Gastronomy as a cultural resource of the intangible heritage of the Jipijapa canton

Abstract

In recent years, Ecuadorian gastronomy has gained strength, due to its flavors, textures and techniques that are presented in each of the elaborations, but, above all, due to the history and ancestral heritage that each one of them keeps. In Jipijapa canton, the use of gastronomy as a cultural resource of the intangible heritage of the canton is determined, for which an on-site visit was made to the rural and urban areas recognized for the elaboration of the various traditional dishes of the locality, to obtain information and later translate them into inventory records of the National Institute of Cultural Heritage (INPC) in which components such as: location data, reference photography, identification data, description, carriers, interlocutors, valuation, among others) are highlighted, continuing, they were defined those factors to take into account to transform Jipijapa into a gastronomic tourist destination, finally, strategies linked to the use that can be given to traditional gastronomy as a cultural resource to attract tourists or visitors to taste and value the arts were proposed. ancestral culinary techniques that stand out in the place of study.