Revalorización de la gastronomía tradicional otavaleña y su relación con las fiestas del cantón
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Date
2023
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Publisher
PUCE - Ibarra
Abstract
Este artículo científico tiene como objetivo rescatar la cocina tradicional otavaleña y relación con las fiestas del cantón mediante la creación de un catálogo digital para xii revalorizar la identidad cultural de la ciudad de Otavalo. La investigación adopta un enfoque cualitativo basado en el análisis de contenido de fuentes secundarias acerca de la gastronomía y las fiestas de Otavalo. Además, se llevaron a cabo entrevistas semiestructuradas a 12 otavaleños, 3 cocineras tradicionales y propietarias de restaurantes tradicionales con más de 30 años de experiencia, 1 propietario de un restaurante tradicional, 2 antropólogos otavaleños, 2 consultores turísticos, 2 ex funcionarios del comité de fiestas del Yamor y 2 planificadores de programas culturales en Otavalo con el propósito de indagar sobre la antropología que engloba a Otavalo. Los resultados lograron la construcción de un catálogo digital compuesto por etnografía otavaleña, 14 recetas de la cocina tradicional y 1 receta de la cocina típica. En conclusión, el catálogo digital se convierte en una valiosa herramienta de divulgación y enseñanza para los amantes de la gastronomía, antropólogos, investigadores y turistas interesados en explorar y aprender sobre la riqueza culinaria y cultural que envuelve al cantón Otavalo.
This scientific article aims to rescue the traditional cuisine of Otavalo and its relationship with the canton's festivals by creating a digital catalogue to revalue the cultural identity of the city of Otavalo. The research adopts a qualitative approach based on content analysis of secondary sources on Otavalo's gastronomy and festivals. In addition, semi-structured interviews were conducted with 12 otavaleños, 3 traditional cooks and owners of traditional restaurants with more than 30 years of experience, 1 owner of a traditional restaurant, 2 Otavalo anthropologists, 2 tourism consultants, 2 former officials of the Yamor festival committee and 2 planners of cultural programs in Otavalo to investigate the anthropology that encompasses Otavalo. The results achieved the construction of a digital catalogue composed of Otavalo ethnography, 14 recipes of the traditional cuisine and 1 recipe of the typical cuisine. In conclusion, the digital catalogue has become a valuable tool for dissemination and teaching for food lovers, anthropologists, researchers, and tourists interested in exploring and learning about the culinary and cultural richness that surrounds the canton of Otavalo.
This scientific article aims to rescue the traditional cuisine of Otavalo and its relationship with the canton's festivals by creating a digital catalogue to revalue the cultural identity of the city of Otavalo. The research adopts a qualitative approach based on content analysis of secondary sources on Otavalo's gastronomy and festivals. In addition, semi-structured interviews were conducted with 12 otavaleños, 3 traditional cooks and owners of traditional restaurants with more than 30 years of experience, 1 owner of a traditional restaurant, 2 Otavalo anthropologists, 2 tourism consultants, 2 former officials of the Yamor festival committee and 2 planners of cultural programs in Otavalo to investigate the anthropology that encompasses Otavalo. The results achieved the construction of a digital catalogue composed of Otavalo ethnography, 14 recipes of the traditional cuisine and 1 recipe of the typical cuisine. In conclusion, the digital catalogue has become a valuable tool for dissemination and teaching for food lovers, anthropologists, researchers, and tourists interested in exploring and learning about the culinary and cultural richness that surrounds the canton of Otavalo.
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Keywords
Catálogo digital, Cocina tradicional, Difuntos, Inti raymi, Otavalo, Yamor