Patrimonio Alimentario y Gastronómico del cantón Saquisilí.
The depreciation of culture, which is causing the loss of some customs and ancestral traditions of the native peoples, for which a research project has been conducted with the purpose of identifying the food and gastronomic heritage of the canton Saquisili as a means of dissemination of cultural div...
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| Formato: | bachelorThesis |
| Idioma: | spa |
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2022
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| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/10445 |
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| author | Ullcu Telinchano, María Alejandra |
| author_facet | Ullcu Telinchano, María Alejandra |
| author_role | author |
| collection | Repositorio Universidad Técnica de Cotopaxi |
| dc.contributor.none.fl_str_mv | Benavides Zura, Norma Lucía |
| dc.creator.none.fl_str_mv | Ullcu Telinchano, María Alejandra |
| dc.date.none.fl_str_mv | 2022-08 2023-06-21T14:38:29Z 2023-06-21T14:38:29Z |
| dc.format.none.fl_str_mv | 153 páginas application/pdf |
| dc.identifier.none.fl_str_mv | Ullcu Telinchano María Alejandra (2022); Patrimonio Alimentario y Gastronómico del cantón Saquisilí. UTC. Latacunga. 153 p. PC-002566 http://repositorio.utc.edu.ec/handle/27000/10445 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC) |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Cotopaxi instname:Universidad Técnica de Cotopaxi instacron:UTC |
| dc.subject.none.fl_str_mv | GASTRONOMÍA PATRIMONIO ALIMENTARIO IDENTIDAD CULTURAL TURISMO |
| dc.title.none.fl_str_mv | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The depreciation of culture, which is causing the loss of some customs and ancestral traditions of the native peoples, for which a research project has been conducted with the purpose of identifying the food and gastronomic heritage of the canton Saquisili as a means of dissemination of cultural diversity. The research carried out had a qualitative approach because it allows interpreting reality and at the same time collecting important data in order to obtain results. In the first objective, the analytical-synthetic method was used to compile the historical, social and cultural elements of the canton through primary and secondary sources such as books, magazines, documents, scientific articles obtaining the information, so that the canton Saquisili was a young town belonging to the province of Cotopaxi, It appears with the name of Chantillín, because in the past it was a swampy place, and from there the population was growing by hardworking and fighting people all over Ecuador and even internationally, since they have always been dedicated to agriculture, livestock and business in the fairs on Thursdays outdoors. In the second objective, the ethnographic method was applied with the techniques to inventory the food heritage, and the INPC cards for the inventory of the gastronomic heritage, resulting in 11 agricultural products produced in the canton, of which 5 agricultural products are considered as food heritage, by the ministry of culture 2013 and 1 was additionally included because it is frequently cultivated and 8 gastronomic dishes made with the food products harvested with knowledge and techniques transmitted. Finally, all the information collected was systematized in an academic article to disseminate to society. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTC_e971551bea1e080a64910d06fc91c489 |
| identifier_str_mv | Ullcu Telinchano María Alejandra (2022); Patrimonio Alimentario y Gastronómico del cantón Saquisilí. UTC. Latacunga. 153 p. PC-002566 |
| instacron_str | UTC |
| institution | UTC |
| instname_str | Universidad Técnica de Cotopaxi |
| language | spa |
| network_acronym_str | UTC |
| network_name_str | Repositorio Universidad Técnica de Cotopaxi |
| oai_identifier_str | oai:repositorio.utc.edu.ec:27000/10445 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC) |
| reponame_str | Repositorio Universidad Técnica de Cotopaxi |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxi |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Patrimonio Alimentario y Gastronómico del cantón Saquisilí.Ullcu Telinchano, María AlejandraGASTRONOMÍAPATRIMONIO ALIMENTARIOIDENTIDAD CULTURALTURISMOThe depreciation of culture, which is causing the loss of some customs and ancestral traditions of the native peoples, for which a research project has been conducted with the purpose of identifying the food and gastronomic heritage of the canton Saquisili as a means of dissemination of cultural diversity. The research carried out had a qualitative approach because it allows interpreting reality and at the same time collecting