Análisis de las condiciones funcionales y culturales en los espacios interiores de los restaurantes de comida tradicional del Cantón Cevallos

Abstract

The research has as purpose the functionality of interior spaces analysis within the whereabouts, the conditions and cultural symbols of society to generate an interior design proposal suitable for the development of gastronomic activities that take place in the traditional food stalls of Cevallos. Among the sources of information related to the recognition of identity and culture, has been taken in consider “CORAZONAR UNA ANTROPOLOGÍA COMPROMETIDA CON LA VIDA” book by (Guerrero, 2010) and “LA PRODUCCION DEL ESPACIO” book by (Lefebvre, 2013) the same ones that refer not only to collective knowledge, but also to the human being in his conception about How is it? How do you feel? How do you live? and the relation with the space with the environment that surrounds them, this is how a culture develops, an identity that seeks to be reflected and transmitted, which in this case is traditional gastronomy. The project focuses on the analysis of the main characteristics of the gastronomic identity of the sector from the point of preparation of the food and its cooking techniques, the presentation of food on the plate, the flavor that it possesses, the aroma that emerges from them and how this intervenes in the perception of the users for which the restaurants of the sector have been categorized according to their years of experience and tradition, giving rise to a proposal that shows the culinary identity of the sector within the whereabouts, in the same way provides an adequate functioning in the activities of the work staff. The project seeks to promote the cultural identity of the Cevallos canton through the traditional gastronomy of the sector, generating interest and recognition of traditions and the symbolic value, since these representations are of great importance for the intangible cultural heritage of society, since it generates an identity transcendence and the strengthening of social values in a cultural space. Regarding the background of this research and based on the analysis, the methodology used was through design through theory, method and technique the quali - quantitative approach since the opinion of the owners of bus stops and professionals in the cultural area has been fundamental to the development of the project, as well as customer preferences, so that has been used techniques such as ethnography, interviews, surveys, observation and bibliographic records as instruments, experiences, questionnaires, observation forms that were the result of the great interest that the population has to know and disseminate the collective knowledge of culture through the experiences and experiences that are transmitted within a gastronomic space.