Gastronomy as a resource for ancestral identity: the case of Chuquiribamba Parish, Loja, Ecuador
This article states that the identification of gastronomic elements from the perspective of intangible cultural heritage is a preliminary step that will strengthen the cultural identity and develop rural tourism in the sector, taking into account anthropological origin, cultural identity, transmissi...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Ecuador |
| Institución: | Universidad Estatal Amazónica |
| Repositorio: | Revista Amazónica. Ciencia y Tecnología |
| Idioma: | español |
| OAI Identifier: | oai:ojs_revista.www.uea.edu.ec:article/113 |
| Acceso en línea: | https://revistas.uea.edu.ec/index.php/racyt/article/view/113 |
| Access Level: | acceso abierto |
| Palabra clave: | Gastronomía ancestral identidad comunidad turismo Ancestral gastronomy identity community tourism |
| Sumario: | This article states that the identification of gastronomic elements from the perspective of intangible cultural heritage is a preliminary step that will strengthen the cultural identity and develop rural tourism in the sector, taking into account anthropological origin, cultural identity, transmission of ancestral knowledge, contributing with the elaboration of a gastronomic guide. Applying in a timely manner the most appropriate methodology to work in the community without interfering in their daily routine, unlike an isolated and apathetic investigation. |
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