Gastronomía ancestral manabita y el uso de ingredientes locales en la preservación ambiental en el cantón de Jaramijó.

Abstract

The present research work consists of determining the “Manabita ancestral gastronomy and the use of local ingredients in environmental preservation in the Canton of Jaramijó”, which is recognized as a fishermen ‘s cove engaged in tourist and fishing activities, being an inclusive canton and of enterprising people, becoming a relevant tourist destination at a national level. Jaramijó is considered a tourist development town thanks to the fact that one of the main sources of income is gastronomy that is based on seafood, bringing with its unique flavors and culinary techniques that have been maintained over time, as well as the different ancestral procedures of Manabita gastronomy. The purpose of this research project focuses on determining that gastronomy that over the years has been able to continue experiencing with people who are dedicated to keeping this type of recipe in mind. It was possible to have different points of view through various comments and explanations which were given by interviews addressed to the people of the Jaramijó canton, as natural persons and the public entity that is the GAD, thanks to the comments obtained we were able to formulate a survey that it helped us to verify the gastronomy and the use of local ingredients that are still maintained today. Using different types of research such as the descriptive, qualitative and quantitative, method, which allowed us to conclude which are the most relevant and outstanding in the canton. All with the purpose of recognizing the most relevant local ingredients, which help to maintain the ancestral flavor in the dishes of the canton, and in turn environmental preservation thanks to its low contamination.