Desarrollo de Elaboraciones Gastronómicas Tipo Gourmet con la Utilización de Productos Autóctonos de la Ciudad de Sucúa, Provincia de Morona Santiago 2011

Abstract

This research work has the proposal of designing gastronomic alternatives by means of a recipe book, favoring the use of local produce from the canton Sucua as an option to encourage their consumption. The investigation was carried out with a sample of 50 students corresponding to the fifth semester at ESPOCH, Gastronomy School, during the period of June 2012 to November 2012. Throught the students, the information concerning to the acceptability of the gourmet gastronomic alternatives was obtained, and on that basis, to perform a gastronomic recipe book, favoring the use of local products. During the research, the culinary processes that respect the culture and anthropology of gastronomic concept were applied, with the most representative local products (chonta, armadillo, guanta, tagua, guayaba, naranjilla, lima, etc.), getting a very accepted final product. All the preparations proposed, presented high standards of acceptance, therefore it is recommended to prepare a gastronomic recipe book evaluating the use of legendary material through new ways of preparing and presenting, improving and recovering the culture and tradition.