¨Comparación de los metodos tradicionales y actuales de la cocina chonera, 2024¨

Abstract

The gastronomy of Chone canton is rooted in ancestral traditions and currently faces challenges for the preservation of its culinary identity due to the introduction of contemporary cooking methods. The influence of a globalized world and changes in eating habits pose a risk to the authenticity of this typical local cuisine. The purpose of this research was to analyze the traditional and contemporary cooking methods of the cuisine of Chone, with emphasis on the typical preparations Tonga manabita and starch bread. The methodology employed was qualitative, based on the analysis of non-numerical data. It was exploratory in nature, investigating the cooking methods of the cuisine of Chone. This was followed by the identification of independent and dependent variables. Additionally, interviews with experts, surveys, and sensory tests were conducted to develop a comparative matrix. The results obtained revealed that traditional cooking methods play a fundamental role in the preservation of the gastronomic identity of Chone and in the strengthening of the local community. It was observed that these methods not only contribute to maintaining the authentic flavors of the Chonera cuisine, but also serve as an intrinsic part of the identity of the locality and contribute as a differentiating element in gastronomic preparations, positively impacting the local economy. The importance of conserving and valuing traditional cooking methods as fundamental elements of cultural identity and sustainable development in Chone was highlighted. Finally, the proposed informative guide detailed background information, use of utensils, typical recipes, and expert opinions.