Use of Ancestral Ecuadorian Foods in the Development of Physicochemical Processes: Didactic and Cultural Implications

Abstract

Introduction: Learning chemistry allows for the understanding of the fundamental processes governing matter and its transformations. Teaching science through everyday situations facilitates deeper and more meaningful learning for students. An effective approach is studying chemistry in the kitchen.

Objective: Processes in traditional Ecuadorian cuisine, with the goal of enhancing students' ability to relate chemical concepts and highlight the patrimonial and gastronomic value of ancestral recipes.

Methods: The methodology includes the practical preparation of various traditional dishes, documentation of the observed changes, a literature review of the associated processes, and the dissemination of results.

Results: The results highlight that students explored the physical and chemical changes in the preparation of traditional Ecuadorian foods. The effectiveness of didactic techniques such as exposition was emphasized to illustrate the interaction of matter in traditional cooking, underscoring the complexity of mixtures in these dishes and their everyday relevance.

Conclusions: Engaging in multidisciplinary activities, such as learning chemistry through culinary activities, not only enhances learning but also deepens the understanding of gastronomic culture, promotes pride in traditional culinary practices, and fosters an understanding of chemistry in everyday life.