3er Congreso Internacional sobre Patrimonio Alimentario y Museos
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La alimentación junto con sus prácticas sociales y los procedimientos técnicos vinculados a ella son transversales a la cultura y de manera bidireccional la cultura lo es con la alimentación. En este sentido los museos como instrumento para la gestión cultural por su naturaleza mimética han ido incorporando paulatinamente la alimentación en sus discursos expositivos llegando a surgir nuevos espacios -tanto en el sector público como en el privado- que abordan la alimentación de manera específica centrados en revalorizar, promocionar o difundir determinados productos y mostrar la riqueza del patrimonio alimentario local.
Habiendo transitado ya un camino en la práctica museal relacionada con el patrimonio alimentario se cree necesario reflexionar, debatir ideas, e intercambiar experiencias con otros museos que tienen los alimentos como elemento común.
Para ello se presenta el presente Congreso Internacional de Patrimonio Alimentario y Museos, como un punto de encuentro para volver la mirada a los espacios que han sido construidos en torno al discurso alimentario, el cual ha sido explotado en figuras de cocineros, productores, gestores culturales y profesionales de museos.
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- PublicationLa alimentación como acción, una experiencia performática(Editorial Universitat Politècnica de València, 2022-03-04) Faba Muñoz, Nuria[EN] Food, throughout history, has been the object of being represented by various artistic techniques and disciplines. As is the case with video or action art. Artists who resort to action to express an idea have multiple elements such as: space, time, sound, light, objects, spectators and their own body. These artistic actions, in which improvisation and cadence are added to the articulation of these elements, are what many curators, artists and theorists call performances. The purpose of this article is to make known what performance consists of and who are the key performers, specifically those who have worked in the line of food and the actions that derive from it. Everyday actions such as shopping, cooking, eating, or socializing. All this is understood through the works of a selection of performing artists such as: Bobby Baker, Martha Rosler, Rirkirit Tiravanija, Antoni Miralda, Àlvar Calvet, Patty Chang or Romira de Novellis, among others. Each performer offers a very particular vision implicit in the daily action linked to food.
- PublicationAlimentos del futuro: la ciencia ficción culinaria a través del arte(Editorial Universitat Politècnica de València, 2022-03-04) Ramón Fernández, Francisca; Lull Noguera, Cristina; Soriano Soto, Desamparados; Dpto. de Urbanismo; Instituto Universitario de Ingeniería del Agua y del Medio Ambiente; Dpto. de Química; Escuela Politécnica Superior de Gandia; Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural; Agencia Estatal de Investigación[EN] The proposal related to the study of different works of art is presented in which the socalled “futuristic food” is reflected. After the publication in 1930 of the Manifesto of Futurist Cooking, in which a gastronomic revolution began with the appearance of dishes such as “Pollo Fiat”, “Carneplástico”, or sensory experiences such as “Aeroabanquete”, there are numerous occasions in which the avant-garde in gastronomy has been reflected in an artistic work, mainly in painting. Based on this consideration we will analyze from different points of view such well-known works as Campbell’s soup cans, by Andy Warhol; Nedick’s, 1970, by Richard Estes, Floor Burger, by Claes Oldenburg; Cakes, by Wayne Thibaud; Ham and egg sandwich, Tjalf Sparnaay, or Figure with meat, by Francis Bacon. From the aforementioned analysis, valid conclusions have been obtained regarding the use of food in the pictorial work, and its social connotation and sensitive perspective, in addition to its influence on the time in which it is located.
- PublicationArte en la mesa: saleros y especieros aragoneses de Época Moderna(Editorial Universitat Politècnica de València, 2022-03-04) Millan Rabasa, Marc[EN] In this paper we focus on salt and spices cellars, a kind of object we will study from a gastronomic, artistic and socioeconomic perspective. To achieve this purpose, we will make a catalogue with pieces from art from museums, private collections, cathedrals and parishes, so we’ll get to know the important role spices had in the aragonese tables and kitchens in the 16th, 17th and early 18th centuries. In addition, a large amount of notarial documentation, graphic and pictorial representations and literary testimonies will be presented to illustrate certain artworks that have disappeared.
- PublicationLas cocinas y la comida en la filmografía de Pedro Almodóvar(Editorial Universitat Politècnica de València, 2022-03-04) García Olivares, Gerardo Jesús[EN] Pedro Almodóvar’s cinema has contributed in a veiled way to the construction of the gastronomic identity outside the borders of Spain due to the degree of internationalization that his cinema has. In Almodóvar’s cinema, the kitchen as a space is essential to present conflicts, entangle the plot or reach the end. A differentiation can be made between cuisine and food in his cinema, while the kitchen is a marker of classes or customs, the food is transversal to the social conditions of its characters and presents many dishes rooted in a territory. This use of the kitchen and food by the director has contributed enormously to bring the dishes of Spanish gastronomy as a soft power and to the construction of an idea of what is eaten in Spain and where it is made and consumed.
