Descripción de la cultura culinaria del cantón Colta y su aporte en la gastronomía ecuatoriana, 2012

Abstract

This research aims to study the culinary culture of the canton Colta and give healthy dining options based on the use of products in this area by the survey of 366 residents were assessed sociodemographic ancestral customs and culinary dining options. Tabulated demographic data of the 32 communities found an age range of 45-55 years 40%, 55 to 75 and over 60%, 45% female, 55% male, occupation: farmer the 22%, 21% masons, housework 43%, 14% traders, level of education: 52% basic, 23% high school and 25% illiterate. Traditional customs that have been lost: 22% relates on Cajabamba parties; 11% of Inty Raymi, Carnivals for 17% and 33% Indian marriages. Preparations were consumed in traditional communities: locro 11% guinea pig, rabbit coal 22%, the chigüiles 19%, pepper 11% guinea pig, roasted and mote 30%. The Laguna Resorts Colta must constantly train their staff in the area of customer service, food handling, have promotional programs, signage, advertising, via internet, print, television, radio, posters and conduct food festivals tour.