Cultura e historia gastronómica del cacao en la provincia del Guayas. Guion museológico. 2013

Abstract

This research paper uses descriptive, retrospectivequantitativeandqualitative and cross section methods and applies them to the realm of cocoa farmers, historians, chocolatiers and representativesof GranCacao families. These people were chosen based on their experience and extensive knowledge on the topic and from whom we have valuable information was obtained so as to develop a proper investigation. This thesis comes to the conclusion that the importance and influence of cacao has had on the country’s history, culture, society and gastronomy is greater than most realize.Thewealth of informationthat exists on thesubject,organized in a museological script, demonstrates the need for a museum in Ecuador dedicated to cacao and chocolate. The cookbook entitled "Chocolate: declassifiedsecrets” containsthe quintessenceof this thesis-from the dawn ofprehistory tothe latest techniques - and as such hasenough features tobepublished separatelyas a book. It is recommended that a specific department be created for cocoa and chocolate and that further investigations related to this topic that include other sectors of the country so as to create a line of historical, gastronomical and cultural research in the area of gastronomy on emblematic Ecuadorian products like cocoa, coffee, chocolate, bananas, shrimp, flowers, peanuts, potatoes, among many others. We should continue on the path set out in the exhibition guide that will be obtained by the creation of cocoa and chocolate museum in Ecuador.