Azuayan culinary tradition: The carnival festivity and the gastronomic protagonism of pork meat

Abstract

The present work has focused on considering one of the most important aspects of the Azuayan gastronomic culture; the carnival celebration. Specifically, on some of the most representative culinary elaborations of the date, but especially those in which pork becomes the main ingredient. This current research has the purpose of support the Research Project of the Gastronomy School of the Instituto Superior Tecnológico Particular Sudamericano "Gastronomic study of the traditional Azuayan cuisine as a contribution for the conservation and transmission of the culture of the province". The development of this article is based on documentary review and interview techniques, on issues related to the cultural transcendence of the carnival celebration, its history, customs and protagonists, conducting a qualitative analysis with exploratory and descriptive approach, through which it seeks to define important cultural and culinary characteristics to support the processes of gastronomic elaborations of one of the most representative celebrations of the province of Azuay. Thus, this research becomes a complement, but above all a support for traditional knowledge, which should be considered as a priority before starting with technical solutions in standardization processes.