Rituales andinos ecuatorianos: Pawkar Raymi, Inti Raymi, Kulla Raymi y Kapak Raymi y su relación con la gastronomía

Abstract

The research herein aims to understand the relationship between Ecuadorian Andean rituals, specifically Pawkar Raymi, Inti Raymi, Killa Raymi and Kapak Raymi, and traditional Andean gastronomy, taking as a background the indigenous worldview of the Ecuadorian Sierra. To this end, the study is based on a fundamentally qualitative methodological approach that is combined with a bibliographic review approach, the use of which allows us to identify that food and its preparation are an essential part of Andean rituality, since they are linked to symbolic elements, agricultural cycles and community practices. Through the approach of Andean rituality and worldview, the products of the Andean chakra and the meaning of traditional Andean gastronomy, the research concludes that this type of gastronomy is not only food, but also a means that allows preserving and transmitting the cultural identity of the Andean peoples. Finally, it is observed that Andean gastronomic traditions and practices have an important potential to be projected into the future, both in community contexts and in urban and tourist spaces.