CONFLICTO. TODOS EN PAZ: la UNESCO se retracta y la chipa es paraguaya.

Luego del revuelo que causó la publicación de la UNESCO sobre la procedencia de la chipa, que según reivindicaba era de Argentina, la organización internacional cambió el posteo y aclaró que es paraguaya.

La Ex embajadora de la UNESCO, Leticia Casati, comentó que le sorprendió la publicación de la UNESCO e inmediatamente comentó en las redes “Hice un comentario manifestando que era un posteo totalmente incorrecto y que la chipa es un alimento del Paraguay, originario y sobre todo emblemático, no solo por la costumbre sino por las relación con las tradiciones y las fiestas populares del Paraguay. Es un bien inmaterial del Paraguay y  también se consume en Argentina y en Brasil, puesto que estos territorios formaban parte del territorio paraguayo antes de la guerra contra la triple alianza”, expresó.

La Diplomática destacó la reacción de los internautas paraguayos ante este hecho “Lo más importante es rescatar la reacción masiva de la gente, ver como todos se empoderan y defender nuestro patrimonio cuando te toca lo que es tuyo, y eso pone en evidencia la importancia de defender nuestro patrimonio. Lo importante es que nos demos cuenta del patrimonio que es nuestro, lo valoremos y lo defendamos y eso hoy se vio” expresó Casati.

El posteo en Instagram, en Inglés, se puede apreciar en el link:

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Chip, chip…chipa!!! ? Wait, you don't know what chipa is? Let us introduce you to this small but tasty bread because Chipa is clearly more than just a food. It is a shared history and one we can celebrate together. Not surprising, food often transcends national boundaries. We have been eating long before the established nation-state. At UNESCO, we seek to find the opportunities that unite us in a common appreciation of the good things that life can bring. Today, Paraguay, the northeast region of Argentina, Uruguay, Southeastern Bolivia and Southwestern Brazil are blessed with the Chipa, a shared culinary heritage that according to some food historians dates back to early human settlements in the region and is credited to the indigenous Guarani people. Chipa is an ideal accompaniment to coffee and other beverages or any breakfast food. It is made from cassava starch, an ingredient typical to the region, along with the Yaboti Biosphere Reserve in Argentina. The cassava flour is very versatile for preparing several dishes common to the region, including this bread with cheese. The best part of chipa is that it is not only delicious but also gluten-free. Along with being a national dish in Paraguay, back in the Yaboti Biosphere Reserve, when the community sits together at the table to share a meal prepared with local ingredients and local know-how, it is, in fact, a way of celebrating life and transmitting knowledge, demonstrating that humans can live harmoniously with nature. @unesco_mab has collected sustainable recipes from UNESCO's Biosphere Reserves across world and created its very own cookbook. Stay tuned for more recipes that are delicious, sustainable, and celebrate the beauty of biodiversity. . . ?Swipe to the side to see the recipe? . . .?‍??‍??????‍??‍????? . . #Foodie #FoodPhotography #Chipa #Cassava #CassavaStarch #Bread #BiosphereReserve #GlobalGoals #Biodiversity #SustainableDevelopment #FoodiesOfInstagram #cooking #SustainableCooking #Diversity #Recipe #Cook #Food #GlutenFree #UNESCO Photo credit: @tembiupy ?

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CULTURA. La UNESCO dijo que la chipa es argentina y se armó la rosca.