Experiencia gastronómica interactiva aplicando métodos y técnicas vanguardistas en un menú ecuatoriano de cinco tiempos
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Date
2022
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Publisher
PUCE - Ibarra
Abstract
Una experiencia gastronómica interactiva brinda la posibilidad de experimentar y aprender todo el proceso de elaboración de un platillo, compartir conocimientos sobre métodos y técnicas aplicados a la cocina tradicional ecuatoriana. Esta investigación se propone desarrollar una experiencia gastronómica interactiva con el comensal a través de un menú ecuatoriano de cinco tiempos aplicando métodos y técnicas de cocina vanguardista. La metodología parte de una investigación aplicada con enfoque mixto, el cual recoge datos cuantitativos obtenidos mediante encuestas realizadas a 167 personas de la ciudad de Otavalo; los datos cualitativos se obtuvieron aplicando seis entrevistas semi-estructuradas con nueve preguntas abiertas, concertadas con profesionales de la rama gastronómica. Se hizo uso de los métodos inductivo-deductivo y analítico-sintético, a través de los cuales se sentaron las bases teóricas del objeto de estudio y se llegó a construir las conclusiones finales. Por otra parte, la investigación experimental contribuyó a argumentar la propuesta desde la visión del investigador. Los resultados más relevantes demuestran el desconocimiento de las técnicas vanguardistas por parte de la población y de los responsables a cargo de los establecimientos gastronómicos de la ciudad de Otavalo; así mismo, el perfil del potencial cliente de locales que ofrezcan ser partícipes en la elaboración de los alimentos, aplicando técnicas de vanguardia define a personas de entre x a z años, género x, que sale a comer 2 veces por semana entre amigos, está dispuesto a pagar 25 dólares por menú. Finalmente, el respeto por los ingredientes de las preparaciones tradicionales radica en utilizar productos Km 0 o de proximidad, aplicar técnicas y métodos de cocción tradicionales, usar utensilios apropiados, manteniendo la identidad culinaria local. Se concluye que aplicar métodos y técnicas de vanguardia en la cocina tradicional permite que el comensal obtenga una experiencia diferenciada brindando el deleite a través de los sentidos.
An interactive gastronomic experience offers the possibility of experiencing and learning the entire process of preparing a dish, sharing knowledge about methods and techniques applied to traditional Ecuadorian cuisine. This research aims to develop an interactive gastronomic experience with the diner through a five-course Ecuadorian menu applying avant-garde cooking methods and techniques. The methodology is based on an applied research with a mixed approach, which collects quantitative data obtained through surveys of 167 people in the city of Otavalo; Qualitative data was obtained by applying six semi-structured interviews with nine open questions, arranged with professionals from the gastronomic branch. Inductive-deductive and analytical synthetic methods were used, through which the theoretical foundations of the object of study were laid and the final conclusions were reached. On the other hand, the experimental research contributed to argue the proposal from the perspective of the researcher. The most relevant results demonstrate the ignorance of the avant-garde techniques by the population and those responsible for the gastronomic establishments of the city of Otavalo; Likewise, the profile of the potential client of premises that offer to be participants in the preparation of food, applying cutting-edge techniques defines people between x and z years, gender x, who go out to eat twice a week with friends, is willing to pay 25 dollars for menu. Finally, respect for the ingredients of traditional preparations lies in using Km 0 or proximity products, applying traditional cooking techniques and methods, using appropriate utensils, maintaining the local culinary identity. It is concluded that applying cutting-edge methods and techniques in traditional cuisine allows the diner to obtain a differentiated experience, providing delight through the senses.
An interactive gastronomic experience offers the possibility of experiencing and learning the entire process of preparing a dish, sharing knowledge about methods and techniques applied to traditional Ecuadorian cuisine. This research aims to develop an interactive gastronomic experience with the diner through a five-course Ecuadorian menu applying avant-garde cooking methods and techniques. The methodology is based on an applied research with a mixed approach, which collects quantitative data obtained through surveys of 167 people in the city of Otavalo; Qualitative data was obtained by applying six semi-structured interviews with nine open questions, arranged with professionals from the gastronomic branch. Inductive-deductive and analytical synthetic methods were used, through which the theoretical foundations of the object of study were laid and the final conclusions were reached. On the other hand, the experimental research contributed to argue the proposal from the perspective of the researcher. The most relevant results demonstrate the ignorance of the avant-garde techniques by the population and those responsible for the gastronomic establishments of the city of Otavalo; Likewise, the profile of the potential client of premises that offer to be participants in the preparation of food, applying cutting-edge techniques defines people between x and z years, gender x, who go out to eat twice a week with friends, is willing to pay 25 dollars for menu. Finally, respect for the ingredients of traditional preparations lies in using Km 0 or proximity products, applying traditional cooking techniques and methods, using appropriate utensils, maintaining the local culinary identity. It is concluded that applying cutting-edge methods and techniques in traditional cuisine allows the diner to obtain a differentiated experience, providing delight through the senses.
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Keywords
Cocina tradicional, Experiencia gastronómica, Cocina vanguardista, Menú de degustación, Otavalo