Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba

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Cooking and eating practices (CEP) have a double function: vital biological and essential social functions. Flavor and knowledge constitute subjective dimensions that shape such social actions. The culturally learned flavor refers to one or more meanings, expressing a particular way of knowing / &qu...

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Autores principales: Mercol, MV, Huergo, J, Butinof , M
Formato: Artículo revista
Lenguaje:Español
Publicado: Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019
Materias:
food
qualitative research
students
narrative
alimentación
investigación cualitativa
estudiantes
narrativa
Acceso en línea:https://revistas.unc.edu.ar/index.php/med/article/view/25890
Aporte de:
Revistas de la UNC de Universidad Nacional de Córdoba
id I10-R10-article-25890
record_format ojs
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-10
container_title_str Revistas de la UNC
language Español
format Artículo revista
topic food
qualitative research
students
narrative
alimentación
investigación cualitativa
estudiantes
narrativa
spellingShingle food
qualitative research
students
narrative
alimentación
investigación cualitativa
estudiantes
narrativa
Mercol, MV
Huergo, J
Butinof , M
Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba
topic_facet food
qualitative research
students
narrative
alimentación
investigación cualitativa
estudiantes
narrativa
author Mercol, MV
Huergo, J
Butinof , M
author_facet Mercol, MV
Huergo, J
Butinof , M
author_sort Mercol, MV
title Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba
title_short Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba
title_full Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba
title_fullStr Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba
title_full_unstemmed Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba
title_sort flavors and knowledge in the cooking and eating practices on students of the school of nutrition, córdoba
description Cooking and eating practices (CEP) have a double function: vital biological and essential social functions. Flavor and knowledge constitute subjective dimensions that shape such social actions. The culturally learned flavor refers to one or more meanings, expressing a particular way of knowing / "savoring" the world. Evoke flavors of our life story, inevitably involves knowledge and vice versa. The aim of this work was to recognize the most significant flavors and knowledge on advanced students of the School of Nutrition (FCM-UNC) when conducting their CEP (2018-2019).  The study follows from a qualitative research process, framed in the interpretive paradigm and the stream of developmentalism thinking. We conducted a literary workshop of four meetings, during the month of May 2019. For the analysis we rely on the grounded theory. From the stories we observed that the significant flavors come from food and dishes linked to their culinary references (RC). These were classified into two types: those associated with parenting (grandparents, great-grandmothers, mothers, fathers), from whom the flavors (and knowledge) of childhood and family come from; and those outside the family nucleus - even from different cultures - that brought new flavors, therefore, also knowledge: exchanges with people from other countries and college friends. Part of the knowledge related to their CEP comes from all of them. Participants perceived two types of knowledge in permanent tension: those learned by ‘experience’ and those learned by ‘study’. The first one, related to ‘ancestral’, ‘primary’ knowledge, linked to ‘the ground'; they are associated with unprocessed foods obtained from family gardens, or preparations that give ‘affection', ‘love’, ‘attention’: gnocchi or chicken with rice. The latter ones are associated with institutional, methodical and formally learned knowledge. These include the cuisine ‘gourmet’, ‘exotic’ and ‘scientific’ (dishes such as sushi, Thai rice or gluten-free cake).  The way they find to overcome the tensions between the two knowledges is to combine some of its elements in the preparation of a knowledge and a flavor of its own. Hence, the importance of generating instances of observation and reflection that develop from the personal to the professional levels.
publisher Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
publishDate 2019
url https://revistas.unc.edu.ar/index.php/med/article/view/25890
