Registro de la cultura gastronómica del cantón Pallatanga provincia de Chimborazo como patrimonio cultural inmaterial, año 2016

Abstract

This research work aims to carry out a register of culinary traditions in Pallatanga as an immaterial cultural heritage, to document culinary traditions, to demonstrate cultural diversity and current traditions in town, legend parties, touristic attractions, and typical gastronomy which are part of cultural heritage of this place. The applied methodology is based on research techniques bibliographical documental which are complemented with testimonial material collecting from qualified informants through interviews about typical dishes, beverages, touristic places, owners of food places market, elderly people and informal sale people who provided important information because of their experience years. Typical dishes were obtained such as: aji de cuy (chilli from guine pig), fritada (fried pork), caldo de gallina criolla con yucca (creole chicken soup with yucca) tortillas de harina de trigo (tortillas of wheat flour), dulce de frejol (sweety bean), choclos con queso (com with cheese), chiguiles and others considered in this work. This work supports to preserve traditions, customs, and cultural manifestations, and publish them in a magazine in order to make habitant get conscious about the importance of this typical food has for them.