Implementation of molecular cuisine and its trends in typical Ecuadorian gastronomy. Case study "Rocío del Ecuador" Restaurant, Parish of Quinche, Province of Pichincha, Ecuador.

Abstract

Molecular cuisine is a subdiscipline of food science that has expanded within the local, regional and world gastronomic market, due to its diversity of techniques and versatility of implementation in the different dishes offered by each country. In Ecuador, renowned chefs already offer food and beverages in different flavors and textures in their restaurants. Being an innovative technique, it can be implemented in the typical and ancestral cuisine of Ecuador, as a suitable instrument for its diversity of products, being this the general objective of this research work. The main result is the development of a menu that includes the procedures of molecular cuisine applied to typical Ecuadorian products and dishes.