Guía descriptiva del Patrimonio Inmaterial en el Ámbito 4 Subámbito Gastronómico de la Comunidad de Quinticusig
The research focuses on the gastronomy that the Quinticusig community has as it is divided over the years, has lost the essence of its traditions, beliefs, the way of behaving within a social group, and even its knowledge in regarding the ancestral process of food. This occurs because there is a det...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2018
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| Soggetti: | |
| Accesso online: | http://repositorio.utc.edu.ec/handle/27000/5110 |
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Aggiungi Tag | Riassunto: | The research focuses on the gastronomy that the Quinticusig community has as it is divided over the years, has lost the essence of its traditions, beliefs, the way of behaving within a social group, and even its knowledge in regarding the ancestral process of food. This occurs because there is a determining factor that is the globalization within it is the new technological trends and this has become an influential part of the loss of identity, thus adopting new customs alien to yours. The project contains the situational diagnosis of the Quinticusig community, the main methods and techniques used were the literature review, field trips and interviews, this served to identify the key actors, the same ones who helped the information regarding the aspects geographic-environmental; considering the location, the limits, the weather state, the temperature; sociocultural aspect the dress and the parties are established, finally, within the socio-economic aspect, the transportation, infrastructure education, jobs and jobs are detailed, among other aspects. In addition, an inventory of intangible heritage was conducted in scope 4, which is based on the knowledge, techniques and processes that communities carry out in their natural environment. The dishes were classified in continuous 13, typical 4 and festive gastronomy 7. For all this, the files extracted from the INPC Instructions were applied, which contains all the guidelines to the data that was needed for the inventory, with which the salvation of the same can be established. Finally, the result of the research is the design of a descriptive gastronomic guide of the community of Quinticusig, this was possible thanks to the collaboration of the inhabitants of the community which can help with the next investigations that arise within the community and that the creation of a gastronomic route within the place is expected. |
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