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Diseño editorial de revista culinaria sobre el tocino artesanal y su aplicación en la cocina cuencana
(Instituto de Tecnologías Sudamericano, 2022) Byron Mauricio Uyaguari Damián
This degree work is a collaboration between the careers of Gastronomy and Graphic Design, with the purpose of generating an editorial proposal in the gastronomic field for various applications based on a traditional product such as smoked bacon, contributing to the gastronomic culture of the city of Cuenca. This proposal shows the preparation of 6 typical dishes of the province of Azuay, taking into account the use of photographs and images of one in order to communicate to society how new recipes can be incorporated into the typical gastronomy of Cuenca. At the same time it was possible to generate a greater visual impact on viewers in order to achieve the acceptance of these dishes in the gastronomic culture. In the present work a study of various counterparts was carried out, in order to design in detail the structure, format and layout of the magazine at national and international level, continuing with the realization of sketches for layout in the program (Adobe Indesing) and finally with the approach of proposals for the layout.