NAGIOS: RODERIC FUNCIONANDO

Feeding, cooking, sharing : a brief social history of food

Repositori DSpace/Manakin

dc.contributor.author	Aguirre, Patricia	es
dc.date.accessioned	2021-06-09T10:57:41Z
dc.date.available	2021-06-09T10:57:41Z
dc.date.issued	2021	es
dc.identifier.citation	Aguirre, Patricia. Feeding, cooking, sharing : a brief social history of food. En: Mètode Science Studies Journal: Annual Review, 11 2021: 106-113	es
dc.identifier.uri	https://hdl.handle.net/10550/79607
dc.description.abstract	This work addresses the food system as a complex structure connected to the environment, like a living organism. It uses the contributions from multiple fields (including anthropology, nutritional, medicine, and economics) to establish connections between analytically disparate fields in order to highlight their transformations over time and space. It also studies social organisation over millions of years to understand the synergy between the environment, extraction technologies, economic and political structures, and the resulting cooking environments (each with their own social construction of tastes) as conditioning factors for sickness and death. In short, it delves into the anthropology of food by relying on three main pillars: critical thinking, a relational approach, and historicity.	es
dc.title	Feeding, cooking, sharing : a brief social history of food	es
dc.type	journal article	es_ES
dc.subject.unesco		es
dc.identifier.doi		es
dc.type.hasVersion	VoR	es_ES