Venezuelan food culture: criolla culinary and the association with data from the encuesta nacional de presupuestos familiares 2008-2009

Abstract

In order to deepen knowledge about Latin American food culture, through the investigation of Venezuelan food culture, the term "criolla culinary" contributes in this work as a starting point for the identification of the main traditional preparations of the country. From this in-depth survey, the research aimed to associate such typical dishes with the most consumed ingredients and preparations currently in Venezuela through the data on food consumption provided by the IV National Survey of Family Budgets (ENPF) 2008-2009. It was verified that the typical dishes of the criolla culinary are among the most consumed preparations of the country, however, their presence was restricted to some dishes. The arepa has stood out as a typical dish of the most consumed criolla culinary, present, even today, in all Venezuelan meals. We founded only five of the ten preparations selected as the main criolla recipes in the consumption reports provided by the IV ENPF, being restricted to some meals. It is concluded that the preservation of criolla culinary in everyday life in Venezuelan was not marked according to the proportion of meals and the totality of selected recipes, having been identified only: arepa, a hallaca, empanadas, pabellón and crema de caraotas negras.