Desarrollo de recetas de autor con productos agroecológicos provenientes de la parroquia Santa Ana, cantón Cuenca

Abstract

Gastronomy is much more than simple foods subjected to some culinary technique; It is identity, culture, coexistence, it can boost the local economy and strengthen sustainability, therefore, this intervention project seeks to raise awareness about the importance of agroecology in gastronomy, through the development of signature recipes, with agroecological products produced in the parish of Santa Ana, belonging to the canton Cuenca. For this project, a qualitative methodology was used, which began with the collection of general data from the parish; followed by bibliographic research on agroecology, its history, concept and its incidence in the country and the province, its influence on the COVID-19 pandemic was also analyzed. In this document, there is a characterization of agroecological products, their scientific name, nutritional and organoleptic properties, as well as the form of production within the parish. Several interviews were conducted with technicians, producers and chefs related to agroecology; followed by that, a tasting menu was presented which was evaluated by gastronomy teachers from the University of Cuenca, resulting in the proposal of author recipes. Key words: Agroecology, Signature Recipes, Santa Ana, Agroecological products.