Identidad y gastronomía manabita como aporte al desarrollo turístico de la parroquia Cojimíes, cantón Pedernales.

Abstract

Gastronomy is part of the identity that characterizes a particular destination. In this sense, the following investigation is carried out based on determining the Manabita identity and gastronomy as a contribution to the tourist development of the Cojimíes parish, Pedernales canton. Regarding the methodology, a documentary analysis is used and inductivedeductive methods are used. As a technique, the use of the interview is used, a total of seven opinions are collected from the representatives of the restoration establishments of the Cojimíes parish. Among the results, it is obtained that the main indicators that allow determining that a meal is considered as the gastronomic identity of a country, its age, preparation, ancestral utensils used, way of serving stand out. Regarding the main meals that identify Manabita gastronomy in the Cojimíes parish, the following stand out: Encocado, ceviches, fried sea bass, viche, bolones, corviche. These dishes are typical of the community and each one has distinctive characteristics, above all which makes them a highly desired menu by locals and strangers. Among the formulated strategies are: Carry out training for service personnel, publicize gastronomic activities carried out at the destination and develop gastronomic events. In short, the Manabita identity and gastronomy has a great contribution to the development of these activities, it generates many benefits, especially economic ones for the people dedicated to these activities. Likewise, it contributes to keeping alive the cultural traditions linked to the preparation of dishes, ancestral utensils and other knowledge.