Maestrías

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Browsing Maestrías by Subject "CIUC::Ingenierías::Tecnología de Alimentos::Elaboración de Alimentos"

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    Recopilación y trascendencia de los envueltos más representativos de la Sierra ecuatoriana como aporte para la promoción del turismo cultural gastronómico
    (Universidad de Cuenca, 2024-01-11) Padilla Palacios, María Fernanda; Heras Barros, Verónica Cristina
    The purpose of this research work was to generate information about the most representative wraps of the Ecuadorian highlands, since it has been determined that some traditional recipes are being lost, and others do not have a regulated record of production processes. The research was documentary and experimental, based initially on information obtained from a bibliographic analysis and later validated throughout interviews with experts, which lead to the development of six previously selected wrap recipes. These recipes start by knowing the historical context of each wrapper, followed by technical evaluations to record the processes; information that has been collected in a technical file. As part of the validation, an experimental application of three of these wraps was carried out, in addition to spread this information through publications in the official pages of the Ministry of Tourism Zone 6. The results show the importance of the promotion of contents to promote cultural and gastronomic tourism, contributing to the tourism and educational sector, as well as to small enterprises. In this way, through the social network Twitter of the Ministry of Tourism Zone 6, all the recipes were disseminated; likewise, a private enterprise tested three of the six recipes for wraps, whose results demonstrated on the one hand the validity of the recipe data sheet and on the other hand, the need for more support for the rescue of intangible heritage aspects. Keywords: traditional gastronomy of Ecuador, wrapped, gastronomic tourism promotion
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    Revalorización de las tradiciones gastronómicas en el carnaval de Cuenca como elemento de promoción turística
    (Universidad de Cuenca, 2024-01-11) Peralta Paredes, Paola Betsabeth; Paredes Guerrero, Roger Badin
    In the city of Cuenca-Ecuador, culture is enriched by various aspects. The most characteristic: its rich gastronomy that integrates people around the production, preparation and enjoyment of food on specific dates on the festive calendar. The millenary andean food heritage, as well as the products introduced by the Spanish; have enriched local gastronomy for centuries. This hallmark of traditional “Cuencano cuisine” is hominy (produced from dried maize). Hominy is a staple and provides identity to a wide variety of festive meals and their rituals. Such is the case of carnival, a celebration that, in Cuenca, is directly linked to its star meal: “Mote Pata”. This complex stew links the ancient use of hominy and pumpkin seeds, with Iberian practices related to the breeding, slaughter and use of pork. This research aims to revalue the origin of this food mix in Cuenca, once the first Spanish settlers established contact with the native populations. From this perspective, we will investigate the history, customs and gastronomic techniques that involve traditional meals of the “Cuencano carnaval”. In order to do so, we will investigate historical documentary sources of the city of Cuenca, contrasting this written information with current gastronomic data, through surveys. The result of this research aims to revalue the rich gastronomic heritage that gives identity to “Cuencano carnaval” and the tourist industry that emerges around it. Keywords: Cuenca carnaval, festive gastronomy, alimentary miscegenation, gastronomic tourism, motepata