Registro de la cultura gastronómica del cantón Pujilí, provincia de Cotopaxi como patrimonio cultural inmaterial 2016

Abstract

The main objective of the present research ethnography is to make the Culinary Heritage Record of Pujilì County to safeguard the culture and gastronomic identity of each one of its communities; which are based on traditions, customs and rituals of their ancestors. The research was based on bibliographic sources and web pages that helped to obtain all possible theoretical references without manipulating variables due to the research is non-experimental. The methodology applied was exploratory and descriptive with was useful to identify the elements that are necessary to make the Culinary Heritage Record. The main instrument was the survey applied to a group of people that are directly related to the gastronomy, who collared to obtain information about the traditional and traditional gastronomic preparations that exist in the Pujilì County. The survey was the basis for collection information in the A4 sheets of the National Institute of Cultural Heritage (NICH), the same ones that were elaborated following parameters established by this entity. The result of this work is the gastronomic magazine “Pujilì cuna de arte y tradición Culinaria” which describes each of the traditional dishes of this county, which promotes tourism and traditions, and let know each of the owners of restaurants or food courts that were part of this work, promoting their cultural gastronomic culture of Pujilí is intangible cultural heritage that is why, it recommends to the Culture and Tourism Unit of Pujilí County to promote the magazine resulting from the investigation.