Gastronomía-Pregrado
Permanent URI for this collectionhttps://dspace-test.ucuenca.edu.ec/handle/123456789/53
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Browsing Gastronomía-Pregrado by Subject "Alimentación"
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Item El aguacate y sus diferentes aplicaciones en 25 recetas(Universidad de Cuenca, 2010-11-11) Palacios Serrano, María Belén; Sandoval Lozano, Darwin FabiánItem El amaranto, propiedades, usos y aplicación en la gastronomía(Universidad de Cuenca, 2011-11-11) Alvarado Figueroa, Norma Judith; Carpio Álvarez, Santiago DomingoItem Análisis de la quinua como elemento de identidad gastronómica y cultural andina. Propuesta innovadora de resurgimiento en la cocina de vanguardia(Universidad de Cuenca, 2013-11-11) Pogo Toledo, Sylvia Carolina; Carpio Álvarez, Santiago DomingoItem 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 CisneThis 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.Item Aporte al rescate de la mashua aplicando técnicas de cocina de vanguardia(Universidad de Cuenca, 2013-11-11) Espín Castro, Carla Isabel; Carpio Álvarez, Santiago DomingoItem Capacitación para una alimentación saludable a padres de familia de diez colegios en la Ciudad de Cuenca(Universidad de Cuenca, 2011-11-11) Vintimilla Alvarez, María Cecilia; Donoso Moscoso, Silvana Patricia; Martínez Borrero, JuanItem La carne de cuy: nuevas propuestas para su uso(Universidad de Cuenca, 2012-11-11) Crespo García, Narsisa de Jesús; Jaramillo Granda, Marlene del CisneItem Cincuenta recetas vegetarianas(Universidad de Cuenca, 2010-11-11) Ochoa Cobos, Ximena Estefanía; Jaramillo Granda, Marlene del CisneItem De la caña a la uva-maridaje para los postres cuencanos en las fiestas de carnaval(Universidad de Cuenca, 2009-11-11) Pons Paez, Rafaela; Estrella Durán, Mateo JuliánItem Los dulces de Corpus Christi: rescate y estandarización de sus recetas tradicionales(Universidad de Cuenca, 2009-11-11) Guamán Bautista, Jessica Maritza; Jaramillo Granda, Marlene del CisneItem Elaboración artesanal de nuevos bombones y trufas con chocolate(Universidad de Cuenca, 2011-11-11) Vallejo Delgado, Diana Carolina; Jaramillo Granda, Marlene del CisneItem Elaboración de conservas de vegetales y frutas: veinte nuevas propuestas caseras(Universidad de Cuenca, 2012-11-11) Padilla Palacios, María Teresita; Jaramillo Granda, Marlene del CisneItem Elaboración de panes con masa madre de levaduras naturales provenientes de la chicha de jora con sustratos vegetales de taxo, tomate de árbol, uvilla, babaco y naranjilla(2020-05-29) Cordero Zuña, Darwin Stalin; Muñoz Rodríguez, Nina Fernanda; Guamán Bautista, Jessica MaritzaThe present intervention study merges two ancestral techniques that, with the passage of time and industralization, have been consumed less and less. Chicha de Jora is a traditional drink of the peoples of Ecuador, which symbolizes friendship within the communities. And the slow fermentation, which is known for the use of the sourdough, is a technique that, although over time it was lost by industrialization in the bakery process, it has become fashionable nowadays, not only because of its way of preparation but also due to its great health benefits. This is why the chicha de jora has been taken when several typical fruits of the province have been added, such as the golden berry, the babaco, banana passion fruit, tree tomato, and naranjilla as the basis for the preparation of sourdough; this process is long and requires a lot of patience because taking care of the sourdough preparation involves a lot of time and dedication given that many climate and physical factors can alter its pH by making it very acidic or very alkaline, so extreme care is necessary in order to achieve in the bread a symphony of flavors, smells, and sounds, which this product must have to be considered perfect.Item Elaboración de veinte recetas para las personas practicantes de yoga(Universidad de Cuenca, 2015-11-11) Ulloa Gibbs, Erick Andrés; Carpio Álvarez, Santiago DomingoThe present essay offers four chapters that make reference to yoga as a philosophy, vegetarian food, and also recipes prepared for people who practice yoga. The first chapter of this essay relates to the generalities of yoga philosophy, some of it´s history, the different types of meditation and exercises yoguis practice, and also the various breathing techniques that helps them concentrate and achieve a better meditative state. In the second chapter we´re going to learn about being a vegetarian person who practices yoga, and also learn about food vegetarian people don´t consume. The third chapter is a study based on people who practice vegetarianism and yoga, the food they prefer and the restaurantes they frequent in the city of Cuenca. In this chapter we are going to analize data as a result of an inquest performed on vegetarian people who practice yoga, so we can compare and know which kind of food and restaurantes they prefer in Cuenca. The fourth chapter includes the twenty recipes proposed which are divided in four parts: soups, salads, pastas, soufflés and desserts.Item Elaboración y aplicación gastrónomica del yogur(Universidad de Cuenca, 2011-11-11) Vera Balcázar, María Elizabeth; Carpio Álvarez, Santiago DomingoItem Los envueltos en la provincia del Azuay: historia, características y propuesta de innovación(Universidad de Cuenca, 2012-11-11) Ortiz Rodas, Patricia Elizabeth; Jaramillo Granda, Marlene del CisneItem Identificación de elementos de gastronomía sostenible a la cocina tradicional pauteña, como aspectos innovadores a la misma(Universidad de Cuenca, 2012-11-11) Cárdenas López, Eliana Patricia; Sanmartín Fárez, Andrea Alexandra; Martínez Borrero, Juan AlfredoItem Identificación, historia, características y aplicaciones culinarias de cinco plantas aromáticas endémicas de América(Universidad de Cuenca, 2012-11-11) Alvarez Sarmiento, Ximena Patricia; Jaramillo Granda, Marlene del CisneItem Innovación de las cracterísticas gustativas de los quesos artesanales aplicando técnicas de ahumado y especiado(Universidad de Cuenca, 2011-11-11) Quezada Pesántez, Mercy Lucía; Sandoval Lozano, Darwin FabiánItem Manual de buenas prácticas seguridad e higiene en la preparación de alimentos para dieta hospitalaria orientada al área 6 Paute(Universidad de Cuenca, 2012-11-11) Andrade Serrano, Sandra Mireya; Yuquilima Lazo, Elizabeth Jacqueline; Carpio Álvarez, Santiago Domingo