Lo inmaterial en el museo. Museos y patrimonio alimentario
[EN] At present, the so-called intangible heritage is considered as an integral part of the heritage repertoire of any country, standing at the same level in terms of its consideration as other cultural assets. whether these are furniture or real estate. Its management is done according to certain c...
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| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | español |
| OAI Identifier: | oai:riunet.upv.es:10251/176057 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/176057 |
| Access Level: | acceso abierto |
| Palabra clave: | Museos Patrimonio inmaterial Patrimonio alimentario Museología Alimentación HISTORIA DEL ARTE |
| Sumario: | [EN] At present, the so-called intangible heritage is considered as an integral part of the heritage repertoire of any country, standing at the same level in terms of its consideration as other cultural assets. whether these are furniture or real estate. Its management is done according to certain criteria, specific legal instruments, and philosophical principles that define the model of cultural heritage. Regardless of the prominence that this heritage has recently acquired, some of the expressions that today make up the intangible culture, considered since 2003 within this heritage area, for some time were considered residual, minor, subordinate or peripheral; other times relegated to oblivion, and even forbidden, corroborating what for the purposes of this work is shown in some respects, to be culturally unjust, socially unequal, economically utilitarian and materially obsessive. Over the last two decades, various cultural expressions or practices such as food have also become considered intangible heritage, constituting a priority objective when carrying out restoration, activation, documentation, promotion and above all, musealization interventions. It can be said that we are witnessing a new typology of museums, called throughout this work food museums or food museums. This paper deals with the journey of food from its production to the museum, proposing a vertical study on the existence of the 209 museums currently catalogued in Spain, trying to build a concept that defines them, make an analysis on their main particularities, and identify the contradictions that characterize them. |
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