Guía gastronómica del cantón Latacunga provincia de Cotopaxi.
This research was focused on the elaboration of a gastronomic guide of Latacunga canton since it was seen that many of the visitors who come to the different parishes of the canton do not know the traditional dishes of the place or in some cases, they have difficulty finding a place or restaurant wh...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2021
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| Θέματα: | |
| Διαθέσιμο Online: | http://repositorio.utc.edu.ec/handle/27000/11095 |
| Ετικέτες: |
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Προσθήκη ετικέτας | Περίληψη: | This research was focused on the elaboration of a gastronomic guide of Latacunga canton since it was seen that many of the visitors who come to the different parishes of the canton do not know the traditional dishes of the place or in some cases, they have difficulty finding a place or restaurant where can taste "Latacungueña" gastronomy and also publicize the cultural and historical value of each of these recipes. The situational diagnosis of the study area was initially carried out through the deductive method, obtaining information on the economic, socio-cultural, and tourist aspects of the area, where it was obtained as a result that the main economic activity carried out is agriculture and livestock; in the socio-cultural aspect, it was established that over the years the population had lost indigenous selfidentification and within the tourism field data were obtained where, even though the canton has potential natural and cultural attractions, these have not been adequately promoted. Then, the parish government identified the key actors, who provided information to find those who had spent more time preparing the different recipes. Later the intangible cultural heritage sheets of the INPC were applied, Area 4 Knowledge and uses related to nature and the universe, to carry out the inventory of the gastronomy; the ethnographic method was used, and 15 recipes were obtained, which were classified into daily where 12 dishes and holidays were identified represented by 3 dishes whose sensitivity to average change is medium. Finally, all the information collected was systematized to elaborate the gastronomic guide where the ingredients are detailed, food preparation, where it can be found, and the nutritional value. The guide was shared through social networks so that it can inform more people. |
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