Rescate de las bebidas ancestrales y tradicionales mediante la elaboración de un catálogo – Caso de estudio parroquia rural La Esperanza
The lack of knowledge about the ancestral and traditional drinks of the rural parish La Esperanza, has led to a loss of food and cultural heritage, which occurs on the part of its own inhabitants who have replaced the use and consumption of these drinks without respecting their customs and tradition...
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| Format: | bachelorThesis |
| Publicat: |
2022
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| Accés en línia: | https://repositorio.puce.edu.ec/handle/123456789/44395 |
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Afegir etiqueta | Sumari: | The lack of knowledge about the ancestral and traditional drinks of the rural parish La Esperanza, has led to a loss of food and cultural heritage, which occurs on the part of its own inhabitants who have replaced the use and consumption of these drinks without respecting their customs and traditions. This study seeks to recover the food heritage of the rural parish of La Esperanza that encourages the knowledge of local ancestral and traditional drinks, which will be achieved through the design of a catalog. The methodology in this study initiates a basic investigation, with a mixed approach where, through quantitative data, it was possible to collect a list of local traditional and ancestral drinks\; through the qualitative study, ways of preparing beverages in Peru and Ecuador were identified. Three research techniques were applied, on the one hand, 251 surveys applied to the population aged 13 to 90 years of the La Esperanza parish\; and on the other, 5 interviews with gourmet experts and connoisseurs of these drinks. Finally, the observation technique contributed to collect important data and images for the investigation. As a relevant result, it is evident that the recipes have different production processes as mentioned in the following data: the chicha de jora from Peru has an 8-day production process\; while that of Cayambe has a production process of 36 hours, also counting on the use of spices such as cedron ,chamomille, hierba luisa, oregano fresco, lemon verbana\; Finally, the chicha de jora from the La Esperanza parish of Ibarra has a production process of 24 days from harvest to transformation into chicha, highlighting the sweetening process with black panela. It is concluded that at present the consumption of chicha de jora has been replaced by industrialized drinks in the different festivities. |
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