Patrimoines Alimentaires et Pratiques Culinaires

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The characterization of food heritage may be issued from a combination of products (ingredients), know-how and methods (cooking techniques) in domestic, social and cultural contexts. The choice of ingredients and practices are mainly driven by ecological, economic, cultural and societal constraints and reflect specificities that may be claimed as heritage. Food heritage has been so far studied by social scientists. In this project, we wish to cross the social sciences approach with the food science approach in order to understand better the physico- and bio-chemical ground of the food techniques that produce specific types of cuisines. We wish as well to set up the basis for the implementation of a database that would, by its continuous filling year after year, provide an original contribution for a better knowledge of food science and culture and a useful tool for further investigations in these fields.



Actualité

Colloque international sur les patrimoines alimentaires 30/11 - 02/12 à Mexico FLYER

Colloque PALIM 2015

Accès au site du colloque et aux communications

Axe Cacao

Axe Kéfir

Aide rédaction