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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| Yazar: | |
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| Materyal Türü: | bachelorThesis |
| Baskı/Yayın Bilgisi: |
2022
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| Konular: | |
| Online Erişim: | https://repositorio.puce.edu.ec/handle/123456789/44352 |
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Etiketle
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Etiketle | _version_ | 1836825286889439232 |
|---|---|
| author | Caiza Jetacama, Jhony Christian |
| author_facet | Caiza Jetacama, Jhony Christian |
| author_role | author |
| collection | Repositorio Pontificia Universidad Católica del Ecuador |
| dc.contributor.none.fl_str_mv | Arellano Guerrón, Sonia Lorena |
| dc.creator.none.fl_str_mv | Caiza Jetacama, Jhony Christian |
| dc.date.none.fl_str_mv | 2022 2024-10-08T16:09:44Z 2024-10-08T16:09:44Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | T/641.57/C124g/2022 https://repositorio.puce.edu.ec/handle/123456789/44352 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | PUCE - Ibarra |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Pontificia Universidad Católica del Ecuador instname:Pontificia Universidad Católica del Ecuador instacron:PUCE |
| dc.subject.none.fl_str_mv | ají; recetario; gastronomía |
| dc.title.none.fl_str_mv | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | 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. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | PUCE_bf7a2574599555bb6fb7b545f723c5a8 |
| identifier_str_mv | T/641.57/C124g/2022 |
| instacron_str | PUCE |
| institution | PUCE |
| instname_str | Pontificia Universidad Católica del Ecuador |
| language_invalid_str_mv | es |
| network_acronym_str | PUCE |
| network_name_str | Repositorio Pontificia Universidad Católica del Ecuador |
| oai_identifier_str | oai:repositorio.puce.edu.ec:123456789/44352 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | PUCE - Ibarra |
| reponame_str | Repositorio Pontificia Universidad Católica del Ecuador |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Pontificia Universidad Católica del Ecuador - Pontificia Universidad Católica del Ecuador |
| repository_id_str | 2180 |
| spelling | Uso gastronómico del ají (capsicum annuum) a través de un recetarioCaiza Jetacama, Jhony Christianají; recetario; gastronomíaChili, 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.El ají un nombre común conocidas también como chile, tiene variedades de formas, tamaños, colores y con un sabor peculiar generada por la capsaicina, por lo que tiene muchas formas de ser consumido en diferentes países y culturas. Su forma y estructura hace que la planta del género capsicum annuum sea un producto muy versátil en diferentes culturas donde la usa como un purificador (alejamiento de mala vibra y espíritus malignos). En la actualidad se la considera dentro de la gastronomía muy valiosos por su sabor y sobre todo por su valor nutricional. En el presente estudio se desarrolló el conocimiento del uso gastronómico del ají por medio de un recetario que promueva el interés del patrimonio alimentario ecuatoriano, para lo cual se realiza la pregunta de investigación: ¿Qué importancia tiene el ají dentro de la gastronomía ecuatoriana? Para el desarrollo de la metodología se comenzó indicando que el estudio es una investigación aplicada con un enfoque mixto, por lo que se tomó varios resultados de diferentes fuentes de información, de la misma manera se la desarrollo a través de 3 métodos, las cuales son el inductivo, deductivo y analítico sintético. Finalizando con 3 tipos de investigación, las cuales es son, histórico, aplicativo y descriptivo. Para recabar información necesaria para su posterior diseño del recetario se realizaron encuestas a 165 personas entre estudiantes del área gastronómica y fuera de la misma, las cuales se realizaron vía on-line a partir del 13 al 19 de noviembre, 2020; de la misma manera se realizó entrevistas a experto y profesores gastronómicos conocedores del tema. De acuerdo a la información obtenida, lo más relevante es que el ají o uchu como se le conoce en la lengua Kichwa, es un producto muy valioso que aporta un sabor muy particular que es el picor a los platos de la cocina ecuatoriana, causando sensaciones agradables al momento de degustarlo como acompañante de cada preparación.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.PUCE - IbarraArellano Guerrón, Sonia Lorena2024-10-08T16:09:44Z2024-10-08T16:09:44Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfT/641.57/C124g/2022https://repositorio.puce.edu.ec/handle/123456789/44352esinfo:eu-repo/semantics/openAccessreponame:Repositorio Pontificia Universidad Católica del Ecuadorinstname:Pontificia Universidad Católica del Ecuadorinstacron:PUCE2025-06-09T21:05:13Zoai:repositorio.puce.edu.ec:123456789/44352Institucionalhttp://repositorio.puce.edu.ec/Institución privadahttps://www.puce.edu.ec/http://repositorio.puce.edu.ec/oai.Ecuador...opendoar:21802025-07-05T15:16:12.867895Repositorio Pontificia Universidad Católica del Ecuador - Pontificia Universidad Católica del Ecuadortrue |
| spellingShingle | Uso gastronómico del ají (capsicum annuum) a través de un recetario Caiza Jetacama, Jhony Christian ají; recetario; gastronomía |
| status_str | publishedVersion |
| title | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| title_full | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| title_fullStr | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| title_full_unstemmed | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| title_short | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| title_sort | Uso gastronómico del ají (capsicum annuum) a través de un recetario |
| topic | ají; recetario; gastronomía |
| url | https://repositorio.puce.edu.ec/handle/123456789/44352 |