Diseño de un centro gastronómico cultural en la parroquia San Buenaventura, Latacunga

Abstract

This research proposes the design of a Cultural Gastronomic Center in San Buenaventura as a strategy to strengthen traditional culinary activities and enhance their contribution to local development. This project proposes an infrastructure that allows for the integration of spaces dedicated to the production, marketing, learning, and consumption of food, benefiting the community and promoting better functional organization that meets the needs of merchants, producers, and visitors. The architectural proposal seeks to preserve and disseminate the gastronomic knowledge specific to the area by incorporating spaces for workshops, demonstration gardens, exhibition areas, and community gathering spaces. Similarly, it establishes a direct relationship between architecture, culture, and the urban-rural landscape, using criteria of sustainability and accessibility. As a result, the center is developed as a facility that fosters a sustainable economic dynamic, capable of strengthening the community’s cultural identity and establishing itself as a point of interest for tourism and education. In this way, the research demonstrates that proper spatial planning can contribute significantly to the preservation and promotion of San Buenaventura’s gastronomic heritage.