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The Table of the Dead at the celebration of the deceased in the Ecuadorian Coastal Lowlands region
Efrén Silva Gómez,David Quezada Tobar,Miguel Orden Mejía,Estefanía Quezada Tobar 한국식품연구원 2020 Journal of Ethnic Foods Vol.7 No.-
Ecuador is considered a multi-ethnic and multicultural country. It has several celebrations that are part of its traditions. One of these celebrations is the feast of All Souls Day, commemorated in a different way in the four regions of the country. In the coastal lowlands region, especially in the province of Santa Elena, the Tugaduaja community performs a ritual called the Table of the Dead, which consists of displaying various foods that the deceased relatives loved. The objective of this article is to describe the elaboration of this ritual from the ethnographic point of view, for which in-depth interviews and observation cards were used. The Table of the Dead is held 2 days a year, on one occasion for dead children and on the other for dead adults. The festive meals that can never be absent from the table are roasted sweet potato, dead man’s bread, corn custard, and goat stew. This social, ritual and festive use contributes to the dialog and respect between the different cultures and communities of Ecuador
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