APPRAISEMENT OF GUINDA LIQUOR AS A TRADITIONAL DRINK IN THE DISTRICT OF HUAURA – LIMA: HISTORY AND TRADITION
Abstract
The objective of this research is to assess Cherry Liqueur as a traditional drink in the district of Huaura - Lima. For this, an investigation with an exploratory design was carried out, taking as a sample adults over 20 years of age in the district of Huaura. The survey was used as a data collection instrument. Starting from three specific objectives: historical value, production, and consumption. The results were obtained that the inhabitants give more value to the artisan elaboration because they maintain the tradition, also that there is a high local consumption, and that little by little it has been modernized. Likewise, the inhabitants feel represented by the Licor de Guinda since they give great value to the origin, history, and tradition, considering it as a regional drink with a national identity. Therefore, valuing the Cherry Liqueur as a traditional drink has shown through this research that, although it has changed over time, the investigation of our Peruvian gastronomy must be reflected in documents that serve as a theoretical basis to continue increasing concepts and knowledge to achieve a local cuisine based on the heritage and cultural values of a country.
References
Benavides, M., Vásquez-Caicedo, G., & Casafranca, J. (1996). La pequeña agroindustria en Perú. [Lima]: Red de la Agroindustria Rural del Perú, REDAR. http://repositorio.iica.int/handle/11324/11572?locale-attribute=pt_BR
Bodega RAS. Bodegaras.com. (2021). Retrieved 20 August 2021, from https://www.bodegaras.com
Canal Comida peruana MF, (15 de agosto de 2012), Platos peruanos en el olvido, https://youtu.be/CMbW9cvm1LY
CAÑA ALTA: DESTILANDO EL ESPÍRITU LOS ANDES. (2020). Retrieved 6 March 2020, from http://www.sommelier.com.pe/cana-alta-destilando-el-espiritu-los-andes/
CESA. (1992). Usos Tradicionales de las Especies Forestales Nativas en el Ecuador. Central Ecuatoriana de Servicios Agrícolas, 16-18
CITEagroindustrial. Citeagroindustrial.com.pe. (2021). Retrieved 20 July 2021, from https://citeagroindustrial.com.pe/es/index.php.
CONABIO. (2012). Prunus serotina. Obtenido de Gobierno de la Republica de México: recuperado de http://www.conabio.gob.mx/conocimiento/info_especies/arbolesdoctos/60rosac6m.pdf
Digesa.minsa.gob.pe. (2021). Retrieved 20 July 2021, from http://www.digesa.minsa.gob.pe/Expedientes/Consulta_Registro_Sanitario.aspx.
Espinoza, S. (2018). Efecto de las épocas de poda en el rendimiento y calidad del fruto de 5 biotipos promisorios de Prunus serotina (Tesis de grado). Universidad Nacional de San Cristóbal de Huamanga.Recuperado de http://repositorio.unsch.edu.pe/handle/UNSCH/2840
Felder, C. (2012). Repostería. Everest.
Fresnedo-Ramirez, J., Segura, S., & Lua, A. (2011). Morphovariablity of capulin in the central – western region of Mexico from a plant genetic resources perspective. Genetic Resources Crop Evolution (58), 481-495. Recuperado de https://repositorio.usfq.edu.ec/bitstream/23000/6555/1/131163.pdf
Galán González, A., Quintanal Díaz, J., & Pérez Juste, R. (2012). Métodos y diseños de investigación en educación. UNED.
García, J. (2008). Maridaje, enología y cata de vinos. Innovación y Qualificación.
García, F., Gil, M., & García O, P. (2003). Bebidas. Cengage Learning Paraninfo. Recuperado de https://books.google.com.pe/books?id=jA02HXdGzJ0C&pg=PA56&dq=bebidas+alcoholicas+F.+Garc%C3%ADa&hl=es&sa=X&ved=2ahUKEwiQnLjDiLTyAhWNErkGHWk6D70Q6AEwBHoECAQQAg#v=onepage&q=bebidas%20alcoholicas%20F.%20Garc%C3%ADa&f=false
González, N. (2020). Vista de Una investigación cualitativa y etnográfica sobre el valor educativo y el uso didáctico del patrimonio cultural. Retrieved 7 March 2020. Recuperado de https://www.raco.cat/index.php/EnsenanzaCS/article/view/126350/237112
Historia de tu Distrito – Municipalidad Distrital de Huaura. (2020). Retrieved 5 March 2020, from http://munihuaura.gob.pe/historia/
Huerta, S., & de la Riva, J. (2019). Bebidas, servicio de cafetería - bar. Middletown, DE: Condumio.
