Vol. 4 No. 1 (2025): Food Value Chain: from producers to consumersto consumption

Portada Revista de Gastronomía y Cocina 2025-01

The first number of 2025 of Revista de Gastronomía y Cocina explores the agri food chain in an integral manner from production to zero waste cooking.

DOI: https://doi.org/10.70221/rgc.v4i1

Published: 2025-01-29

Articles

Slow Cooking: Notes for a history of the academic teaching of gastronomy in Mexico

Alma Rosa Castro-Ruiz (Author)

040106
- PDF (Spanish)
Impact of Japanese cuisine on the development of Peruvian gastronomy, from the perspective of chefs from Nikkei restaurants in Lima City

Russell Ato , Victor Flores , Nancy Guillen, Aldo Medina (Author)

040112
- PDF (Spanish)
Efecto del nixtamalizado y horneado sobre la capacidad antioxidante del maíz rojo (Zea mays) en la elaboración de una bebida prehispánica: tascalate.

Itzmalci Solis-Balderas (Author)

040108
- PDF (Spanish)
Aprovechamiento de hongos silvestres comestibles: galleta Cazashi

Adriana Rodríguez Bobadilla, Viridiana Martínez-Ríos, Lizzeth Hernández-Carnalla, María Daniela Perea-Velez (Author)

040107
- PDF (Spanish)
Micro-Entrepreneurship and Dairy Value Chains in Rural Chone, Manabí

Mgtr. Danny Mendoza Cedeño (Author)

040101
- PDF (Spanish)
- XML (Spanish)
Composting Organic Waste from Gastronomy Laboratories at Instituto Superior Tecnológico La Maná, Cotopaxi, Ecuador

Ing. Mario Estuardo Cartagena Herrera, Mg. Betty R. Salcán León , Ing. Kimberly M. López Cdeño (Author)

040109
- PDF (Spanish)
La tradición viva como fuente de conocimiento para estudiantes de gastronomía: caso de cocina tradicional ecuatoriana

Ana Graciela Chang-García, Luis Alberto Balda-Valdiviezo, Jorge Oswaldo Parreño-García, Marlene Rojas-Le-Fort (Author)

040102
- PDF (Spanish)
Development of a Master's Program in Gastronomy with a Focus on Agri-Food Chains and Environmental Sustainability in Manabí, Ecuador

Juan Carlos Ordóñez-Piedra, María Fernanda Buzetta-Ricaurte, Jairo David Ponce-Galarza (Author)

040111
- PDF (Spanish)
Analysis of the cultural, economic and ethical impact of Avant-garde Gastronomy in Ecuador

Michael Villalva, Carolina Herrera-Egüez, Stewart Villalva, Francisco Guevara (Author)

040103
- PDF (Spanish)
- HTML (Spanish)
The street of hunger. Traditional gastronomy and territorial dynamics

Iván García-Hinojosa, Andrea Edurne Jiménez-Ruíz (Author)

040105
- PDF (Spanish)
Ethnobotanical uses of Capsicum chinense Jacq “Ají panca”

Ph.D. Fani Tinitana, Sonia Lorena Arellano Guerrón, Andrea Rivera (Author)

040104
- PDF (Spanish)
- HTML (Spanish)
Teaching Strategies in Gastronomy: Intergenerational Knowledge in "Today My Grandmother Cooks"

Gonzalo Rubio Rueda Mgtr., Lorena Arellano G. Ph.D. (Author)

040110
- PDF (Spanish)

Vol. 4 No. 1 (2025): Food Value Chain: from producers to consumersto consumption

Articles

Slow Cooking: Notes for a history of the academic teaching of gastronomy in Mexico

Impact of Japanese cuisine on the development of Peruvian gastronomy, from the perspective of chefs from Nikkei restaurants in Lima City

Efecto del nixtamalizado y horneado sobre la capacidad antioxidante del maíz rojo (Zea mays) en la elaboración de una bebida prehispánica: tascalate.

Aprovechamiento de hongos silvestres comestibles: galleta Cazashi

Micro-Entrepreneurship and Dairy Value Chains in Rural Chone, Manabí

Composting Organic Waste from Gastronomy Laboratories at Instituto Superior Tecnológico La Maná, Cotopaxi, Ecuador

La tradición viva como fuente de conocimiento para estudiantes de gastronomía: caso de cocina tradicional ecuatoriana

Development of a Master's Program in Gastronomy with a Focus on Agri-Food Chains and Environmental Sustainability in Manabí, Ecuador

Analysis of the cultural, economic and ethical impact of Avant-garde Gastronomy in Ecuador

The street of hunger. Traditional gastronomy and territorial dynamics

Ethnobotanical uses of Capsicum chinense Jacq “Ají panca”

Teaching Strategies in Gastronomy: Intergenerational Knowledge in "Today My Grandmother Cooks"

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ISSN 2953-6480