Estudio de la Gastronomía Tradicional de la Parroquia San Bartolomé de Pinllo Cantón Ambato Provincia de Tungurahua.
The following work research developed a research which responds to the possible causes that have caused the loss of traditional gastronomy, as the main problem that encloses the cultural gastronomic and the tourist sector. This project allows to analyze and spread the traditional gastronomy of the p...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/5109 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽 | 總結: | The following work research developed a research which responds to the possible causes that have caused the loss of traditional gastronomy, as the main problem that encloses the cultural gastronomic and the tourist sector. This project allows to analyze and spread the traditional gastronomy of the parish San Bartolomé de Pinllo. The current theme of investigation was developed accomplishing the following process. Situational diagnosis was developed through Bibliographic review, interviews, and focus groups that allow to know the current state of the study area. Once carried out the diagnosis will proceed with the following objective whose purpose is to inventory all the traditional dishes of the parish and know the exact number of them by means of the application of INPC tokens, which determined 10 traditional dishes. The diagnosis was developed in the study area. The next objective was to create a gastronomic inventory with the INPC tokens methodology. To conclude, the investigation will develop a descriptive guide through design programs which one contains ingredients, origin, procedures, techniques and the nutritional value of traditional gastronomy. |
|---|