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

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 taxonomi...

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Bibliographic Details
Published in:Food, culture, & society culture, & society, 2017-07, Vol.20 (3), p.525-553
Main Authors: D'Ambrosio, Ugo, Vila, Marta, Adrià, Ferran, Bayés-García, Laura, Calsamiglia, Sergio, Castells, Pere, Castro, Oriol, Garnatje, Teresa, Gosálbez, Joaquim, Jofre, Joan, Mariné, Abel, Reig, Lourdes, Rubiralta, Màrius, Xatruch, Eduard, Vallès, Joan
Format: Article
Language:English
Subjects:
academization of cooking
animals
Classification
classification systems
Cooks
Food
Food products
fungi
Gastronomy
interdisciplinary approach
Interdisciplinary aspects
micro-organisms
minerals
plants
Scientific knowledge
unelaborated culinary products
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Summary: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.
ISSN:1552-8014
1751-7443
DOI:10.1080/15528014.2017.1288790