De la tradición a la innovación: la resistencia culinaria de la cocina en hojas.

Abstract

In Colombia, wrapped food, are preparations typical of our country in whose wrapping, cooking, preservation or transport leaves are used. Each region has recipes for wraps, sweet, salty, baked, steamed, the inventory is as diverse as our culture. Currently, the knowledge of these preparations is held by the older generations, among young people there is ignorance, lack of interest and prejudices around them, which is why they are in danger of extinction, the offer decreases, as the tastes of
consumers change and the demand It is reduced to the generations older than 60 years.
Behind each preparation that disappears, ancestral knowledge about the environment, the conservation of native species, sustainable culinary practices and techniques for processing, preserving and presenting food, the economic means of subsistence of a family, are diluted into oblivion.
The kitchen in leaves, the material culture associated with food consumption habits, single-use plastic. The sovereignty of the masses that are cooked in the leaves, the development of the ethnobotanical knowledge of the communities associated with the preparations. The circular economy, tradition, innovation, design for the transition, all this converges in a package. This is a visual essay that seeks to explore and experiment with the aesthetics, materiality, shape and possibilities of the kitchen in sheets, an exercise in food design and culinary resistance.