Sucedáneo: normas, prácticas y percepción desde una perspectiva cultural

  1. Virginia Aznar Cuadrado 1
  2. Ana María Vivar Quintana 2
  3. Arsenio Dacosta 2
  1. 1 Universidade de Santiago de Compostela
    info

    Universidade de Santiago de Compostela

    Santiago de Compostela, España

    ROR https://ror.org/030eybx10

  2. 2 Universidad de Salamanca
    info

    Universidad de Salamanca

    Salamanca, España

    ROR https://ror.org/02f40zc51

Libro:
Actas II Congreso internacional sobre patrimonio alimentario y museos. El gusto en el museo 2020
  1. Nuria Ramón Marqués (coord.)

Editorial: Universitat Politècnica de València

ISBN: 9788490488010

Ano de publicación: 2021

Páxinas: 203

Tipo: Capítulo de libro

Resumo

The “substitute” term is defined around four concepts: originality, quality, referentiality and substitution. In the field of food, every “substitute” is an alternative to an original product to which it assigns greater quality. The advantage of the substitute lies in its accessibility for consumption, particularly in relation to price, but also in terms of supply and demand. Moreover, the allocation of a certain product to that category is, as we said, referential and can vary over time. It is in this cultural dimension that we are interested in exploring the argument. Our proposal has a theoretical-conceptual but also a pedagogical objective: based on the analysis of Spanish and European food legislation, we explore how the notion of substitute is culturally constructed in contemporary Spanish society. To conclude, we propose an experimental research project of a pedagogical nature to be carried out from autumn 2020 with students from the Faculty.