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dc.contributor.authorGarcía Del Moral Garrido, Raimundo 
dc.date.accessioned2020-02-13T08:37:08Z
dc.date.available2020-02-13T08:37:08Z
dc.date.issued2020-01-10
dc.identifier.citationdel Moral RG (2020) Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy. Front. Nutr. 6:192.es_ES
dc.identifier.urihttp://hdl.handle.net/10481/59624
dc.description.abstractThomas Kuhn brings the concept of “paradigm” as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic, social, and in this case, contemporary haute cuisine), in a given time. According to Kuhn, progress does not happen by gradual accumulation of knowledge, but rather by abrupt advances. In this review, the conceptual evolution experienced by contemporary gastronomy (from the French Revolution to today) is analyzed applying the paradigm structure in light of the scientific knowledge of each era. It is thus reviewed how the first and second gastronomic paradigms, proposed, respectively, by Carême and Escoffier and based on food smell and taste the first and the flavor of the sauces the second, have been replaced by the third and fourth paradigms, led, respectively, by the Nouvelle Cuisine in France and Ferrán Adriá in Spain, and in whose development touch, sight, and sound have become increasingly prominent in gastronomic pleasure. Finally, it is analyzed how new trends in gastronomy: (1) worldwide diffusion of the Spanish tapas; (2) globalization of ethnic and fusion cuisines; (3) the growing disappearance of the professional gastronomic critique and its replacement bymassmedia influencers; (4) the increase of sustainability in cooking with development of local-, vegan-, and paleo-cooking, comfort, and smart food and finally, (5) the growing role of social networks and the self-itis linked to photography or foodstagramming in the gastronomic experience are leading toward a new gastronomic paradigm based on the global socialization of classic gastronomy.es_ES
dc.language.isoenges_ES
dc.publisherFrontiers Mediaes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectGastronomic and culinary materialses_ES
dc.subjectParadigm analysises_ES
dc.subjectFood texturees_ES
dc.subjectHistory of food culturees_ES
dc.titleGastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3389/fnut.2019.00192


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