Utilización de Nuevas Técnicas Culinarias para Fotografía Comercial en Cocina Ecuatoriana

Abstract

This paper is a descriptive research design new techniques for culinary use for commercial photography Ecuadorian cuisine. The research applies the technique of focus groups with the support of eight gastronomic professionals related to the environment; variables, kitchen art, commercial photography and makeup of dishes were measured. From the results of gastronomic style, the preparation of ceviche of chochos obtained 100% of acceptability because of its presentation in assembly techniques and photographic representation, crispy pork in sesame 80%; seafood in coconut sauce 70% snapper fish rice of the Incas 40% 20% potato locro. The original reason of this manual is to deliver a work that demonstrates the richness and variety of Ecuadorian food with new techniques, style and imagination, freedom, breaking parameters forming a traditionalist structure of the kitchen technique, research and makeup courses and get magnificent example of Ecuadorian cuisine.