Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/160577
Title: Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
Author: D'Ambrosio, U.
Vila Rigat, Marta
Adrià, F.
Bayés-García, Laura
Calsamiglia, S.
Castells, P.
Castro, O.
Garnatje, T.
Gosálbez, J.
Jofre, J.
Mariné Font, Abel
Reig, L.
Rubiralta, Màrius (Rubiralta i Alcañiz)
Xatruch, E.
Vallès Xirau, Joan, 1959-
Keywords: Cuina
Gastronomia
Cooking
Gastronomy
Issue Date: 2017
Publisher: Taylor and Francis
Abstract: The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used by chefs and scientists to classify unelaborated food products; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction by scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, it is concluded that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.
Note: Versió postprint del document publicat a: https://doi.org/10.1080/15528014.2017.1288790
It is part of: Food Culture & Society, 2017, vol. 20, num. 3, p. 525-553
URI: http://hdl.handle.net/2445/160577
Related resource: https://doi.org/10.1080/15528014.2017.1288790
ISSN: 1552-8014
Appears in Collections:Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

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