Fabi & diego lambayeque´s gastronomy as a way of development for tourism english ok

Lambayeque´s Gastronomy as a Way of Development for Tourism Fabiola Gracia Heredia Salazar 1 y Diego Renato Reto Toro 2 Abstract Lambayeque’s gastronomy has many dishes like Rice with duck, Peruvian’s goat with beans and Causa Ferreñafana. Each of their ingredients shows us the ancestral culture and techniques that have being developed until nowadays. All these things makes Lambayeque’s citizen feels proud and attract tourists.

Keyword: Gastronomy, Tourism.

INTRODUCTION Gastronomy is an excellent way to show our identity and culture in our region; that is why it has became as principal icon of cultural identity, for its varieties of dishes, for the presences of its own natural resources in the ingredients use to prepare its food, for it ancestral techniques and season transmitted by many years, all this characteristic, show the essences of Lambayeque’s culture.

Besides Lambayeque’s gastronomy, thanks to its impact as itself in the restaurants and touristic places of the region, we have tourist that has been influenced by our regional cousin, and that works as a potential way of development for Lambayeque’s tourist, where in a dish prepared by Lambayeque’s citizen, with ingredients of the region considering their own technique are important for tourist. This investigation is important because, it will make us know about Lambayeque’s gastronomy as a way of development for tourism. Furthermore, this investigation will be used as a resource for future investigations.

Gastronomy in Peru and Lambayeque Peru is a multicultural country and it is because each part of it has its own cultural authenticity that it has been preserved. Each part of its regions has a distinct historical evolution, the diversity of cultural influences, social and ethnic (aboriginal, Spanish, African and Asian) saw in each region. Briefly, each region and culture retains its values and traditions, and their cultural peculiarities. (Cornejo, J., 1991) The cuisine is a clear reflection of identity, and when it comes to Peruvian cuisine, with all its diversity is indicative of the varied traditions of each of their regions, when it comes to Peruvian cuisine, we talk about a range of techniques and culinary traditions that identify many small societies within it. The cuisine is a rich source of cultural expression (Delgado, 2004).

The tasty gastronomy of Lambayeque is one of most valuable marks of interest to travelers around the world, so we must work to its dissemination and preservation. The Lambayeque region has typical dishes prized by lovers of good food. Some of them, like ‘duck rice’, occupy a prime place in the national cuisine. Among Lambayeque’s gastronomy there are some ingredients of marine origin that prevail, as is the case of the guitar fish -which when is dried and saltedis called 'chinguirito'- the weakfish, ray or grouper, among other fishes (Mincetur, 2006).

1 1 Estudiante del octavo ciclo, de la Escuela de Administración Hotelera y de Servicios Turísticos, en la Facultad de Ciencias Empresariales, de la Universidad Católica Santo Toribio de Mogrovejo, en la ciudad de Chiclayo, Perú. Correo electrónico: fabiolaheredia2102@gmail.com.

2 2 Estudiante del octavo ciclo, de la Escuela de Administración Hotelera y de Servicios Turísticos, en la Facultad de Ciencias Empresariales, de la Universidad Católica Santo Toribio de Mogrovejo, en la ciudad de Chiclayo, Perú. Correo electrónico: drrt17@gmail.com.

The dining experience is especially valued by foreign tourists, especially in the case of Germans and Japaneses. The development of gastronomic tourism implies a great potential for attracting tourists to the Lambayeque’s region, which is held in diversity of the culinary proposal (Dircetur Lambayeque, 2009).

Lambayeque is a small region, but with three provinces and 38 districts. It is a culinary power region. Each of these districts is a world apart, but they still share dishes that have transcended borders and also part of culinary recipes from other regions.

(Valderrama 2009) Among the regional cuisines of Peru, Lambayeque’s cuisine is the most authentic, because during its historical events this region has used local ingredients, so we have the ‘loche’, an emblematic fruit of our gastronomy, since 6,000 b.C it has been found in the remains of this ‘Nanchoc’ archaeological repository, in the high Andean district of Saña. This unique fruit, which production is exclusive in Lambayeque, and with this unique aroma and flavor, it seasons many dishes from Lambayeque region (Álvarez, 2012).

Lambayeque’s traditional gastronomy The Lambayeque’s cuisine is deservedly famous. Its exquisite dishes are the result of a fusion of flavors of various cultural practices. When we try to explain about this fusion, we have to remember that the territory of ancient Lambayeque was populated by pre-Hispanic cultures as Mochica, Chimu and Lambayeque. They used to use the fruits of the sea and earth to have a balanced diet and also, exquisite. We can value the ancestral tradition, which has provided a number of ingredients such as pepper, cassava, cancha, corn, ‘chicha de jora’; in second term, the presence of local ingredients, as zarandaja beans, duck or goat meat; and last but not least the coastal variety of ingredients such as seafood. (Atlas Regional del Perú, 2003) Surrounded by productive farms and rich seas, it is little wonder that the biggest city in Lambayeque is a food-lover’s dream. One unique twist to cuisine in this region is the heavy use of duck, as in the emblematic arroz con pato. Lovers of seafood will not be disappointed, either. Chiringuito takes a traditional ceviche and gives it a unique spin, replacing the normal raw fish with dried and salted guitar fish. You should also try the tortilla de raya, an omelette made with dried ray meat. As a dessert, you can eat the famed King Kong, which earn their name from their immense size. (Mincetur, 2009).

