Revitalización de la gastronomía vinculada con la celebración del Inti Raymi en la parroquia de Ingapirca, cantón Cañar, 2017

Abstract

The objective of this ethnographic work is to revitalize the gastronomic tradition linked to Inti Raymi celebration in Ingapirca town, canton Cañar, in order to document each of the gastronomic preparations, as well as the traditional ones which are part of it part characterizing this town as an attraction at national level. The type of research most prevails in the present work is the non-experimental research, because phenomena are observed as they occurred and without any intervention in the development, the events were observed and later analyzed. To collect the information, instruments such as surveys and interviews were applied to 52 local people, and the results determine the gastronomic preparations which give identity to Inti Raymi celebration are: potatoes with cuy (guinea pigs), chicha de jora, pambamesa, quinoa soup and the creole hen. As a result of this research, a web blog was designed: "Inti Raymi and its culinary culture", whose content ranges from a brief review of the festival, followed by the history of Inti Raymi, its celebration to finally show the gastronomic culture that encloses this festival, being, this part the most essential and the primordial reason for which the ethnographic work was carried out. Concluding that the culinary practices applied to the gastronomy offered in Inti Raymi celebration, they have had small variations over the years, while it is true that the practices come from generation to generation they have been affected by modern gastronomy and its processes.