@article{3929,
  author = {Simon Cocarico and Diego Rivera and Stephan Beck and Concepcion Obon},
  title = {Qarasiña Culinary Tradition: Conserving Quinoa (Chenopodium quinoa) as an Intangible Cultural Heritage in Jach a Puni (Andean Community), Bolivia},
  abstract = {Heritage encompasses features integral to the culture of a particular society, such as traditional foods that have historical significance and continue to be part of the community s identity. These culinary traditions must be preserved to sustain cultural identity and community well-being. This study aims to document the role of qarasi \& ntilde;a, along with other ancestral foods, in establishing quinoa (Chenopodium quinoa) as a cultural keystone species in the Jach a Puni community. Primary data were gathered through in-depth interviews with local experts and community observations, supplemented by a comprehensive literature review. Findings reveal that in Jach a Puni, all food is considered sacred. Three main types of qarasi \& ntilde;a are identified: jupha qarasi \& ntilde;a, ajara qarasi \& ntilde;a, and kita qarasi \& ntilde;a. The primary ingredients are domesticated quinoa (jupha) flour (Chenopodium quinoa var. quinoa) and wild quinoa (ajara) flour (Chenopodium quinoa var. melanospermum and C. hircinum). Qarasi \& ntilde;a is integral to community banquets and social events. Although quinoa is celebrated globally as the “golden grain”, there is a risk that qarasi \& ntilde;a may disappear and quinoa could be replaced by wheat or maize, threatening its status as a cornerstone species in the Bolivian Altiplano.},
  year = {2024},
  journal = {Heritage},
  volume = {7},
  number = {10},
  pages = {5390-5412},
  month = {oct},
  issn = {2571-9408},
  doi = {10.3390/heritage7100254},
}