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spelling I10-R10-article-258902019-11-11T21:18:27Z Flavors and knowledge in the cooking and eating practices on students of the School of Nutrition, Córdoba Sabores y saberes en las prácticas de cocinar y comer de estudiantes de la Escuela de Nutrición, Córdoba Mercol, MV Huergo, J Butinof , M food qualitative research students narrative alimentación investigación cualitativa estudiantes narrativa Cooking and eating practices (CEP) have a double function: vital biological and essential social functions. Flavor and knowledge constitute subjective dimensions that shape such social actions. The culturally learned flavor refers to one or more meanings, expressing a particular way of knowing / "savoring" the world. Evoke flavors of our life story, inevitably involves knowledge and vice versa. The aim of this work was to recognize the most significant flavors and knowledge on advanced students of the School of Nutrition (FCM-UNC) when conducting their CEP (2018-2019).  The study follows from a qualitative research process, framed in the interpretive paradigm and the stream of developmentalism thinking. We conducted a literary workshop of four meetings, during the month of May 2019. For the analysis we rely on the grounded theory. From the stories we observed that the significant flavors come from food and dishes linked to their culinary references (RC). These were classified into two types: those associated with parenting (grandparents, great-grandmothers, mothers, fathers), from whom the flavors (and knowledge) of childhood and family come from; and those outside the family nucleus - even from different cultures - that brought new flavors, therefore, also knowledge: exchanges with people from other countries and college friends. Part of the knowledge related to their CEP comes from all of them. Participants perceived two types of knowledge in permanent tension: those learned by ‘experience’ and those learned by ‘study’. The first one, related to ‘ancestral’, ‘primary’ knowledge, linked to ‘the ground'; they are associated with unprocessed foods obtained from family gardens, or preparations that give ‘affection', ‘love’, ‘attention’: gnocchi or chicken with rice. The latter ones are associated with institutional, methodical and formally learned knowledge. These include the cuisine ‘gourmet’, ‘exotic’ and ‘scientific’ (dishes such as sushi, Thai rice or gluten-free cake).  The way they find to overcome the tensions between the two knowledges is to combine some of its elements in the preparation of a knowledge and a flavor of its own. Hence, the importance of generating instances of observation and reflection that develop from the personal to the professional levels. Las prácticas de cocinar y comer (PCC) poseen una doble función: biológica vital y social esencial. Sabores y saberes constituyen dimensiones subjetivas que configuran tales acciones sociales. El sabor culturalmente aprendido remite a uno o varios significados, expresando una particular manera de conocer/”saborear” el mundo. Evocar sabores de nuestra historia, inevitablemente involucra saberes y viceversa. El objetivo del trabajo fue reconocer los sabores y los saberes más significativos de los/as estudiantes avanzados de la Escuela de Nutrición (FCM- UNC) al realizar sus PCC (período 2018-2019). Se desprende de un proceso de investigación cualitativa, enmarcado en el paradigma interpretativo y la corriente de pensamiento developmentalism. Realizamos un taller literario de cuatro encuentros, durante el mes de mayo de 2019. Para el análisis nos basamos en la teoría fundamentada. A partir de los relatos observamos que los sabores significativos provienen de alimentos y platos ligados a sus referentes culinarios/as (RC). Éstos/as son catalogados en dos tipos: aquellos/as asociados a la crianza (abuelos/as, bisabuelas, madres, padres), de quienes provienen los sabores (y saberes) de infancia y familiares; y aquellos/as por fuera del núcleo familiar - incluso de diferentes culturas - que aportaron nuevos sabores, por ende, también saberes: intercambios con personas de otros países y amistades de la carrera. De todos/as ellos/as provienen parte de los saberes relacionados con sus PCC. Los/as participantes perciben dos tipos de saberes en permanente tensión: aquellos aprendidos por ‘experiencia’ y aquellos aprendidos por ‘estudio’. Los primeros, relacionados a saberes ‘ancestrales’, ‘primarios’, vinculados a ‘la tierra’; están asociados a alimentos sin procesar obtenidos de huertas familiares, o bien, preparaciones que dan ‘cariño’, ‘amor’, ‘atención’: ñoquis o pollo con arroz. Los segundos, se asocian con saberes institucionales, metódicos y aprendidos formalmente. Dentro de éstos se agrupan la cocina ‘gourmet’, ‘exótica’ y ‘científica’ (platos como sushi, arroz tailandés o budín sin TACC). La forma que encuentran para sortear las tensiones entre ambos saberes es combinar algunos de sus elementos en la preparación de un saber y un sabor ‘propio’. De allí, la importancia de generar instancias de observación y reflexión que se desarrollen desde lo personal hacia lo profesional. Universidad Nacional Cba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019-10-22 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/med/article/view/25890 Revista de la Facultad de Ciencias Médicas de Córdoba.; 2019: Suplemento JIC XX Revista de la Facultad de Ciencias Médicas de Córdoba; 2019: Suplemento JIC XX Revista da Faculdade de Ciências Médicas de Córdoba; 2019: Suplemento JIC XX 1853-0605 0014-6722 spa https://revistas.unc.edu.ar/index.php/med/article/view/25890/27711 Derechos de autor 2019 Universidad Nacional de Córdoba

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