Ethnoculinary of the Huni Kuin indigenous people of Jordão, Acre: knowledge, practices and food transformations in the Western Brazilian Amazon

Abstract

Indigenous peoples have different eating habits, permeated by a vast diversity of principles, behaviors, beliefs, customs and culinary practices. All this knowledge is built empirically and orally multiplied intergenerationally for thousands of years. Despite the sociocultural importance of these eating habits, their assumptions are threatened by globalization. In order to shed light on traditional knowledge, this study aimed to understand the socio-ecological interactions present in the food system of the Huni Kuin (Kaxinawá) indigenous peoples of the Lower Jordão River, Acre. In addition, this article seeks to reflect on the dynamics of transformation of food culture, in order to identify the social, cultural, environmental and economic factors that influence them. Despite preserving much of the traditional foods, there are underutilized and disused preparations. This worries indigenous families, especially if one takes into account aspects related to the health and conservation of natural systems and agrobiodiversity. Public policies for food security and sovereignty, such as the regionalization of indigenous school meals through institutional markets, should be strengthened. In order to stimulate the appreciation of traditional food by the indigenous people themselves, implementation of cultural preservation policies, such as the heritage of Huni Kuin cuisine is recommended.