Cambios en la gastronomía manabita en el contexto de la globalización: caso del cantón Manta.

Abstract

The Manabita culinary tradition is transmitted from generation to generation, especially among women. It includes a variety of practices, such as food preparation and handling. The main objective of this study is to diagnose the changes that have occurred in the traditional cuisine of Manabí, especially in the restaurants of the Manta Canton. To collect information, an exploratory and bibliographic method was used, through which the theoretical foundation was structured. Bibliographical reviews of books, scientific articles and web pages were compiled, in addition to conducting field observations and applying surveys and interviews with restaurant owners. Information will be collected on traditional dishes, their origins, techniques, utensils and ingredients used in them. With this information, strategies and designs will be proposed to revalue traditional gastronomic guides and their modifications in order to preserve the traditional cuisine of Manabí and make it more attractive to tourists.