Diseño de un centro cultural gastronómico para la preservación de la tradición culinaria en la comunidad de San Ignacio, Cotacachi
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
Actualmente, la gastronomía es considerada como patrimonio cultural inmaterial de la humanidad por la UNESCO. El trabajo de integración curricular se realiza dentro del cantón de Cotacachi, específicamente en la comunidad de San Ignacio proyectado a recuperar los conocimientos ancestrales culturales y gastronómicos de la ciudad mediante un equipamiento turístico. Por lo tanto, el objetivo del proyecto es generar una puesta en valor mediante la arquitectura, analizando a nivel territorial la integración del centro cultural gastronómico y determinando los elementos gastronómicos fundamentales y sus problemáticas para establecer criterios de diseño. Se sigue un proceso metodológico estructurado que comienza con la definición del problema, seguido de una revisión del contexto para mejorar la comprensión del entorno, un análisis de referentes que influyen en aspectos funcionales, formales y técnicos, una evaluación de la normativa para establecer parámetros de diseño necesarios, y culmina con una propuesta arquitectónica basada en toda la investigación realizada.
Currently, gastronomy is considered an intangible cultural heritage of humanity by UNESCO. The curricular integration work is carried out within the canton of Cotacachi, specifically in the community of San Ignacio, aimed at recovering the ancestral cultural and gastronomic knowledge of the city through tourist facilities. Therefore, the project's objective is to generate value through architecture by analyzing the territorial integration of the gastronomic cultural center and determining the fundamental gastronomic elements and their issues to establish design criteria. A structured methodological process is followed, beginning with the definition of the problem, followed by a contextual review to enhance the understanding of the environment, an analysis of references that influence functional, formal, and technical aspects, an evaluation of regulations to establish necessary design parameters, and culminating in an architectural proposal based on all the research conducted.
Currently, gastronomy is considered an intangible cultural heritage of humanity by UNESCO. The curricular integration work is carried out within the canton of Cotacachi, specifically in the community of San Ignacio, aimed at recovering the ancestral cultural and gastronomic knowledge of the city through tourist facilities. Therefore, the project's objective is to generate value through architecture by analyzing the territorial integration of the gastronomic cultural center and determining the fundamental gastronomic elements and their issues to establish design criteria. A structured methodological process is followed, beginning with the definition of the problem, followed by a contextual review to enhance the understanding of the environment, an analysis of references that influence functional, formal, and technical aspects, an evaluation of regulations to establish necessary design parameters, and culminating in an architectural proposal based on all the research conducted.
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Keywords
Gastronomía, Cultura, Comunidad, Arquitectura, Tradición