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Placer, salud y sociabilidad. El hecho alimentario a través del jamón ibérico

 

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Título alternativo: Pleasure, Health and Sociability. Food Fact and Food Choice through Iberian Ham
Author: Fernández Zarza, Mario
Aguilar Criado, Encarnación
Amaya Corchuelo, Santiago
Department: Universidad de Sevilla. Departamento de Antropología Social
Date: 2018
Published in: Revista de dialectología y tradiciones populares, 73 (2), 425-452.
Document type: Article
Abstract: A medida que avanzan los estudios sobre el polisémico ámbito de la alimentación humana, resulta más necesario considerar mayor número de variables para analizar con solvencia el hecho alimentario. Más allá de los estudios sobre las fases de produc...
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As studies on the polysemic field of human nutrition progress, it is has become necessary to consider a greater number of variables when analysing the reality of food. Our proposal goes beyond studies based on the production and distribution phases, and focuses instead on the consumption phase in an effort to identify the elements that explain why societies choose and prefer some foods over others. Nowadays, food choice is intrinsically present in food as a reality of modern societies, relegating biological and physiological factors in relation to the dominant parameters of pleasure, health and sociability. Through a combination of quantitative and qualitative techniques, this study proposes pleasure and health as elements that guide consumers to choosing a particular gourmet product, as in the case of Iberian ham in Spain.
Cite: Fernández Zarza, M., Aguilar Criado, E. y Amaya-Corchuelo, S. (2018). Placer, salud y sociabilidad. El hecho alimentario a través del jamón ibérico. Revista de dialectología y tradiciones populares, 73 (2), 425-452.
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Format: PDF

URI: https://hdl.handle.net/11441/81857

DOI: 10.3989/rdtp.2018.02.008

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