Aplicación de la cocina tecnoemocional mediante un menú de cocina de autor en una sala con ambiente controlado

Abstract

Techno-emotional cooking connects with the limbic system by stimulating all the senses through different concepts and technologies that reinterpret the orthodox in a more innovative way. Therefore, the purpose of this study was to apply techno-emotional cuisine through a signature menu in a room with a controlled environment in order to provide new culinary experiences. This academic work was developed in three main phases. The first phase of the project began from the bibliographic compilation of fundamental concepts of techno-emotional cuisine to the collection of information about perception, neuroscience and gastrophysics, all with the intention of achieving a deeper understanding of this gastronomic current and the elements that make it up. In the second phase, a six-course menu was prepared where various techniques and technological tools were implemented. In the same way, external factors were managed; such as ambience, lighting, acoustics and adaptation of specific details in a personalized way to induce new perceptions to the diner through sensory sensitization. Finally, the data obtained from the surveys and interviews conducted with the focus group indicated that there is a strong connection between the sensory components, senses and environment when generating new experiences, perceptions, emotions, memories and memories in the participants. In the same way, the project offers valuable contributions for future research in the contemporary gastronomic field.