Food heritage, basis for the development of ethnic tourism

Abstract

Introduction: The food cultural heritage constitutes the connection between the past and the present of society from a culinary and gastronomic analysis, it is not only appropriate to discuss the origin of a dish or drink, but also necessary to delve into the whole, including the cultivation, harvest, marketing, traceability, food production, worldview, representativeness, individual and collective memory, among other factors of the cultural effect. Objectives: To determine the characteristics of food heritage and its relationship with ethnic tourism in the province of Chimborazo. Methodology: Documentary, descriptive and field research was used, carried out in the province of Chimborazo, in which 4 communities have been prioritized where great contributions have been appreciated in terms of root tourism, also known as ethnic, where collected information through the application of registration forms of food heritage (FH) and interviews with the custodians of knowledge and community leaders. Results: Part of the food wealth of the province was listed, as well as the contribution of ancestral food knowledge in the development of ethnic tourism. Conclusions: The study allows to value the food culture, recognize the varied and wide offer in the environment and in the same way, the scope generated using the food product in the communities where sources have been created through ethnic tourism. of employment.