Registro de procesos gastronómicos ancestrales del cantón San Miguel, provincia de Bolívar como aporte al patrimonio cultural inmaterial

Abstract

The objective of this thesis is to elaborate a record of the gastronomic culture of San Miguel de Bolívar canton, Bolívar province as part of the intangible cultural heritage, documenting the gastronomic traditions as well as the cultural diversity existing in the canton. In order to gather information, interviews were given to the inhabitants of the canton and partly to people who own food establishments. Succeed in obtaining the main information for proceeding with the inventory of traditional and typical dishes. The festivities are directly related to the gastronomic preparations, pointing out that despite of the festive relation it was intended to highlight the typical and traditional preparations for their cultural and gastronomic value. The information on gastronomy is extensive because of the cultural symbiosis of the Andean people. The transfer of meals since time immemorial makes the Ecuadorian gastronomy has in its preparations a fusion of food as a result of exquisite gastronomic preparations. The implementation of the INPC file card, which comprises the following parameters: location data, reference photograph, identification data, description of data, knowledge holders, knowledge assessment, interlocutors, annexes, control data, give rise to meticulous record of vital information for research. At the same time the standardization of the recipes with informative data: type of menu, time of preparation, difficulty, ingredients, cost, and pictures of the preparations. In conclusion, the research work proceeded to the documentation of the gastronomy of San Miguel de Bolívar Canton with the proposal of a magazine in which the traditional and typical culinary preparations, the ingredients and how to prepare them. In this way, knowledge about culinary and typical traditions can be transmitted in order to cultural manifestations of the canton and endure over time.