Relación entre la gastronomía ancestral y la conservación cultural en el marco del turismo, parroquia San Lorenzo.

Abstract

The general objective of this research is to analyze the relation between ancestral gastronomy and cultural conservation within the framework of tourism in the San Lorenzo parish. The methodological approach is qualitative, based on the analytical-synthetic and explanatory method. About the used techniques, interviews are applied to 7 inhabitants of the parish precincts that comply with a series of parameters established in the project. In addition, a documentary review was used. According to the obtained results, it was possible to identify that the typical dishes are those whose products are traditional and from the same place, in addition, it has been possible to appreciate that the cultural identity has remained almost intact at the moment of the dishes preparation. In general terms, it is concluded that among the main characteristics of ancestral gastronomy are those that reflect the history of the people, in addition to the fact that it uses the raw material of a particular place, and must be linked to the culture as well.