Estudio Antropológico Culinario en la Nacionalidad Shuar Ecuatoriana y su Difusión en los Turistas Extranjeros, 2011-2012

Abstract

The aim of this research was based on the Anthopological and Culinary Study of the Ecuadorian Shuar Community and the spreading towrds the foreigner tourists applying a web site, in a non-esperimentaldescriptivaatudy using a population of 17 native people, variables were measured: food availability, typical dishes, rituals, gastronomic techniques and promotion strategies. From the obtained results in food availability through the agricultural production they consumed papa china, sweet potato, manioc, corn, palm heart; fish likecarachama a special fish called tilapia, and sardine. Hunting: agouti, guanta, armadillo, sagino, guangana and deer. In the harvest time fruits like: guava, morete, wild grapes, banana and achiote. Their typical dishesare: maitos, contacuros, roast beef, carachama soup, chicken broth, chontachicha and manioc, as cold drink: guayusa. These drink are drunk in their festivities and rituals especially in the chonta’s Party. Their techniques are ancestral because they used the smoke to preserve meat. We recommended that the government will be who contribute with the communities for not finish their ancestral traditions and will continue respecting their culture and nature, preserving the good life.