Rescate de la alcaparra andina y sus preparaciones gastronómicas. Caso Parroquia Rural Cangahua, cantón Cayambe, provincia de Pichincha

To refer to the Andean American agave, is fully develops in the cordillera of the inter Andean alley of Ecuador, precisely in a more exuberant way in the parish of Cangahua belonging to the Cayambe city, Pichincha province, is to enter information that dates back many years, it should be emphasized that this part of the country has all the perfect geographical conditions for the development of this variety of penco or chawar as it is known by the inhabitants of the community. This research work focuses precisely on the gastronomic uses of agave flowers, which take approximately 10 years to flourish\; for this reason, homemade preserves were made primarily to prolong their useful life, and then they were used in a recipe book that is attached to new avant-garde gastronomic trends. Thanks to a sensory analysis carried out to a focus group of experts, acceptability in the gastronomic field was determined. On the other hand, this research contributes to the rescue and valorization of flower buds because, due to a series of factors, this culinary habit of consuming them has been reduced over time, information that is supported by surveys and interviews, shows that the delicious quirillos from the plant of a thousand wonders must be considered as biocultural and food heritage of the country since they are intimately immersed in culture, geographic space, nature, traditional knowledge and gastronomy.

• Главный автор: Ojeda de la Bastida, Gabriela Alejandra (author)
• Формат: bachelorThesis
• Опубликовано: 2020
• Предметы: agave americano andino, alcaparras, recetario, patrimonio biocultural, patrimonio alimentario
• Online-ссылка: https://repositorio.puce.edu.ec/handle/123456789/43211