La tradición viva como fuente de conocimiento para estudiantes de gastronomía: caso de cocina tradicional ecuatoriana
DOI:
https://doi.org/10.70221/rgc.v4i1.72Keywords:
Intangible cultural heritage, traditional gastronomy, knowledge transmission, cultural identity, gastronomic tourismAbstract
This study analyzes the role of gastronomic knowledge bearers in preserving intangible cultural heritage in Portoviejo. Through participatory methodologies, ancestral culinary knowledge was documented and systematized, ensuring its continuity in academic and community contexts. The research highlights the importance of intergenerational transmission through orality and practical experience, emphasizing its impact on local cultural identity. Additionally, the recognition of traditional recipes as a driver for economic development and gastronomic tourism is underscored. The findings stress the need to integrate knowledge bearers into culinary education to strengthen cultural identity and promote the sustainability of gastronomic heritage.
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Copyright (c) 2025 Ana Graciela Chang-García, Luis Alberto Balda-Valdiviezo, Jorge Oswaldo Parreño-García, Marlene Rojas-Le-Fort
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