“DISEÑO DE LA GUÍA GASTRONÓMICA ANCESTRAL, MEDIANTE LA APLICACIÓN DE LA METODOLOGÍA DEL INVENTARIO REALIZADA POR EL MINISTERIO DE CULTURA, PARA RESCATAR TRADICIONES GASTRONÓMICAS EN LA COMUNIDAD COFAN DURENO DEL CANTÓN LAGO AGRIO, PROVINCIA DE SUCUMBÍOS

The investigative work called "Design of the Ancestral Gastronomic Guide, through the application of the inventory methodology carried out by the Ministry of Culture, to rescue gastronomic traditions in the Cofán Dureno community of the Lago Agrio canton, Sucumbíos province". The first objective began with the tourist diagnosis to rescue the gastronomic tourism traditions of the Cofán Dureno Community, where it was evident in the analysis of the basic components of the tourism structure, supply and demand, and the use and structure of the territory, as well as as of the environment, determining the existence of a wide ancestral gastronomic offer that needs to be preserved. In the second objective, the Tourist Guide was designed to rescue the gastronomic tourism traditions of the Cofán Dureno Community, where its importance is viable, since through the guide the gastronomic wealth forgotten by the community itself is spread, thus rescuing the diverse culinary traditions and thus promote the locality, the country and the foreign tourist its importance, either in events, food fairs, community parties or when the tourist visit the same, where the guide is designed, in which they are exposed 14 typical dishes distributed in 6 drinks and 8 dishes, the material shows a small review, ingredients, form of preparation and images of the dishes. In the third objective, advertising supports for the promotion of the gastronomy of the community Cofán Dureno of the canton Lago Agrio province of Sucumbíos were elaborated, allowing to promote and disseminate the gastronomy of the community through a Facebook page and poster. During the time the community deserves it. Regarding methodologies, in the first objective, tourism diagnosis, the inductive, deductive method and the Carla Ricaurte method were used. In the inductive method, it was used, in the generalization of the conclusions obtained from the surveys, yielding a sample of 117 domestic and foreign tourists, where the most consumed typical dishes were determined in the Cofán Dureno Community, in the Deductive method , was used to describe from the general to the particular of the present study, which allowed to take the inventory method to be 5 applied to the elaboration of the gastronomic guide in the Community, in the same way we worked with the method of Carla Ricaurte, same as allowed to detail tourist characteristics of the community such as access roads, services, media, among others. In the second objective, 16 INPC cards were designed in which characteristics of the ancestral dishes of the community are presented. With the information gathered, the Tourist Guide was designed to rescue the gastronomic tourism traditions of the Cofán Dureno Community, a document in which 14 typical dishes distributed in 6 drinks and 8 dishes are exhibited, the material shows a small review, ingredients, way of preparation and images of the dishes. The proposal continues to the third objective, with the development of advertising media for the promotion of the cuisine of the Cofán Dureno Community of the Canton Lago Agrio province of Sucumbíos, designing a Facebook page, which provides information about the festivities of the community, the services offered to tourists who visit it and the exquisite cuisine that the community has, advertising posters were also developed which will be placed in strategic places for tourists to learn about the gastronomic traditions that are part of our culinary heritage. This research through the Guide aims to awaken the tourist interest in the population of the Cofan community, authorities and tourism promoters, offering and raising awareness of the importance of the rescue of ancestral gastronomy to tourist destinations, joining efforts to generate and develop strategies to advance the rescue and promotion of the gastronomy of the cofanes in Dureno

• Κύριος συγγραφέας: Lapo Tandazo, José Abel (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2018
• Θέματα: ADMINISTRACIÓN TURÍSTICA; GASTRONOMICA ANCESTRAL; TRADICIONES ANCESTRALES
• Διαθέσιμο Online: http://dspace.unl.edu.ec/jspui/handle/123456789/19897