Tradition and nutrition: an analysis of Manabí cuisine and its impact on health and cultural identity

Janeth M. Alvarado; Jeny I. Zambrano

doi:10.5281/zenodo.13994886

Authors

Janeth M. Alvarado Facultad de Ciencias de la Salud, Universidad Técnica de Manabí, Portoviejo, Ecuador. Author https://orcid.org/0009-0008-8284-7040
Jeny I. Zambrano Facultad de Ciencias de la Salud, Universidad Técnica de Manabí, Portoviejo, Ecuador. Author https://orcid.org/0009-0008-7422-0213

DOI:

https://doi.org/10.5281/zenodo.13994886

Keywords:

culinary tradition, Manabí gastronomy, nutritional composition, energy density, traditional dishes

Abstract

In this article, the rich culinary tradition of the Manabí region in Ecuador and its cultural and nutritional relevance were explored. Manabí's gastronomy was deeply influenced by its indigenous heritage and coastal environment, which was reflected in emblematic dishes such as encebollado, fish ceviche, tigrillo, and fish viche, among others. The nutritional composition of these dishes was analyzed, evaluating macronutrients such as carbohydrates, proteins, and fats, as well as their energy density. The relationship between the energy density of these foods and their impact on health, particularly in the context of metabolic diseases like obesity, was also examined. Furthermore, the article highlighted the importance of Manabí's gastronomy in local cultural identity and the need to preserve its culinary traditions within the framework of sustainable development, emphasizing how this native cuisine reinforced cultural ties and promoted gastronomic tourism in the region.

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