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Title

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

AuthorsD'Ambrosio, Ugo; Vila, Marta; Adrià, Ferran; Bayés-García, Laura; Calsamiglia, Sergio; Castells, Pere; Castro, Oriol; Garnatje, Teresa ; Gosálbez, Joaquim; Jofre, Joan; Mariné, Abel; Reig, Lourdes; Rubiralta, Màrius; Xatruch, Eduard; Vallès, Joan
KeywordsGastronomy
Academization of cooking
Classification systems
Unelaborated culinary products
Plants
Fungi
Animals
Micro-organisms
Minerals
Interdisciplinary approach
Issue Date10-Mar-2017
PublisherTaylor & Francis
CitationFood, Culture & Society 20(3): 525-553 (2017)
AbstractThe 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.
Publisher version (URL)https://doi.org/10.1080/15528014.2017.1288790
URIhttp://hdl.handle.net/10261/172359
DOI10.1080/15528014.2017.1288790
ISSN1552-8014
E-ISSN1751-7443
Appears in Collections:(IBB) Artículos
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