Estudio de los recursos gastronómicos del cantón Calvas para el fortalecimiento de la cultura culinaria lojana

Abstract

Abstract: The theme of this research work is "Study of the gastronomic resources of the Calvas canton for the strengthening of the culinary culture of Loja", in this research the importance of gastronomy and also the agricultural products of the Calvas canton, the methodology is supported by the use of surveys and interviews that served as support for data collection, these were applied to a group made up of 12 people who are between the ages of fifty to ninety years old, after obtaining the proper information it was determined that the agricultural products and typical dishesthat stand out are: corn, beans, cassava, banana, Creole chicken, mother pot, fried, repe, roasted guinea pig and milk delicacy. With the information obtained, a gastronomic guide was made where the agricultural products and the typical dishes with their respective ingredients and procedures are described. The objective of this work is to publicize the gastronomic resources of Calvas through the elaboration of the gastronomic guide, thus encouraging the visit to the canton.