Diseño de una guía gastronómica de sabores y saberes ancestrales para el aprovechamiento y dinamización del turismo en la parroquia Capsol, cantón Chunchi, provincia de Chimborazo, 2019

Abstract

This work degree type ethnographies aimed to design a guide dining which was developed based on the identification and record the dishes, traditional and the flavors and knowledge ancestral Parroquia Capsol, Cantón Chunchi, province of Chimborazo, with the aim to take advantage and dynamize hoist tourism in the same with the publication of this guide on the website of the GADM of the Cantón Chunchi. Research is handled under models not experimental to not interfere in the development of the facts, exploratory because inquired a topic little studied, descriptive as it relates in detail the order of events and cross-sectional because it focuses on a specific group and in a certain time, the methods used were the empirical establishing relations cause and effect by observation and theoretical running a historical analysis, logical and deductive. For this is used instruments to collect information as the survey applied to 72 tourists from Cantón Chunchi in different tourist places and 61 people from 30 to 64 years of age of the Parroquia Capsol, as well as the interview 44 elder adults, the results obtained after registration and analysis timely of the data obtained were crucial to identify preparations traditional typical and knowledge ancestral that are part of the Heritage and culture gastronomic Capsol also showed demand unmet of establishments food and drinks in the area on the part of tourists, from the ingredients and procedure for the production of each silver is designed guide dining Capsol 2018, in which lies its importance in form and promote identity Capsoleña at villagers by the preservation of cuisine ancestral and the use of traditional crops.