Análisis de la oferta de los platos típicos en la parroquia Balsapamba

The present research work will determine the offer of the typical dishes of the Balsapamba Parish, being known in the community and its surroundings, tourists arrive daily in search of leisure and adventure, having to eat the typical gastronomy offered by its inhabitants, from the chigüil with cheese, humitas, Creole chicken broth, corn flour and wheat tortillas roasted in a clay pot, ripe with cheese, fry, Creole chicken dry and varieties of local foods; It has been shown that this area, being a tourist attraction to develop gastronomic tourism, has shortcomings to promote the product that is offered internally. The different offers of the typical dishes that are made in the Balsapamba Parish are analyzed, which are very influential in the culinary art, benefiting the inhabitants from the educational, economic, social and labor aspects, improving the living conditions of the people. In addition, we must not forget that each region, city and parish of our country may coincide with the elaborated food, but the realization is different, according to the customs, traditions and region. The case study will use a descriptive analytical methodology, where the gastronomic tourism that the town has will be detailed with the proper execution of applied techniques, interviews and surveys for data collection; thus obtaining significant results on the experiences related to the tourist potential that the area has in the collection of information.

• 第一著者: Rivadeneira Velasco, Dayana Estefania (author)
• フォーマット: bachelorThesis
• 出版事項: 2021
• 主題: Platos Típicos; Turismo, Gastronomía; Turismo cultural; Oferta turística; Población; Balsapamba
• オンライン･アクセス: http://dspace.utb.edu.ec/handle/49000/10649