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

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 taxonomi...

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Authors: D'Ambrosio, Ugo, Vila Rigat, Marta, Adrià, Ferran, Bayés-García, Laura, Calsamiglia, Sergio, Castells, Pere, Castro, Oriol, Garnatje, Teresa, Gosálbez, Joaquim, Jofre, Joan, Mariné Font, Abel, Reig, Lourdes, Rubiralta, Màrius (Rubiralta i Alcañiz), Xatruch, Eduard, Vallès Xirau, Joan, 1959-
Format: article
Status:Versión aceptada para publicación
Publication Date:2017
Country:España
Institution:Universidad de Barcelona
Repository:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/160577
Online Access:https://hdl.handle.net/2445/160577
Access Level:Open access
Keyword:Cuina
Gastronomia
Cooking
Gastronomy
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spelling Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to FaceD'Ambrosio, UgoVila Rigat, MartaAdrià, FerranBayés-García, LauraCalsamiglia, SergioCastells, PereCastro, OriolGarnatje, TeresaGosálbez, JoaquimJofre, JoanMariné Font, AbelReig, LourdesRubiralta, Màrius (Rubiralta i Alcañiz)Xatruch, EduardVallès Xirau, Joan, 1959-CuinaGastronomiaCookingGastronomyThe 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.Taylor and Francis2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/160577Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: https://doi.org/10.1080/15528014.2017.1288790Food Culture & Society, 2017, vol. 20, num. 3, p. 525-553https://doi.org/10.1080/15528014.2017.1288790(c) Taylor and Francis, 2017info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1605772026-05-27T06:46:51Z
dc.title.none.fl_str_mv Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
title Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
spellingShingle Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
D'Ambrosio, Ugo
Cuina
Gastronomia
Cooking
Gastronomy
title_short Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
title_full Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
title_fullStr Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
title_full_unstemmed Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
title_sort Classification of Unelaborated Culinary Products: Scientific and Culinary Approaches Meet Face to Face
dc.creator.none.fl_str_mv D'Ambrosio, Ugo
Vila Rigat, Marta
Adrià, Ferran
Bayés-García, Laura
Calsamiglia, Sergio
Castells, Pere
Castro, Oriol
Garnatje, Teresa
Gosálbez, Joaquim
Jofre, Joan
Mariné Font, Abel
Reig, Lourdes
Rubiralta, Màrius (Rubiralta i Alcañiz)
Xatruch, Eduard
Vallès Xirau, Joan, 1959-
author D'Ambrosio, Ugo
author_facet D'Ambrosio, Ugo
Vila Rigat, Marta
Adrià, Ferran
Bayés-García, Laura
Calsamiglia, Sergio
Castells, Pere
Castro, Oriol
Garnatje, Teresa
Gosálbez, Joaquim
Jofre, Joan
Mariné Font, Abel
Reig, Lourdes
Rubiralta, Màrius (Rubiralta i Alcañiz)
Xatruch, Eduard
Vallès Xirau, Joan, 1959-
author_role author
author2 Vila Rigat, Marta
Adrià, Ferran
Bayés-García, Laura
Calsamiglia, Sergio
Castells, Pere
Castro, Oriol
Garnatje, Teresa
Gosálbez, Joaquim
Jofre, Joan
Mariné Font, Abel
Reig, Lourdes
Rubiralta, Màrius (Rubiralta i Alcañiz)
Xatruch, Eduard
Vallès Xirau, Joan, 1959-
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cuina
Gastronomia
Cooking
Gastronomy
topic Cuina
Gastronomia
Cooking
Gastronomy
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/160577
url https://hdl.handle.net/2445/160577
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1080/15528014.2017.1288790
Food Culture & Society, 2017, vol. 20, num. 3, p. 525-553
https://doi.org/10.1080/15528014.2017.1288790
dc.rights.none.fl_str_mv (c) Taylor and Francis, 2017
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Taylor and Francis, 2017
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor and Francis
publisher.none.fl_str_mv Taylor and Francis
dc.source.none.fl_str_mv Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301629

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