Work

Construcciones Culturales del sabor: comida rarámuri

Year: 2014

Type: article

Abstract: In this article we approach the flavor and taste of food as important facets of human perception of the world and of cultural appropriation. The universality of the sensory physiological traits in relation to the flavors and the widespread taste preference for sweet and averision for bitter, act as a support on which the various human groups have culturally constructed classifications, expressions and related meanings of food and its flavors. This paper deals with an anthropological approach to the phenomenon of flavor and an ethnographic case study on food in the Raramuri culture of the Sierra Tarahumara, Mexico.

Source: Anales de Antropología

DOI: 10.1016/s0185-1225(14)70488-6

Author: Blanca María Cárdenas Carrión

Institutions: National Institute of Anthropology and History, Escuela Nacional de Antropología e Historia

Language: Spanish

Topic: Food, Nutrition, and Cultural Practices

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

OpenAlex ID: W2123436207

FWCI: 0.91

Cites: 15

Cited by: 8

Related to: 10