Interpretación del arte ecuatoriano a través de la repostería: desarrollo de postres de autor basados en las técnicas y estilos de Gonzalo Endara, Eduardo Kingman y Diógenes Paredes

Abstract

This research explores the relationship between Ecuadorian art and gastronomy through the creation of signature desserts inspired by the works of Gonzalo Endara Crow, Eduardo Kingman, and Diógenes Paredes. The objective was to visually and symbolically reinterpret the styles of these artists using contemporary pastry techniques and local products. A qualitative methodology was used, including documentary research, visual and iconographic analysis, and a sensory evaluation of the final proposals. Based on the symbolic study of the selected works, three conceptual desserts were designed that sought to reflect the aesthetics, emotions, and discourses present in each painting. The sensory evaluation was conducted by a panel composed of a pastry chef, an art expert, and a general consumer. The results showed high acceptance regarding the desserts' flavor, presentation, and conceptual coherence. Among the most relevant findings is the possibility of translating visual language into gastronomic language, generating sensory experiences that integrate artistic, cultural, and emotional aspects. The conclusion is that gastronomy, when oriented from a cultural and symbolic perspective, can become an expressive medium that strengthens intangible heritage and promotes new forms of dialogue between disciplines. This proposal opens avenues for interdisciplinary creation, reaffirming the potential of cuisine as a vehicle for aesthetic expression and identity.