DOI: https://doi.org/10.52948/sosquua.v3i1

Published: 2021-10-28

Scientific and technological research articles

Adobo with endemic products

levels of acceptance in gastronomic centers

Mayra Espinoza Arauz, Frank Lemoine-Quintero, Lilia Villacís-Zambrano, William Meneses Pantoja
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Colombian gastronomy ancestral practices and knowledges in Cundinamarca department, east province, 2020

Luis Triana Casallas, Sandra Pérez Arteaga
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Molecular cuisine to diversify gastronomy

a reveiw

Mauricio Piñón Vargas
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The food

differential cultural element of people identity

Yency Velandia
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