Cultural Immersion through Food: Study Abroad Ecuador.

Cultural immersion through food: Study Abroad Ecuador

Ryan Stewart and Ozzie Abaye, Crop and Soil Environmental Sciences/Virginia Tech

In order to provide a high-impact experience for Virginia Tech students, we offered a special study course offered during the first summer session (May 25 – June 6, 2016).  Five students accompanied us to Ecuador in order to: 1) examine food from different cultural prospective; 2) explore how foods and agricultural practices vary; and 3) experience how activities and customs surrounding food and eating are connected with these communities. While in Ecuador, we stayed at three ecologically, culturally and geographically distinct locations. The first one was in the Amazon, with the Añangu community in the Yasuni National Park.  Here the students were introduced to the culinary products and cultural traditions of this Amazonian community. The students learned the entire value chain of yucca, which is the dominant food crop in the Amazon. The students harvested yucca and then processed it to prepare a traditional drink call chichi, which is consumed fresh or as a fermented alcoholic beverage.  Other cultural activities within the Añangu community included dance, art and crafts as well as a dream reading ritual. At the second location, Mashpi (located at the transition between coastal rain forest and Andean highlands), the main emphasis was on growing plantains and heart of palm and on producing and processing cacao for chocolate. The students prepared and shared several meals with the community. The third site was located in the heart of the Andes Mountains, in the community of Peguche. The main crops found in this region are potatoes, corn, several varieties of beans, barley and quinoa.  The program included learning about the indigenous Kichwa culture/food/agriculture, shopping for food, and cooking with the locals. Of the three sites, the final Andean community offered the most culturally- and socially-engaging experience, as we were able to work alongside community members to harvest local crops and then prepare and eat traditional Kichwa meals. Overall, the students learned about local food, cooked with the locals and experienced their food traditions, and most of all explored the important role of food and agriculture within the development of different cultures.