Rescate de la gastronomía tradicional de la zona rural del cantón Montúfar
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
El proyecto se enfocó en rescatar y estandarizar cinco preparaciones tradicionales de la zona rural del cantón Montúfar, provincia del Carchi, donde se ha observado una significativa pérdida de métodos culinarios ancestrales y el olvido de platos típicos. Este fenómeno afecta la identidad gastronómica local y limita el potencial turístico de la región. El objetivo general fue estandarizar estas preparaciones mediante su elaboración y degustación, con el fin de preservar la gastronomía montufareña y promover su revitalización. Para alcanzar este objetivo, se plantearon tres objetivos específicos: identificar un plato tradicional poco conocido en cada una de las cinco cabeceras parroquiales del cantón, estandarizar las recetas mediante su preparación y degustación, y diseñar un recetario que documente las recetas y sus historias. La metodología incluyó una investigación cualitativa a través de entrevistas a personas conocedoras de las tradiciones culinarias, un enfoque experimental para la estandarización de las recetas, y un análisis descriptivo para la elaboración del recetario. Los resultados evidenciaron la recuperación de cinco recetas tradicionales: locro de la Marita, locro de cuy, locro de hoja tierna de zambo, poleada y sopa de hoja de ortiga. La creación del recetario permitió no solo preservar estas preparaciones, sino también resaltar la historia y cultura de cada zona. En conclusión, la investigación subraya la importancia de rescatar las tradiciones culinarias del cantón Montúfar, con el potencial de revitalizar su identidad gastronómica y fomentar el turismo.
The project focused on rescuing and standardizing five traditional preparations from the rural area of Montúfar canton, Carchi province, where there has been a significant loss of ancestral culinary methods and the oblivion of typical dishes. This phenomenon affects the local gastronomic identity and limits the tourism potential of the region. The general objective was to standardize these preparations through their preparation and tasting, in order to preserve the gastronomy of Montufre and promote its revitalization. To achieve this objective, three specific objectives were proposed: to identify a little-known traditional dish in each of the five parish capitals of the canton, to standardize the recipes through their preparation and tasting, and to design a recipe book that documents the recipes and their histories. The methodology included qualitative research through interviews with people knowledgeable about the culinary traditions, an experimental approach for the standardization of the recipes, and a descriptive analysis for the elaboration of the recipe book. The results showed the recovery of five traditional recipes: locro de la Marita, locro de cuy, locro de hoja tender de zambo, poleada and nettle leaf soup. The creation of the recipe book not only made it possible to preserve these preparations, but also to highlight the history and culture of each area. In conclusion, the research underscores the importance of rescuing the culinary traditions of the Montúfar canton, with the potential to revitalize its gastronomic identity and promote tourism.
The project focused on rescuing and standardizing five traditional preparations from the rural area of Montúfar canton, Carchi province, where there has been a significant loss of ancestral culinary methods and the oblivion of typical dishes. This phenomenon affects the local gastronomic identity and limits the tourism potential of the region. The general objective was to standardize these preparations through their preparation and tasting, in order to preserve the gastronomy of Montufre and promote its revitalization. To achieve this objective, three specific objectives were proposed: to identify a little-known traditional dish in each of the five parish capitals of the canton, to standardize the recipes through their preparation and tasting, and to design a recipe book that documents the recipes and their histories. The methodology included qualitative research through interviews with people knowledgeable about the culinary traditions, an experimental approach for the standardization of the recipes, and a descriptive analysis for the elaboration of the recipe book. The results showed the recovery of five traditional recipes: locro de la Marita, locro de cuy, locro de hoja tender de zambo, poleada and nettle leaf soup. The creation of the recipe book not only made it possible to preserve these preparations, but also to highlight the history and culture of each area. In conclusion, the research underscores the importance of rescuing the culinary traditions of the Montúfar canton, with the potential to revitalize its gastronomic identity and promote tourism.
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Keywords
Gastronomía ancestral, Montúfar, Rescate culinario