Food and gastronomic heritage, a factor of local development and cultural identity in Saquisili canton, Ecuador

Abstract

Food heritage is part of the identity of the inhabitants and is an element that contributes to the local economy. Gastronomy is a fundamental factor in  understanding  the  culture,  history,  traditions,  production  techniques and other elements of each territory. Through qualitative research with exploratory scope. The analytical-synthetic and inductive methods were used, an ethnographic method that allows the researcher to be directly involved in the collection of information, and the methodology of the National Institute of Cultural Heritage (INPC). Techniques such as: field trips, mapping of actors (informants), interviews and direct observation. The literature review was important to compile the related historical, social, and cultural elements. The following were registered: 11 agricultural products produced in the canton, of which 6 are considered heritage by the Ministry of Culture since 2013 between natives and criollos, denominations used by the Ministry of Agriculture, Livestock, Aquaculture and Fisheries (MAGAP), these are: corn, potatoes, melloco, mashua, oca, white onion, barley, wheat, beans and quinoa; Based on these foods, 8 preparations were identified: corn tortillas, potatoes with caucara, potatoes with guinea pig, runaucho, corn cauca, hornado, cooked and potatoes with booklet. The cauca de maíz (everyday) and the runaucho (festive) have a high sensitivity to change, this means that the frequency of preparation of these dishes decreases due to the current social and cultural dynamics. 90.67% of the rural area has been characterized by the development of agriculture, livestock, and marketing activities in open-air fairs.