Registro de las tradiciones culinarias típicas del cantón Cayambe como patrimonio cultural inmaterial, año 2015

Abstract

The main purpose of this research in to create a record of the culinary traditions from Cayambe canton as intangible cultural heritage. These traditions are popular cultural manifestations of the different Ecuadorian regions where identity is highlighted. A gastronomic registration was developed by identifying, researching and documenting the information gathered to develop this registration; taking into account the characteristics of bibliographic, descriptive, non-experimental and cross-sectional type research. The study was conducted by using the survey as an instrument to collect information from 368 adults as well as the interview to 10 individuals, owners of different locals where dishes are marketed, which was a useful source of information due to people`s high knowledge and wisdom, which was a valuable contribution. Furthermore, A4 forms of the National Cultural Heritage Institute (INPC) analysed and approved by Mr. Edison Solórzano, an engineer who is the Director of this institute. These forms contain location data, referential photography, identification data, history, ingredients, preparation, partners, annexes, control data and the value that each of the products own for the community, in order to rescue and preserve the traditions and make them remain in the memory of people. The gastronomic record will contribute to the identity of culinary traditions of Cayambe canton, this document contains all the factual information whose contribution is so relevant to extol the customs of this sector. This will encourage owners keep on offering their products as well as this will promote the consumption of each of the typical dishes.