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    Item type:Publication,
    ¿Es la gastronomía un arte?
    (Hospitalidad ESDAI, 2007)
    Torre Marina, María Covadonga
    ;
    Campus Ciudad de México
    When trying to define «art» we find very diverse points of view. Even though there seems to be consensus upon the following statement: «Art is the manifestation of human activity by which Juan expresses a personal and uninterested vision interpreting what is real or imagined with plastic, linguistic or sonorous resources; it is also considered to be the ensemble of necessary rules and precepts for something to be done with ability and virtuosity». Nevertheless, when there is a judgment call on some artistic manifestations such as bullfighting or specific objects, this general notion goes into crisis. This is the source of the idea of revising diverse authors' points of view as to whether gastronomy can be or not considered an art. Even though in Kant's Critique of Judgment one may infer that it is not an art, other authors" postures consider culinary art, not only as one more, but as the art par excellence. Its appreciation involves all senses in a way not done by any other art, which makes it more complete. If what, in last instance, determines whether an object (dish) is a work of art or a mere need satisfactory, is the use of required techniques, planned objectives and produced effects, then gastronomy is art, because it widely complies with each and every one of these criteria.
      7  763
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    Una nueva cultura del vino
    (Hospitalidad ESDAI, 2003)
    González-Garza Ducoing, Marcela
    ;
    Campus Ciudad de México
    The culture of wine has evolved considering the climatic, economic and political circumstances of each region or country. Another factor, which also has an influence, is the changes in the consumers: knowing and trying more wines, they demand certain characteristics to fulfill their expectations. This successful growth owes much to the search for health. Various medical studies confirm the beneficial effects of ingesting moderate amounts of wine with meals. To reach this market, producers are aware of the evolution of consumers and how they can cover their expectations; the world wide tendency of consumers is towards light, fruity and cheaper wines. Thus producers are placing their wines in places where before they were reserved only for traditional or classic wines. This is the basis of this new culture of wine, which is shown by the simpleness and clarity of the concepts and is promoted by the producers and sought by the consumers. For the lovers of wine, this is a beneficial reverse, since with or without knowledge, we can try a wine based on a realistic relation of price to quality. However we should not forget that wine is an art which we can drink. It can be enjoyed much more if we have the necessary knowledge to be able to talk about it, as we drink it.
      8  91