Rescate y difusión de la uvilla (Physalis Peruviana) y mortiño (Vaccinium Meridionale) aplicando las técnicas de coctelería clásica en la ciudad de Ibarra
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Date
2020
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Publisher
PUCE - Ibarra
Abstract
El presente trabajo de investigación tiene como finalidad formular una propuesta para el rescate y difusión de la uvilla (Physalis Peruviana) y mortiño (Vaccinium Meridionale) aplicando las técnicas de coctelería clásica en la ciudad de Ibarra. Respecto al estado del arte, cabe destacar que se utilizaron los estudios previos de Ramírez (2015), Rodríguez y Reyes (2016), Tobar (2013) y Silva (2019) como referencia. Teóricamente se fundamentó en aspectos básicos como: conceptos, características, proveedores, coctelería clásica, clasificación de las bebidas y cocteles, mixología, licores base, elementos de ligazón. Además lo concerniente a medidas y equivalencias, mobiliario y menaje, junto con información referente a recetas y talleres. Se realizó una investigación descriptiva, de carácter no experimental, donde se recopiló información de fuentes primarias mediante entrevistas y encuestas. Los resultados demostraron que la oferta y demanda resulta favorable para la propuesta, principalmente porque ningún establecimiento de alimentos y bebidas de primera y segunda categoría del cantón Ibarra expende esta variedad de cocteles, motivo por el cual agrega un valor agregado al servicio. Estos hallazgos sirvieron de base para crear la propuesta del proyecto que abarca: Recetario de coctelería, una carta física y digital para dichas empresas gastronómicas y videos tutoriales sobre las distintas preparaciones de esta gama de bebidas alcohólicas.
The present research work aims to formulate a proposal for the rescue and diffusion of the golden berry (Physalis Peruviana) and blueberry (Vaccinium Meridionale) by applying classical cocktail techniques in the city of Ibarra. Regarding the state of the art, it should be noted that previous studies are used by Ramírez (2015), Rodríguez and Reyes (2016), Tobar (2013) and Silva (2019) were used as a reference. Theoretically it was based on basic aspects such as: concepts, characteristics, suppliers, classic cocktails, classification of drinks and cocktails, mixology, base liqueurs, binding elements. In addition, it deals with measurements and equivalents, furniture and household items, along with information on recipes and workshops. A descriptive, non-experimental research was carried out, where information was collected from primary sources through interviews and surveys. The results showed that the supply and demand is favorable for the proposal, mainly because no first and second category food and beverage establishment in Ibarra canton sells this variety of cocktails, which is why it adds value to the service. These findings served as the basis for creating the project proposal that includes: a cocktail recipe book, a physical and digital menu for these gastronomic companies and video tutorials on the different preparations of this range of alcoholic beverages.
The present research work aims to formulate a proposal for the rescue and diffusion of the golden berry (Physalis Peruviana) and blueberry (Vaccinium Meridionale) by applying classical cocktail techniques in the city of Ibarra. Regarding the state of the art, it should be noted that previous studies are used by Ramírez (2015), Rodríguez and Reyes (2016), Tobar (2013) and Silva (2019) were used as a reference. Theoretically it was based on basic aspects such as: concepts, characteristics, suppliers, classic cocktails, classification of drinks and cocktails, mixology, base liqueurs, binding elements. In addition, it deals with measurements and equivalents, furniture and household items, along with information on recipes and workshops. A descriptive, non-experimental research was carried out, where information was collected from primary sources through interviews and surveys. The results showed that the supply and demand is favorable for the proposal, mainly because no first and second category food and beverage establishment in Ibarra canton sells this variety of cocktails, which is why it adds value to the service. These findings served as the basis for creating the project proposal that includes: a cocktail recipe book, a physical and digital menu for these gastronomic companies and video tutorials on the different preparations of this range of alcoholic beverages.
Description
Keywords
Rescate, Difusión, Coctelería, Uvilla, Mortiño