ArcheoGastronomy seminar 'INGUAT' - June 2025

Seminar by architect Regina Moraga

The primary objective of archaeo-gastronomy is to reconstruct and reevaluate the history of Guatemalan cuisine through the interpretation of archaeological findings.

Archaeology is one of the most important foundations for studying the gastronomy of different cultures. Ceramics are a key element in the study of civilizations (Cotzumalguapa and Tiquisate are two examples of differences that are mainly due to the materials used—stone and ceramic).

You will learn:

• Identity

• Culture and Folklore

• Worldview and Syncretism

• Ancestry vs. Creoles

The advanced civilizations established in America include:

* Mesoamerica

* Andes

Terminologies and aspects to be considered in Guatemalan gastronomy include:

• Pinol, seeds, peanuts, and dough

• Roasted fruit

• Bowls

• Chemical reaction

• Macronutrients

• Micronutrients

Wars were and are driven by the discovery and exploitation of new food sources.

• Columbus and Marco Polo

Two key moments influenced the economic and socio-cultural foundations of Guatemala.

1. The Conquest: before 1524 traditional / after 1524

   
   

2. The armed conflict (brothers against brothers, guerrillas and military)

   
   
   
   
   
   
   
   
   
   
   
   

   • Ancient herbs with meaning (they shape the time of a culture)

• Ancient herbs with meaning (they shape the time of a culture)

1. Traditional dishes registered as intangible gastronomic heritage (Jocon, Pepian, Kak Ik and Plátanos en Mole are recados and moles (thick sauces))

• Kaq ik | CulturaGuate http://culturaguate.com/kaq-ik/

Note: The Chapin terms are “Chirmoles,” “Bouillons,” and “Recados.”