Xook k'iin.
Spore hosts: The cuisine of the Yekuana People
Chef María Alexandra Ocque Silva will present her recently published, award-winning cookbook about the culture and cuisine of the Yekuana people.
15. October 2024
18.00-20.00
18.00-20.00
Save the Date
For Youths and Adults
in Spanish/in English
María Alexandra has cultivated a deep connection with the Yekuana Community in the Upper Orinoco region of Amazonas, Venezuela, particularly with the Esmeralda and Tama-Tama communities. Since 1999, she has dedicated herself to researching food traditions while also building strong personal ties with the people of the region. Over the past 20 years, she has nourished and sustained exchanges with these communities by promoting research into traditional food ways.
Register here
A cornerstone of the Yekuana ancient culinary art is cassava, both sweet and bitter, which has been central to local culinary culture for over 7,000 years, dating back to the domestication of the tuber and the rise of agriculture in the Amazon. For the Yekuana people, cassava is more than just food—it's a sacred gift from the gods and the source of all plant life, deeply intertwined with their relationship to the land.
The workshop is aimed in particular at people who are active in community work, as teachers, cooks, artists and cultural workers and who want to pass on the knowledge they have acquired here. Please send us a short email telling us why you would like to take part:
