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

Ugo D’Ambrosio, Marta Vila, Ferran Adrià, Laura Bayés-García, Sergio Calsamiglia, Pere Castells, Oriol Castro, Teresa Garnatje, Joaquim Gosálbez, Joan Jofre, Abel Mariné, Lourdes Reig, Màrius Rubiralta, Eduard Xatruch, Joan Vallès

Research output: Contribution to journalArticleResearchpeer-review

1 Citation (Scopus)

Abstract

© 2017, © Association for the Study of Food and Society 2017. 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.
Original languageEnglish
Pages (from-to)525-553
JournalFood, Culture and Society
Volume20
Issue number3
DOIs
Publication statusPublished - 3 Jul 2017

Keywords

  • academization of cooking
  • animals
  • classification systems
  • fungi
  • gastronomy
  • interdisciplinary approach
  • micro-organisms
  • minerals
  • plants
  • unelaborated culinary products

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