Communication Strategies of the food heritage of the Alausí Canton-Ecuador

Abstract

The Food Heritage of Alausí has been considered for years, as a complementary resource of natural or cultural tourist products, for this reason, the investigation was proposed with the aim of analyzing the main causes of the loss of said gastronomic traditions and, at the same time, develop communication strategies focused on the conservation and dissemination of hereditary knowledge that still persists in the living memory of the population. From a mixed research approach, the methodology used was based on the review of information from bibliographic sources on gastronomy, culture and identity. A field work was carried out, where quantitative data was collected through the application of surveys to the owners / managers of the food and beverage establishments registered in the tourist registry of the Municipal Gad, in order to measure their level of knowledge regarding culinary beliefs and practices. Likewise, several interviews were applied that served as support to collect qualitative information that helped to locate local products, agricultural processes, cooking techniques, traditions and customs in the preparation of traditional local dishes. Based on the results, it was determined that there is little knowledge regarding cultural manifestations, ways of obtaining products and ancestral cooking techniques. In conclusion, Food Heritage is devalued, therefore, the communicational approaches raised constitute a great tool for the development and positioning of the gastronomic sector at a local, national and international level.