Estudio antropológico de la gastronomía del cantón Archidona 2012

Abstract

The objective of this research is to diagnose an anthropological study of the cuisine of Canton Archidona 2012 in order to disseminate and preserve the culinary art of the people through a cookbook Quichua anthropological preparations, important in the tourism sector growth factor. Using the transverse and exploratory descriptive method, using the technique of the survey, to which 50 persons were 25 in the regional town of Archidona, 10 people in the parish San Pablo, 10 in the parish of Cotundo and 5 in the community of Santa Rita, according to the selected people, it was found that 70% of respondents know about the history of the ancient cuisine of Canton, being a very satisfactory level and giving emphasize that there is still interest and knowledge in this culture. In addition it can be said that young families 52% do not know how to prepare typical dishes of Canton, being necessary to implement this culinary recipe to enhance the interest and love for their ancestral culture otherwise would affect the economic and touristic part of the area. It is recommended to provide sufficient information of the ancestral food culture and to present the original richness of these dishes.