Gastronomía

Browse

Now showing 1 - 1 of 1

Aplicación del concepto cocina kilómetro cero en los productos cultivados en las comunidades de la parroquia Nulti
(Universidad de Cuenca, 2021-03-26) Cuvi Aguirre, Samuel Matías; Jaramillo Granda, Marlene del Cisne
This research project is based on the application of the Zero Kilometer concept, Slow Food and sustainable cuisine in Nulti Parish, in Azuay province. The intense moment that humanity and the food industry is takien as a starting point, to propose new and different options, which prioritize citizen sense and empathy with ecosystems and different actors of the food system over gastronomic trends and individual interests. The Zero Kilometer kitchen is defined by the use of local ingredients that are not more than 100 kilometers around where they are produced. Among its principles it seeks to work for the justice of all participants, from the peasant, the cooks and waiters up to the consumer. Through participatory, geographical, cultural and social tours, in the territories studied, the most relevant ingredients were selected to develop the recipes in a cooking laboratory. Finally, an agro-gastronomic awareness guide is developed with the result of the research. The application of these concepts is promoted on a day-to-day life, giving a space to dialogue around food, thus helping to continue and respect food sovereignty in the researched areas.