Tradiciones y costumbres gastronómicas de la parroquia Cacha, cantón Riobamba, provincia Chimborazo

Abstract

The objective of this Ethnography rescarch project was, to study the traditions, customs and gastronomy of the Cacha parish, in the Riobamba canton of Chimborazo province, for the investigation of this project a descriptive, bibliographic and non-experimental methodological design was used which allowed Point out the characteristics of an ancestral town, selecting information from the town's own traditions, as well as the realization and use of schemes where important ideas were deposited and subsequently analyzed and captured. Two types of instruments were used, survey and interview, The survey was applied to 89 people, 30 of them in the range of 60 to 75 years, 45 of those in the range of 76 to 85 years, 14 of them in the range of more than 85 years, whose results were of great importance for the identification of their gastronomic customs with their most consumed products such as: beans 11%, com 6%, melloco 5%, barley rice 11%, quinoa 18%, machica22% , amaranth 2%, oca and mashua 11%, potato 11%. Its gastronomy is based on the elaboration of its dishes with products from the same area for this reason its aromas, textures and flavor are unique. The traditional preparations of the parish Cacha has undergone different changes and adapting to the present, taking into account a methods and techniques at risk: smoked, firewood, extinct methods and techniques; Pachamanca, scoundrels, pottery, stone grinding utensils at risk: clay dishes, tambo, scoundrels, Batya, extinct utensils: clay pots, wooden spoons, Takana rumi, pilche. Their uses are generally scarce therefore they are in danger of disappearance. Therefore, this research work was socialized through a digital magazine which was published on the page of the Decentralized Autonomous Govemment of La Parroquia Cacha.