2026-04-17T03:53:22Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/2237392025-12-05T01:55:45Zcom_2072_1057col_2072_478770col_2072_478917

00925njm 22002777a 4500 dc Mata Codesal, Diana author Abranches, Maria author 2025-10-20T10:11:45Z 2025-10-20T10:11:45Z 2017-08-11 In 2008, on my first fieldwork visit to Andean Ecuador, I (Diana) encountered, hanging in the window of a carrier agency in the city of Cuenca, a picture of a roasted guinea pig stuffed with hominy and ready to be sent to the US. The sending of food parcels from this region--locally known as Austro--to the US has long been common practice for local families with members abroad. In particular, guinea pig--locally known as cuy-- is a culturally-loaded foodstuff throughout the Andes (Archetti 1997),widely consumed in festive and ceremonial events in Andean Ecuador, and which reportedly ‘travels well’ (Abbots 2008). Cuina equatoriana Comerç d'aliments Cuina de l'Amèrica del Sud Ecuadorian cooking Food trade South-American cooking Sending, bringing, consuming and researching food parcels