Aplicación de técnicas de cocina de autor para el desarrollo de recetas de sal y dulce con base en productos agrícolas andinos cultivados en la provincia de Cañar: arracacha (arracacia xanthorrhiza) cubio o mashua (tropaeolum tuberosum) y jícama (pachyrhizus erosus)

Abstract

This intervention project aims to ensure prevalence of the Andean roots and tubers in the diet of settlers of the province of the Cañar and Azuay presenting an innovative proposal to enhance and improve the flavor and presentation of them. Since ancientism the gastronomy of the southern area has been influenced Because of Cañaris food customs, one of them is roots preparation and Andean tubers that have been brought for generations to this day without however they have been losing relevance due to the little demand of the population when replaced by more commercial tubers. For this project a qualitative methodology has been used collecting bibliographic information and interviews, also applying techniques of servation and experimentation through a tasting menu for determine the organoleptic characteristics of the proposal of the recipe book of Author. This document investigated the different characteristics of each root and tuber as well as traditional use from ancient times and procedure carried to enhance their nutritional properties and organoleptics without altering or changing its flavor. As a result of experimentation fifteen author recipes based on Arracacha was elaborated, mashua and jicama. Keywords: Cañar. MASHUA Jicama Arracacha. RTA’s.