The arepa of budare or classic in tradition and its multiple and innovative ways of presenting it in the Venezuelan diet

Abstract

The Venezuelan arepa is the oldest food and preparation in our culinary culture. This recipe ranges from the simplicity of the ingredients that make it up to the importance of its intake, its nutritional content, its roots and its memory links. The arepa, regardless of its presentation or way of preparation, is the main indigenous Venezuelan culinary legacy. For this reason, the objective of this research is to determine the consumption of the budare or classic arepa in tradition and its multiple and innovative forms of presentation in the Venezuelan diet. The methodology used is bibliographic design, with features of transversality and descriptivism, while the type of research is documentary and historical level. Among the most relevant results we can mention: 1) In colonial times, the arepa was a fundamental and irreplaceable food in the Venezuelan diet and a novelty for the colonists, 2) 56.38% of Venezuelans currently prefer to have arepa for breakfast. It is concluded that, 1) The budare or classic arepa is a dish consumed by everyone since colonial times due to the importance of corn as an edible item and the accessibility of its fundamental ingredients. 2) The Venezuelan's link with the arepa, with its ancestral food, appears notably, despite the modernity and speed with which we live today.