Proceso / Procedimiento de conservación de conocimiento ancestrales en las prácticas culinarias en la parroquia San Mateo

Abstract

The practices or ancestral culinary knowledge have their origin in the antiquity of the peoples, and as such this knowledge has been transmitted from generation to generation, seeking that it does not disappear over time. Finally, this research arises based on demonstrating the procedure of conservation of ancestral knowledge in culinary practices in the San Mateo parish, Manta canton. Regarding the methodology, the research is quantitative-qualitative. Likewise, methods such as the analytical-synthetic will be used and tools such as the survey and the interview will be used to reveal the opinions of the local inhabitants on the conservation of ancestral knowledge in culinary practices. A total of 96 responses were collected, as a result it is obtained that the San Mateo parish has several typical dishes, among which stand out: fish ceviche, fish viche, fish bake and fish sango. Among the utensils that they still use to prepare their dishes are: stove, metal grater, ladle, clay pot, among others. Likewise, through a file they detail the characteristics of the dishes mentioned above. Finally, as a response to the conservation of ancestral knowledge in this town, activities such as gastronomic events and open houses can be planned to publicize the preparation of traditional dishes and the use of utensils. Finally, develop cooking workshops for the local community to participate and expose their knowledge in terms of ancestral culinary knowledge.