Guía Gastronómica del cantón Saquisilí de la provincia de Cotopaxi
This research has begun with a situational diagnosis in the canton of Saquisili, in order to know the current situation of the place, within the four areas: socio-cultural, economic, environmental and tourism, which provided positive results for the development of the research. The information was c...
Gardado en:
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2021
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| Subjects: | |
| Acceso en liña: | http://repositorio.utc.edu.ec/handle/27000/7810 |
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Engadir etiqueta | Summary: | This research has begun with a situational diagnosis in the canton of Saquisili, in order to know the current situation of the place, within the four areas: socio-cultural, economic, environmental and tourism, which provided positive results for the development of the research. The information was collected in the Municipality of Saquisilí and in the different parish GADs, as well as the Development and Land Management Plan (PDOT) of the year 2014-2019. It is important to note that, in Saquisilí Canton the main economic activity is agriculture, livestock, forestry and fishing, which comprises 55.2%, while 4.7% is dedicated to other activities in which are, gastronomic and tourism activities being considered low, however, in the place is also dedicated to different activities such as: wholesale and retail trade, construction, teaching, manufacturing industries, recreational activities among others. The canton has a population of 25,320 inhabitants of which 53% are women while 42% are men distributed in its four parishes which are Saquisilí (the matrix), Canchagua Cochapamba and Chantilín. The methodology used in this project is of qualitative approach, applying techniques such as direct observation, interview, question guide that helped in the development of the research. Subsequently, an inventory was made using the cards extracted from the INPC (National Institute of Cultural Heritage, A4 of knowledge and uses related to nature and the universe, where important data was noted, so that, culture and heritage can be analyzed through the information obtained from the interviews with key actors, resulting in 19 typical dishes, 5 of which belong to the festive gastronomy and 13 dishes belong to everyday gastronomy. The cards include all the relevant information that was necessary to carry out the inventory, with them we want to know the typical dishes that exist in the canton. Finally, all the information collected was systematized with the creation of the Gastronomic Guide of the canton Saquisili, which includes detailed information of the typical dishes with their ingredients and preparation. |
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