Diseño y Arquitectura

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/7522

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2016 - 201912020 - 20263

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.GASTRONOMÍA

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Mostrando 1 - 4 de 4
  • Miniatura
    Item type:Ítem,
    Diseño de un centro gastronómico cultural en la parroquia San Buenaventura, Latacunga
    (UNIVERSIDAD TÉCNICA DE AMBATO; FACULTAD DE DISEÑO Y ARQUITECTURA CARRERA DE ARQUITECTURA, 2026-07-07)
    Moreira Castro Sandy Mikaela
    ;
    Rojas Molina María Augusta
    ;
    UNIVERSIDAD TÉCNICA DE AMBATO; FACULTAD DE DISEÑO Y ARQUITECTURA CARRERA DE ARQUITECTURA
    This research proposes the design of a Cultural Gastronomic Center in San Buenaventura as a strategy to strengthen traditional culinary activities and enhance their contribution to local development. This project proposes an infrastructure that allows for the integration of spaces dedicated to the production, marketing, learning, and consumption of food, benefiting the community and promoting better functional organization that meets the needs of merchants, producers, and visitors. The architectural proposal seeks to preserve and disseminate the gastronomic knowledge specific to the area by incorporating spaces for workshops, demonstration gardens, exhibition areas, and community gathering spaces. Similarly, it establishes a direct relationship between architecture, culture, and the urban-rural landscape, using criteria of sustainability and accessibility. As a result, the center is developed as a facility that fosters a sustainable economic dynamic, capable of strengthening the community’s cultural identity and establishing itself as a point of interest for tourism and education. In this way, the research demonstrates that proper spatial planning can contribute significantly to the preservation and promotion of San Buenaventura’s gastronomic heritage.
  • Miniatura
    Item type:Ítem,
    Diseño arquitectónico de un centro gastronómico en la cabecera cantonal de Píllaro, Tungurahua
    (2025-07-24)
    Salazar Haro Elian Alexander
    ;
    Molina Dueñas Víctor Hugo
    This graduation project focuses on the architectural design of a gastronomic center in the cantonal capital of Píllaro, Tungurahua province, in response to the lack of specialized facilities that integrate agri-food production, culture, and tourism. The proposal emerges from a context marked by the underutilization of local gastronomic potential, the disconnection of cultural practices, and the exclusion of social groups from public spaces. The research is framed within the paradigm of critical regionalism, employing a qualitative approach and a descriptive scope. The methodology is structured in three phases: analysis of the Provincial Family Park as a reference case, interviews with experts in vernacular architecture and gastronomy, and development of the architectural parti. The findings revealed functional limitations in existing infrastructures and established design criteria based on territorial identity, sustainability, and spatial adaptability. The proposal reinterprets the vernacular patio house typology from a contemporary perspective, incorporating local materials, passive bioclimatic strategies, and inclusive design. The architectural program articulates consumption, training, and commercialization areas around a central patio as a social interaction core. This intervention seeks to position Píllaro as a gastronomic tourism destination, promote solidarity-based economies, and preserve culinary traditions through contextually sensitive architecture.
  • Miniatura
    Item type:Ítem,
    Caracterización de actores y prácticas tradicionales de la ciudad de Ambato generados en 3D para el proyecto: "Cuentos y leyendas tradicionales Ambateños" de la Dirección de Cultura y Turismo
    (2024-08)
    Chipantiza Sulqui, Alex Danilo
    ;
    Mena Freire, Julia Andrea
    Se detectó la problemática de la escasa visibilidad de los actores y prácticas tradicionales de la ciudad de Ambato, este proyecto, se enfocó el modelado 3D como aporte al proyecto de Cuentos y Leyendas Tradicionales Ambateños de la Dirección de Cultura y Turismo. El objetivo fue representar personajes en 3D comenzando con un análisis del documento brindado por la institución para seleccionar a los actores galardonados, luego se investigó el estilo con el que se manejaría en la caracterización para realizar el modelado 3D, tras finalizar el proceso se diseñó y maquetó los renders para integrarlos al proyecto de la Dirección de Cultura y Turismo. Se utilizó la metodología cualitativa realizando entrevistas a especialistas para la construcción de la propuesta de un manual de identidad, diseño de personajes, modelados 3D y aplicación en tarjetas interactivas, como resultado, se obtuvo conclusiones sobre el manejo de datos del listado proporcionado por la institución, el uso de diferentes softwares especializados en modelado 3D, la definición de estilos, caracterización, modelado y la integración la propuesta al proyecto de la institución.
  • Miniatura
    Item type:Ítem,
    Estudio de rediseño de los espacios interiores de "Eventos y restaurante Abaka" y el fortalecimiento de los servicios de alimentación y eventos, en la parroquia de Pinllo.
    (Universidad Técnica de Ambato. Carrera de Diseño de Espacios Arquitectónicos, 2016)
    Ocaña Freire, Mayra Giovanna
    ;
    Viteri Medina, Galo Alejandro
    The present research work is based on the problems existing in the interior spaces of the restaurant “Eventos y Restaurante Abaká” in the Pinllo district; at present the gastronomic heritage has become a tourist source and economically important to Ambato city and the country, the effort and interest in preserving this heritage has led to the necessity of creating common meeting establishments where you can enjoy the gastronomy and at the same time the creation of events of a social nature, which has given rise to the development of productive and commercial activities that allow a self-sustainability and social development. The research project aims to study the redesign of the interior spaces of "events and Restaurant Abaká" and the strengthening of food services and events, the focus of the research is qualitative - quantitative, of which there are two modalities bibliographic or documentary and field is to apply the theoretical knowledge - practical obtained in the course of the college career, through the bibliographic research documentary since the collection of data were by the professional judgment of various authors about the issue raised by the extraction of citations from to documents, books, magazines, web sites, and other publications. The techniques used were surveys, the same applied to customers and workers of the restaurant, who previously were segmented with the purpose of obtaining real results about the current state and the needs that presents the restaurant in mention, and thus see the benefits to be obtained after the study of redesign.