Impacto de los ingredientes en el patrimonio cultural inmaterial: un análisis cuantitativo.

Abstract

Globalization and changes in consumption patterns represent a significant threat to Manta's intangible cultural heritage, especially its traditional gastronomy. This study aimed to analyze the impact of indigenous ingredients in local cuisine and their relationship with the region's cultural identity. The research used a non-experimental quantitative approach and a field design, complemented by a bibliographic review. Surveys were used as the main technique to collect data. The questionnaires were addressed to three groups: traditional cooking mentors (41 participants with vast culinary experience), gastronomy experts (9 specialized professionals) and the general population (334 respondents). In total, 384 questionnaires were applied, validated by Cronbach's alpha coefficient, which ensured internal consistency in the instrument. The results showed that key ingredients such as peanuts and squash are losing relevance in traditional markets and recipes, while green plantain remains a central component thanks to its versatility. This phenomenon is driven by the influence of fast food, lobalization, and the lack of generational transmission of culinary knowledge. In addition, the study proposes strategies for the preservation of cultural heritage: promoting intergenerational culinary learning through community centers, adapting traditional dishes to the modern lifestyle, and using technologies to record ancestral techniques. These measures seek to revitalize the cultural identity of Manabí and promote local gastronomy as a resource for sustainable development.