According to history, the native ichthyological abundance of the Ecuadorian Amazon has contributed to the subsistence of the indigenous communities of the region, and consequently, the permanence of food culture over time ...

The purpose of this intervention project is to improve and diversify the diet of the inhabitants of the community of Atucloma belonging to the Tarqui parish, through the use of agricultural and livestock products with ...

In the present research project, the culinary culture developed around traditional bread made in the rural parish of Nulti was studied; belonging to the canton of Cuenca, a place that is characterized by the elaboration ...

This project aims to develop lacto-ovo vegetarian recipes, oriented towards Ecuadorian cuisine, based on corn (Zea Mays), (Lupinus mutabilis) and peanuts (Arachis hypogaea). The history of this type of diets was analyzed, ...

The chicha is a traditional Ecuadorian drink of low alcohol content that is obtained from the fermentation of cereals and fruits, whose starches and sugars are fermented and transformed into alcohol by the action of yeast. ...

In our country, in recent years there has been an accelerated increase in rates of overweight and obesity especially in the adult population, this as a result of unbalanced diets low in nutritional quality, but with high ...

Abstract The first stone mills establishment dates from 1536. The following research tells the story of bakery in Cuenca prior to its foundation, data are also analyzed allowing us to verify a pre- Hispanic bakery, ...

Bad eating habits at an early age lead to getting some type of disease, including asthma, since the immune system is weak and does not generate defenses. The main focus of this research is on using gastronomy as a tool ...

El emprendedorismo en la rama de las ciencias económicas y administrativas que se enfoca en la explotación de las oportunidades de generar nuevos negocios por tanto en el presente estudio se plantea la necesidad de ...