De lo tradicional a lo vanguardista: influencia de técnicas vanguardistas aplicadas en postres típicos de la ciudad de Cuenca para la creación de una experiencia sensorial gastronómica

Abstract

The city of Cuenca has always been recognized for its strong cultural roots in in terms of food and society, for this reason in the following project of research, avant-garde techniques have been applied to different typical desserts of the city, to change its traditional presentation and in this way the diners can get a different sensory experience. The objective of this work was: Analyze the influence of avant-garde techniques in typical desserts of the city of Cuenca, for the creation of a sensory gastronomic experience. to meet said objective, a mixed approach work was carried out, avant-garde techniques were applied to different desserts, after which tasting tests were carried out at a focus group of 40 PEA people to then apply a survey in order to know their comments, the data were processed in the statistical software SPSS and are shown in the relevant tables. A gastronomic map of Cuencan confectionery was also made where it was possible to identify the most consumed and commercialized traditional desserts north, center and south of the city of Cuenca, the desserts to be modified were chosen. After the experimentation it was possible to conclude that when tasting the desserts the diners reported that they had a different experience from the one already known and maintained the I remember that it causes the typical flavor of the presented desserts. Keywords: Pastry. Vanguard. Basin. Tradition.