Estudio de la gastronomía vinculada a las manifestaciones culturales de la parroquia San Miguel de Chugchilán

Abstract

This ethnographic work focused on the analysis of the gastronomic culture of the San Miguel de Chugchilán parish of the Sigchos canton in the province of Cotopaxi, as an element inherent in its cultural manifestations, which has characteristics that attribute to it the quality of intangible heritage of this community, since each gastronomic preparation is interrelated with its beliefs, customs, traditions, myths or legends, thus forming part of its cultural identity. The methodology applied in the development of this research was non-experimental and cross-sectional, through the application of interview techniques where people from 60 to 79 years old were taken into consideration to collect their perception about the most representative gastronomic preparations of the parish, in the same way a survey was applied to inhabitants of 40 to 64 years of the San Miguel de Chugchilán parish, with this, it has been possible to determine that the most representative dish of the parish is corn tortillas (9%), the most used cooking method is boiled (27%), the most common food preservation method used is in salt (30%), the main agricultural products, vegetables, tubers, meat and aromatic herbs used in the local gastronomy are chocho (23%), white onion (47%), potatoes (37%), beef cattle (22%) and chicken (22%), myrtle (31%). In addition, information has been collected about beliefs, festivals, myths, legends, popular games, which are part of their culture. The collected results were disseminated through a digital magazine "Gastronomy of the San Miguel de Chugchilán parish, cultural manifestations and indelible traditions" in a digital magazine, with which a contribution has been generated for the strengthening of the cultural identity in the parish and for its dissemination to society in general.