GASTRONOMIC DECONSTRUCTION, FOR REVALUING AND INNOVATION OF THE TYPICAL FOOD OF THE ECUADORIAN REGION “SIERRA”

Abstract

Through gastronomic deconstruction, the way of serving traditional Ecuadorian dishes was rethought, renewing their value across innovation. Native and local products were selected based upon the products’ origins and consumption of the recipes by local people. Culinary techniques to improve presentation and style were applied to 8 typical appetizers, main courses, and desserts, in a way that maintained their essential structure. The biographical and field study were carried out in the gastronomy laboratories of “UTN.” The methods used were descriptive, analysis-synthesis, and abstraction-concretion. Through consensus, the presentation and assembly were improved and conclusions and recommendations were presented. In addition, bibliographic research and documentary observation were used. The result of the study is the innovation of 8 typical dishes from the Ecuadorian highlands, primarily using indigenous and traditional ingredients, typical of our ancestors, without altering their structure. Changes in the patrimonial foods of the Ecuadorian highlands should be investigated to serve as a theoretical base in order to increase concepts and knowledge, ultimately improving local gastronomy with agricultural and cultural values reflecting our heritage. It is necessary to train students to be prepared for these new trends of gastronomy, linked to ancestral and cultural practices of local people, in order to generate economically sustainable tourism.