- PublicationComunicación culinaria en República Dominicana: tecnología, chefs, food stylists y foodies(Editorial Universitat Politècnica de València, 2022-03-04) Liriano Castillo, Lucero; Martinez Sosa, Maria; Batista Schrils, Georgina[EN] Technological development has transformed what we eat and how we enjoy it. Gastronomy has evolved, and this is reflected in the progressive use of innovative formats and communication platforms, which have also influenced the rituals of food socialization. The popularity of new media has led to an increase in the creation of gastronomic content in the Dominican Republic. In order to address it, this research has been carried out taking two axes as a point of analysis: the bibliography on the food heritage of this Caribbean country and the profiles of subjects, brands, and initiatives that serve as digital ambassadors of this culinary culture and use the networks to generate impact on society.
- PublicationLa cultura de la alimentación. Patrimonio gastronómico de las sociedades en proceso de cambio y su difusión(Editorial Universitat Politècnica de València, 2022-03-04) Aniorte Pérez, José; Guilló Soler, Borja; Martínez García, Rafael; Picó Ledesma, Isabel; Tristán Richarte, Marian[EN] This communication approaches those cultural manifestations that, around food, are shown in the School Museum of Puçol (Elche). It is divided into four sections, related to the essential functions of any museum: conservation, research and dissemination, as they are developed in this museum, whose spaces reflect, in a transversal way, food, understood in its various meanings. In the first place, the traditional agricultural processes of the Camp d’Elx -and of the Mediterranean environment- are described, associated with cereal, vine and olive crops. Second, it describes the preparation and consumption of food at home from these products, recipes and processes compiled thanks to the recovery of oral memory. Thirdly, it talks about catering establishments and the buying and selling of food-related products in markets and retail stores. Finally, it addresses the dissemination that the museum carries out of the aforementioned, that is, the dissemination of social processes and practices related to food, understood both in the formal educational context and in the museum’s own dynamics.
- PublicationEl exilio compartido. Comida, arte y nostalgia(Editorial Universitat Politècnica de València, 2022-03-04) Leñador González-Páez, Javier[EN] This paper pursues to highlight nostalgia’s capacities that may contribute to experience different feelings, e.g., social attachments and empathy. Considering nostalgia as an emotion that may be trigger by sensorial stimuli, such as those coming from the olfactory and gustatory senses, food might be a great booster for nostalgia. That way, gustatory experiences may be richer, shared and even reflective mediated by nostalgia feelings. Hence, the paper will focus on those expositive oeuvres that ask for the participation of the public not only visually but gustatorily, making the taste its central concern. Only when the position of taste in the museum is explained and the processes involved in nostalgia analyse will we concentrate on our main purpose: to associate nostalgia’s psychological potentialities with gustatory oeuvres in order to make their political statement stronger.
- PublicationGénesis de una identidad visual: creación de la imagen para el Congreso Internacional de Patrimonio Alimentario y Museos(Editorial Universitat Politècnica de València, 2022-03-04) Martinez Sosa, Maria[EN] Graphic design, when assumed professionally, is a research process from which visual results are obtained. This paper addresses the connection between graphic design and intellectual production for academic purposes, and presents the concept of design methodology. From the methodological perspective, and following the 5 steps of the scientific method, the process and motivations behind each decision are presented, detailing the approach to the project for the creation of the visual identity of the Congreso Internacional de Patrimonio Alimentario y Museos El Gusto en el Museo (EGEEM). By taking as an example the way in which the visual identity of this congress was developed, readers are allowed to witness the process that led to its creation, and the brushstrokes that can serve as a guide for the development of projects with similar characteristics are laid.
- PublicationIlustración, diseño y patrimonio alimentario(Editorial Universitat Politècnica de València, 2022-03-04) Fragoso Mora, María[EN] Although the birth and recognition of the graphic illustration discipline can be considered recent, in an art as vast as this there are no limits to represent different objects that have their charm in a sense other than the meaning of sight. This is due to the fact that in the world of the illustration, communication and symbolic representation are prioritized in an aesthetic, adapted and exemplary support that can play in tune with a popularization content. For such a complex sense of representing taste, that is, the recreation of the palate and flavor, the illustration has been endowed with a lot of technique to represent eating rituals, food and gastronomy. These techniques can be the selection of complementary colors, the handling of textures, the elaboration of the drawing, the graphic synthesis, among others. In this study, the relationship that the illustration has had in the food sector is developed and different cases will be analyzed to elaborate the reflection. These cases reflect different manifestations of illustration of design in different cultures: the cinematographic animations of Studio Ghibli in Japan, the iconography and archetype of Mexican food in franchises and the emerging illustrators from different countries that generate current food identities.
