Guía gastronómica de la nacionalidad Tsa’chila en la comunidad Chigüilpe, provincia Santo Domingo de los Tsa’chilas.
The present research project is based on the gastronomy of the tsa'chila nationality with the purpose of gathering information for the safeguarding of the gastronomic patrimony, strengthening the economic and tourist cultural growth through the elaboration of a gastronomic guide. The deficiency...
Gorde:
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2018
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.utc.edu.ec/handle/27000/8641 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
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Etiketa erantsi | Gaia: | The present research project is based on the gastronomy of the tsa'chila nationality with the purpose of gathering information for the safeguarding of the gastronomic patrimony, strengthening the economic and tourist cultural growth through the elaboration of a gastronomic guide. The deficiency of a gastronomic record of this millenarian ethnic group has caused the young people and Tsachilas children to ignore the preparations of some dishes that are part of their identity, which has caused families to have an impact of forgetting in certain preparations. Three specific objectives were established in the development of the research applying the descriptive-qualitative methodology for the determination of the situational diagnosis of the study area in which three areas were identified; geographical environmental, socio-economic and historical-cultural, discovering key actors, cultural managers who work every day to maintain and publicize their culture. An inventory was made, using the methodology of the National Institute of Cultural Heritage, corresponding to the Intangible Cultural Heritage area 4 Knowledge and Uses Related to Nature and the Universe, sub gastronomy field, registering 18 different preparations, identifying them in daily, festive and ritual, as well as the sensitivity to change, the cooking techniques and the scope of each of them. The information was systematized to make the gastronomic guide in Spanish, to continue with the translation into the tsafiki language, identifying people trained in this work, the guide aims to identify the processes and customs of ancestral food knowledge, which are fading due to acculturation of the young Tsachilas. This document is presented as an information tool, generating positive benefits, contributing to the conservation of knowledge about its gastronomic culture and traditions, increasing the development of tourism and improving the economy of nationality. |
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