In many parts of the country Lambayeque rice with goat is famous. In Lima, many restaurants prepare it, but what is the difference with other rice with goat that are prepared in other regions of the north? The secret is called loche, which is a produced between the districts of Pítipo, Túcume, Íllimo and Pacora. The best national restaurants use this tastiest and aromatic loches. The loche gives not only an unsurpassed flavor to this dish; the ‘seco de cabrito’, the duck rice and everything prepared with this loche becomes an exquisite dish. The lambayecanos are proud of their cuisine which is world famous, and it makes sigh many tourists when they arrive and eat various regional dishes. (Cabrejos, 2011) Now, if you crave to eat duck (Rice with duck, ‘Duck Arverjado’), you have three alternatives. You can go to Callanca, placed less than ten minutes from the Panamericana Norte highway. In Callanca, you will test these dishes but with a touch of the Moche kitchen and prepared in clay pots and firewood. The other alternative is to go to the city of Ferreñafe. Here you can try any of the dishes of the regional cuisine, but if you leave without trying the ‘Causa Ferreñafana’ is like if you had not been in this beautiful city, founded by the Spaniards. The third alternative is the province of Lambayeque. Here the strong porridge is rice with duck and rice with goat. If you advance further north you can reach Tucume, Íllimo and Jayanca, where they have also developed an exquisite cuisine makes dozens of tourists arriving by these peoples. (Solis H, 2012) MATERIALS AND METHODS

The method used in research was the quantitative one, because the data will not be manipulated and it will be presented in a concrete and impartially way. We will use the survey technique, which is based on a representative sample with a questionnaire of closed questions to know about Lambayeque’s reality and food. In this Case, According to Hernandez, Fernandez and Baptista (2010), we will use a non-probability sampling, where the results do not rely on chance but it does about the causes related. For processing this survey we will use Microsoft Excel 2013 program that it allows us to organize all the information, and get graphs for showing the results and analyze each of them is used.

ANALYSIS OF THE DATA From all the information obtained from the research of the surveys done, we can make the following statements about the Lambayeque’s gastronomy and the regional tourism according to the perception of the citizens:

Graphic n°1 Source: Survey applied in November, 2014 (1) What kind of restaurants are in the region of Lambayeque?

(2) What kind of restaurant you frequent mostly?

People from Lambayeque frequent more the typical restaurants and chicken restaurants, but they also consider that chicken restaurants are the kind of places to eat, that are more common in our region.

Graphic n° 2

Source: Survey applied in November, 2014 The Lambayeque’s citizen are influenced by the taste of the food and the cultural custom implanted since they were child when they choose the restaurant where they eat; in contrast, the location does not influences the choice of the restaurant. The price is not an essential factor to choose the restaurant.

Graphic n° 3 Source: Survey applied in November, 2014

People who go to tourist restaurants prefer something representative of our region, like rice with duck and goat with beans, which demonstrates the great value as a typical dish in our region.

Graphic n° 4 Source: Survey applied in November, 2014 Mis Algarrobos, El Pacifico y El Cantaro, whether advertising, the food taste or for improving their infrastructure, have been positioned in mind of the Lambayeque’s customers as their first choice.

Graphic n° 5 Source: Survey applied in November, 2014 The opportunity of improvement the services in Lambayeque is the quality they provide to the public according to the attentiveness, and as a second option the public transport.

Graphic n°6 Source: Survey applied in November, 2014 Insecurity, lack of public sanitation, water and sewer, lack of tourist information and finally the lack of signage; all variables affects tourism; which have been gradually decreasing; becoming something that needs to be improved immediately.

DISCUSSION Presented the results of the surveys, we can say that although it is true that the Lambayeque citizen identifies its culinary traditions, knows their dishes and has a preferred choice as a consumer in some particular restaurant (see figure 1, 2 and 3 ); the same citizen knowledgeable of its rich cuisine, is aware that their region needs a few changes in the customer service offered in restaurants as well as infrastructure, beautification and public cleaning that benefit attracting tourists (see figure 4 and 5). In spite of external factors that limit somehow positioning Lambayeque's gastronomy, this cultural icon has significant potential that it is sustained in a long culinary tradition, where its main ingredients are part of the history of the region and the promoters of itself, are chefs capable of presenting on each plate, an integral unit of Lambayeque's culture.

Furthermore, the accuracy of the results obtained in the surveys, can be strengthened through the publication of Fernandez and Lowe (2011), who indicated that most Lambayeque's citizens do conserve some gastronomic tradition in their home, within they considered the typical dishes like rice with duck, the northern cause, goat and ceviche.

