Estudio del Patrimonio Inmaterial, Ámbito IV Conocimientos y Usos relacionados con la Naturaleza y el Universo, Sub Ámbito Gastronomía Típica de la Provincia de Orellana
This investigation is based on the study of the typical gastronomy of Orellana Province with the purpose of gathering, consolidating information that strengthens the growth, cultural, economic and tourist, through the elaboration of a gastronomy guide. The guide aims to identify the techniques and c...
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| Tác giả chính: | |
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| Định dạng: | bachelorThesis |
| Ngôn ngữ: | spa |
| Được phát hành: |
2018
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| Những chủ đề: | |
| Truy cập trực tuyến: | http://repositorio.utc.edu.ec/handle/27000/5232 |
| Các nhãn: |
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Thêm thẻ | Tóm tắt: | This investigation is based on the study of the typical gastronomy of Orellana Province with the purpose of gathering, consolidating information that strengthens the growth, cultural, economic and tourist, through the elaboration of a gastronomy guide. The guide aims to identify the techniques and customs of ancestral knowledge that are disappearing due to ignorance and disorientation of the population about their own culinary culture. Three specific objectives were developed, which were made through the application of the descriptive - qualitative methodology, which allowed the collection of primary and secondary information to determine the situational diagnosis of the area through the analysis of the geographical-environmental factor where the causes that intervene in the climatic diversity of the place were established which allows the development of the flora and fauna; through the historical-cultural analysis, the importance of the indigenous settlements and their influence in the sector was verified; in the socio-economic report, the economic processes that are most relevant were identified, where it is noted that tourism and agriculture are not activities that take advantage of the population due to oil activity which generated high rates of unemployment because of the instability of the price of the oil barrel. For the record of typical gastronomy, the methodology of the National Institute of Cultural Heritage (INPC) was used, where 21 typical dishes of the province were recorded, supported by a photographic record of the visit to the indigenous exhibition and typical food restaurant. Finally, the design and printing of the guide are presented as a gastronomic information tool that generates benefits for the inhabitants and as well for tourists. Once the study is spread, it causes a positive socio-economic impact, contributes to the conservation of knowledge about indigenous peoples, their traditions, and culinary culture, increasing tourism and economic development in the province of Orellana. |
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