Análisis del patrimonio cultural inmaterial culinario de la zona urbana del cantón Riobamba provincia de Chimborazo. Propuesta de difusión cultural 2012

Abstract

This research has used an observational type of methodology. It is cross sectional work concerning the Analysis of the Intangible Culinary Cultural Patrimony located in the urban zone of the city of Riobamba, Province of Chimborazo. It is a proposal of cultural diffusion through which the development of an Intangible Heritage Culinary Record was accomplished. The work was done with a sample of 110 respondents who belong to the total number of food producers of the main markets in Riobamba: Mariano Borja, San Alfonso, San Francisco and La Condamine. From the results it can be established that 22% of the respondents do not have any knowledge about the Culinary Intangible Cultural Patrimony of this zone; 41% rate the information on the part of the authorities as regular; finally, 79% of the population believe that good diffusion about this research work is necessary for the development of gastronomic tourism of the place. The traditional plates belong to the urban zone of the city of Riobamba resulted as follows: Hornado (baked pork), Ceviche de Chochos (Andean lupin ceviche), Morcillas (special kind of home made sausages), Jugo de sal (salty meat broth), Tripa Mishqui (grilled sheep intestines), and Rompe-nucas con hielodel Chimborazo (fuirt juice cooled with Chimborazo ice). The objective of this research is to guarantee the local cuisine which is, with no doubt, Intangible Heritage Culinary Art of this city. It is necessary that this fact be diffused among the whole population so that each person becomes aware of the infinite richness present in this area.