Rescate de las bebidas ancestrales y tradicionales mediante la elaboración de un catálogo – Caso de estudio parroquia rural La Esperanza
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Date
2022
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Publisher
PUCE - Ibarra
Abstract
La falta de conocimiento acerca de las bebidas ancestrales y tradicionales de la parroquia rural La Esperanza, ha llevado a una pérdida del patrimonio alimentario y cultural, que se da por parte de sus propios habitantes quienes han remplazado el uso y consumo de estas bebidas sin respetar sus costumbres y tradiciones. Este estudio busca recuperar el patrimonio alimentario de la parroquia rural La Esperanza que incentive al conocimiento de las bebidas ancestrales y tradicionales locales, lo cual se conseguirá a través del diseño de un catálogo. La metodología en este estudio inicia una investigación básica, con enfoque mixto donde a través de los datos cuantitativos se logró recabar un listado de bebidas tradicionales y ancestrales locales; por medio del estudio cualitativo se identificó formas de preparación de bebidas en Perú y Ecuador. Se aplicaron tres técnicas de investigación, por una parte 251 encuestas aplicadas a la población de 13 a 90 años de la parroquia La Esperanza; y por otras 5 entrevistas realizadas a expertos gastrónomos y conocedoras que estas bebidas. Finalmente, la técnica de la observación contribuyó a recabar datos e imágenes importantes para la investigación. Como resultado relevante se evidencia que las recetas tienen diferentes procesos de producción como se menciona en los siguientes datos: la chicha de jora de Perú tiene un proceso de elaboración de 8 días; mientras que la de Cayambe tiene un proceso de producción de 36 horas, también contando con el uso de especias como lo es el cedrón ,manzanilla, hierba luisa, orégano fresco, hierba buena ; por último la chicha de jora de la parroquia La Esperanza de Ibarra tiene un proceso de producción de 24 días desde su cosecha hasta la transformación en chicha , resaltando el proceso de endulzamiento con panela negra. Se concluye que en la actualidad se han remplazado el consumo de chicha de jora por bebidas industrializadas en las diferentes festividades.
The lack of knowledge about the ancestral and traditional drinks of the rural parish La Esperanza, has led to a loss of food and cultural heritage, which occurs on the part of its own inhabitants who have replaced the use and consumption of these drinks without respecting their customs and traditions. This study seeks to recover the food heritage of the rural parish of La Esperanza that encourages the knowledge of local ancestral and traditional drinks, which will be achieved through the design of a catalog. The methodology in this study initiates a basic investigation, with a mixed approach where, through quantitative data, it was possible to collect a list of local traditional and ancestral drinks; through the qualitative study, ways of preparing beverages in Peru and Ecuador were identified. Three research techniques were applied, on the one hand, 251 surveys applied to the population aged 13 to 90 years of the La Esperanza parish; and on the other, 5 interviews with gourmet experts and connoisseurs of these drinks. Finally, the observation technique contributed to collect important data and images for the investigation. As a relevant result, it is evident that the recipes have different production processes as mentioned in the following data: the chicha de jora from Peru has an 8-day production process; while that of Cayambe has a production process of 36 hours, also counting on the use of spices such as cedron ,chamomille, hierba luisa, oregano fresco, lemon verbana; Finally, the chicha de jora from the La Esperanza parish of Ibarra has a production process of 24 days from harvest to transformation into chicha, highlighting the sweetening process with black panela. It is concluded that at present the consumption of chicha de jora has been replaced by industrialized drinks in the different festivities.
The lack of knowledge about the ancestral and traditional drinks of the rural parish La Esperanza, has led to a loss of food and cultural heritage, which occurs on the part of its own inhabitants who have replaced the use and consumption of these drinks without respecting their customs and traditions. This study seeks to recover the food heritage of the rural parish of La Esperanza that encourages the knowledge of local ancestral and traditional drinks, which will be achieved through the design of a catalog. The methodology in this study initiates a basic investigation, with a mixed approach where, through quantitative data, it was possible to collect a list of local traditional and ancestral drinks; through the qualitative study, ways of preparing beverages in Peru and Ecuador were identified. Three research techniques were applied, on the one hand, 251 surveys applied to the population aged 13 to 90 years of the La Esperanza parish; and on the other, 5 interviews with gourmet experts and connoisseurs of these drinks. Finally, the observation technique contributed to collect important data and images for the investigation. As a relevant result, it is evident that the recipes have different production processes as mentioned in the following data: the chicha de jora from Peru has an 8-day production process; while that of Cayambe has a production process of 36 hours, also counting on the use of spices such as cedron ,chamomille, hierba luisa, oregano fresco, lemon verbana; Finally, the chicha de jora from the La Esperanza parish of Ibarra has a production process of 24 days from harvest to transformation into chicha, highlighting the sweetening process with black panela. It is concluded that at present the consumption of chicha de jora has been replaced by industrialized drinks in the different festivities.
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Keywords
Bebidas ancestrales, Tradiciones, Patrimonio, Alimentos, Cultura