Análisis de la Cultura Culinaria del Cantón Colta Provincia de Chimborazo. Propuesta de Difusión Cultural 2012

Abstract

The methodology used in this investigation is an observational one based on a transversal cutting type for a gastronomic culture analysis carried out at Colta parish of Chimborazo Province as a cultural spreading proposal for year 2012. By means of field research it was possible to reach a Gastronomic Tourist Inventory for which 89 people (foreigners, domestic, and dwellers of the sector) were surveyed which constituted the sample for this work. The results provided that 67% of the surveyed population do not posses knowledge on gastronomic culture at this parish. 83% of them consider that gastronomy is an alternative for tourism development. Among this gastronomic inventory, the following foods are taken into account: Papas con cuy (cooked potatoes and guinea pig), choclos con habas y queso (corn and beans with cheese), caldo de gallina criolla (home chicken soup), máchica ( toast barley and grinded), hornado (roast pork), borrego (roast lamb), mashuas (potatoes like), colada morada (a purple cooked sweet drink), chicha de jora (a corn beverage), chilí (grinded in stones), traditional preparations for special events. It is important that tourism office be the one that establishes the adequate means for spreading communication and diffusion of culinary alternatives that Colta parish offers. Health-hygiene promotion campaigns should be promoted in order to fulfill sanitary norms as well as appropriate techniques for food manipulation; this way, it is possible to provide all types of tourists with guarantee. One of the products with greatest cultural identity and destination is gastronomy, therefore, Colta is a town that possesses culinary ancestral tradition that should be maintained and promoted