An Ethnomathematical Study of the Preparation of Different Types of Empanadas in the City of Barranquilla, Colombia

Armando Alex Aroca Araújo, Alex Torres-Tortello, Nelsy Vanegas-Ibañez


Background: The research problem consisted of understanding the mathematics used in making empanadas based on cornmeal and wheat flour. Objective: The main objective was to identify the measurement unit systems implemented for its preparation, emphasising the correspondence relationships in terms of quantity and size. Design: The research is theoretically supported by the ethnomathematics program and process investigations of the topics at the end. Setting and participants: This research was carried out in the municipality of Soledad and the district of Barranquilla in the department of Atlántico. Two participants were available who agreed to collaborate with this inquiry. Data collection and analysis: The methodology used was qualitative, with an ethnographic approach, with a method of collecting information through observation and semi-structured interviews and audiovisual recording through electronic devices. The analysis of the information was done through category recognition. Results: The results to highlight are the phases of preparation of the dough, preparation of the filling, assembly of the empanadas and the frying process. Different mathematical processes are evidenced for their development, such as measurement unit systems, estimation and proportion. Conclusion: The discussion suggests that these results may have connections to favour the teaching of some topics in mathematics education.


Ethnomathematics, Mathematics education, Fried foods, Empanadas, Measurement system



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Direitos autorais 2024 Armando Alex Aroca Araújo, Alex Torres-Tortello, Nelsy Vanegas-Ibañez

Licença Creative Commons
Esta obra está licenciada sob uma licença Creative Commons Atribuição 4.0 Internacional.


Conceito A2 na Capes(2021)

Índice h5 do Google Scholar: 13
Índice mediana h5 do Google Scholar:24

eISSN: 2178-7727


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