La interculturalidad y las formas de preparación de alimentos para la sostenibilidad del patrimonio gastronómico de la parroquia Licán de la ciudad de Riobamba

Abstract

The objective of this degree work was to carry out a study on interculturality and the ways of preparing traditional dishes in the Licán parish belonging to the city of Riobamba - Chimborazo Province; to assess the sustainability of the gastronomic heritage of the parish. This research had a descriptive approach because it started by detailing the characteristics of the most important festival held in honor of the Niño Rey de Reyes, as well as the ingredients used in the preparation of typical dishes of the area. As a research instrument, surveys were used aimed at the main characters of the party (Kings, Angels and Vassals) and residents of the area; of which eight typical dishes were identified, such as: Mote with Pork rinds, Fiesta Broth, Creole Chicken Broth, Hornado de Cerdo, Roast Cuy and Chicha de Jora. Then, the respective inventory sheets required by the National Institute of Cultural Heritage were made, detailing the location, traditional name, ingredients, production process, residence time, scope and origin; From this it is evident that all the typical dishes have a historical significance from many years ago whose preparation seasoning has been adopted from generation to generation. Similarly, it was identified that typical dishes are highly sensitive to change because traditional recipes have been modified over time in terms of their ingredients and spices used. Finally, with the investigation it was concluded that despite not celebrating a traditional festival, the typical dishes identified are prepared on any occasion and with culinary practices linked to the native flavors of the parish, and that with the help of the prepared recipe book it is intended to revitalize the heritage. intangible materials of the peoples.