The journey of flavor: Exploring gastronomy from food safety, fundamentals of Bakery, Ecuadorian Cuisine and International Cuisine

When talking about gastronomy, we can manifest it as an art where knowledge, techniques, processes and creativity are applied to prepare food in a safe, aesthetic and healthy way. That is why, in this book we begin by addressing the issue of safety and hygiene, detailing essential criteria for the handling, preparation, service and transportation of food, governed by national and international standards. In the second instance, a section dedicated to the bakery area is described where the ingredients, equipment and utensils are detailed, in addition to the basic principles, the production process, fermentation for bread making and the development of skills in the area of ​​baking. Next is a section dedicated to Ecuadorian cuisine where a vibrant mosaic of traditional and contemporary recipes full of flavors that reflect the cultural richness and biodiversity of the cuisine of the coastal region and Galapagos, in which fresh ingredients, methods and techniques of cooking characteristics of these regions where the fusion of influences is reflected. Finally, we embark on a culinary journey that will take you through the most delicious corners of the world, reviewing the most representative dishes of world gastronomy. In these pages, the traditions, ingredients and recipes that make food a universal language will be explored. Starting with traditional recipes from Tokyo to the tropical dishes of Rio de Janeiro, passing through the gastronomy of the mystical mountains of Peru, and from the rice fields of Vietnam to family kitchens around the world, you will discover the culinary secrets that have passed from generation to generation.