Journal
FOOD CULTURE & SOCIETY
Volume 20, Issue 3, Pages 525-553Publisher
ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD
DOI: 10.1080/15528014.2017.1288790
Keywords
gastronomy; academization of cooking; classification systems; unelaborated culinary products; plants; fungi; animals; micro-organisms; minerals; interdisciplinary approach
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Funding
- Catalan government [2009SGR0403, 2014SGR1241, 2014SGR7, 2014SGR514, 2014SGR1315, 2014SGR1208, 2014SGR1480, 2014SGR623]
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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.
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