| dc.description.abstract | The purpose of this intervention project is to propose a food plan, applied to the different tendencies of vegetarianism: ovo-lacto vegetarian, apivegetarian, pecetarian and vegan, to improve the gastronomic offer of vegetarian cuisine in the city of Cuenca.
The nature of methodology used in this work is qualitative, documentary review, observation techniques and interviews were used; in the same way, quantative techniques are applied through surveys that allowed to determine the percentage of people who demand these vegetarian tendencies. In addition, a mixed technique was applied for the sensory evaluation of the preparations made within the meal plan, which was achieved through a tasting menu.
The background and origins of vegetarianism were studied, as well as its different tendencies; to make known the ingredients, substitute foods and optimal preparations in each type of menu. In order to have a clear idea of the vegetarianism situation in the city of Cuenca, it was necessary to visit several vegetarian cooking establishments to taste and analyze the products offered.
Finally, two menus were developed for each trend, each consisting of appetizer, main course, dessert and drink, achieving an appropriate balance of flavors and aromas in the vegetarian proposal. | |
