Representación gastronómica en los restaurantes de las principales plazas de mercado en Bogotá

Abstract

In the great gastronomic variety that exists in Bogota, in the part of the amount of culinary traditions that are found in all corners of the country, this work has the purpose of exposing in an analytical and comparative way a gastronomic sample representative of the squares of the market of the city of bogota They were chosen. The squares October 12 of Paloquemao, Restrepo and July 20. In the pursuit of this objective, the restaurants of each square are identified, as well as their chefs, in order to determine through the interviews the most representative and most widely accepted dishes. The project was undertaken from the Augustinian University and where the places considered by the students of gastronomy were published. Already in the squares. Afterwards, a comparative analysis of 5 characteristic dishes of each place, and the level of acceptance was made. Finally, a socio-economic and cultural analysis was made. Once the information was compiled, comparisons, tabulations were made, determining the results, to provide a positive conclusion to the subject that is being addressed in the markets of Bogotá. Among the dishes were identified as: minced, ajiaco, mondongo, broths (rib, bird, fish, root), stew tail, tamales, sobrebarriga, fish stew, tray paisa, widower capable, catfish sauce, fried fish and cooked boyacense, among others