| dc.description.abstract | The present ethnographic work made known the study of the gastronomy of the canton Catamayo, by identifying the preparations for the development of cultural identity, the collective concerns of history, the products and cooking methods involved in its gastronomy. The research is exploratory, descriptive, field, non-experimental and cross-sectional, in which the theoretical and empirical method was applied, through the use of surveys applied to the future and six people (96) of sixty (60) years, interviews directed to establishments of food and beverages (A y B) of second and third category registered in the tourist cadaster of 2017. These let to identify as gastronomy representative of the catamayense cuisine La Cecina with 92%, Arvejas con Guineo with 88% and Seco de Chivo with 66%. La Horchata with 65% identified as the main drink that accompanies certified dishes. With these results the design of the informative magazine '' CATAMAYO. A culinary journey through its typical cuisine '' which presents a professional scientific way, an international and foreign product, the other that entrepreneurs and the general public, the knowledge and history that its cuisine contains. In the process of compiling academic references about the kitchen of the town, the difficult access, and the luck information was evidenced, such as books, magazines, research among others, which covers the customs, traditions, and history about the Catamayense cuisine. The Provincial Ministry of Loja, the Ministry of Tourism of the Zonal Coordination No. 7 or institutions for research purposes, research programs, food fairs, information workshops, among other spaces, that openly reveal to locals and foreigners, the gastronomic culture of this valley. | |
