Vol. 1 No. 1 (2023): Archives on Food, Culture and Nutrition

AFOCUN 1_1_2023

Published: 2023-11-06

Full Issue

AFOCUN_Vol1_N1_2023 (Spanish)

Editorial

History, futures and challenges in the context of food culture

David Conde-Caballero, Lorenzo Mariano-Juárez, F. Xavier Medina

7-24
- EDITORIAL AFOCUN 1_1_2023 (Spanish)

Artículos

"Popular" gastronomy in the era of "global" taste

Juanjo Cáceres Nevot

25-42
- NEVOT_AFOCUN_VOL1_N1_2023 (Spanish)
Between Kosher and Koolsher Gourmetisation of jewish cuisine in Buenos Aires (Argentina)

Lorena Peña Jiménez

43-58
- PENA_AFOCUN_VOL 1_N1_2023 (Spanish)
The social construction of “popular” foods Exploring the relationships between origin and product in the Ribera del Guadiana Designation of Origin

Diego Allen-Perkins

59-76
- ALLEN-PERKINS_AFOCUN_VOL1_N1_2023 (Spanish)
Kitchen and table ceramics in Talavera de la Reina Craftsmanship, heritage and gastronomy

Carmen Cipriano-Crespo, Elena Freire Paz, F Xavier Medina

77-94
- CIPRIANO ET AL_AFOCUN_VOL1_N1_2023 (Spanish)
The change in the social status of carob: from animal food in times of scarcity to gourmet product in Balearic haute cuisine

Luis López-Lago Ortiz, Cecilia Pedret Massanet

95-117
- LÓPEZ LAGO AT AL_AFOCUN_VOL1_N1_2023 (Spanish)