Técnicas vanguardistas aplicadas en cuatro preparaciones gastronómicas tradicionales del cantón Otavalo

The traditional gastronomy of Otavalo, involves knowledge, knowledge and identity of the site, opening the use of avant-garde techniques as a principle of creativity and innovation of the dishes. The general objective of this research is 'To develop four traditional preparations of the Otavalo canton, through the use of avant-garde cooking techniques to make known the gastronomic offer of the canton'. The methodology in this study is an applied research with a mixed approach, this inquiry provides two types of research: quasi-experimental and explanatory. A survey was also applied, with 9 closed questions to the population of Otavalo\; an interview with 6 open questions to the professional experts in cuisine\; and finally the observation technique. Then the sample was calculated with the PEA of Otavalo, which is 32738 people, giving way to the application of 380 surveys. As a result, traditional Otavalo preparations were determined: potatoes with leather\; guinea pig\; figs with cheese\; colada morada\; Another relevant result of the cooking professionals is to preserve the essence of the traditional Otavalo gastronomy without altering the origin of the preparations. It is concluded that traditional dishes must preserve their DNA and although avant-garde techniques are applied to each traditional gastronomic preparation, the soul of each of the genres that make up each dish must be taken care of.

• Hovedforfatter: Tafur Perugachi, Cristian Paúl (author)
• Format: bachelorThesis
• Udgivet: 2022
• Fag: gastronomía de Otavalo, cocina tradicional, técnicas de vanguardia
• Online adgang: https://repositorio.puce.edu.ec/handle/123456789/44388