Uso gastronómico del ají (capsicum annuum) a través de un recetario
Chili, a common name also known as chili, has varieties of shapes, sizes, colors and with a peculiar flavor generated by capsaicin, so it has many ways of being consumed in different countries and cultures. Its shape and structure make the plant of the genus capsicum annuum a very versatile product...
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| Format: | bachelorThesis |
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2022
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| Accès en ligne: | https://repositorio.puce.edu.ec/handle/123456789/44352 |
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Ajouter un tag | Résumé: | Chili, a common name also known as chili, has varieties of shapes, sizes, colors and with a peculiar flavor generated by capsaicin, so it has many ways of being consumed in different countries and cultures. Its shape and structure make the plant of the genus capsicum annuum a very versatile product in different cultures where it is used as a purifier (removing bad vibes and evil spirits). At present it is considered very valuable within gastronomy for its flavor and above all for its nutritional value. In the present study, knowledge of the gastronomic use of chili pepper was developed through a recipe book that promotes the interest of Ecuadorian food heritage, for which the research question is asked: What is the importance of chili pepper in Ecuadorian gastronomy? For the development of the methodology, it began by indicating that the study is applied research with a mixed approach, for which several results were taken from different sources of information, in the same way it was developed through 3 methods, which are the inductive, deductive and synthetic analytical. Ending with 3 types of research, which are, historical, applicative and descriptive. In order to gather the necessary information for the subsequent design of the recipe book, surveys were carried out on 165 people among students from the gastronomic area and outside it, which were carried out online from November 13 to 19, 2020\; In the same way, interviews were conducted with experts and gastronomic professors familiar with the subject. According to the information obtained, the most relevant thing is that ají or uchu, as it is known in the Kichwa language, is a very valuable product that provides a very particular flavor that is the itch to Ecuadorian dishes, causing sensations pleasant when tasting it as an accompaniment to each preparation. |
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