Sugar cane and its contribution to fusion cuisine for gastronomic innovation to Quevedo.

Abstract

This research aims to include the vitamin properties of some sugar cane derivatives, applying the techniques of nouvell cuisine through fusion cuisine to the processes of elaboration of the ancestral or traditional cuisine to Quevedo, we will take as references some products and recipes typical of the zone, to obtain as result a modern cuisine that serves as reference for the restaurants of the region and for the innovation of their menus.