El lenguaje de la alimentación y su transición en Colombia
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2016
Author(s)
Martínez Velandia, Luis Ernesto
Type
Resource Types::text::Non-primary product
Abstract
Food is one of the fundamental factors for the conservation of human life, and the transformation of the product to bring it to the table is a complex study that requires a special analysis. The cuisine is a science that has two contexts mainly, the first is the process of selecting ingredients, its suitable handling from the enlistment of the raw material, through the choice of the proper technique and cooking time, and ending with the installation of the dish that will be into the hands of the diner. The second are the feelings aroused in the consumer by the product, to achieve the exaltation of senses that the dish --in its spacious symphonies of color and flavor-- may be able to communicate through visual and gustatory aspects. But even beyond than understanding at a general level what the cuisi- ne is, it is important to know the conformation, some historical background and evolution of the Colombian cuisine.
File(s)
License
Acceso Abierto
How to cite
Martínez Velandia, L. E. . (2016). El lenguaje de la alimentación y su transición en Colombia. HE, (29), 69–83. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/7026