Contributions to the discussion of a new concept of gastronomic heritage based on complexity and different knowledge dialogue
Gastronomic heritage has traditionally been studied from sociocultural and/or nutritional approaches. The understanding of this heritage, as a living, dynamic and constantly changing and transforming system, requires a critical reflection on the traditional concept of Gastronomic Heritage and new pr...
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | México |
| Recursos: | UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO |
| Repositorio: | Estudios Latinoamericanos |
| Idioma: | español |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/85923 |
| Acesso em linha: | https://revistas.unam.mx/index.php/rel/article/view/85923 |
| Access Level: | acceso abierto |
| Palavra-chave: | gastronomic heritage complexity transdisciplinary patrimonio gastronómico complejidad transdisciplinariedad patrimônio gastronômico complexidade transdisciplinaridade |
| Resumo: | Gastronomic heritage has traditionally been studied from sociocultural and/or nutritional approaches. The understanding of this heritage, as a living, dynamic and constantly changing and transforming system, requires a critical reflection on the traditional concept of Gastronomic Heritage and new proposals –in this case– based on complexity and transdisciplinary approaches, which will allow us to deepen our knowledge. Gastronomic heritage current concept, based on the UNESCO’s and academic author’s perspective is criticized in order to show two examples of local contributions to this concept from the Quechua and Aymara viewpoints. Through different knowledge dialogue, a model is proposed to approach the studies related to gastronomic heritage and the processes of heritage-making and enhancement of its value. |
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