Ancestral knowledge for the enhancement of typical and traditional cuisine: Lloa – Ecuador

Abstract

Introduction: In Ecuador, the enhancement of local food resources has been strengthened in the last decade, based on research and the cultural empowerment of new generations, which supports that, in every corner of the country, rediscover and promote the culinary attractions that remain. Objective: To analyze the gastronomic ancestral knowledge in the Lloa-Ecuador parish for the strengthening of the typical and traditional cuisine of the locality. Methodology: The bibliographic review of seventy-two documents previously classified according to the level of impact was used for the research, and in the same way, surveys were applied to the managers of twelve establishments linked to local gastronomy and custodians of knowledge. The design was qualitative cross-sectional. Results: It is extracted from the investigative process, the diversity of cooking and service techniques, typical and traditional dishes and drinks, the natural and cultural food heritage among other components that, since the community union, have remained present and have been transmitted from generation to generation. generation. Conclusions: With the information obtained, a remembrance of the food culture of Lloa is assembled, where the food heritage present in the town that seeks to be recognized, valued, and disseminated by the inhabitants and tourists is exposed.