Caracterización de los platos típicos del cantón sucre y propuesta de un atlas gastronómico para el crecimiento del turismo.

Abstract

Ancestral gastronomy is a tradition or custom that is based on enhancing the way in which our ancestors prepared their dishes, such as the utensils they used, the way they prepared, where maintaining the own flavor and aroma of the elaborated products was their priority. Gastronomy appears from the first references in human nutrition to the present day, in which new methods and gastronomic innovation have gradually taken over ancestral kitchens. The present investigative work will generate interesting information because it is important to know the ancestral gastronomy and the impact that it can generate in the tourism of the Sucre canton of the Manabí province. Because at present the Sucre canton does not have relevant information on ancestral gastronomy, that is why the main objective of this investigative work is to characterize the ancestral dishes of the Sucre canton, Manabí province, to provide an atlas proposal gastronomic that encourages tourism. Interviews and surveys will be implemented as study tools, because with it, direct information can be obtained which will establish us in the knowledge of the typical ancestral dishes in the Sucre Canton. The development of this research will be of great help for people who do not know the gastronomy of the canton, because there is no information related to it. The expectation of this project is completely affordable, since it has human and technical information. With this project, the people benefiting not only from the canton but from the province and Ecuador will have a greater knowledge about the ancestral gastronomy of the ancestors, this will help future generations have information and support material on this important issue for manages to preserve and safeguard the gastronomic culture.