IICA. (2003). Ubicación de las localidades de siembra de maíz amarillo duro en Huaura. http://repiica.iica.int/docs/B0343e/B0343e_14.html
Ibañez, F. (2012). Tragos y Cocteles. Lea. Recuperado de https://books.google.com.pe/books?id=NlMrVAJtFQoC&pg=PT4&dq=cocteles+,+iba%C3%B1ez+2012&hl=es&sa=X&ved=2ahUKEwikp7OHyrbyAhU8pZUCHYKbD2cQ6AEwAHoECAoQAg#v=onepage&q=cocteles%20%2C%20iba%C3%B1ez%202012&f=false
Ibañez Peinado, J. (2019). Métodos, técnicas e instrumentos de la investigación. DYKINSON, S. L.
PERÚ Instituto Nacional de Estadística e Informática. Inei.gob.pe. (2021). Retrieved 20 July 2021, from https://www.inei.gob.pe/.
Julyan, B. (2003). Sales and service for the wine professional (2nd ed.). Continuum.
Kanashiro Castañeda, J. (2010). Cocteles (pp. 6-10). Lexus.
Kvale, S., Blanco, C., Amo, T., & Kvale, S. Las entrevistas en investigación cualitativa (p. 80). EDICIONES MORATA, S.L.
La Cerca, A. (2004). Licores básicos de América. Editorial Albatros. Recuperado de https://books.google.com.pe/books?id=roEIrmqe08AC&pg=PA2&dq=la+cerca+2004+licores&hl=es&sa=X&ved=2ahUKEwi1kYHOv7byAhU6LLkGHVaFANgQ6AEwAXoECAgQAg#v=onepage&q=la%20cerca%202004%20licores&f=false
León, J. (2000). Botánica de los cultivos tropicales. San José, Costa Rica: Editorial Agroamérica, Instituto Interamericano de Cooperación para la Agricultura.
McVaugh, R. (1951). A revision of the North American black cherries (Prunus serotina Ehrh. and Relatives). Britania, 279-315.Recuperado de http://www.conafor.gob.mx:8080/documentos/docs/13/990Prunus%20serotina.pdf
Ministerio de Desarrollo Agrario y Riego - MIDAGRI. Gob.pe. (2021). Retrieved 20 July 2021, from https://www.gob.pe/midagri.
Mille, L. (1942). El Capuli. FLORA Instituto de Ciencias Naturales del Ecuador, 02, 50-51. Recuperado de https://repositorio.usfq.edu.ec/bitstream/23000/6555/1/131163.pdf
Montoro, J., & Puig, P. (2010). Enciclopedia del vino - Pisco y vinos del Perú. Lima: Editorial El Comercio.
Naresh, M. (2011). INVESTIGACION DE MERCADOS. Pearson Educación de México S.A. de C.V.
Nava Pittaluga, J. (2018). Villa de Huaura, Cuna de la independencia (1st ed., p. 55). José Jorge Nava Pittaluga.
Nikićević, N., Velickovic, M., Jadranin, M., Vučković, I., Novaković, M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. Serbian Chemical Soc, Belgrade., 76(9), 1219-1228. https://doi.org/10.2298/JSC101201109N
Onuki, Y. (2014). UN ESTUDIO ACERCA DE LA DIFUSIÓN DEL CAÑAZO EN LA SIERRA DEL PERÚ. Onuki Y. Retrieved 15 August 2021, from https://core.ac.uk/download/pdf/236156246.pdf.
