Aplicación de cocina tecnoemocional en repostería con el uso de frutas típicas de la gastronomía ecuatoriana: naranjilla, pepino dulce, coco, guayaba y tamarindo

Abstract

This intervention project aims to create recipes in pastry products with techno emotional cooking techniques applied in typical fruits of Ecuadorian cuisine such as: tamarind, naranjilla, guava, sweet cucumber and coconut, starting from the application of colors, textures, flavors, sounds and shapes. As a consequence, it aims to reach the creation of gastronomic experiences that seek to impact those who are interested in new experiences that carry with them an emotional impact. To achieve the results of this project, we started from a bibliographic compilation where there are moments in history where the union of emotions and changes in the environment to the gastronomic experience was already sought, thus marking the importance of the senses within the kitchen and the characteristics that each one has, in addition to the value they obtain based on their behavior within gastronomy. Similarly, several of the modern techniques used to create new sensations and what kind of applications occur within confectionery. Finally, a general study on the fruits to use and their multiple general and gastronomic characteristics. To conclude the project, the application of the techniques and knowledge learned in the creation of 3 tasting menus based on desserts is carried out, thus showing how the weight of the emotions and sensations generated by the environment lead to create pleasant gastronomic experiences. Keywords: techno-emotional cuisine, senses, sensory organs, typical fruits, gastronomic experience, sensory perceptions, pastry products.