INSTITUTION: JULIO MARÍA MATOVELLE CATHOLIC PRIVATE

EDUCATIONAL UNIT

NAME: VICTOR GUSTAVO REINOSO AULESTIA

YEAR: 1ST BGU SCIENCE 'B'

PROJECT: TYPICAL DISHES OF OUR COUNTRY

TEACHERS: ADM. EDUC. SILVIA DIAZ – MSC. LADY CRESPO – MSC.

ALEJANDRO YAGUAL

SUBJECT: HISTORY – MATHEMATICS – SOCIOLOGY – RESEARCH

METHODOLOGY – ENGLISH

SCHOOL YEAR

2023 -2024
CREATED TOPIC: Ecuadorian gastronomy

PROJECT THEME: Typical dishes of our country

LOGO:

PROBLEM:

The loss and change of Ecuadorian gastronomic traditions by the new

generations has been determined under the influence of new culinary trends.

GENERAL OBJECTIVE:

Investigate the typical dishes of the Sierra and the Coast of our country to raise a

survey in the educational institution of the students and determine which of the

dishes is more frequent.

SPECIFIC GOAL:

 Analyze the age of the students who opted for a typical dish more frequently.
 Apply the knowledge of measures of central tendency and dispersion statistics to carry
out the analysis of the information.
 Present the information in Prezi, using statistical diagrams.
JUSTIFICATION:

This investigative work is justified based on the problems raised, since the lack of

knowledge of the typical dishes of Ecuador is a reality that limits the appreciation

and dissemination of its rich gastronomy. Although this South American country

boasts a unique and tasty culinary diversity, many are still unaware of the delights

it offers.

Ecuadorian gastronomy is a fusion of indigenous, Spanish, and African

influences, resulting in a variety of flavors, ingredients, and cooking techniques.

However, it is often overshadowed by the popularity of other Latin American

cuisines, such as Mexican or Peruvian.

One of the emblematic dishes of Ecuador is "ceviche", a preparation based on

fish or shellfish marinated in lemon juice and accompanied by onion, tomato and

coriander. The "llapingacho" also stands out, a delicious potato tortilla stuffed with

cheese, accompanied by chorizo and fried egg. Another iconic dish is "roast

guinea pig", an ancestral dish that consists of roasting a guinea pig and serving it

with potatoes and peanut sauce.

The disconnection with typical Ecuadorian dishes can be attributed to multiple

factors, such as the lack of adequate diffusion and promotion, as well as the
preference for more internationally known foods. However, it is crucial to highlight

the importance of valuing and preserving the culinary diversity of each region.

CONCLUSION:

In conclusion, it is fundamental that the knowledge and appreciation of the typical

dishes of Ecuador be promoted. Its gastronomy is a culinary treasure that

deserves to be discovered and enjoyed by all. Exploring the flavors and culinary

traditions of this country will allow us to immerse ourselves in a unique

experience that reflects the cultural and culinary richness of Ecuador.