Ciencias Humanas y de la Educación

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/408

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Autor/a: search.filters.author.Gualpa Quilo Eddian RodrigoTema: search.filters.subject.GASTRONOMÍA

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    Item type:Ítem,
    Repostería Creativa y la Oferta Turística del Cantón Salcedo, Caso: Pinol
    (Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación-Carrera de Turismo, 2025-12-17)
    Gualpa Quilo Eddian Rodrigo
    ;
    Torres Oñate Camilo Francisco
    ;
    Universidad Técnica de Ambato-Facultad de Ciencias Humanas y de la educación-Carrera de Turismo
    This study analyzed the relationship between creative pastry-making using pinol and the tourism offer of the Salcedo canton, considering this traditional product as an identity element with significant cultural and gastronomic value. Despite its symbolic importance, pinol has not been strategically incorporated into innovative culinary proposals that could strengthen the canton’s tourism competitiveness, revealing the need to revalue it within contemporary gastronomic experiences.The research was conducted using a qualitative methodology based on documentary review, analysis of records from the Atlas of Ecuadorian Food Heritage, and semi-structured interviews with local gastronomic and tourism actors. The results identified a consolidated gastronomic offer centered on traditional dishes, among which pinol stands out for its versatility and strong cultural anchoring. Likewise, various creative pastry techniques, such as gelling, aeration, artistic baking, and emulsions, were identified as suitable for generating attractive reinterpretations without losing the essence of the product. Based on these findings, a creative pastry recipe book featuring pinol was designed to diversify the local gastronomic offer and foster innovative tourism experiences. The study concludes that the articulation between tradition and innovation not only strengthens Salcedo’s culinary identity but also broadens its tourism portfolio and contributes to positioning the canton as an emerging gastronomic destination.