Estudio de la Antropología Culinaria del Cantón Penipe Provincia de Chimborazo 2011

Abstract

The present search is descriptive, documentary field bibliographic of cross section in the study of the culinary anthropology y of Penipe Canton in the Chimborazo Province. Different level of knowledge and ancestral culinary practices were measured in a sample of 60 native people surveyed, it is proposed to disseminate the traditions and gastronomic culture of the place though the design of a tourist magazine. The data were tabulated using the Microsoft Excel program. According to the analysis of the gastronomic variables, the “ stone tortillas” (tortillas asadas en piedra) have an acceptability of 65% and the are considered as a traditional dish, the “fried pig with corn(hornado con mote) 20% “Creole chicken soup”(caldo de gallina criolla) 15% “jora drink”(chicha de jora) “apple wine”(vino de manzana) and “Claudia wine”(vino de Claudia). The lack of diffusion of the costumes and traditions have provoked that the ancestral dishes as: “Coles yuyu”, “polla ronca” are disappearing through the time, for this reason it is proposed the design and diffusion of a recipe that have ancestral dishes are forgetting actually. The result shows that there is not a gastronomic dissemination in the sector; consequently, it is recommended that the authorities of the zone give the necessary importance to the culture and history of the place permitting to know the culinary benefits of the sector.