Diseño de menús a partir de la corriente gastronómica plant based dirigido a estudiantes de la Universidad de Cuenca, durante el periodo febrero-mayo 2023

Abstract

In the present degree work called "Menu design from the plant based gastronomic current aimed at students of the University of Cuenca, during the period February-May 2023" the Plant Based gastronomic current is investigated to publicize its beneficial contribution in the area of gastronomy. To develop the work, a bibliographical investigation of the Plant Based concept was carried out. This consists of the consumption of foods from plant sources without leaving aside the consumption of products of animal origin, which can be ingested in minimal quantities. As part of this work, the cooking methods and techniques necessary for the preparation of the foods that make up this gastronomic trend were also compiled. After this, recipes were formulated that were validated by a group of students, the panel of this work, and which was also socialized as part of a workshop that was presented to university students. This proposal stands out for the ease of application of the recipes and the versatility when combining ingredients of plant origin. The recipes presented have a level of acceptance between medium and very good, so it is important to continue with the development of proposals like these, as well as promote the consumption of foods of this origin. Keywords: menus, Plant Based, natural products, sustainability