@article{6051,
  keywords = {Cooking, Cuisine, Flavor principles, Food seasoning, Gastronomy, Socio-anthropology of feeding, spices},
  author = {R. Cartay Angulo and L. Andrade A.},
  title = {Critical review of the flavor principles from the social sciences},
  abstract = {Seasoning the food is a key element of intermediation between the ingredients and the culinary corpus, which gives the accent to a kitchen, making it unique among the different ways of cooking and an identifier element. This article purposes a critical review of some aspects related to the kitchen as a social fact, They have not been treated in deep by specialists in social sciences. It is a documentary research - both, descriptive and explanatory - based on the socio-anthropology of food, based on the review of various bibliographic as well as hemerographic sources. It addresses six elements that characterizes the cuisine of a group, community, region or country, namely: ingredients, culinary corpus, mode of preparation (with cooking techniques), cultural and symbolic representations associated with the food act, kitchen bottoms and -finally- flavoring principles. It also examines the role historically played by aromatic herbs, spices and food additives in food as a social fact. Main findings allow emphasizing that the flavor principles (i.e., aromatic herbs, spices and food additives) act as a complex gustative-olfactory structure that makes recognizable and acceptable a preparation and a culinary style, from the point of view of its biological and cultural consumption, while making it a marker trait of a given culture. The way they feed themselves and organize their culinary practice in a given society is an important expression of a group, community, region or nation, related to its cultural identity and its intangible heritage.},
  year = {2017},
  journal = {Agroalimentaria},
  volume = {23},
  number = {45},
  pages = {107-121},
  issn = {13160354 (ISSN)},
  url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85070329942&partnerID=40&md5=beff41ff59791f4f1f80db53426b632f},
  note = {Publisher: Centro de Investigaciones Agroalimentarias (CIAAL)},
  language = {Spanish},
}