Estudio de la gastronomía tradicional de la comunidad de Collanas (zona de canal), del cantón Salcedo provincia de Cotopaxi

Abstract

This degree work is carried out with the objective of studying the traditional cuisine of the community of San Francisco Collanas (Canal Zone), Canton Salcedo, Cotopaxi Province. For the research of this project, a descriptive, bibliographic and non-experimental methodological design was used, where it was possible to describe the characteristics of a population, gathering information on culture and gastronomy, as well as the use of schemes through writings for the extraction of important ideas that then they were analyzed. We used two types of instruments, which were surveys and interviews, which were applied to 86 people from 20 to 40 years of age and from a focus group of 10 people aged 45 and older, respectively, whose results were essential for culture information and traditional community gastronomy. a writing was made where there is evidence of activities that are carried out in the community such as the fabrics of their garments and the good night party, standard recipes were made of the traditional preparations and an analysis of the gastronomy that are in force (casting of yellow corn 7%, dark brown 7%, quinoa soup 8%, cast of corn or 6% cauca, locro of zambo 8%, locro of cuy8%, guinea pig and rabbit roasted with charcoal 8%, sweet of zambo 7% , sweet of chaguarmishqui 8% and ucto tortilla 7%); danger (4% maquitortilla, wheat bread 3%, zamorra 4%) and extinct (cast of goose and mellocos 1%, corn with papaya and 3% lamb, beef with potatoes and mote 1%), for the purpose of to inform people about the intangible heritage that is being lost. The information gathered about the culture and the gastronomy of the community was socialized through a digital magazine published on the official website of GAD Salcedo.