Estudio de la cultura culinaria desarrollada alrededor del pan campestre en la provincia de Chimborazo

Abstract

This investigation was carried out a Culinary Culture studio developed about homemade bread in Chimborazo province, many people do not know the different types of typical artisanal bread, for this reason this research localities that still preserve their tradition. Through of survery about artisan bread, people are over 50 years of the simple to 400 persons, they were indentified that 81% don’t know the typical bread their cantons, 48% often eat homemade bread diary, 56%of surveyed ensure that don’t know any homemade bread that has existed in antiquity, 87% thinks of homemade bread is better than commercial bread. The 88% those surveyed said that if the rescue and dissemination of homemade bread necessary because they want to know about the cultura and history of artisanal bread in this province. Alausí, Colta, Cumandá, Chambo, Chunchi, Guano, Guamote, Pallatanga, Penipe and Riobamba were visited, where they could talk directly to the people who make bread and know the different wood stoves that exist in this province. An Informative magazine with information was obtained, revealing food cultura developed about the homemade bread in this province, making people aware artisan bread transmitting knowledge acquired.