CONCLUSIONS The Lambayeque’s citizen are highly identified with their local cuisine, they know their stuff and are loyal consumers in Creole restaurants where their reference point for selection is the taste, flavor. In addition, the duck rice and rice whit goat are the flag plates Lambayeque, they are the key for improve tourists who like a traditional cuisine using local, fresh ingredients stews, where an entire from farmers and fishermen to professional chefs, make possible the preparation of delicious Creole dishes. Furthermore, Lambayeque’s cuisine as a cultural expression of this region is an attractive potential for tourism, where through improving customer service in restaurants, creating a welcoming environment for consumers, tourists willing to enjoy the variety of dishes of the Lambayeque region.

RECOMMENDATIONS

Motivate food and beverage companies to maintain Lambayeque’s Creole food quality standards for the presentation of the dishes, for recruitment to customer service to create a hospitable climate where tourists are attracted not only by the dishes, also for the warmth of the human resource that welcomes people.

It is recommended that the Lambayeque’s DIRCETUR, collaborates with business formalization of restaurants, as well as foster care good hygiene and sanitation practices to provide quality products to tourists that are encouraged to opt for a different dining experience.

GRATITUDE We thank Dr. Julio César Fernández Alvarado for guiding us and contribute their knowledge to the proper development of this project. We also thank MGTR. David Sánchez Medina, who make us this project to know the perception of Lambayeque’s citizens against regional cuisine and the potential for promoting tourism.

REFERENCIAS BIBLIOGRÁFICAS. Álvarez, L (2012). Auroral Gastronomía Lambayecana [En Línea] Chiclayo: Gastronomía Lambayecana.

Disponible en: http://gastrolambayeque.blogspot.com/2012/09/auroral-gastronomia-entre-lascocinas.htm Atlas regional del Perú (2003) ‘Lambayeque’ Lima: Grupo La Republica.

Cabrejos, C (2011) El Estado Peruano y la Cuestión del pluralismo cultural. Lima: Univcersidad de Lima Cornejo, J (1991) Reportes Lambayecanos. Chiclayo: Editorial Norte Delgado, P. (2004). Utopía Norteña Lambayeque: UNPRG MINCETUR (2006). Lambayeque: Turismo Sostenible Lima: Mincetur Mincetur (2009).

‘Lambayeque’ [En Línea] Lima: Mincetur. Disponible en: http://www.mincetur.gob.pe/turismo/Producto_turistico/Fit/fit/Guias/Lambayeque.p df Solís. H (2012) Lambayeque: La Cocina de un gran señor. Chiclayo: USMP Valderrama, C (2009). Desborde Popular y Crisis de Estado Lima.

Vargas, M (2009). Potencial Cultural de Lambayeque como polo de atracción turística.

Lambayeque: Dircetur. Disponible en: http://www.bcrp.gob.pe/docs/ProyeccionInstitucional/Encuentros-Regionales/2008/Lambayeque/EER-LambayequeVargas.pdf

Annex

Survey

Instructions: Please read the survey and mark (X) in parenthesis the answer that you consider appropriate.

Objective: Know the preferences of regional dishes and opinion against the development of regional tourism and gastronomy from Lambayeque’s citizens.

GENERAL INFORMATION: Sex: ( ) Male. ( ) Female.

Age: ________ (years completed).

1. ( ( (

What kind of restaurants are in the region of Lambayeque? ) Typical Restaurants. ( ) Picanterías. ) China food restaurants. ( ) Chicken restaurants. ) Other: Specify: ___________________.

2. What kind of restaurant you frequent mostly? ( ) Typical Restaurants. ( ) Picanterías. ( ) China food restaurants. ( ) Chicken restaurants. ( ) Other: Specify: ___________________.

( (

) Bars. ) Cafés.

( (

) Bars. ) Cafés.

3. Why do you frequent most that kind of restaurant? ( ) Price. ( ) Taste. ( ) Treatment. ( ) The atmosphere. ( ) Tradition. ( ) Location. ( ) Other: Specify: ___________________.

4. If you attend a typical restaurant (regional food), what course(s) you prefer to eat? ( ) Rice with duck. ( ) Peruvian goat. ( ) Causa ferreñafana. ( ) Pepián turkeys. ( ) Espesado. ( ) Ceviche. ( ) Chiringuito. ( ) Omelette of raya. ( ) Other: Specify: ___________________.

5. What typical restaurant(s) do you know in Lambayeque’s region? ( ) Mis Algarrobos. ( ) El Rincón del Pato. ( ) El Pacífico. ( ) El Cántaro. ( ) Other: Specify: ___________________.

6. Do you think Lambayeque’s region has enough culinary potential to receive foreign visitors for it? ( ) Yes. Why?: ________________________________. ( ) No. Why?: ________________________________.

7. If Lambayeque was great tourism potential, what services should improve? ( ) Restaurants. ( ) Hotels. ( ) Transportation. ( ) Tourist Guides. ( ) Tourist Guides. ( ) Don´t know, don´t judge. ( ) Other: Specify: ___________________.

8. What issues do you consider Chiclayo’s city? ( ) Insecurity. ( ) Lack of public sanitation. ( ) Water and sewer. ( ) Don´t know, don´t judge. (

that affect directly the hospitality and tourism in ( ( (

) Lack of signage. ) Lack of tourist information. ) All of them.

) Other: Specify: ___________________.