Cooking techniques on the verge of extinction: “Carne a la perra”

Abstract

Gastronomy, like various cultural elements, is transformed by influences that fashion often brings. It is in this transit, as the years go by, that many preparation techniques are forget, which due to lack of dissemination are not known or practiced, such as the elaboration of “La carne a la perra”. This is the llano technique used by the ancestral indigenous people of the San Martin (Meta) region, which is on the verge of extinction and which, through this investigation, wants to give a sense of belonging to the Colombian gastronomic identity. In this order, an ethnographic inquiry was established as an immersion tool with the communities that still practice the development of this ancient technique, to describe the culinary elements that are developed in the territory and that can be used in the training of professionals in the kitchen.