Propuesta de nueve menús de cocina de autor en base a tres variedades de papas nativas cultivadas en el Azuay

Abstract

This research work aims to create awareness around one of the most important agricultural product cultivated in Azuay, the potatoes and three of his native varieties,chaucha red potato, egg yolk potato and uvilla potato. To know their different characteristics and properties, their nutritional importance and versatility within gastronomy, to develop further and thus rescue and highlight our products through developing nine cuisine menus based on these three varieties of potato. Throughout the chapters we will present some aspects. First we review concepts of cuisine, culinary trends history of this culinary movement, prominent chefs and techniques used. The second chapter will address in the native product, potato, versatile Andean region product from the gastronomic point of view. Look to this research work is to show the importance of this product from the culinary point of view through the creation of nine menus using three varieties of native potatoes and be able to show the versatility of this product. In the third part of this work we find the development of each recipe innovatively menus and taking into account the aspirations and customs of diners, applying knowledge of cuisine and also incorporating everything learned over the tuber. Finally we present the end data sheets, photographs and analysis of the proposed preparations.