Chiloé pp 53-65 | Cite as

Food and Culture in Chiloé: Potatoes, Curanto, and Chicha

  • Anton DaughtersEmail author
Part of the Ethnobiology book series (EBL)


This chapter explores the culture and botany of Chiloé through its food. Drawing from participant observation fieldwork and interviews carried out between 2006 and 2017, I focus on the history and social significance of potatoes (a staple of the region for millennia), curanto (a longstanding earth-bake tradition), and chicha (hard apple cider, the most common homemade alcoholic beverage in rural southern Chile). More than simple pastimes or sources of nourishment, these three foods are emblems of a larger islander identity today. They represent the fusion of Spanish, Huilliche, and Chono cultures, as well as unique work patterns and social relations that islanders uphold as representative of a rural and highly esteemed way of life.


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Sociology, Anthropology, and Justice SystemsTruman State UniversityKirksvilleUSA

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