Relación entre la existencia de la gastronomía ancestral y desarrollo turístico del cantón Manta.

Abstract

The research project presented aims to analyze the relation between the existence of ancestral gastronomy and the tourist development of the Manta canton. The information collected allowed us to obtain knowledge about the subject in question. For this a qualitative approach was used because it allows to know in a more explicit way the information that was required. In addition, the synthetic, explanatory, descriptive and inductive analytical methods were applied. Since they collaborated with the vision of the results regarding the ancestral gastronomy and its impact on the tourism of the canton. It was also necessary to apply fundamental techniques. The documentary review to obtain concepts of the subject and the interview with representatives of the direction of tourism of Manta. Experts in local gastronomy and owners of restoration establishments, which was carried out through the questionnaire tool. The results showed that the main characteristics of the ancestral gastronomy are related to the origin of the raw material, which must be native to the area, the way of preparation and the habits and way of life of the communities. Adding on, the tourist development of the canton was affected by the arrival of COVID-19, but multiple actions were carried out to increase it. The ancestral gastronomy contributes to this development since it encourages tourists to visit it. In accordance with what was analyzed, following traditional values within the gastronomic field is necessary to promote the tourist progress of the Manta canton. Therefore, the relation between both themes is essential.