Cocina de autor: elaboración de veinte y cuatro platos en base a la mashua, melloco y oca

Abstract

The present thesis relates traditional cuisine and products in process of disappearing along with a modern kitchen as is the cuisine. The application of cuisine in Andean tubers based preparations as mashua, melloco and oca, investigations were guided based on new trends in cooking. We plan a visit to Cañar, in order to purchase these products and learn more about them and their impact within the culinary wisdom of families who still consume which allowed us to learn more about the traditional production of food within the indigenous culture, sowing, harvesting and consumption. And based much on what we learned during this observation much more our knowledge base for the preparation of the dishes with nasturtiums, melloco and goose as the main part of a dish. Throughout this work, we met a number of characteristics of both the mashua, melloco and oca, which by previous tests and preparations study allowed us to choose from a range of gastronomic characteristics, possessed each of our products highlighted in combinations, as this is one of the main purposes of the cuisine. This monograph presents information about cuisine, its concepts, techniques and trends, as well as general research on the different tubers to use and its provisions that after a hard investigative work conclude this work with the twenty and four creations cuisine with the respective products.