«Sabor en extinción»: Dark kitchen based on endemic ingredients for the resurgence of the tourism and gastronomic sector in Bogotá

Abstract

The disappearance of several endemic foods over time has been extensively documented, and is an alert for the cultural inheritance of the Colombian cuisine. Due to the COVID-19 pandemic, the tourism and gastronomic sector has been in an economic crisis that makes it imperative to create flexible and innovative alternatives for the resurgence of these sectors. This work seeks to contribute to solving these problems through a research for conceptualization of a dark kitchen and tasting-menu design based on endemic ingredients of the cundiboyacense region of Colombia, with special emphasis on those in danger of extinction. For this, a theoretical and creative process was carried out that resulted in the conceptualization of the business «Sabor en extinción» as a virtual dark kitchen and an original tasting menu, full of flavor, tradition, and knowledge, with the mixture of traditional and modern culinary techniques.