“Guía del patrimonio alimentario y gastronómico del cantón Saquisilí”.
This study is made up of four chapters, which took place in the Cantón Saquisilí and its towns Chantilin, Canchagua to create the guide as a result of the analysis of the food and gastronomic heritage with a qualitative approach, the interview research technique was used to compile information for s...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2024
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/11903 |
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Označite | Izvleček: | This study is made up of four chapters, which took place in the Cantón Saquisilí and its towns Chantilin, Canchagua to create the guide as a result of the analysis of the food and gastronomic heritage with a qualitative approach, the interview research technique was used to compile information for subsequent interpretation, which made it possible to detail important data in relation to the sovereignty, identity, products, preparation, techniques, ancestral knowledge, beliefs, traditions of the population subject to study. The information that is studied individually is obtained based on cultural aspects of the study area. In the first objective, bibliographic research is carried out in different documents and the PDOT of the Cantón Saquisilí, to establish the basis of conceptualization, informative data, and arguments. The Cantón Saquisilí has three rural towns: Chantilin, Canchagua, Cochapamba, and an urban Saquisilí town (Cantonal capital). For the creation of the files, the information from the National Institute of Cultural Heritage was considered as a basis with the ethnographic method that allowed us to obtain the second objective to direct us to the inventory of food and gastronomic Heritage. The research on Intangible Cultural Heritage in the field of gastronomy identified eleven locally grown agricultural products, of which five (corn, potatoes, mashua, melloco and broad beans) are recognized as food heritage by the Ministry of Culture. Eight typical dishes were discovered, such as “tortillas de maíz and papas con librillo”, made with these products and ancestral techniques. Using the synthetic method, the information collected was organized and analyzed, which allowed the design of a descriptive guide to the Food and Gastronomic Heritage for inhabitants and tourists. This guide will serve to revalue the food heritage and local gastronomy, thus strengthening the cultural identity of the Saquisilí canton. |
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