Evolución de técnicas ancestrales de la cocina rural imbabureña
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
El objetivo de este trabajo es analizar la evolución de las técnicas ancestrales de la cocina rural imbabureña por medio de un análisis comparativo que explique los cambios en el paso del tiempo. La metodología utilizada parte de una investigación básica con un enfoque mixto. Se analizan los resultados de las encuestas aplicadas a personas adultas mayores de Imbabura. Adicional a esto, se tomó en cuenta la opinión de profesionales en gastronomía a través de entrevistas de seis preguntas abiertas y charlas con los habitantes originarios de las diferentes zonas. Como resultados se tiene la identificación de siete métodos de cocción, que incluyen cocinar en ollas de barro, utilizar fogones de leña, cocinar envuelto en hojas, preparar pachamanca, hervir, asar, tostar y utilizar hornos de tierra. Además, existen cinco métodos de conservación, como el secado al sol, la fermentación, la preparación de charqui, el ahumado y el remojo, así como dos técnicas de molido: molido manual en piedra y molido manual en molino. Estos hallazgos reposan en una revista digital la cual contiene un código QR. Se concluye que, al elaborar un análisis evolutivo de las técnicas culinarias desde la era prehispánica, en que las comunidades primitivas carecían de conocimientos sobre la cocción de alimentos. Con el tiempo, se cuenta la anécdota de cómo, accidentalmente, un trozo de carne cae en el fuego y se aprende a cocinar y preservar los alimentos. A medida que pasan los años, se descubre el uso del metal y se desarrollan los reverberos. Con la evolución, aparecen las cocinas de queroseno y más tarde, las cocinas a gas. Actualmente, estamos en la era de las cocinas de inducción, reflejando así la continua evolución de las técnicas culinarias a lo largo de la historia.
The objective of this research is to analyze the evolution of ancestral techniques of Imbabura's rural cuisine through a comparative analysis that explains the changes over time. The methodology used is based on basic research with a mixed approach. The results of surveys applied to elderly people from Imbabura are analyzed. In addition to this, the opinion of gastronomy professionals was taken into account through interviews consisting of six open-ended questions and conversations with native inhabitants from different areas. As a result, seven cooking methods were identified, including cooking in clay pots, using wood stoves, cooking wrapped in leaves, preparing pachamanca, boiling, roasting, toasting, and using earth ovens. Furthermore, there are five preservation methods, such as sun drying, fermentation, preparing jerky, smoking, and soaking, as well as two grinding techniques: manual grinding with stones and manual grinding with a mill. These findings are published in a digital magazine that contains a QR code. It is concluded that, by elaborating an evolutionary analysis of culinary techniques since the pre-Hispanic era, when primitive communities lacked knowledge of cooking food. Over time, the anecdote is told of how, accidentally, a piece of meat falls into the fire and people learn to cook and preserve food. As the years go by, the use of metal is discovered, and reverberators are developed. With evolution, kerosene stoves appear and later, gas stoves. Currently, we are in the era of induction cookers, thus reflecting the continuous evolution of culinary techniques throughout history.
The objective of this research is to analyze the evolution of ancestral techniques of Imbabura's rural cuisine through a comparative analysis that explains the changes over time. The methodology used is based on basic research with a mixed approach. The results of surveys applied to elderly people from Imbabura are analyzed. In addition to this, the opinion of gastronomy professionals was taken into account through interviews consisting of six open-ended questions and conversations with native inhabitants from different areas. As a result, seven cooking methods were identified, including cooking in clay pots, using wood stoves, cooking wrapped in leaves, preparing pachamanca, boiling, roasting, toasting, and using earth ovens. Furthermore, there are five preservation methods, such as sun drying, fermentation, preparing jerky, smoking, and soaking, as well as two grinding techniques: manual grinding with stones and manual grinding with a mill. These findings are published in a digital magazine that contains a QR code. It is concluded that, by elaborating an evolutionary analysis of culinary techniques since the pre-Hispanic era, when primitive communities lacked knowledge of cooking food. Over time, the anecdote is told of how, accidentally, a piece of meat falls into the fire and people learn to cook and preserve food. As the years go by, the use of metal is discovered, and reverberators are developed. With evolution, kerosene stoves appear and later, gas stoves. Currently, we are in the era of induction cookers, thus reflecting the continuous evolution of culinary techniques throughout history.
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Keywords
Cocina rural imbabureña, Técnicas culinarias ancestrales, Rescate culinario, Geoparque imbabura