El atún como base de la gastronomía tradicional en la ciudad de manta.

Abstract

This research project consists of carrying out a study about tuna fish as the basis of traditional gastronomy in the city of Manta. Regarding the methodology, this is of a mixed quantitative and qualitative nature, for which the use of techniques such as survey and interview is used, the first is applied to the inhabitants of this town, while the second to businessmen, staff of establishments dedicated to this activity. During the development of this investigative process, it is verified that this fish food, tuna, does have a great incidence to promote traditional gastronomy and also contribute to economic growth in the city of Manta. However, there are certain negative aspects such as the lack of information in the local population about the contribution that this food has on their health. Through the documentary review, it is revealed that the main benefits it brings to health are: gaining tissue or muscle mass, strengthening proteins of high biological value of people as well as nutritional properties of the local population. This food is used in catering establishments to prepare an amalgamation of typical dishes, which are consumed by tourists or in turn by the local population, thus helping the economic development of the city. At the end, talks are proposed whose themes are: Traditional gastronomy and its importance for tourism, preparation of gastronomic dishes based on fish, tuna, among others. This will allow the population to expand and strengthen their knowledge about the benefits of this food not only for health but also for the traditional gastronomy of the Manta canton.