Análisis de la Gastronomía y Culinaria, en la Parroquia Simón Bolívar la Barranca Julio Moreno, Cantón Santa Elena
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2018
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
Este trabajo ha sido enfocado en una propuesta de investigación y análisis gastronómico de la costa ecuatoriana, en la parroquia Simón Bolívar la barranca Julio Moreno, Cantón y provincia Santa Elena. Se ha descubierto en la localidad varios platos ancestrales que no se desarrollan dentro de la gastronomía tanto local como nacional por la falta de conocimiento y por la migración de sus habitantes, con la finalidad de analizar esta gastronomía se ha enfocado y así dar a conocer y poder utilizar en los recetarios del Ecuador y sus costumbres culturales de esta misma zona, posteriormente se elaboraran las respectivas preparaciones. La metodología utilizada fue la cualitativa con las técnicas como entrevista, observación y descripción. Los resultados de esta investigación resaltan como el pipian ecuatoriano, tambor de yuca, caldo de venado, arroz con carne seca, gordo de maíz. Donde se puede evidenciar que estos platos por desconocimiento de los habitantes actuales o por la migración de los mismos se han perdido por la falta de interés de la población de este cantón.
This work has been focused on a proposal for research and gastronomic analysis of the Ecuadorian coast, in the Simón Bolívar parish, the Julio Moreno ravine, Cantón and Santa Elena province. It has been discovered in the locality several ancestral dishes that are not developed within the local and national gastronomy, due to the lack of knowledge and the migration of its inhabitants, with the purpose of analyzing this gastronomy it has focused and thus to make known and to be able to use in the cookbooks of Ecuador and its cultural customs of this same area, later the respective preparations will be elaborated. The methodology used was qualitative with techniques such as interview, observation and description. The results of this research stand out as the Ecuadorian pipian, cassava drum, deer broth, rice with dried meat, fat corn. Where it can be shown that these dishes due to ignorance of the current inhabitants or the migration of them have been lost due to the lack of interest of the population of this canton.
This work has been focused on a proposal for research and gastronomic analysis of the Ecuadorian coast, in the Simón Bolívar parish, the Julio Moreno ravine, Cantón and Santa Elena province. It has been discovered in the locality several ancestral dishes that are not developed within the local and national gastronomy, due to the lack of knowledge and the migration of its inhabitants, with the purpose of analyzing this gastronomy it has focused and thus to make known and to be able to use in the cookbooks of Ecuador and its cultural customs of this same area, later the respective preparations will be elaborated. The methodology used was qualitative with techniques such as interview, observation and description. The results of this research stand out as the Ecuadorian pipian, cassava drum, deer broth, rice with dried meat, fat corn. Where it can be shown that these dishes due to ignorance of the current inhabitants or the migration of them have been lost due to the lack of interest of the population of this canton.
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Gastronomía ancestral, Agricultura, Pipian ecuatoriano