Experiencia gastronómica sensorial expresada en el plato típico del Yamor
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Date
2022
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Publisher
PUCE - Ibarra
Abstract
El plato típico del Yamor es una preparación culinaria que representa la cultura, identidad, etnia y tradición de la comunidad del cantón Otavalo, se la prepara en las festividades del Yamor que se da entre los meses de agosto y septiembre, en el proceso e investigación se relaciona el objeto de estudio con la experiencia gastronómica sensorial. En la presente investigación se planteó como objetivo; Diversificar la oferta del plato típico del Yamor a través de la experiencia gastronómica sensorial, en los restaurantes de gastronomía tradicional de la ciudad de Otavalo. Para lograr cumplir con el objetivo propuesto se estableció la siguiente pregunta de investigación: ¿De qué manera la experiencia gastronómica sensorial influye en la diversificación del servicio plato del Yamor en los restaurantes de gastronomía tradicional de Otavalo? La metodología aplicada define que el trabajo se trata de una investigación básica, con un enfoque mixto, la cual abarcó tres tipos de investigación: histórica, exploratoria y descriptiva. En el desarrollo del proceso metodológico, se realizaron encuestas que se aplicaron a 250 personas residentes de los diferentes cantones de la provincia de Imbabura, por consiguiente se entrevistaron a expertos gastrónomos en el plato típico del Yamor y gastronomía sensorial, finalmente se realizó el trabajo de campo correspondiente y la validación de la propuesta establecida, obteniendo así datos relevantes para diseñar una experiencia gastronómica sensorial, para ser aplicada al plato típico del Yamor. En el mes de noviembre del año 2020 se recabó la información pertinente. Entre los resultados más importantes se identifica que las personas que consumen el plato típico del Yamor son personas adultas entre 30 a 35 años de edad, se menciona que esta preparación culinaria, tiene una gran historia y tradición dentro de la región en donde se prepara, es relevante y forma parte de su identidad culinaria, se resalta que es importante poner en valor las preparaciones tradicionales agregando aspectos sensoriales ya que se da otra perspectiva de la oferta gastronomía local.
The typical dish of Yamor is a culinary preparation that represents the culture, identity, ethnicity and tradition of the community of the Otavalo canton, it is prepared in the Yamor festivities that take place between the months of August and September, in the process and investigation the object of study is related to the sensory gastronomic experience. In the present investigation, the objective was raised; Diversify the offer of the typical Yamor dish through the sensory gastronomic experience, in the traditional gastronomy restaurants of the city of Otavalo. In order to achieve the proposed objective, the following research question was established: How does the sensory gastronomic experience influence the diversification of the Yamor dish service in traditional gastronomy restaurants in Otavalo? The applied methodology defines that the work is a basic research, with a mixed approach, which encompassed three types of research: historical, exploratory and descriptive. In the development of the methodological process, surveys were carried out that were applied to 250 residents of the different cantons of the province of Imbabura, therefore gourmet experts were interviewed in the typical dish of Yamor and sensory gastronomy, finally the work of corresponding field and the validation of the established proposal, thus obtaining relevant data to design a sensory gastronomic experience, to be applied to the typical Yamor dish. In the month of November 2020, the relevant information was collected. Among the most important results, it is identified that the people who consume the typical Yamor dish are adults between 30 and 35 years of age, it is mentioned that this culinary preparation has a great history and tradition within the region where it is prepared, it is relevant and is part of its culinary identity, it is highlighted that it is important to value traditional preparations by adding sensory aspects since it gives another perspective of the local gastronomy offer.
The typical dish of Yamor is a culinary preparation that represents the culture, identity, ethnicity and tradition of the community of the Otavalo canton, it is prepared in the Yamor festivities that take place between the months of August and September, in the process and investigation the object of study is related to the sensory gastronomic experience. In the present investigation, the objective was raised; Diversify the offer of the typical Yamor dish through the sensory gastronomic experience, in the traditional gastronomy restaurants of the city of Otavalo. In order to achieve the proposed objective, the following research question was established: How does the sensory gastronomic experience influence the diversification of the Yamor dish service in traditional gastronomy restaurants in Otavalo? The applied methodology defines that the work is a basic research, with a mixed approach, which encompassed three types of research: historical, exploratory and descriptive. In the development of the methodological process, surveys were carried out that were applied to 250 residents of the different cantons of the province of Imbabura, therefore gourmet experts were interviewed in the typical dish of Yamor and sensory gastronomy, finally the work of corresponding field and the validation of the established proposal, thus obtaining relevant data to design a sensory gastronomic experience, to be applied to the typical Yamor dish. In the month of November 2020, the relevant information was collected. Among the most important results, it is identified that the people who consume the typical Yamor dish are adults between 30 and 35 years of age, it is mentioned that this culinary preparation has a great history and tradition within the region where it is prepared, it is relevant and is part of its culinary identity, it is highlighted that it is important to value traditional preparations by adding sensory aspects since it gives another perspective of the local gastronomy offer.
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Keywords
Análisis sensorial, Experiencia gastronómica, Yamor