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![\"Ministry](\"\/portal\/noticias\/culitrado2_65.jpg\")
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Ministry of Culture Sponsors Lecture on Dominican Cuisine<\/STRONG> W<\/SPAN>riter and researcher Carlos And\u00fajar described the history and the preparation and consumption rituals involved in traditional Dominican cuisine at a lecture held in APEC University\u2019s Jos\u00e9 Mar\u00edaBonetti Burgos salon.<\/P> Dozens of students, teachers and other interested parties attended the event on AvenidaM\u00e1ximo G\u00f3mez organized by the university and the Culture Ministry\u2019s National Office of Folklore.<\/P> Dozens of students, teachers and other interested parties attended the event on AvenidaM\u00e1ximo G\u00f3mez organized by the university and the Culture Ministry\u2019s National Office of Folklore.<\/P> Edis S\u00e1nchez, director of the Folklore unit, introduced And\u00fajar and described his overseas academic training and his background as a Dominican researcher.<\/P> And\u00fajar argued in his presentation for the construction of a holistic profile of the country\u2019s gastronomic traditions that includes technical and methodological elements corresponding to an anthropological perspective.<\/P> He said sociological, economic, historic and market references must also be incorporated as well as a framework that includes nutrition, agronomy, botany and environmental concerns.<\/P> He also referred to the values identified with particular foods and their composition, their methods of preparation, and the social and cultural contexts in which each dish is consumed.<\/P> Later, he commented on the most important dishes in the Dominican cuisine by regions, which trump the particular circumstances of individuals and their social class.<\/P> And\u00fajar described how each locality has its particular ritual in preparing a dish, be it Saman\u00e1\u2019s fish with coconut and rice, the chenchen<\/EM> of San Juan de La Maguana, spicy goat stew or sancocho<\/EM>.<\/P> He added that the ritual character of cooking includes not only the steps involved in the preparation of a dish but also the way it is eaten, and its sociocultural and climatic contexts, such as the link between chenchen<\/EM> and popular religiosity in the south alluding to Liborio Mateo and the act of saying goodbye to the dead.<\/P> For example, he described how eating soup is associated with restoring health and cloudy days, sancocho<\/EM> with weddings, political meetings, nine days or the arrival of relatives from overseas.<\/P> Ministry of Culture Sponsors Lecture on Dominican CuisineSanto Domingo, Dominican Republic 10\/28\/2012 Writer and researcher Carlos And\u00fajar described the history and the preparation and consumption rituals involved in traditional Dominican cuisine at a lecture held in APEC University\u2019s Jos\u00e9 Mar\u00edaBonetti Burgos salon. Dozens of students, teachers and other interested parties attended the event on AvenidaM\u00e1ximo … Continue reading “Ministry of Culture Sponsors Lecture on Dominican Cuisine”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-5965","post","type-post","status-publish","format-standard","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/5965"}],"collection":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/comments?post=5965"}],"version-history":[{"count":0,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/5965\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/media?parent=5965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/categories?post=5965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/tags?post=5965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Santo Domingo, Dominican Republic 10\/28\/2012<\/P>
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\n![\"Ministry](\"\/portal\/noticias\/culitrado2_500.jpg\")
Carlos And\u00fajar<\/P>
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Public attending lecture<\/P>
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Edis Sanchez; Luis Felipe Aquino, Dean of Tourism at APEC; Ana Guerrero, Director of the Cultural Extension and Carlos And\u00fajar<\/P>
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