Registro de las tradiciones culinarias del cantón Alausí, como patrimonio cultural inmaterial, 2015

Abstract

This research proposes to register the culinary traditions of the canton Alausí as intangible cultural heritage; this canton possess lots of natural and cultural wealth, so it necessary to keep a record of each tradition that highlight the uniqueness of the region, one of them is the minga, which continues in most communities, leading to the union of the people, and other traditions like dressing, language, legends, beliefs, festivals, attractions and especially the typical and traditional cuisine, which is part of the intangible cultural heritage. Having applied a survey to 72 elder people; it was determined that Hornado, fritada, llapingachos and caldo de pata, are typical dishes that have been adapted to the region for its preparation, made with that special touch sets them apart, While Papas con cuy, quinoa soup, tortillas de maíz prepared in Tiesto ( a kind of craft pan made of clay pottery), and tortillas with eggs; are traditiona ( dishes that have been prepared from one generation to another one by keeping the identity of flavours becoming highly consumed. Also, it was conducted another survey to 11owners of restaurants of traditional food because they are involved with the traditional knowledge about the typical and most representative traditional dishes prepared since ancient times and with a considerable recognition in the market, then, by them, it was possible to know more about their ancestral methods of cooking, original recipes keps since ancient times and especially the utensils used in its preparation. It was possible to differentiate between a typical and a traditional dish. In order to get the appropriate information required, and so raise awareness of the benefits that returnig to customs traditions, methods, and techniques of each of the preparations would have and consequently to keep our cultural identity through the magazine Culinary Traditions of the canton Alausí.