Análisis histórico comparativo de la forma de preparación de los platos más destacados de la gastronomía ecuatoriana

Abstract:

Ecuador is a country rich in flora, fauna, culture and history. All of these elements give as a result a vast culinary diversity. Understanding where a certain dish comes from, what it means to a determined culture, why it is made and what each component represents is essential to be able to appreciate and understand why it is a part of the Ecuadorian culture. That is why this thesis will analyze the ancestral origin of two dishes: fanesca and colada morada. It will allow a better understanding about where and why these preparations were originated, what each ingbkp_redient represents and why they are an important part of determined celebrations such as “Semana Santa” and “Día de los Difuntos”. Certain concepts such as colonization and globalization will be described due to the fact that these are elements that influenced some of the changes these dishes have had over time. Two recipes will be presented, one showing a more ancestral way of making these traditional dishes and the other will be a more updated version of the dish. The origin and properties of each ingbkp_redient will also be described and how some elements are exchanged as well as what meaning they have within the celebration and the dish itself.

Año de publicación:

2016

Keywords:

• Analisis Comparativo
• COCINA TRADICIONAL
• COCINA ECUATORIANA

Fuente:

rraae