Innovación al montaje de platos y bebidas del cantón Ambato según la cocina sensorial

Pamela  Caicedo; Erika  Gavilanes; Fernanda  Domínguez

doi:10.59169/pentaciencias.v5i4.678

Authors

Pamela Caicedo Instituto Superior Tecnológico Tungurahua https://orcid.org/0000-0003-2112-3934
Erika Gavilanes Instituto Superior Tecnológico Tungurahua https://orcid.org/0000-0002-2472-3233
Fernanda Domínguez Instituto Superior Tecnológico Tungurahua https://orcid.org/0000-0001-5156-2888

DOI:

https://doi.org/10.59169/pentaciencias.v5i4.678

Keywords:

sensory cooking; neuro gastronomy; food styling; edible flowers; dish assemblage

Abstract

The objective of this project is to innovate the assemblage of traditional dishes from Ambato using the current concepts of sensory cooking, food styling and neuro gastronomy. The methodology of this project is documentary, managing to gather important points of view, one of which is that sensory cooking is an interdisciplinary science that unites scientific and technological disciplines interested in sensory reception and in the processes involved in the perception and integration of stimuli sensory. Neuro gastronomy is a new way of treating food from the field of the physiology of the senses to understand the unconscious factors that affect and determine what we choose to eat. Finally, food photography "food styling" seeks to frame concepts around quantity that the product offers you and how well it looks in color and harmony with the brand. All together have a common denominator, the sensory component. The use of these conceptions on the assemblage of traditional dishes will allow a more elite perspective and even aimed at a gastronomic offer of a better socioeconomic stratum than the one that is commonly perceived when serving these dishes.

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