Guía gastronómica típica de la parroquia Sagrado Corazón de Jesús, cantón Pangua, provincia de Cotopaxi.
The project was carried out in the Sacred Heart of Jesus parish, in Pangua county, the main objective being the design of a descriptive photographic guide of the parish, which allows to spread the local gastronomy so that locals and foreigners can enjoy their delicious flavor However, modernization...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | bachelorThesis |
| Dil: | spa |
| Baskı/Yayın Bilgisi: |
2018
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| Konular: | |
| Online Erişim: | http://repositorio.utc.edu.ec/handle/27000/8472 |
| Etiketler: |
Etiketle
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Etiketle | Özet: | The project was carried out in the Sacred Heart of Jesus parish, in Pangua county, the main objective being the design of a descriptive photographic guide of the parish, which allows to spread the local gastronomy so that locals and foreigners can enjoy their delicious flavor However, modernization has caused great changes in people's way of life, causing several of these dishes to lose part of their originality in their preparation or simply to be forgotten. The first thing that was carried out was the situational diagnosis of the parish, for which it was made field trips, talks with the residents and bibliographical review to obtain the most relevant data of the parish, after having finished the diagnosis it was started with the registration of the plates in the INPC records through bibliographic review, field trips and interviews, which allowed obtaining the intangible heritage inventory in scope 4, which is based on knowledge, techniques and processes that the parish has for the preparation of the food. In total 10 typical dishes were identified which represent the gastronomy that the sector has. It was concluded with a descriptive photographic guide that includes a small description of the historical overview of the parish and the typical dishes, all the dishes found with their preparation, description and photographs. The guide has been designed to make it easy for people to quickly and quickly recognize the typical dishes detailed in it; It is important to emphasize that a gastronomic guide is not just an instrument; if not that it constitutes a first step towards the implementation of gastronomic routes that allow the development of this activity in the places of the region; serving as a starting point to generate a possible economic growth and collective development to the community through the preparation of typical and ancestral gastronomy. The elaboration of a gastronomic guide which contains all the information on the different gastronomic aspects of the typical dishes that the parish has will help to strengthen the ancestral knowledge. |
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