Estudio de la gastronomía del pueblo Salasaca para el fortalecimiento de su patrimonio alimentario, Tungurahua 2017

Abstract

The objective of this degree work was to carry out a study of the gastronomy from Salasaca people to the establishment of their food heritage, so that, the data gathering was necessary to the identification of traditional food’s preparations from the community. The methodology was based on non-experimental designs through the observation and subsequent analysis of the practices of the people as is happened in everyday life. As a population were considered the persons between 50 years old and older, being the population of 83 persons. The instruments applied to determine the festive culinary preparations and most representative rituals of the town were surveys, in addition, the interviews were addressed to a focus group of 10 persons chosen for their relationship with the tourist-gastronomic scope of the parish. According to the results, a 96% affirms that the most representative dish is the guinea pig with potatoes, and an 81% agree that the most consumed drink of the festivities is the chawarmishki. Without detracting from the value of dishes such as uchu caldo, mazamorra, yanapi, bread in a wood-fired oven, among others, which are part of the knowledge that has been gradually devalued. As a contribution of this research, standard recipes and the filming of a mini documentary for the strengthening of its traditional gastronomy were elaborated. It is concluded that the documentation of traditional dishes contributes to the cultural identity of the parish, therefore, it is recommended that the inhabitants of the Salasaca people be socialized in order to raise awareness about their cultural value.