Publication: Intercambios culturales transpacíficos: Gastronomía del Sudeste asiático en la Costa Grande de Guerrero
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Piza López, Maricruz
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Roma Tre Press / Enredars - UPO
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Abstract
El tornaviaje del Galeón de Manila-Acapulco generó el intercambio de bienes y personas con saberes y quehaceres propios que transformaron la cotidianidad en ambas latitudes. En Nueva España, los “indios chinos”, migrantes asiáticos, modificaron el paisaje y las prácticas culturales de su entorno conservadas aún hoy. Aquí estudiamos el guinatán y linogao, dos platillos de origen filipino que se preparan cerca de Acapulco, derivado de procesos transculturales durante la primera globalización entre los siglos xvi y xviii. Primero, veremos la migración de personas y la introducción de cultivos asiáticos a la Nueva España mediante la Nao. Luego, examinaremos la función de los “chinos” como agentes de transculturación en las costas de Acapulco. Por último, analizamos la influencia malaya en la gastronomía de la Costa Grande de Guerrero, echando mano del método etnohistórico, utilizando fuentes filipinas y novohispanas, así como trabajo de campo en la región.
The galleon voyage between Asia and America generated the exchange of goods and people, along with their knowledge and skills, transforming daily life in both regions. In New Spain, the “indios chinos,” Asian migrants, modified their environment’s landscape and cultural practices, which are still preserved today. This paper studies guinatán and linogao, two dishes of Filipino origin prepared near Acapulco, resulting from transcultural processes during the first globalization between the 16th and 18th centuries. First, it looks into the migration of people and the introduction of Asian crops to New Spain via the nao. Then it examines the role of the “chinos” as agents of transculturation on the coasts of Acapulco. Finally, it delves into the Malay influence on the Costa Grande of Guerrero gastronomy. Its analysis is conducted through the ethnohistorical method, drawing upon Filipino and Novohispano sources and supplemented by extensive fieldwork conducted in the region.
The galleon voyage between Asia and America generated the exchange of goods and people, along with their knowledge and skills, transforming daily life in both regions. In New Spain, the “indios chinos,” Asian migrants, modified their environment’s landscape and cultural practices, which are still preserved today. This paper studies guinatán and linogao, two dishes of Filipino origin prepared near Acapulco, resulting from transcultural processes during the first globalization between the 16th and 18th centuries. First, it looks into the migration of people and the introduction of Asian crops to New Spain via the nao. Then it examines the role of the “chinos” as agents of transculturation on the coasts of Acapulco. Finally, it delves into the Malay influence on the Costa Grande of Guerrero gastronomy. Its analysis is conducted through the ethnohistorical method, drawing upon Filipino and Novohispano sources and supplemented by extensive fieldwork conducted in the region.