Gastronomía

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Browsing Gastronomía by Subject "Alimentacion"

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    Aplicación de técnicas de cocina de autor a los crustáceos existentes en las costas Ecuatorianas
    (2017) Pulla Bermeo, Freddy Ismael; Masache Montaño, John Enrique; Sarmiento Arévalo, Clara Aidee
    The diet of Ecuadorians has always depended on the region in which the person develops, whether in the amazon, mountain range or coastal region, but the diet of coastal inhabitants has been the most influential because their diet revolves in around the sea products, having at its disposal an infinity of fish and seafood. There are several fishing ports and important coastal markets within the Ecuadorian coast such as Puerto Esmeraldas, Puerto Manta, Puerto Bolivar, Puerto Chanduy, La Caraguay market, Santa Rosa market, being these the main suppliers of seafood in all of Ecuador. Crustaceans are very appreciated by Ecuadorians and foreigners, so this project aims to show the correct management of the same and innovate recipes applying author's cooking techniques. This type of cooking tends to fuse techniques known with techniques of the cook, in order to develop a style that shows the experience and creative maturity of the chef.
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    Características de la cocina macrobiótica y su aplicación en recetas de innovación
    (2017) Cueva Tamay, Daniela Verónica; Sánchez Campoverde, Andrea Paulina; Tosi Vélez, Augusto Andrés
    Macrobiotic cooking aims to achieve a balance in the body by consuming nutrients, in the right quantity and best quality through macrobiotic food using simple recipes that include a wide variety of products in its organic and natural majority. In this monograph, it will be a review of the main concepts, criteria and characteristics of the macrobiotic diet for which will be out bibliographical research, with the aim to explore new alternatives for a healthy and nutritious food by developing a gastronomic offer innovative.
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    Fast good: una alternativa saludable en comida rápida. Propuesta de innovación gastronómica para la ciudad de Cuenca
    (2013) Patiño Albán, Edisson Rafael; Carpio Álvarez, Santiago Domingo
    The health of the persons has been one of the principal topics of discussion in the recent times and this one, is much related withabalanced diet. The fast food is a type of food that, has received enough by many people, and his principal advantages are: It is served in a little time, there are many places that offer it and his flavor is delicious for many people. But your disadvantages are very dangerous for the health, and some people don´t know them. Nowadays, Thanks to theFerránAdriá´s initiative, the new offer fast good has developed as a possible solution.This offer they summarize three basic needs in the diet nowadays: Quality, rapidity, health. The principal intention of this monograph is, to develop a gastronomic offer based in the fast good and to apply this to market in Cuenca city. To obtain this, first a caloric analysis of the recipes of traditional fast food has been done. Secondly, a market research in Cuenca city, to know tastes and food habits, but principallyto know the level of acceptance of this offer. Finally ten of the most importantfast food recipes have beenrestructured and evaluatedwith the same parameters, to know his advantages opposite to these. Besides, ten author´s recipes has been developed and presented in specification sheets with his respective costs of production and recommended retail prices