Ecuador and the Andean Region: Identity, development, innovation and transmission of gastronomy – with Esteban Tapia Merino

The Andean diet has been built around particular climatic and geographical conditions. The Andes mountain range, the Pacific Ocean coasts and the presence of the Amazon have contributed to biodiversity being a fundamental factor in the development of the native diet. With their culture, the native peoples have created diverse and amazing ways of eating. This talk looks at the Andean origin of cacao (Theobroma cacao L.), various types of chili peppers (Capsicum), the history of Afro peoples through research into their culture in three Andean countries and the fundamental role of women in the conservation of medicinal and food plants. The conference will finish with a tasting of chocolate from three regions of Ecuador, distinguishing each of their profiles and characteristics.