Registro de las tradiciones culinarias de la ciudad de Puyo como parte de la cultura amazónica

Abstract

The Purpose of the current ethnography was to register the culinary traditions of Puyo city as a part of the Amazon culture to know the about the culinary traditions the city has, to analyze its existence in time, the changes it has had, and what it represents for the community. For this research, it was necessary to apply the non-experimental method using surveys applied to the owners of restaurants in charge of selling traditional food; this information was obtained with the restaurants cadaster located in Puyo. To establish the representative dishes of the city as well as the importance they have for citizens and foreign, it is determined that maito de tilapia, carachama soup, roasted chontacuros, and volquetero are the representative dishes of the city. With this research, it was possible to make the register cards of Instituto Nacional de Patrimonio Cultural that provided information for creating a Blog, which offers important information about Gastronomy, preparation techniques, utensils and raw material used for preparing traditional dishes representing the culture and identity of the area. When documenting the compiled information, it was possible to socialize and share with the audience; this guaranteed an easy access, contribution and diffusion of important data. It is recommended the permanent information updating and its diffusion through different mass media.