Culinary heritage and the Inti Raymi festival

Abstract

The objective of this research is to help students academically to increase cultural awareness, identity and vocabulary according to the curricular axis one from the English Ecuadorian curriculum titled ´´Communication and cultural awareness´´ that is comprised of two aspects: Intercultural Awareness and identity. Generally, students will develop wider perspective of reality as well as cultural sensitivity of Ecuadorian traditions. On the other hand, Ecuador keeps gastronomic and cultural traditions in a large part of their indigenous communities, the culinary heritage representative is in its typical food and preparations containing native legumes vegetables and animals. Therefore, this research project investigates the relationship between Culinary Heritage and the Inti Raymi in the acquisition of food vocabulary at Escuela Particular Eugenio Espejo, Ambato –Tungurahua. The 20 students are in ninth grade and they learn English as a foreign language. The effectiveness of this research was based on qualitative-quantitative approach, an information survey of students was carried out to measure the level of knowledge about traditional that is part of the gastronomic heritage. This investigation developed a gastronomic inventory of the preparations that are made during the festivity, beginning with a survey of information through the quantitative method, after obtaining this information the (tam) methodology was applied to measure the technological acceptability of the website that contains five gastronomic inventories of the preparations that are made during Inti Raymi festival.