Aporte gastronómico mediante la cocina fusión de autor para elaborar recetas con productos emblemáticos del Cantón la Maná

Abstract

Gastronomy is the professional management that allows to make flavors and aromas through the combination of products from certain regions of the country, highlighting their vitamin and protein properties. A process of combining products considered endemic and emblematic was carried out in the Canton La Maná to give relevance to the culinary art of the sector where the empowerment of the gastronomic use of these in their daily diet through ancestral cuisine has been lost. Products and typical recipes of the area were applied, through fusion cooking techniques to obtain a modern kitchen that serves as a nutritional and nutritional reference for families, businesses and the community in general, enhancing the products that are produced. In the lamanense area.