Análisis de la oferta gastronómica tradicional de los cantones Salitre y Samborondón, para el diseño de una ruta turística.
Fecha
2019
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Universidad de Guayaquil: Facultad de Comunicación Social
Resumen
La gastronomía ecuatoriana es un patrimonio intangible e inigualable de las culturas, considerado como el país de los cuatro mundos, es por esto que como referente cultural hemos tomado en cuenta a los cantones Samborondón y Salitre perteneciente a la provincia del Guayas. El cantón Samborondón considerada como la capital ecuestre del Ecuador, con tierras fértiles que permite una variedad de cultivos que facilitan la preparación de platos que sean de buena calidad, sabor y aroma. Por otra parte, la capital Montubia del Ecuador, como es conocido el cantón Salitre posee una variedad de platos típicos y tradicionales, y su elaboración requiere varios métodos que han prevalecido dentro de sus generaciones. Este trabajo de investigación se ha planificado para analizar la gastronomía tradicional de los cantones Samborondón y Salitre, para realizar posteriormente la creación de una ruta gastronómica, mejorando la afluencia de turistas con la finalidad que tengan experiencias, conocimiento de la riqueza cultural y actividades turísticas que disponen estos cantones. Este estudio de enfoque mixto, recepta información cuantitativa mediante instrumentos como entrevista, observación y encuestas que contribuyeron al desarrollo de la investigación y mediante los resultados obtenidos podemos defender nuestra propuesta planteada.
Ecuadorian gastronomy is an intangible and unparalleled heritage of cultures, considered as the country of the four worlds, which is why as a cultural reference we have taken into account the Samborondón and Salitre cantons belonging to the province of Guayas. The canton Samborondón considered the equestrian capital of Ecuador, with fertile lands that allows a variety of crops that facilitate the preparation of dishes that are of good quality, taste and aroma. On the other hand, the Montubia capital of Ecuador, as the Salitre canton is known, has a variety of typical and traditional dishes, and for its elaboration it requires several methods that have prevailed within its generations. This work of investigation has been planned to analyze the traditional gastronomy of the Samborondón and Salitre cantons, and subsequently carry out the creation of a gastronomic route, improving the affluence of tourists with the purpose that they have experiences, knowledge of the cultural wealth and tourist activities that these cantons have. This mixed approach study, receives quantitative information with instruments such as interview, observation and surveys that contributed to the development of the investigation and through the results obtained we can defend our proposal.
Ecuadorian gastronomy is an intangible and unparalleled heritage of cultures, considered as the country of the four worlds, which is why as a cultural reference we have taken into account the Samborondón and Salitre cantons belonging to the province of Guayas. The canton Samborondón considered the equestrian capital of Ecuador, with fertile lands that allows a variety of crops that facilitate the preparation of dishes that are of good quality, taste and aroma. On the other hand, the Montubia capital of Ecuador, as the Salitre canton is known, has a variety of typical and traditional dishes, and for its elaboration it requires several methods that have prevailed within its generations. This work of investigation has been planned to analyze the traditional gastronomy of the Samborondón and Salitre cantons, and subsequently carry out the creation of a gastronomic route, improving the affluence of tourists with the purpose that they have experiences, knowledge of the cultural wealth and tourist activities that these cantons have. This mixed approach study, receives quantitative information with instruments such as interview, observation and surveys that contributed to the development of the investigation and through the results obtained we can defend our proposal.
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Palabras clave
GASTRONOMÍA, TRADICIONAL, OFERTA, DISEÑO
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