Patrimonio alimentario y desarrollo del turismo cultural en la matriz del Cantón Otavalo, Provincia de Imbabura.

The main objective of the following research was to determine the relationship between food heritage and the development of cultural tourism in the urban area of Otavalo canton, province of Imbabura. The research was quantitative and qualitative, with a non-experimental cross-sectional design in that surveys were used for both study variables based on bibliographic information. In addition, on-site visits were made to the study site, with which quantitative data could be obtained through surveys of tourists who visited the city of Otavalo and owners and managers of food and beverage establishments. Interviews were also conducted with custodians of ancestral knowledge to learn about local products, implements, and techniques for the ancestral preparation of traditional dishes. The data obtained were analyzed in the SPSS statistical program with which the general and specific hypotheses were tested by applying the Pearson Chi-Square correlation coefficient, which allowed determining the relationship between food heritage and the development of cultural tourism, followed by the tabulation of the surveys. Elements that allowed directing a proposal to the research problem. The product consisted of creating a food heritage magazine of the Otavalo canton, for which a SWOT analysis of the food heritage was conducted, information was collected on the gastronomic heritage and implemented used in the traditional Otavalo cuisine. Information was also collected from catering establishments that included traditional dishes. The product is presented with the purpose that the managers of food and beverage establishments use the information in the magazine and create new projects around the culinary culture that preserve the food heritage legacy; the generations interested in gastronomic tourism rediscover the customs and gastronomic traditions that endure in the living memory of the Otavalo population and are exposed to those who visit the city so that in the future the food heritage is considered as a basis for complete development of cultural tourism in Otavalo.

• Hoofdauteur: Maldonado Cachimuel, Ana Clara (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2023
• Onderwerpen: Patrimonio alimentario; Turismo cultural; Saberes ancestrales; Costumbres; Tradiciones
• Online toegang: http://dspace.unach.edu.ec/handle/51000/10659