Molecular cuisine a vanguard innovation in international gastronomy and in Ecuador
Keywords:
Food preparation, Food customs, Cultural innovationsAbstract
http://doi.org/10.5281/zenodo.5866597
Molecular cuisine or better known as avant-garde gastronomy, has had a strong impact worldwide, starting in Europe and implementing new discoveries in gastronomy, in order to create new trends fused between chemical, physical and food elements, resulting in unusual creations and the wonderful deconstructions of emblematic dishes of each territory, which are designed in an unusual way to give a new vision to the dish, without altering its original flavor and traditional concept. The different techniques that this new kitchen offers will open up endless gastronomic possibilities, with the intention of recreating traditional preparations and turning them into different fusions with unconventional ingredients to create new flavors, textures, colors, aromas and designs. However, this type of cuisine is very scarce in Ecuador, because the molecular concept of this gastronomy produces terror and panic in the population when thinking of intoxication due to the use of chemical ingredients in food, in addition, the Cost is very onerous for a society marked by an economic crisis in all areas.
Downloads
References
Asociación Gastronómica y Hotelera del Estado de La Guaira. (s.f.). Gastronomía Molecular y de Vanguardia. Recuperado el 25 de junio de 2021, de https://bit.ly/32xbZzh
Cardona-Sánchez, M., Muñoz-Sánchez, O., y Vélez-Ochoa, C. (2019). Industrias creativas y culturales. El valor de las experiencias en las construcciones simbólicas de los consumidores: el eatertainment, la gastronomía, y los restaurantes temáticos. Universidad Pontificia Bolivariana. https://bit.ly/3z7j4SY
Hernández, A. (2019, 24 de abril). Historia de la Cocina Molecular. Gestiópolis. https://bit.ly/3JqHZ96
Lozano, A. (2009, diciembre). Nuevas Tendencias de la Gastronomía: La Cocina Molecular (Tesis de grado, Universidad del Istmo, Guatemala). https://bit.ly/3z3o63b
Noguera, F., Gigante, S., Menoni, C., Aude, I., Montero, D., y Peña, N. (2018). Principios de la preparación de alimentos. Universidad de la República, Comisión Sectorial de Enseñanza. https://bit.ly/3FwqCkK
Ribera, E. (2018, 5 de mayo). Ferrán Adrià, chef catalán que ha revolucionado la gastronomía mundial. nuestroturismo.com https://bit.ly/3qyzf7Z
Torres, F., Romero, J., y Viteri, M. (2018). Diversidad gastronómica y su aporte a la identidad cultural. Revista de Comunicación de la SEECI, (44), 1-13. https://bit.ly/316pipV
Downloads
Published
Versions
- 2022-01-29 (3)
- 2022-01-29 (2)
- 2021-12-15 (1)
Issue
Section
License
Copyright (c) 2021 Cristina de Jesús Jaramillo Jiménez
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors whose contributions are selected for publication in the scientific multidisciplinary journal Un Espacio para la Ciencia retain their copyright. However, through publication, they authorize the dissemination of their work under the Creative Commons Attribution 4.0 International License.
