Aplicación de productos agrícolas de la Parroquia San Juan – Chimborazo en la cocina molecular

Abstract

Molecular cuisine applies the principles and methods of science to the preparation of food, to create gastronomic experiences. The problem is that the agricultural products of San Juan parish have been given few uses or ways to prepare them. The objective of the research was to elaborate a gastronomic proposal with agricultural products from the San Juan parish, using basic and advanced avant-garde techniques. The research methodology employed was quasi-experimental, based on a predetermined approach that entirely ruled out the possibility of the random factor. Through it, the integration of laboratory elements for the processing of characteristic information of the natives elements is aimed at, considering the variables of taste, colour, smell and texture; while it is quasi, because it does not generate a holistic physico-chemical deepening, instead, a study of elements of character of the mentioned disciplines, according to the co-responsibility of the subject. The result was a successful fusion of culinary tradition and gastronomic avant-garde, while pointing out the importance of considering authenticity and sensory experience. The study showed that mashua mousse was the most accepted preparation, followed by trout quinoto, while cuy al persilla drew some criticism. It concluded that the flavour characteristics of the preparations were determinant for consumer satisfaction and preference, highlighting the relevance of combining culinary innovation with respect for local tradition. Promoting and enhancing molecular cuisine in order to value and rescue the local products of San Juan parish, which are part of its culture and identity and which can offer new experiences and sensations to consumers.