MiFOOD team in Ecuador launches work for its Recipe and Oral History project “Sabores y Saberes que Migran” (Wisdom and flavours that migrate). This project is one of the outputs of the research and community extension project of MiFOOD in Ecuador. It involves the collaboration of migrants, researchers, international and local organizations, including the World Food Program, UNHCR, FUDELA, the Institute for Advanced Studies in Inequalities and the Institute for Patrimony and Sustainable Tourism in USFQ, with the support of the SSHRC MiFOOD Network and USFQ Outreach grant.
Wisdom and Flavours that Migrate aims to showcase intercultural perspectives and diverse culinary experiences of international and local migrants in relation to the culinary landscape of Ecuador. Through this knowledge exchange between local and international migrants, the project also seeks to address the cultural barriers that migrants and local populations face when interacting in the context of migration flows. The recipes, produced by the participants in the project, are accompanied by oral histories, making the book a resource for studying the impact of migration on food practices, cultural identity and resilience.