- Publication“Liquidum non frangit jejunum”: la polémica religiosa en torno al chocolate y su reflejo en el arte de Edad Moderna(Editorial Universitat Politècnica de València, 2022-03-04) Quintanar Cabello, Vanesa[EN] Among the foods that arrived in Europe from America at the beginning of the Modern Age, cocoa (Theobroma cacao) was undoubtedly one of those that produced the greatest interest among Europeans who, from the first testimonies, showed an ambivalent posture between fascination and fear towards a product to which all kinds of properties were attributed. One of the most sceptical sectors with cocoa was the Catholic Church, considering that its consumption could go against the rules of fasting. This controversy was the subject of numerous texts and required the intervention of Cardinal Brancaccio to settle it. Based on the aforementioned texts, this article considers how this controversy about the consumption of chocolate and its subsequent abandonment could have been transferred to the world of art. To this end, the main artistic images of chocolate produced in Spain in the seventeenth and eighteenth centuries will be analysed, showing the characteristics and evolution in the presentation of the product and all the elements surrounding its consumption (tableware, consumers, environments...) with the aim of demonstrating the parallel development of the religious controversy and its artistic representation in Spain.
- PublicationL’alimentation et le vin dans la vie et l’œuvre de Toulouse-Lautrec. Valoriser le patrimoine alimentaire et viticole au Château Malromé, en Gironde(Editorial Universitat Politècnica de València, 2022-03-04) Leclercq, Pauline[FR] Depuis son achat par la famille Huynh en 2013, Château Malromé, situé en Gironde dans le vignoble bordelais, s’est développé de manière considérable. Aujourd’hui, le château est à la fois une propriété viticole, une demeure historique et un restaurant. Adèle de Toulouse-Lautrec, la mère du peintre Henri de Toulouse-Lautrec, achète la propriété en 1883. La présence du peintre, grand amateur de vin, au Château Malromé permet de mettre en place des actions de valorisation de nos trois patrimoines: le patrimoine culturel, viticole et gastronomique.
- PublicationManjares de seda: frutos y bordado en los museos de Lorca(Editorial Universitat Politècnica de València, 2022-03-04) Torres Del Alcazar, David Francisco[EN] The embroidery tradition in Lorca dates back to the 16th century and underwent an extraordinary development at the beginning of the 20th century with the so-called golden age. Since then, embroidery has become a sign of the city’s identity, characterised by a refined technique and an eminently naturalistic style, developed in noble materials on rich and sumptuous fabrics. Such is the development of this sumptuary art in Lorca, that there are several museums in the municipality that have embroidery as the axis of their exhibition discourses or make up their main collection. The muBBla, the White Brotherhood embroidery museum, and the MASS, the Blue Brotherhood museum, have among their collections an important number of silk and gold embroideries, some of which have been declared Artifacts of Cultural Interest. Among the collections of a biblical nature, there is a group of works that show pomegranates, grapes, dates and apples in silk. The cavalry of the explorers to the land of promise and the mantle of Bacchus exhibited in the MASS or the mantles of King Ahasuerus and that of Caesar Galerius treasured by the muBBla reveal the great iconographic symbolism of fruit related to history and religion.
- PublicationEl museo etnológico como laboratorio sociocultural de la alimentación(Editorial Universitat Politècnica de València, 2022-03-04) Pereiro, Xerardo[ES] Presento en este texto una mirada y un breve recorrido sobre la evolución del museo etnológico y la necesidad actual de convertirlo en un laboratorio sociocultural. A lo largo del mismo revisamos la diversidad de tipos de museos etnológicos, sus formas de cambiar y de adaptarse a los nuevos tiempos en este siglo XXI. Finalmente presentamos una propuesta para incluir la alimentación en la misión del museo en su transición a laboratorio sociocultural de la vida humana.
- PublicationEl Museu de Mallorca apuesta por el arte y la gastronomía(Editorial Universitat Politècnica de València, 2022-03-04) Picó, Maria Gràcia; Alcover Cateura, Pablo[EN] Art from the palate and the word. The Museum of Mallorca, has started a line of research and dissemination of analysis of works of art in its permanent collection through gastronomy. To this end, three series of lectures-workshops have been organized, with great public success, on medieval food, on wine and on chocolate. The objective of the communication is to publicize these activities, as well as to present the new line of museum research around the study of art through a taste for gastronomy.
