M-learning as Support Tool in the Diffusion of the Traditional Food: Case Study Ambato

  • Cristina Páez-QuindeEmail author
  • Francisco Torres-Oñate
  • Maria-Fernanda Viteri
  • María-Emilia Porras
Conference paper
Part of the Advances in Intelligent Systems and Computing book series (AISC, volume 1134)


The present investigation has as main objective to evaluate the impact that mobile technologies have about the current diffusion of the Ambato’s gastronomy, starting from the origins, changes and contributions through the history of the main ingredients that form part of the city’s traditional menu. Also the contribution of identity to the place, until the verification of the acceptability level that the different traditional culinary options have within the locals, that are subject to a promotion coupled to a technological society that expects to have all its activities and interests available through the use of mobile devices. This research was based on the ADDIE methodology, for the application development, which was also validated through the UTAUT technology acceptability instrument. Considering that the application had two approaches that were both the technological, and educational, the statistic used for this research was Friedman, since when the mobile application was developed, it was applied to the population having a pretest and a posttest with a final result that allowed accepting the alternate hypothesis proposed in the investigation. The result of the project allowed to use an auxiliary technological tool to boost the interest and knowledge that the current generations have regarding the traditional gastronomy of Ambato city through the distribution of culinary information in reference to the preparation processes of the different dishes in the local traditional menu that can strength the cultural identity of Ambato’s society in a practical and didactic manner.


Culture Traditional food Learning Mobile technology Gastronomic diffusion Applications 



Thanks to the Technical University of Ambato, to the Department of Research and Development (DIDE, acronym in Spanish) for supporting our research project, Technological and Sensory Cuisine Laboratory: Ecuadorian food heritage Case Study FCHE 15.


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Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Cristina Páez-Quinde
    • 1
    Email author
  • Francisco Torres-Oñate
    • 1
  • Maria-Fernanda Viteri
    • 1
  • María-Emilia Porras
    • 1
  1. 1.Facultad de Ciencias Humanas y de la EducaciónUniversidad Técnica de AmbatoAmbatoEcuador

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