Browsing by Author "Idrovo Molina Hernán Josué"

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    Revalorización gastronómica del melloco, la oca, la quinua, el zambo. Diseño de propuesta de un menú de tres tiempos
    (Instituto Superior Tecnológico Particular Sudamericano, 2025) Idrovo Molina Hernán Josué
    The processes of restoration in the gastronomic field have suffered a decline in the use of native products, that is why the analysis has been proposed document, through bibliographic compilation, in order to recall the use of native foods of the province of Azuay. The structuring of a three-course menu contemplates the agro-ecological environment, the cultural and historical value that the products represent for the people throughout the whole process of transformation of foodstuffs, offering new sensory experiences, with attractive preparations that are related and coherent with the modernist gastronomic movement. The collection of information has been carried out under a mixed research approach, contemplating the known research tools, such as the interview, which is a very versatile tool to facilitate the collection of information in a personalized way, taking into account individual perspectives, while the survey facilitates the numerical tabulation of the results obtained. This study compiles information about the origin, uses and cultural importance of melloco, oca, quinoa and zambo, through bibliographic research in conjunction with field work, according to the gastronomic traditions of the Ecuadorian Austro. For this reason, a gastronomic proposal was satisfactorily developed that integrated the four products mentioned, with the purpose of promoting traditional cuisine within the Azuayo territory. The socialization of the proposal through the tasting exercise within the physical space of the Museum of Gastronomy, allowed its favorable validation. Through the survey exercise with chefs, staff of the establishment and recurring public, results have been obtained that indicate a high degree of acceptance in aspects such as flavor, presentation and originality of the preparations.