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Documentación de los métodos de cocción y preservación de alimentos usados en las nacionalidades indígenas residentes en la provincia de Sucumbíos- Ecuador
| Content Provider | Semantic Scholar |
|---|---|
| Author | Castillo, Salinas Alejandra, Mayra |
| Copyright Year | 2019 |
| Abstract | In the first chapter a bibliographical investigation of the province of Sucumbios was carried out, in such a way that the seven cantons and the five indigenous nationalities were investigated: Kichwa, A'I "Cofan", Secoya, Siona and Shuar, who currently resides in the province. In this research, a survey was carried out at a general level, focusing on the description of each tradition, diet, economy, clothing and customs that are carried out daily. In the same way, the main methods of modern cooking were investigated, such as boiling, blanching, steaming, roasting, broths, stews, among others, and the preservation of foods such as cold storage, smoking in smoked machines and many more. which are used worldwide. In the second research chapter, the indigenous Kichwa, A'I "Cofan", Secoya, Siona and Shuar indigenous nationalities were visited, according to the established schedule. In which it was possible to demonstrate and photograph each of the gastronomic traditions that characterize these nationalities, which took 1 to 2 days of coexistence with each community investigated. Likewise, a brief nutritional analysis is carried out with the types of cooking and preservation of food. The third chapter consists of an analysis of all the information gathered through the field research, making technical comparisons with each indigenous nationality, cooking methods, use of instruments and food, preservation of food and the use of techniques and instruments. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://dspace.udla.edu.ec/bitstream/33000/10521/1/UDLA-EC-TLG-2019-05.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
