Estudio antropológico culinario del cantón Sucua, provincia de Morona Santiago 2013

Abstract

The research is focused on developing a Culinary Anthropological Study where Indigenous Preparations of the Sucua Canton are included. This investigation was conducted in the guidelines of the Descriptive Method of cross- cutting, the same notes the following technique; a survey was applied to the population in the center of this Canton. With the results of the implementation of a Culinary Anthropological guide for the Canton was determined. The proposal is focused on upgrading and improvement local gastronomy. Its history, tradition, culture among Others have been detailed as the most impressive dishes throughout its history. This proposal tries to investigate the ancestral preparations, in order to measure the acceptability of existing typical preparations and create an anthropological guide of the ancestral ones, which give us an anthropological appreciation from the gastronomic cultural standpoint, this give raise to create fundamental base to know the social meaning on preparations, promoting culture and tradition. It is recommended to apply a culinary anthropological guide for appreciations, the different preparations, through its history, photos in a different context, to create a visual impact for the people who taste this kind of food.