Fortalecimiento de los saberes gastronómicos sobre bebidas fermentadas en la comunidad indígena Muisca de Cota Cundinamarca

Abstract

This research aimed to strengthen and promote knowledge related to traditional fermented beverages such as chicha, guarapo, and masato within the Muisca community of Cota. The study addressed historical, cultural, and gastronomic aspects of these beverages, highlighting their importance as part of the ancestral heritage and the way they have remained present over time.The methodology used in this study had a mixed-methods approach, developed through surveys and interviews conducted with members of the community, with the purpose of identifying key factors such as the participants’ prior knowledge about these preparations and the ways in which ancestral knowledge has been transmitted.Likewise, practical workshops were carried out focusing on the enhancement of knowledge related to tradition, ingredients, and the fermentation processes used in these beverages. As a final stage of the research, a sensory panel was conducted in which fundamental characteristics such as flavor, aroma, and color were evaluated. This activity helped strengthen the sensory recognition of fermented beverages and understand the importance of evaluating traditional products within a gastronomic and cultural context.