Estudio de la gastronomía ancestral de la parroquia Guayllabamba, cantón Quito, 2019

Abstract

The present ethnography was directed to the titling area, it is a bibliographic compilation and practice being this the standardization of the plates, of a gastronomical study oriented to the valuation of the cultural identity of a certain parish of the Quito Canton. It investigates history and describes the relevant facts in the cultural area and as a result, in its diet presenting the opportunity to develop a guide to highlight the intangible culinary heritage, adding the importance of current dishes such as chicken broth, roasted guinea pig with potatoes, traditional barley rice; at the same time, extinct preparations are determined as is the dry or smoked meat with sweet potato, among these stands out the authenticity in the handling of techniques, methods and raw material; as the greatest exponent of the Guayllabambeño locro, the characteristics that structure a research based on experience and local experience, demonstrating the legitimacy in the historical development of the locality. Being part of an environment of biodiversity motivates to relate to those who know reality and therefore the application of interviews, whose purpose is not only the extraction of information, it also enriches the personality of the researcher by forming a criterion that is transmitted in each exposed analysis, the responsibility in the application of this field research instrument demonstrating the essence of the content through the rescue of the ancestral food that the Guayllabamba parish possesses. A statement is structured with qualities of understanding towards an objective that is part of the realization of the work.