<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2477-8850</journal-id>
<journal-title><![CDATA[Siembra ]]></journal-title>
<abbrev-journal-title><![CDATA[Siembra]]></abbrev-journal-title>
<issn>2477-8850</issn>
<publisher>
<publisher-name><![CDATA[Universidad Central del Ecuador]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2477-88502022000100006</article-id>
<article-id pub-id-type="doi">10.29166/siembra.v9i1.3592</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis del patrimonio gastronómico como herramienta de desarrollo sostenible en Santa Elena-Ecuador]]></article-title>
<article-title xml:lang=""><![CDATA[Analysis of the gastronomic heritage as a tool for sustainable development in Santa Elena-Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quezada Tobar]]></surname>
<given-names><![CDATA[Marco David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luján Johnson]]></surname>
<given-names><![CDATA[Gladys Lola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Segovia Chiliquinga]]></surname>
<given-names><![CDATA[Gerardo Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad César Vallejo Filial Piura  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guayaquil  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad César Vallejo Filial Piura  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad César Vallejo Filial Piura  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>9</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S2477-88502022000100006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S2477-88502022000100006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S2477-88502022000100006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La presente investigación está centrada en describir la percepción del estado del patrimonio gastronómico y cómo este patrimonio ha influido en el desarrollo sostenible del cantón Santa Elena, de la provincia de Santa Elena-Ecuador, para el desarrollo de un modelo funcional teórico que explique el desarrollo sostenible en función del patrimonio gastronómico local. El estudio es una investigación básica-proyectiva, con un diseño no experimental, transversal y niveles de conocimiento descriptivo, explicativo, predictivo con análisis de regresión logística ordinal. El tamaño de la muestra de la población de Santa Elena fue de 384 personas a las cuales se les aplicó dos instrumentos de recolección de información: el primer instrumento, referente al patrimonio gastronómico, cuenta con 21 ítems, y el segundo instrumento, referente a desarrollo sostenible en virtud del patrimonio gastronómico, 22 ítems. Se pudo describir el estado del patrimonio gastronómico con una percepción ciudadana del 60 % como fuerte, pero con dos de sus dimensiones con menor incidencia, éstos son el conocimiento y la organización. Así también, el estado del desarrollo sostenible donde el 84 % lo describen como débil o regular, teniendo más deficiencia el desarrollo ambiental y económico. Se evidencia la influencia del patrimonio gastronómico sobre el desarrollo sostenible en un 77,1 %. El modelo queda constituido por varios elementos del patrimonio gastronómico y ellos son: dimensiones de organización, conocimiento, simbólico y emotivo, que permitirán desarrollar la política pública local para fomentar el desarrollo sostenible en virtud del patrimonio gastronómico constituido por once artículos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This research is focused on describing the perception about gastronomic heritage and how this legacy has influenced the sustainable development of Santa Elena Canton in Santa Elena province, Ecuador. One of the objectives was to develop a theoretical functional model that explains the sustainable development based on the local gastronomic heritage. The study is basic-projective research, non-experimental design and has a sample size of population with 384 people, according to the Santa Elena population, with whom two instruments were applied to collect information. The first instrument referring to gastronomic heritage has 21 items and the second instrument referring to sustainable development based on gastronomic heritage has 22 items. It was possible to describe that the state of the gastronomic heritage within citizen perception was about 60%, and considered as vital, but with two of its dimensions with less incidence these are knowledge and organization. Likewise, the state of sustainable development due 84% of survey respondents describe it as weak or regular, having more deficiency the environmental and economic development. Additionally, the influence of the gastronomic heritage on sustainable development was evident in 77.1%. The model is constituted by elements of the gastronomic heritage, which are organizational, knowledge, symbolic and emotional dimensions that will allow the development of the local public policy to promote sustainable development by the gastronomic heritage, constituted by eleven articles.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimento]]></kwd>
<kwd lng="es"><![CDATA[identidad]]></kwd>
<kwd lng="es"><![CDATA[progreso]]></kwd>
<kwd lng="es"><![CDATA[culinaria]]></kwd>
<kwd lng="es"><![CDATA[cultura]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[identity]]></kwd>
<kwd lng="en"><![CDATA[progress]]></kwd>
<kwd lng="en"><![CDATA[culinary]]></kwd>
<kwd lng="en"><![CDATA[culture]]></kwd>
</kwd-group>
</article-meta>
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