Hanga Roa, Isla de Pascua: Editorial Aukara, 2016. color plates,recipes, bibliographical references (pages 116-119), color pict. fldg. wrps. Item #114416
"Auspicia Consejo Nacional de la Cultura y las Artes" --Verso Cover.. The "umu" or curanto is the most typical and representative culinary manifestation of the rapanui culture that has managed to remain in force since ancient times. It's done by making a hole in the ground and cooking food with the heat of hot volcanic stones of the Eastern Islands. During 2015 a project called "Del Umu a la Mesa" (From umu to the table) was developed to rescue of the gastronomy of Rapanu, which was funded by the Fondo Nacional de Desarrollo Cultural y las Artes (FONDART), in 2015 and that was carried out by the researchers, Ana María Arredondo, Paula Rossetti and Ignacia Imboden. The project had two main objectives, on the one hand, to gather oral and written information on Rapanu's gastronomy, including the uses and customs associated with food and, on the other hand, the transfer of information to younger generations, particularly children. For the latter, it was attended by the Secretaría Técnica del Patrimonio de Rapa Nui and the Anthropological Museum Father Sebastian Englert, who already two years ago maintained a heritage education program called MANU IRI, GUARDIANES DEL PATRIMONIO, where a large number of children participate.CONTENTS: Sueño de Make / Hermeta Ventura -- Gastronomía de Rapa Nui -- Del UMU -- Preparación -- La espera -- La entrega -- Manu iri -- Recetas -- Fragmentos.