Aplicación del Concepto Food Thinking enfocado a la presentación de platos tradicionales con base en avena, cebada y trigo, en la comunidad de Ñamarín, Saraguro

Abstract

This intervention Project aims to implement the Food Thinking concept focused on the presentation of traditional dishes based in oast, barley and wheat, in the community of Ñamarín, located in Saraguro, in order to raise awareness and enhance these cereals as well as preparation based on them, which have been developed. In order to encourage the community to improve the gastronomy that offers in their community tourism, the project considered the need to collect their recipes based on these cereals, and in turn, look for modern cooking techniques and easy to apply and access to its environment, without altering the recipes collected at all. For this research, a mixed techniques was used, this includes interviews and surveys to community members and people whit knowledge about the gastronomy of their area, collecting the most relevant information from Saraguro. Finally, 20 traditional dishes were collected, and out of them a proposal of 6 dishes, which were given a better presentation, flavor and texture.