Propuesta de diseño para la implementación de un taller de cocina patrimonial para la Escuela de Gestión en Empresas Turísticas y Hoteleras de la Pontificia Universidad Católica del Ecuador Sede Ibarra.
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Date
2022
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PUCE - Ibarra
Abstract
La presente investigación se basa en la propuesta de diseño para la implementación de un taller de cocina patrimonial para la Escuela de Gestión en Empresas Turísticas y Hoteleras de la Pontificia Universidad Católica del Ecuador Sede – Ibarra; de tal forma se evidenció que la cocina patrimonial es parte de la herencia cultural de los pueblos o la integridad de los ecuatorianos que representa su cultura, su variedad y su intangibilidad mediante la conservación de sabores ancestrales, creencias, costumbres, y tradiciones; reconociendo que la identidad de una sociedad representa un valor relevante a la gastronomía. Es así que el estudio se apoyó en el método analítico sintético y en el método inductivo, los mismos que permitieron utilizar los instrumentos de la observación, la encuesta y la entrevista. Por lo tanto, los resultados obtenidos mediante la aplicación de estos instrumentos demuestran que es necesario implementar una área destinada, equipada y especializada para la formación académica en cocina patrimonial para los estudiantes de la carrera de gastronomía en la Escuela de GESTURH de la PUCE-SI, por lo que contribuirá en el fortalecimiento y en el rescate de las técnicas, métodos de cocción y utensilios que utilizaban los ancestros y que aun forman parte del patrimonio ecuatoriano. Es así, que se concluyó que actualmente en el país existe un desconocimiento de la cocina patrimonial por lo que esta implementación del taller de cocina patrimonial es factible para el beneficio no solo de los estudiantes, sino que también de la misma universidad al ser una de las primeras instituciones educativas en ofertar la materia de cocina patrimonial con un taller altamente equipado para sus prácticas en la carrera de gastronomía.
This research is based on the design proposal for the implementation of a patrimonial cuisine workshop for the School of Management in Tourism and Hotel Companies of the Pontifical Catholic University of Ecuador, headquarters - Ibarra; in such a way it is evident that patrimonial cuisine is part of the cultural heritage of the peoples or the integrity of Ecuadorians that represents their culture, its variety and its intangibility through the conservation of ancestral flavors, beliefs, customs and traditions; recognizing that the identity of a society represents a relevant value to gastronomy. Thus, the study was based on the synthetic analytical method and the inductive method, the same ones that allowed the use of the instruments of observation, survey and interview. Therefore, the results obtained through the application of these instruments show that it is necessary to implement a destined area, equipped and specialized for academic training in patrimonial cuisine for gastronomy students at the PUCE-SI School of GESTURH, as it will contribute to strengthening and rescuing of the techniques, cooking methods and utensils they used the ancestors and that are still part of the Ecuadorian patrimony. Thus, it was concluded that currently in the country there is a lack of knowledge of patrimonial cuisine, so this implementation of the heritage cuisine workshop is feasible for the benefit not only of students, but also from the same university as it is one of the first educational institutions to offer patrimonial cuisine with a highly equipped workshop for practices in the gastronomy career.
This research is based on the design proposal for the implementation of a patrimonial cuisine workshop for the School of Management in Tourism and Hotel Companies of the Pontifical Catholic University of Ecuador, headquarters - Ibarra; in such a way it is evident that patrimonial cuisine is part of the cultural heritage of the peoples or the integrity of Ecuadorians that represents their culture, its variety and its intangibility through the conservation of ancestral flavors, beliefs, customs and traditions; recognizing that the identity of a society represents a relevant value to gastronomy. Thus, the study was based on the synthetic analytical method and the inductive method, the same ones that allowed the use of the instruments of observation, survey and interview. Therefore, the results obtained through the application of these instruments show that it is necessary to implement a destined area, equipped and specialized for academic training in patrimonial cuisine for gastronomy students at the PUCE-SI School of GESTURH, as it will contribute to strengthening and rescuing of the techniques, cooking methods and utensils they used the ancestors and that are still part of the Ecuadorian patrimony. Thus, it was concluded that currently in the country there is a lack of knowledge of patrimonial cuisine, so this implementation of the heritage cuisine workshop is feasible for the benefit not only of students, but also from the same university as it is one of the first educational institutions to offer patrimonial cuisine with a highly equipped workshop for practices in the gastronomy career.
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Keywords
Cocina patrimonial, Taller, Gastronomía, Cocina ancestral