Gastronomy's mediatic impact
SUMMARIE

The cuisine in the media. A critical view.
JUAN URROZ

The cuisine has always attracted curiosity. The old recipes were highly appreciated even today cooking books are bestsellers. The development of liberties in a society marked off a boom in the media for this universe. Some journalists, good writers also began the popularization of fine food.

Soon they were replaced by the cooks, with less cultural weight (which it had) but more accommodating to business needs. In a short time, especially after the TV became the dominant medium, the presence of information professionals was reduced to practically nothing. The Cooks became propagandists, with little critical sense of his world. The role of the "fifth power" was diluted down to zero.

The chefs are working on their advantage. Those who employ them, brands which sponsor them and the products they advertise, even updating its message to social needs (products, biological, ecological, sustainable food ...) - looking for its benefit the economy of scale in a world where the global have a dominant position. That is what is now trendy from the media: the industrial kitchen of tomorrow, within easy reach

An earthquake in the kitchen
EDUARDO MÉNDEZ RIESTRA

It is very probable that never in history has the kitchen had the protagonist it has nowadays. It is true that there has always been fashion and that some things have been more fashionable than others according to the times. But the phenomenon that must be understood as referring to is not just fashion but the logical result of a collective interest, boosted unequivocally by the information society: after all, thanks to the fact that information flows without boundaries, the world of cookers boils internationally. There is an unquestionable hustle and bustle, and bustle has an obvious connection with “boil”

The new Spanish wines.The conquest of the region lost
CARLOS DELGADO

The good Spanish wine is fashionable. We are no longer a second division country in the international markets; quite the contrary it is becoming greatly praised by critics dedicated to our wine. And the value of our wines is beginning to prevail in the major trading centers. The wine is no longer just an object of pleasure, but a profitable investment. Not to mention that the new Spanish wines with character and vocation of land have emerged, largely through the impetus of the new cuisine, which lives in recent years an impressive renewal, to put it at the top of the world's cuisines, with chefs like Ferran Adrià, capable of developing a boundless ingenuity

Prometheus in the stoves. Cuisine, culture and feeding
TONI MASSANÉS

The kitchen is one of the first signs of cultural adaptation that distinguishes human beings from other animals. If the food strategy to innate biological evolution is based on the change of characteristics with advantage to access to food, what Homo cooking does is changing his environment to make it more edible. Amended or modified, adapted or adapt, that is the question.

History and gastronomy
CARLOS IGLESIAS

A brief historical journey through the world of food, which discusses some of the most important milestones of gastronomy and its importance in the cultural, social and economic developement of humankind.

The food is invisible
EMILIO LUQUE PULGAR y MARTA G. RIVERA FERRE

Food is difficult to see. It is hard to find out how and where it is produced, and its consequences for society, public health and the environment. Several factors contribute to this opacity: complexity in supply and commercialization chains, food industry marketing, and nutrition, which turns food into a matter for experts. Chilean salmon is a major export, but it contributes less to the people's welfare than to its social and ecological decline. Massive fishing in Senegal, forcibly driven by the EU, is a factor in the disruption of that country's way of life and survival. An emerging line of journalism and documentary set on exploring the whole of the food chain, after examples like Pollan, Sauper and others, may help make food socially and politically visible, as a crossroads for the challenges of global warming, public health and global inequalities.

New analysis for new problems. The sociology at the food changes
CECILIA DIAZ MENDEZ

New analysis for new problems. The sociology at the food changes
Summary. The food has been treated as an alien phenomenon in the analysis and sociological research for years, however things are changing. The increase in concerns about the risks associated with the food, among other things, have led to a new look on the diet both from the political and academic point of view. This paper reviews the reasons for the delay of sociology at addressing the current food problems and suggest some reasons for his wake. In order to highlight a new situation analysis for the Social Sciences, described and analyzed briefly the three current debates in the Sociology of Food in Europe. The first of these refers to the degree of stability or de-structuring of contemporary food. The second explores the persistence of social class as generators of food standards. A third debate points to the wrong approach of sociology at analytically separate the production and consumption, areas that should be linked if we ant to know in depth the changes in contemporary food.

City marketing and gastrosofía
GABRIEL FERNANDEZ

This article is a summary of some of the ideas underpinning a new line of investigation developed by the team of R & D Project Management, leadership and organization of the city in terms of complexity and uncertainty at the National University of Quilmes (Argentina) and have as subject of reflection the linkage between urban identity, intangible food heritage and the generation of citizen identification marks. His intention is to offer some ideas that guide such research to explore the dialectic between gastronomy design - understood as the product of a conscious act planned by experts in the culinary arts - and gastrosophy - or the science of appetites, the joys and where the feelings are fused with the knowledge of culinary pleasure for the food, beverage, eroticism, music and customs - as factors of privileged notoriety on a strategy of international positioning of a city starting from its intangible features.

Imaginary and reinvention in the local gastronomy of obregón city, sonora.
M. RIGOBERTO ANGUIANO Y FRANCISCA GUADALUPE REYES

This article is about the reinterpretation and imaginary that Ciudad Oregon’s inhabitants have made starting from the local gastronomy in close relation to the closeness to the border with the Unites States and the fact that thousands of Mexicans have immigrated to this country, the hunting of an endangered species and the longing for a life left behind. Taking all this into account, gastronomy changes as an expression of culture and identity of immigrants whom take it with them when they leave their country.

The Cod’s little journey
FRANCISCO GUEDES

I'm always excited about this question: what is a national dish? After years of searching, I respond through Fialho de Almeida’s pen. "A rebel culinary composition to the writing of textbooks, characteristics, unmistakable (...) is transmitted by tradition, foreigners do not know how to manufacture, including naturalized citizens, having come down to us through slow processes and the verdict of a billion tasters, successively interested in fixing its unimpaired shape, it's always one thing eminently tasty and healthy (...) is the national dish, such as domestic romancero, a product of the collective genius: no one ever invented it, and everyone invented it at the same time.

Wining and Dining in Asturias and some ways of drinking to live by.
RUBÉN FIGAREDO

That the mouth is the gateway through which evils things enter into this world is something no anthropologist could deny. It seems that the success of today's dinner tables takes as one of its presumptions that dinner guests have a fancy for something more. Gastronomy becomes a sophisticated mechanism for wish-gratification instead of being a space for epiphany, that fulfills our unspoken dreams of abundance and sensual pleasure. The phantasm of public health as a universal value and road security with its restrictions and and penalties, have made alcohol into a poison that is looked upon as the enemy of society. Nevertheless are we convinced that all smart drinkers in any case believe that the poison is their own life and alcohol its antidote. Temperance, just as classical harmony, is a desirable corset that prevents greater evils and changes our deeds into foreseeable ones.