainable development; culinary identity; cultural wealth; economic growth; agroecology; ethnobotany; food
• DOI: 10.3390/ijerph17072283
• ISSN: 1660-4601; 1661-7827

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.