Sabores ocultos: una mirada documental a la gastronomía exótica de las regiones del Ecuador.

Abstract

Hidden Flavors: Ecuador, the Other Gastronomy is a documentary series that aims to showcase Ecuadorian dishes that are little known or considered taboo, focusing on the narratives of those who prepare them and the cultural value they hold in their communities. The project proposes a social and cultural perspective on gastronomy, moving away from a representation that focuses solely on culinary technique or the aesthetics of the dish. The concept is based on the expository approaches of Bill Nichols, employing a guerrilla production methodology, distinguished by its low budget and small crew. The pilot episode analyzes tripe, tripita, or tripa mishki in two restaurants in different areas of Guayaquil, attempting to establish a dialogue between diverse urban contexts through a shared dish. The artistic approach integrates vibrant and inviting cinematography, poetic editing, and sound design based on ambient sounds and foley related to food preparation and consumption. Experience in production showed that a small team can facilitate closeness and mobility with the protagonists, although this requires meticulous planning, alternative locations, replacement personnel and prior search to ensure optimal safety and working conditions.