Puesta en valor de las técnicas culinarias ancestrales del Imbabura geoparque mundial de la UNESCO - caso de estudio comunidad de Zuleta parroquia Angochagua
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Date
2023
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Publisher
PUCE - Ibarra
Abstract
Angochagua es una comunidad indígena en el territorio del Geoparque Imbabura, su pueblo originario es el Karanki, el cual conserva muchas tradiciones como música, vestimenta, idioma y costumbres culinarias. El objetivo de este estudio es: Realizar una degustación culinaria a través de la aplicación de técnicas ancestrales de cocción, para revalorizar el patrimonio cultural inmaterial de la parroquia de Angochagua; la propuesta se focaliza en el rescate de técnicas ancestrales de cocción respetando su autenticidad, utilizando los utensilios apropiados para conservar el sabor y aroma de las preparaciones; para una mejor presentación visual se proponen nuevos emplatados y un correcto manejo de los alimentos. La actual investigación es aplicada y experimental con un enfoque mixto, adoptando los métodos inductivo-deductivo, analítico-sintético; el alcance de la investigación es explicativa y experimental; las técnicas que se aplicaron fueron: documental, encuestas, entrevistas y observación no participante que fueron de interés para el levantamiento de la información requerida. EL tipo de muestra que se usó en el presente proyecto fue una no probabilística de conveniencia, consiguiendo datos de forma, simple eficaz y directa. La encuesta se aplicó a 86 personas de la parroquia de Angochagua para obtener conocimiento sobre técnicas ancestrales y la utilización de utensilios de cocción; las entrevistas se las realizó a cuatro personas, 2 personas nativas y 2 profesionales de gastronomía y turismo, quienes tienen vastos conocimientos sobre técnicas ancestrales y utensilios de cocción. Entre los resultados más importantes se encontró que las técnicas más usadas son el tostado en tiesto, los envueltos y el asado a las brasas; así mismo los utensilios que aún se utilizan son: tiestos, pondos, vasijas todos ellos de barro; así mismo se usaban cortezas de zapallo como recipientes. Se concluye que la cocción en tulpa va desapareciendo, por las nuevas tendencias gastronómicas.
Angochagua is an indigenous community in the territory of the Imbabura Geopark, its original people are the Karanki, who preserve many traditions such as music, clothing, language, and culinary customs. The objective of this study is: To carry out a culinary tasting through the application of ancestral cooking techniques, to revalue the intangible cultural heritage of the Angochagua parish; the proposal focuses on the rescue of ancestral cooking techniques respecting their authenticity, using the appropriate utensils to preserve the flavor and aroma of the preparations; For a better visual presentation, new plates and a correct handling of food are proposed. The current research is applied and experimental with a mixed approach, adopting the inductive-deductive, analytical-synthetic methods; the scope of the research is explanatory and experimental; The techniques that were applied were: documentary, surveys, interviews and non-participant observation that were of interest for the collection of the required information. The type of sample that was used in this project was a non-probabilistic one of convenience, obtaining data in a simple, effective and direct way. The survey was applied to 86 people from the Angochagua parish to obtain knowledge about ancestral techniques and the use of cooking utensils; The interviews were conducted with four people, 2 native people and 2 gastronomy and tourism professionals, who have vast knowledge about ancestral techniques and cooking utensils. Among the most important results, it was found that the most used techniques are roasting in a pot, wrapped and grilled; Likewise, the utensils that are still used are: pots, ponds, vessels, all of them made of clay; Likewise, squash barks were used as containers. It is concluded that cooking in tulpa is disappearing, due to new gastronomic trends.
Angochagua is an indigenous community in the territory of the Imbabura Geopark, its original people are the Karanki, who preserve many traditions such as music, clothing, language, and culinary customs. The objective of this study is: To carry out a culinary tasting through the application of ancestral cooking techniques, to revalue the intangible cultural heritage of the Angochagua parish; the proposal focuses on the rescue of ancestral cooking techniques respecting their authenticity, using the appropriate utensils to preserve the flavor and aroma of the preparations; For a better visual presentation, new plates and a correct handling of food are proposed. The current research is applied and experimental with a mixed approach, adopting the inductive-deductive, analytical-synthetic methods; the scope of the research is explanatory and experimental; The techniques that were applied were: documentary, surveys, interviews and non-participant observation that were of interest for the collection of the required information. The type of sample that was used in this project was a non-probabilistic one of convenience, obtaining data in a simple, effective and direct way. The survey was applied to 86 people from the Angochagua parish to obtain knowledge about ancestral techniques and the use of cooking utensils; The interviews were conducted with four people, 2 native people and 2 gastronomy and tourism professionals, who have vast knowledge about ancestral techniques and cooking utensils. Among the most important results, it was found that the most used techniques are roasting in a pot, wrapped and grilled; Likewise, the utensils that are still used are: pots, ponds, vessels, all of them made of clay; Likewise, squash barks were used as containers. It is concluded that cooking in tulpa is disappearing, due to new gastronomic trends.
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Keywords
Técnicas ancestrales de cocción, Utensilios, Culinaria, Angochagua