important data in order to obtain results. In the first objective, the analytical-synthetic method was used to compile the historical, social and cultural elements of the canton through primary and secondary sources such as books, magazines, documents, scientific articles obtaining the information, so that the canton Saquisili was a young town belonging to the province of Cotopaxi, It appears with the name of Chantillín, because in the past it was a swampy place, and from there the population was growing by hardworking and fighting people all over Ecuador and even internationally, since they have always been dedicated to agriculture, livestock and business in the fairs on Thursdays outdoors. In the second objective, the ethnographic method was applied with the techniques to inventory the food heritage, and the INPC cards for the inventory of the gastronomic heritage, resulting in 11 agricultural products produced in the canton, of which 5 agricultural products are considered as food heritage, by the ministry of culture 2013 and 1 was additionally included because it is frequently cultivated and 8 gastronomic dishes made with the food products harvested with knowledge and techniques transmitted. Finally, all the information collected was systematized in an academic article to disseminate to society.La depreciación de la cultura está causando la pérdida de algunas costumbres y tradiciones ancestrales de los pueblos originarios, para lo cual se ha desarrollado un proyecto de investigación que tiene como finalidad identificar el patrimonio alimentario y gastronómico del cantón Saquisilí como medio de difusión de la diversidad cultural. La investigación realizada tuvo un enfoque cualitativo porque permite interpretar la realidad y a la vez recolecta datos importantes con el fin de obtener resultado. En el primer objetivo se utilizó el método analítico-sintético para compilar los elementos históricos, sociales y culturales del cantón mediante fuentes primarias y secundarias como libros, revistas, documentos, artículos científicos obteniendo la información, de modo que el cantón Saquisilí era un joven pueblo perteneciente a la provincia de Cotopaxi, que aparece con el nombre de Chantillín, porque antiguamente era un lugar pantanoso, y desde ahí fue creciendo la población por gente trabajadora y luchadora por todo el Ecuador e incluso internacionalmente, ya que siempre se han dedicado a la agricultura, ganadería y el negocio en las ferias los días jueves al aire libre. En el segundo objetivo se aplicó el método etnográfico con las técnicas como mapeo de actores, entrevista, observación directa para inventariar el patrimonio alimentario, y las fichas de INPC para el inventario del patrimonio gastronómico, dando como resultado 11 productos agrícolas producidos en el cantón, de los cuales 5 productos agrícolas son considerados como patrimonio alimentario, por el Ministerio de Cultura en el 2013 y un producto se incluyó adicionalmente porque se cultiva con frecuencia las habas, y 8 platos gastronómicos realizados con los productos alimentarios cosechados con conocimientos y técnicas trasmitidas. Finalmente, toda la información recolectada fue sistematizada en un artículo académico para difundir a la sociedad la riqueza cultural.Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC)Benavides Zura, Norma Lucía2023-06-21T14:38:29Z2023-06-21T14:38:29Z2022-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis153 páginasapplication/pdfUllcu Telinchano María Alejandra (2022); Patrimonio Alimentario y Gastronómico del cantón Saquisilí. UTC. Latacunga. 153 p.PC-002566http://repositorio.utc.edu.ec/handle/27000/10445spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Cotopaxiinstname:Universidad Técnica de Cotopaxiinstacron:UTC2023-06-22T08:00:35Zoai:repositorio.utc.edu.ec:27000/10445Institucionalhttp://repositorio.utc.edu.ec/Universidad públicahttps://www.utc.edu.ec/..Ecuador...opendoar:02026-03-08T03:38:25.929876Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxitrue |
| spellingShingle | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. Ullcu Telinchano, María Alejandra GASTRONOMÍA PATRIMONIO ALIMENTARIO IDENTIDAD CULTURAL TURISMO |
| status_str | publishedVersion |
| title | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| title_full | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| title_fullStr | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| title_full_unstemmed | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| title_short | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| title_sort | Patrimonio Alimentario y Gastronómico del cantón Saquisilí. |
| topic | GASTRONOMÍA PATRIMONIO ALIMENTARIO IDENTIDAD CULTURAL TURISMO |
| url | http://repositorio.utc.edu.ec/handle/27000/10445 |