Pairon, M., Petitpierre, B., Campbell, M., Guisan, A., Broennimann, O., Baret, P. . . . Besnard, G. (2010). Multiple introductions boosted genetic diversity in the invasive range of black cherry (Prunus serotina; Rosaceae). Annals of Botany, 133(3), 881-890. http://www.conafor.gob.mx:8080/documentos/docs/13/990Prunus%20serotina.pdf
Palma, R. (1891). Tradiciones Peruanas (8th ed.). Recuperado de http://www.cervantesvirtual.com/obra-visor/tradiciones-peruanas-quinta-serie--0/html/ff16cde8-82b1-11df-acc7-002185ce6064_2.html
Portal Institucional e Información sobre la Actividad Parlamentaria y Legislativa del Estado Peruano. Congreso.gob.pe. (2021). Retrieved 20 July 2021, from https://www.congreso.gob.pe/
Porto Benítez, M. (2015). UF1359, Control de elaboraciones culinarias básicas y complejas. Nuevos Negocios en la Red. Recuperado de https://books.google.com.pe/books?id=H31XDwAAQBAJ&printsec=frontcover&dq=Control+de+elaboraciones+culinarias+b%C3%A1sicas+y+complejas.&hl=es&sa=X&redir_esc=y#v=onepage&q=Control%20de%20elaboraciones%20culinarias%20b%C3%A1sicas%20y%20complejas.&f=false
Ramos Saubidet, B. (2006). Maridaje (1st ed.). Imaginador.
Resolución Viceministerial N° 20-2018-VMPCIC-MC. (31 de enero de 2018). Normas Legales, N° 14390. Diario Oficial El Peruano, 2 de febrero de 2018.
Sánchez, C. (2017). Análisis de la actividad turística en Cazalla de la Sierra: carencias y propuestas. (Trabajo Fin de Grado). Universidad de Sevilla, Sevilla.
Schmid, A. (2003). The hospitality manager's guide to wines, beers, and spirits. Upper Saddle River, N.J.: Pearson/Prentice Hall.
Smith, A. (1997). Identidad nacional. Trama Editorial.
U.S. Department of Agriculture. (1965). Silvics of forest trees of the United States compiled and revised by H.A. Fowells, vol. 271, p. 539 – 545.
Villagarcia, L. (2021). El pisco en su terruño (1st ed., pp. 19 -30). Luz Rosario Villagarcía Contreras.
Villagarcía, L. (2014). La magia del pisco. Universidad de San Martín de Porres, Fondo Editorial.
Palma, R. (1891). Tradiciones Peruanas (8th ed.). Recuperado de http://www.cervantesvirtual.com/obra-visor/tradiciones-peruanas-quinta-serie--0/html/ff16cde8-82b1-11df-acc7-002185ce6064_2.html
Vingerhoets, M. (2017). Los Secretos del Pisco. Universidad San Martín de Porres. Recuperado de https://books.google.com.pe/books?id=JEBRDwAAQBAJ&printsec=frontcover&dq=pisco++Vingerhoets+(2015).&hl=es&sa=X&ved=2ahUKEwjk0IG8i7TyAhWxLLkGHb1zDpAQ6AEwAXoECAgQAg#v=onepage&q&f=false
This work is licensed under a Creative Commons Attribution 4.0 International License.
1.The works published in this magazine are subject to the following terms: Tourism Research Association (the publisher) preserves the patrimonial rights (copyright) of the published works, and favors and allows the reuse of them under the license of use indicated in point 2.
© Investur, 2017
2.The works are published in the electronic edition of the magazine under a Creative Commons Attribution-NonCommercial-NoDerivative 3.0 Spain (legal text) license. They can be copied, used, disseminated, transmitted and publicly displayed, provided that: i) the authorship and the original source of their publication (journal, editorial and URL of the work) are cited; ii) are not used for commercial purposes; iii) the existence and specifications of this license are mentioned.
3. Self-file conditions. Authors are allowed and encouraged to disseminate electronically the pre-print versions (version before being evaluated) and / or post-print (version evaluated and accepted for publication) of their works before publication, since it favors their circulation and earlier dissemination and with it a possible increase in its citation and scope among the academic community.
