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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Now showing 1 - 5 of 19

Residuos 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.
Reflexiones 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.
L’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.
Ilustración, 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.
La 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.

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