Guía Gastronómica Ancestral del Cantón Latacunga, Provincia de Cotopaxi.

The present investigation began with the realization of the situational diagnosis in the canton Latacunga, In order to know the current reality in which we find the four scopes, touristic environmental, economic and socio-cultural, the same ones that contributed with positive results for the development of the investigation. The information collected in the municipality of Latacunga and the different parish GADs, as well as the Development and Territorial Planning Plan (PDOT) of the year 2016 -2028. It is essential to mention that, in the province of Cotopaxi, the main economic activity is Agriculture, Livestock, Forestry, and Fishing which comprises 34%, which is given in in rural areas of the canton, while 66% in the urban area dedicated to different activities such as commerce, manufacturing, textile production, public sector among others. In this project was used, the methodology is qualitative, which implied techniques such as direct observation, interview, and guide questions that helped in the development of the investigation. Subsequently, the ancestral gastronomy was inventoried, using the INPC records methodology National Institute of Cultural Heritage, A4 knowledge and uses related to nature and the universe where it was registered in the files to obtain reliable data so that we can analyze culture, heritage, and ancestral knowledge, through the information obtained from interviews aimed at key actors. The ancestral gastronomy is dispersed throughout the canton of Latacunga, especially in rural parishes, taking into account that many of these foods still served at parties, weddings, and daily consumption. The cultural wealth found in the ancestral gastronomy takes its history from the foods that prepared before the Spanish conquest, with foods typical of the area. Thanks to the different key actors that keep ancestral recipes alive, it was possible to obtain as a result 10 dishes that are prepared based on corn, potatoes, beans, peas that correspond to the ancestral gastronomy with cultural significance, the same ones that have been transmitted from generation in generation from our parents to children. These dishes mostly have a sensitivity to a change that means they are in force, but they are vulnerable since, over time, these dishes could get lost. Finally, all the information collected systematized with the creation of the ancestral gastronomic guide, which includes detailed information of the ancestral dishes with their ingredients and their preparation.

• Autor Principal: Robles Noroña, Leonardo Vicente (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2019
• Subjects: RÍQUEZA; CULTURAL; GUÍA GASTRONÓMICA
• Acceso en liña: http://repositorio.utc.edu.ec/handle/27000/5272