Proyecto de menú, Restaurante Marcus Apicius Menú nacional, deleitado por los Andes, rescate de nuestra gastronomía ecuatoriana serrana

摘要

The following thesis is about Ecuadorian cuisine, describing how it rich and diverse it is, just like the fields and the territory of this country. It mentions typical dishes that are considered signature dishes of Ecuador and why they are named traditional because of their history spanning hundreds of years old since they were created. These plates were born in the time of the colony and have grown thanks to the fusion of cultures present in that particular period of time. In this studio we talk about the history of Ecuadorian food. Then this thesis focuses on the subject of gastronomy of the Sierra region of our country, the typical products used in recipes and dishes that are prepared in each province.In the next pages we explain about the experimental part of the study, a project that was done with the purpose of exposing and remembering the traditional recipes of the Sierra. The Project was a menu that was offered in the restaurant Marcus Apicius of the Universidad San Francisco de Quito on November 2012. In the analysis we describe financial and culinary themes, also the conclusions and recommendations.Throughout the thesis the need to foster the traditional Ecuadorian cuisine and how important it is, is mentioned constantly. We explain that our gastronomy is in danger of being less valued because of new influences of international cuisine. It talks as well on how indigenous cooking methods can be extinguished by replacing them with new techniques for fast and easy preparations.