Cocina de autor a través de preparaciones con tres frutas producidas en la provincia de Pastaza

For several years the Ecuadorian Amazon, mainly in the province of Pastaza, has seen a great economic blow within the gastronomic and tourism sector, due to the low consumer demand for its native products, in the same way, due to its lack of production and use within gastronomy. That is why the gene...

• Hoofdauteur: Caicedo Villegas, Erick Josué (author)
• Formaat: bachelorThesis
• Gepubliceerd in: 2023
• Onderwerpen: cocina de autor, innovación culinaria, caimito, arazá, guayaba
• Online toegang: https://repositorio.puce.edu.ec/handle/123456789/44835