Alimentación desde la tradición: recetas ancestrales y sabiduría Mapuche transmitida oralmente para estudiantes de Nutrición y Dietética.

Abstract

This paper reports a university–community collaboration to produce two open-access, trilingual (Spanish–Mapudungun–English) cookbooks featuring Mapuche ancestral foods and recipes with community-validated nutrient profiles, linked to the Nutrition and Dietetics curriculum and clinical practice. Grounded in critical interculturality with a gender lens, situated learning and educational ethnography, we used in-depth interviews and results restitution. The books—Alimentos Ancestrales de La Araucanía and La Araucanía y sus Sabores—compile local food names, ancestral and fusion recipes, ethnographic notes, and per-portion nutrient composition, recognizing Mapuche knowledge holders as co-authors. The experience strengthened professional competencies (nutrient calculation, culturally responsive counseling, trilingual literacy) and horizontal university–community ties, providing open materials for health and education.