CRIS :: Universidad Indoamérica

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Ancestral Gastronomic Knowledge: A Key to Boost Tourism in Ecuador
(2025)
Álvarez Sánchez, Ana
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Alisson Doménica Espinosa-Rueda
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Suárez del Villar, Alexis
Globalization has had a significant impact on local cultures around the world, especially evident in Ecuador, where the rich tapestry of traditional gastronomy plays a crucial role in defining the nation’s identity; as the world becomes more interconnected, Ecuador’s younger generation, like their counterparts in many developing countries, is increasingly leaning toward foreign cuisines, often perceived as more modern or trendy. This shift not only neglects the diverse culinary heritage specific to various Ecuadorian regions, but also undermines the potential of traditional foods to attract tourists seeking authentic experiences. Ecuadorian gastronomy, with its unique flavors and textures, offers a window into the country’s cultural practices and history, making it an integral part of the tourism industry, but the gradual loss of this culinary heritage as local preferences evolve poses a threat not only to cultural identity, but also to the economic benefits derived from gastronomic tourism. Using the literature review method, this study collected and analyzed data from various documents highlighting the importance of local cuisine to the tourism sector. The results underline the need to strategically focus on revitalizing and promoting traditional Ecuadorian dishes to counter the influence of global food trends; also, the research delved into the reasons for young people’s inclination toward foreign cultures, suggesting a disconnection with their own cultural roots. It critically examined how this distancing could be reversed by fostering a deeper appreciation and understanding of local traditions. By promoting a reconnection with their gastronomic past, Ecuadorians can leverage their rich culinary heritage as a key asset to boost tourism. This not only enhances the authenticity and attractiveness of the tourism experience, but also supports local economies. Ultimately, the study confirms that preserving and celebrating ancestral gastronomy can play a critical role in sustaining tourism and maintaining cultural identity in the face of globalization.
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Wayusa Upina, Tradition of the Kichwa Culture of the Archidona Canton, in Napo Ecuador
(2024)
Chango-Cañaveral, Patricia Marisol
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Longa-López, R. Alejandra
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Quezada-Sarmiento, Pablo Alejandro
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Arrobo-Ordoñez, Christian Junior
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Muyolema-Calle, Armando
The present work seeks to strengthen and revitalize these practices, such as the “Wayusa Upina”, with the objective of defending and building the culture of the ancestors, through the revitalization of spaces for dialogue, integration processes with tourists, and the strengthening of community organizations and associations.The Wayusa Upina is an ancestral ceremony that has been performed since ancient times in the Kichwa culture of the Ecuadorian Amazon, before starting their daily activities in agriculture, fishing or hunting. The main name of this ritual comes from a leaf called Wayusa; a plant used to make infusions and drinks with ample energizing properties. The ritual begins at 03h00 in the morning in a large space, in large pots on stoves boil water where this herb will be placed, a drink that is served in pilches by women to all present, while the public drinks it, they can appreciate dances, artists, listen to legends or dreams deciphered by the grandparents (rukullayayas); in addition to a clean by the Shamans or Yachaks who are wise people, with the placement of chili or snuff in the eyes or nose as a symbol of wisdom and strength
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