<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2310-3469</journal-id>
<journal-title><![CDATA[Revista Cubana de Ciencias Forestales]]></journal-title>
<abbrev-journal-title><![CDATA[Rev CFORES]]></abbrev-journal-title>
<issn>2310-3469</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Pinar del Río Hermanos Saíz Montes de Oca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2310-34692023000300004</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uso de plantas en la gastronomía de la parroquia El Anegado, Jipijapa, Manabí, Ecuador]]></article-title>
<article-title xml:lang="pt"><![CDATA[Uso de plantas na gastronomia da freguesia "O Anegado", em Jipijapa, Manabí, Equador]]></article-title>
<article-title xml:lang="en"><![CDATA[Use of plants in the gastronomy of the parish "O Anegado", in Jipijapa , Manabí , Equador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosete Blandariz]]></surname>
<given-names><![CDATA[Sonia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quimis Vite]]></surname>
<given-names><![CDATA[Yngrid Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sáenz Véliz]]></surname>
<given-names><![CDATA[Romina Stephania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez González]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal del Sur de Manabí  ]]></institution>
<addr-line><![CDATA[Jipijapa, Manabí ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>11</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2310-34692023000300004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2310-34692023000300004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2310-34692023000300004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El propósito fundamental de esta investigación fue documentar el uso de especies vegetales en la práctica culinaria de la parroquia El Anegado, con un enfoque destacado en su aplicabilidad como alimentos, condimentos y bebidas, especialmente relevantes para los visitantes. Para alcanzar este objetivo, se emplearon discusiones grupales, entrevistas y diálogos con los residentes locales, con el fin de capturar y documentar su conocimiento sobre las plantas utilizadas en la cocina tradicional. Se logró identificar un total de 41 especies, abarcando 24 familias de relevancia gastronómica. La mayoría de estas especies son cultivadas, reflejando la interacción activa entre las comunidades locales y el entorno natural circundante. Entre las familias destacan Fabaceae y Rutaceae, que sobresalen por albergar un mayor número de especies de interés culinario. Se registró 74 usos gastronómicos, distribuidos en tres categorías principales: bebidas (29), plantas comestibles (27) y condimentos (18). Es importante notar que una misma especie puede ser aprovechada para diversos fines culinarios. Resulta llamativa la importancia atribuida a especies como Musa paradisiaca y Zea mays, que constituyen la base fundamental de numerosos platos característicos de la gastronomía local. La variedad de especies identificadas y los usos atribuidos a ellas revelan una interacción rica y arraigada entre la comunidad y su entorno natural. La preservación de estas prácticas culinarias no solo enriquece la experiencia gastronómica, sino que también promueve la conservación de la biodiversidad local y la preservación de tradiciones valiosas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O objetivo fundamental desta investigação foi documentar a utilização de espécies vegetais na prática culinária da freguesia de El Anegado, com destaque para a sua aplicabilidade como alimentos, condimentos e bebidas, especialmente relevantes para os visitantes. Para atingir este objetivo, foram utilizadas discussões em grupo, entrevistas e diálogos com residentes locais para captar e documentar o seu conhecimento sobre as plantas utilizadas na cozinha tradicional. Foram identificadas 41 espécies, abrangendo 24 famílias de relevância gastronômica. A maioria destas espécies é cultivada, refletindo a interação ativa entre as comunidades locais e o ambiente natural envolvente. Dentre as famílias destacam-se Fagácea e Rutácea, que se destacam por abrigar um maior número de espécies de interesse culinário. Foram registrados 74 usos gastronômicos, distribuídos em três categorias principais: bebidas (29), plantas comestíveis (27) e condimentos (18). É importante ressaltar que a mesma espécie pode ser utilizada para diversos fins culinários. É marcante a importância atribuída a espécies como Musa paradisíaca e Zea mays, que constituem a base fundamental de numerosos pratos característicos da gastronomia local. A variedade de espécies identificadas e os usos que lhes são atribuídos revelam uma interação rica e profundamente enraizada entre a comunidade e o seu ambiente natural. A preservação destas práticas culinárias não só enriquece a experiência gastronómica, como também promove a conservação da biodiversidade local e a preservação de valiosas tradições.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The fundamental purpose of this research was to document the use of plant species in the culinary practice of the El Anegado parish, with a notable focus on their applicability as foods, condiments and beverages, especially relevant for visitors. To achieve this goal, group discussions, interviews and dialogues with local residents were used to capture and document their knowledge of plants used in traditional cuisine. A total of 41 species were identified, covering 24 families of gastronomic relevance. Most of these species are cultivated, reflecting the active interaction between local communities and the surrounding natural environment. Among the families, Fabaceae and Rutaceae stand out, which stand out for housing a greater number of species of culinary interest. 74 gastronomic uses were recorded, distributed in three main categories: drinks (29), edible plants (27) and condiments (18). It is important to note that the same species can be used for various culinary purposes. The importance attributed to species such as Musa paradisiaca and Zea mays is striking, which constitute the fundamental basis of numerous characteristic dishes of local gastronomy. The variety of species identified and the uses attributed to them reveal a rich and deep-rooted interaction between the community and its natural environment. The preservation of these culinary practices not only enriches the gastronomic experience, but also promotes the conservation of local biodiversity and the preservation of valuable traditions.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Especies vegetales]]></kwd>
<kwd lng="es"><![CDATA[etnobotánica]]></kwd>
<kwd lng="es"><![CDATA[gastronomía local]]></kwd>
<kwd lng="es"><![CDATA[usos culinarios]]></kwd>
<kwd lng="es"><![CDATA[biodiversidad alimentaria]]></kwd>
<kwd lng="pt"><![CDATA[Espécies vegetais]]></kwd>
<kwd lng="pt"><![CDATA[etnobotânica]]></kwd>
<kwd lng="pt"><![CDATA[gastronomia local]]></kwd>
<kwd lng="pt"><![CDATA[usos culinários]]></kwd>
<kwd lng="pt"><![CDATA[biodiversidade alimentar]]></kwd>
<kwd lng="en"><![CDATA[Plant species]]></kwd>
<kwd lng="en"><![CDATA[ethnobotany]]></kwd>
<kwd lng="en"><![CDATA[local gastronomy]]></kwd>
<kwd lng="en"><![CDATA[culinary uses]]></kwd>
<kwd lng="en"><![CDATA[food biodiversity]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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