Proceso de conservación de conocimientos ancestrales en las prácticas culinarias en la zona rural de Manta, sitio Pachocha.

Abstract

The cultural value of the practice of ancestral knowledge in the culinary field in Ecuador is unquantifiable, not only enriching the preparations, but also making it authentic and patrimonial, revealing countless customs, traditions and ways of making the product. end a delight of all the senses. The present investigation is born from the problem that is generated with the accelerated application of new techniques and the use of Increasingly modern and technological tools, leaving aside the ancestral procedures characteristic of Ecuadorian gastronomy, specifically of Manabita, such as cooking in the wood stove and the use of ancestral utensils such as the grinder, stones, spoons, plates and other items made from mate and bamboo cane, etc. The context of the research was developed in the town of Pacoche, belonging to the rural area of Manta, Manabí province, where it was possible to observe, study and analyze this problem, which later allows us to propose as a research purpose the revaluation of this without end of autochthonous cultural aspects of the area and promoting them for their subsequent insertion in the tourist environment, creating an ancestral gastronomic experience of the town. The methodology used is of a qualitative nature, making use of techniques such as the questionnaire with the application of the instrument: interview, applied to five residents of the Pacoche site, which allowed extracting information related to ancestral knowledge and its implementation in the preparation typical foods of the area.