Revaluation of natural resources and the sense of community through knowledge in the traditional food system

Abstract

In times where modernity has transformed consumption patterns, overcrowding the functioning of food systems and generating gaps in the origin of local foods; recognizing traditional food knowledge that adapted to the benefits of local environments, brings us closer to revaluing knowledge for a more sustainable
diet. In Baja California documentary work with native indigenous people (Kumiai, Paipai, Kiliwa and Cucapá) and their traditional food systems has shown how food knowledge has been maintained as a symbolic and practical expression of relationship with the environment. For this research, we work with different actors from the native community of San José de la Zorra. Qualitative methodologies were used to identify practices and perceptions about traditional food that persist in daily food. In the first instance, the interview was applied to identify practices and perceptions from the individual. In addition, we applied participatory workshops with the idea of helping in the generation of strategies by the actors to strengthen ties around food. Community work results in a series of elements that help to make visible the relationship with the environment in a symbolic and material way, as well as elements that co-create or hinder the sense of community.