Técnicas y métodos artesanales utilizados en la elaboración de dulces tradicionales del cantón Baños de Agua Santa como parte de su patrimonio inmaterial”. 2015

Abstract

The present investigation proposes: To know the techniques and artisanal methods used in the elaboration of traditional sweets from the corner of Baños de Agua Santa as part of its intangible heritage, to identify techniques and artisan methods as part of its intangible heritage. It was developed taking into account characteristics of a Exploratory, prospective, field research, non-experimental cross-sectional research. Information was received by applying a survey to associations May 1 and November 15, institutions that sell sweet guava, marshmallows and brown sugar Defaults from a source of employment record of observation to the production area of artisanal sweets factories, as well as interviews to owners of establishments or candy stores, After the tabulation, analysis, and interpretation of data, the application of techniques was determined, methods and procedures in the artisan elaboration of traditional sweets through a technical memory The objective is to provide clear, specific techniques, procedures and procedures that guarantee efficiency in the professional development of these sweets, which serves as an instrument of support and institutional improvement The professional memory of techniques, methods and procedures has as purpose transform day-to-day activities of craftsmanship in identifying and posing professional processes with the help of an observation sheet that was developed in the production area of these products. Anthropology is known and concludes that this research will allow culinary identity of traditional sweets to professional people as non-professionals.