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

Abstract

Abstract: Study of the gastronomic resources of the canton Gonzanamá for the strengthening of the Lojana culinary culture, is the theme of this research work that reflects the importance of the gastronomy gonzanameña, which encloses the culture and traditions of the place, The methodology is based on surveys and interviews, which were applied to one hundred and forty-five persons over forty years of age, which after their review and analysis were determined that there are outstanding products which are: Guineo 16%, sugar cane 4%, potato 12%, corn 7%; meat: pork 6%, hen 9% and res 6%; in the same way their customs were known through their kitchen. With the data collected, a catalogue of gastronomic resources was made that is described the product plus recipes that can be made, which are indigenous. This project is focused on the dissemination of the gastronomic resources of Gonzanamá, which through the catalogue made can reach many people and know the culinary diversity that it has and at the same time encourage its consumption.