Estudio de la cultura gastronómica de la etnia Puruhá del cantón Colta, provincia de Chimborazo, 2018

Abstract

The objective of this ethnographic work was to study the culinary culture of the Puruhá ethnic group of the Colta Canton, Province of Chimborazo, as a cultural and gastronomic element, which possesses a great amount of wealth as well as it represents its history, beliefs, customs and gastronomic traditions. The present investigation was non- experimental of cross-section where instruments were used for the collection of information through the use of interviews to focus groups between 50 and 80 years of age, with a total of 20 people living in Sicalpa, Colta, Santiago de Quito and Juan de Velasco parishes, to define the main foods, customs and beliefs; the most representative of the area and the importance of traditional cuisine, becoming consolidated as raw material of consumer foods: barley, oats, potatoes, ocas, mashua, melloco, wheat, corn, beans with 100% acceptability, leaving the quinoa with 75% and finally the pea with 25% acceptability. The 100% acceptability of food cooking is with wood and straw, leaving it with less acceptability to leaf litter with 85%. The most representative dish of the Puruhá ethnic group is potatoes with guinea pig with 100%, and cauca with 25% acceptability. People who prepared the food are the wives with 100% acceptability, with 50% acceptability, the grandmothers and finally the daughters with 40% acceptability. The preparation of meals that have more welcome on holidays are the potatoes with guinea pig, the hornado, the soup with lamb, the Creole chicken broth, the soup with pork meat and the chicha with 100% acceptability. With this work we managed to create the blog "Study of the Gastronomic Culture of the Puruhá Ethnicity of the Colta Canton" in order to spread information to society, as well as the importance of retaking customs, traditions, methods, techniques and utensils, and thus manage to maintain the cultural identity of the sector.