Educational Unit

Adolfo Valarezo
PROYECT
FOOD AND DRINK
NAMES:
Anthony Guayllas
Fernanda Cabrera
Jorge Cueva

GASTRONOMY
DEFINITION :
The

gastronomy is the set of skills and

activities
that
are
related
to
ingredients,
recipes
and
culinary
techniques as well as its historical
evolution.

It

includes the transformation that makes

the kitchen, adding considerations of
agronomy and animal science, economics,
nutrition, dietetics medicine, sociology
and anthropology. Some think it is a
science and an art other.

TIPS OF GASTRONOMY
THE VEGETARIAN GASTRONOMY
One that use ingredients that meet the
criteria vegetarian, excluding meat and
derived products from animal tissue.

THE ENTOMOFAGIA GASTRONOMY

Intake of insects and arachnids, or
arthropods in general, as food for humans
and animal, is a widespread dietary habit
in some cultures on the earth as: Africa,
Asia and Australia

OTHER CULTURES

OUR CULTURE

The tiger nut horchata

Valencia ( Spain ) that
prepared with water , sugar
and groundnuts wet ( or
ground
)
as
well
as
ingredients that enhance
flavor, like cinnamon and
lemon peel.

Rice horchata is produced

in Mexico , the preparation
is made by mixing rice
flour , white sugar ,
cinnamon
,
powdered
milk
,
vanilla
and
sometimes
almonds,
coconut and seeds nose ,
also
you
can
add
condensed milk or milk
evaporated to increase
their nutritional value and

Horchata
Lojana
(Ecuador ) is a mixture of
medicinal herbs among
which are lemon verbena ,
lemon
balm,
plantain,
orange leaves , escancel ,
violet , lemon grass ,
horsetail , mint, linseed ...
and up to 28 different
species that make up the
most traditional drink in
the southern Andes of
Ecuador.

OTHER CULTURES

OUR CULTURE

The Italian gastronomy is Ecuador has a rich culinary

one
of
the
most
culture. A mixed meal,
widespread worldwide its
cooked in clay pots on
basically
Mediterranean
three
ground
corn
cuisine is prepared with
products, potatoes, beans.
vegetables,
fruits
are
Flour stuffed with seed
citrus. It has a variety of
chicha
and
excellent
meats such as ossobuco
vinegar was produced, and
also variety of sausages
the tender cane honey is
such as Italian ham or
obtained. For its climate
prosciutto. The fish of the
has
a
variety
of
seas of the Peninsula
vegetables,
vegetables,
Rivers, lakes. Rice-risottos,
tubers,
grains.
Meats:
pastas, pizzas, focaccia,
beef, pork, lamb, turkey,
For this the merger between these two countries was conducted
breads, cheeses, coffee,
chicken, thus having a
by its large and extensive gastronomy to combine several recipes
liqueurs, and gelatos.
wide variety of seafood,
made Carpacchio shrimp, caprese salad with shrimp scampi,
fish, trout, etc.
Minestrone,
Tagliatelle
putanesca.

COMPARE AND CONTRAST

OTHER CULTURES

OUR CULTURES

EXAMPLES
OUR CULTURE
Boln de verde
Ceviche
Guata
OTHER CULTURE
Sushi
Paella
Kebab