Abstract
The phenomenon of food is incredibly complex; since it crosses biological, ecological, psychological and nutritional dimensions, as well as material and symbolic socio-cultural ones (Garine, 2016, p.12). This study presents a review of the scientific production of the last five years about the relationship between food and culture. We can find several lines of research: a) Food and medicine. This line is about medicinal plant species; the relationship between medicine and culture, the relationship between physical and spiritual healing, and the ancestral knowledge of indigenous communities. b) Identity and Nation. There is a wide variety of topics like memory and culinary wealth, counter-memory, heritage, social identities, the configuration of culture and the construction of the identity of the nation. c) Transmission of knowledge. It has to do with the mechanisms of intergenerational transfer of culinary knowledge, with teaching, and with the processes of hiding some specific information about food. d) G-local relations. In this line, you can find topics such as: relations between the local and the global in gastronomy, touristification of food; global Imaginary, cultural uprooting and multicultural conflicts. e) Social dimensions. This is a broad research line, where you can find: The Intersection between the dimensions of gender, race / ethnicity, nation and social class; colonial or neocolonial processes around the food; the subalternization of labor in cooking; and everyday food practices d) Biocultural Wealth. This line is about: local and ancestral knowledge; Traditional Ecological Knowledge (TEK), and preservation of bio-wealth by communities.
Presenters
Ángela OtálvaroDocente, Programa de Comunicación Social / Centro Regional Madrid, Corporación Universitaria Minuto de Dios, Cundinamarca, Colombia
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
LITERATURE REVIEW, MEDICINAL FOOD, TRADICIONAL FOOD, GASTRONOMY HERITAGE, NATIONAL CUISINE
