Aplicación de técnicas de mixología molecular en bebidas tradicionales de Otavalo

The Chicha de jora is a traditional drink in the yamor festivities of Otavalo, spread in most of the territory except for the jungle. It has several varieties depending on the region, but its preparation is mainly composed of 'jora corn'. It has been made since pre-Inca times and is a sacred drink used in ceremonial acts and festivities of all pre-Hispanic cultures of the central Andean zone (para. 15). Likewise. Chicha del Yamor is a representative drink of Otavalo's cultural identity\; its consumption is strongest during the months of September during the Yamor patron saint festivities. Currently Otavalo has experienced changes in gastronomy, fashion, culture and entertainment due to the influence of foreign cultures. Despite these innovations, the lack of knowledge and understanding of culinary trends, such as molecular mixology, has hindered the adaptation of traditional local beverages. Given this situation, this paper poses the following research question: How do molecular mixology techniques impact the elaboration, presentation and acceptance of traditional beverages from Otavalo, and what is their influence on the consumer experience? The methodological approach combines qualitative and quantitative data and is developed between May and August 2023 in Otavalo. The main objective is to create a digital brochure that demonstrates the application of molecular mixology techniques in these beverages. Inductive-deductive, analytical-synthetic and historical methods are employed, along with instruments such as questionnaires, interview guides and observation sheets. Ninety-six surveys were collected based on a formula for the study's margin of error and reliability. The results are reflected in a digital booklet with 12 recipes based on chicha de Jora and chicha del Yamor, 4 avant-garde techniques were applied. The recipes were validated through tastings with teachers, demonstrating their viability. It is concluded that the application of molecular mixology techniques has a positive impact on part of the population, especially foreign visitors.

• Hovedforfatter: Gonzáles De La Torre, Edwin Mauricio (author)
• Format: bachelorThesis
• Udgivet: 2023
• Fag: bebidas tradicionales, mixología molecular, técnicas moleculares, Otavalo
• Online adgang: https://repositorio.puce.edu.ec/handle/123456789/44846