- PublicationPasta, un arte con mucha ciencia(Editorial Universitat Politècnica de València, 2022-03-04) Ainsa, Andrea; Honrado, Adrián; Marquina, Pedro; Beltrán, José Antonio; Calanche, Juan[EN] Pasta is one of the most popular dishes in the world made with durum wheat as its history and regulation show. Its consumption became widespread in the 15th century, but it was in the 16th century when pasta became a frequent meal among people with few resources due to its versatility and economy. This has been recorded in books, paintings, and advertising posters from different eras. Pasta as food is so iconic that a museum based in Rome, Italy, was dedicated to it in 1993. Its history reveals fusion and eclecticism that has promoted an interesting progression from the point of view of culinary creation, but also a technological and gastronomic perspective, by increasing the existent composition and offer. From the 15th century to the present, pasta has gone from being basic sustenance to a more complex and select food, but thanks to its excellent sensory acceptance, it has never lost its popular character, nor its affordability. Therefore, faced with such a noble and recognized food, there is nothing left but to try to enrich it and continue its legacy by incorporating other ingredients such as fish or seaweed, to continue promoting its enriching transculturation.
- PublicationLa pintura y otras fuentes de documentales para la construcción de un relato visual de la alimentación(Editorial Universitat Politècnica de València, 2022-03-04) García Olivares, Gerardo Jesús[EN] Looking at painting as other visual sources of documentation to build a visual story about food is of great importance since with them we build an ideology of what current food is and how it has been transformed over time. In rock art, painting, advertising, graphic design, contemporary art, digital creation, we find clear evidence that we ate, how we ate it, and ate it with. This article aims to show that the history of art has been accompanying the history of food and that at present the latter finds in them one of the fundamental bases for the construction of a story that gives consistency to analyzing food in its historical aspect. and that help to build and sustain a story about food widely used in museums dedicated to this topic.
- PublicationReflexiones en torno a la revalorización del patrimonio alimentario marítimo pesquero de Mallorca: la exposición temporal “Del mar a la taula”(Editorial Universitat Politècnica de València, 2022-03-04) Borras Rhodes, Diana; Cifre Borràs, Joana[EN] In this article we describe the proposal for an exhibition on the subject of the maritime and fishing food culture of Mallorca, intended to be transmitted through the personal experiences of those who have lived off of said activity for several generations. Structured in eleven panels, the exhibition presents the food culture associated with artisanal fishing activities from the point of view of those who have dedicated their whole lives to it. The information was collected by means of an anthropological study with fishermen and their wives, fishmongers. Thus, seafaring and fishing traditions are presented in themes varying from life on board and work at sea to the mallorcan fish recipes and the preparation and conservation of the fish itself.
- PublicationResiduos de coco. Arte y vermicompostado para su reutilización(Editorial Universitat Politècnica de València, 2022-03-04) Soriano Soto, Mª Desamparados; García Mares, Francisco José; García-España Soriano, Laura; Dpto. de Ingeniería Hidráulica y Medio Ambiente; Escuela Técnica Superior de Ingeniería Industrial; Universitat Politècnica de València[EN] Coconut waste is difficult to eliminate and although it is useful as a substrate in gardening, its long life makes it useful for other activities, being widely used within the art to make crafts and decorative works both in jewelry, ornaments, instruments, etc.. In addition, some parts of the coconut with difficult reuse after agro-industrial use can be processed by composting transforming it into a useful resource as a fertilizer, given its high proportion of nutrients. Its usefulness in art is mentioned and the results related to the reuse of coconut waste from a start-up in Ecuador after the agro-industrial use of coconut are presented. The composted waste was prepared by adding rabbit manure and water, and analyzed at different stages of the composting process. During the waste transformation process, parameters such as temperature and humidity were controlled, a high temperature is required to disinfect the final product and maintaining humidity around 60% to facilitate the process. The results show the nutrient richness of the final product, suitable for use as a fertilizer, having begun trials to be used also as a substrate v for plant development. The study is part of a Cooperation Project of the Polytechnic University of Valencia in the School of Agronomy and Rural Environment.
- PublicationVinum vivat! La uva y el vino en la Antigüedad a través de los paneles que Sorolla pintó para Rafael Errázuriz: La Vendimia y La Prensa de la Vid(Editorial Universitat Politècnica de València, 2022-03-04) Fenoll Cascales, José[EN] The present paper studies how grape harvesting and wine production were developed in ancient times from a set of panels made by the Valencian painter, Joaquín Sorolla Bastida. This series of four large-format paintings commissioned by the wine entrepreneur Rafael Errázuriz, reflect the different conceptions of this food in the Greco-Latin world, from its cultivation in the interiors of domus, to the consumption of wine in the festivities associated with Baco. The pressing system following the Minoan press model and the storage of the precious liquid in a Dressel amphora provide a careful study of real archaeological references when composing the scenes. Especially in La Vendimia and La Prensa de la Vid where the painter approached in a very exact way two images that perfectly reflect how the wine production procedures were in the Ancient Mediterranean.