Representation of Manabita cuisine though free listing: pilot study in Portoviejo
DOI:
https://doi.org/10.70221/rgc.v4iE1.92Keywords:
Portoviejo, Manabita cuisine, free listingAbstract
This pilot study employed the anthropological free-list technique to identify predominant culinary representations in Portoviejo, capital of Manabí province (Ecuador). Through a sample of 21 urban informants, we analyzed 222 mentions of 80 distinct dishes, identifying a consensus core of eight emblematic preparations: tonga, viche, ceviche, bollo, corviche, caldo de gallina criolla, bolón, and encebollado. Rapid response saturation (achieved with 12 participants) and homogeneous representations—independent of sex, age or education—reveal a cohesive gastronomic identity reinforced by recent heritage policies (e.g., UNESCO 2019 designation). The absence of Andean dishes and predominance of coastal ingredients (seafood and corn) confirm Manabí's culinary distinctiveness within Ecuador. While the method proved effective for mapping cultural consensus, the overrepresentation of young, highly-educated participants limits generalizability, underscoring the need to expand future research to rural populations and traditional knowledge bearers. The findings provide a baseline for heritage preservation strategies and sustainable tourism, highlighting the urgency of transdisciplinary studies integrating sociocultural, ecological and nutritional dimensions of this traditional cuisine. This work demonstrates the value of free-listing as an exploratory tool in emerging gastronomic research.
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