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664912.pdf (300.35 KB)

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Data de publicació

2017

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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/160577

Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face

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Recurs relacionat

https://doi.org/10.1080/15528014.2017.1288790

Resum

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.

Matèries

Cuina, Gastronomia

Matèries (anglès)

Cooking, Gastronomy

Citació

Col·leccions

Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

Citació

D'AMBROSIO, Ugo, et al. Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face. Food Culture & Society. 2017. Vol. 20, num. 3, pags. 525-553. ISSN 1552-8014. [consulted: 19 of August of 2026]. Available at: https://hdl.handle.net/2445/160577

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