bachelorThesis
La cocina técnico conceptual: origen, significado, características y propuesta gastronómica a partir de 25 productos cultivados, en la provincia del Azuay-Ecuador
Fecha
2013-11-11Autor
Chalco García, Juan Gustavo
Institución
Resumen
This monograph aims to establish a tasting menu. This kind of menu is the ultimate expression of the vanguard, and this one intends to praise 25 gastronomic products that are grown in the province of Azuay, Ecuador. A detailed study of the nouvelle cuisine is carried out, including its well-consolidated concepts and techniques.
The monograph contains four chapters. Chapter 1 describes the origin and meaning of what characterizes the conceptual and technical cuisine as well as its creative methods established by Ferran Adriá. Chapter 2 is an investigation of the organoleptic properties of 25 gastronomic products (ingredients) in order to finally establish a proposal for a tasting menu which at the same time is a composition that can be divided into seven acts, each one with its own character so as to be used as a variation for combinations to create new menus.