Rescate y difusión de mistelas de higo, mandarina y capulí para el fortalecimiento de la oferta gastronómica en bebidas tradicionales de la ciudad de Ibarra
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Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
El estudio es de tipo descriptivo, documental, cuyo objetivo es el fortalecimiento de la cultura gastronómica ibarreña mediante el rescate de la bebida alcohólica tradicional denominada mistela, para la preparación de cocteles, vinagretas y salsas. Se realizó una investigación diagnóstica aplicado una encuesta a 82 huéspedes de hoteles de alta categoría de la ciudad de Ibarra, encontrándose un elevado grado de desconocimiento en más del 80% de las personas. También se realizó una encuesta a propietarios y administradores de 9 hoteles identificando que el 90% no conocían ni habían utilizado la mistela como un ingrediente en su oferta gastronómica. Se realizó cuatro entrevistas dirigidas a productores de mistelas con el propósito de fundamentar su preparación y sabor autóctono, concluyendo que la población ibarreña ha olvidado la tradicional mistela, misma que puede ser usada para la preparación de diferentes productos gastronómicos. Finalmente, y para evidenciar lo anotado, se dictó una clase magistral y se elaboró un recetario de cocteles, salsas y vinagretas con el uso de la mistela a fin de fomentar y fortalecer la tradición y cultura propias de Ibarra.
The study is descriptive, documentary, which aims to strengthen the gastronomic culture Ibarreña by rescuing the traditional alcoholic beverage called Mistela, for the preparation of cocktails, vinaigrettes and sauces. We conducted a diagnostic investigation applied a survey to 82 guests of high-class hotels in the city of Ibarra, finding a high degree of ignorance in more than 80% of people, also conducted a survey of owners and managers of 9 hotels found that 90% did not know or had used the Mistela as an ingredient in its gastronomic offer. Four interviews were conducted for producers of Mistelas with the purpose of basing their preparation and autochthonous flavor. It was concluded that the Ibarreña population has forgotten the traditional mistela, which can be used for the preparation of different gastronomic products. To demonstrate this, a master class and a recess were performed
The study is descriptive, documentary, which aims to strengthen the gastronomic culture Ibarreña by rescuing the traditional alcoholic beverage called Mistela, for the preparation of cocktails, vinaigrettes and sauces. We conducted a diagnostic investigation applied a survey to 82 guests of high-class hotels in the city of Ibarra, finding a high degree of ignorance in more than 80% of people, also conducted a survey of owners and managers of 9 hotels found that 90% did not know or had used the Mistela as an ingredient in its gastronomic offer. Four interviews were conducted for producers of Mistelas with the purpose of basing their preparation and autochthonous flavor. It was concluded that the Ibarreña population has forgotten the traditional mistela, which can be used for the preparation of different gastronomic products. To demonstrate this, a master class and a recess were performed
Description
Keywords
Mistela, Gastronomía, Bebidas