A5044356325- Culinary Culture and Tourism
- Sports and Physical Education Studies
- Sport and Mega-Event Impacts
- Wine Industry and Tourism
- Food, Nutrition, and Cultural Practices
- Immigration and Intercultural Education
- Organic Food and Agriculture
- Urbanism, Landscape, and Tourism Studies
- Diverse Aspects of Tourism Research
- Nutritional Studies and Diet
- Sports, Gender, and Society
- Social Sciences and Policies
- Migration, Ethnicity, and Economy
- Agriculture Sustainability and Environmental Impact
- Basque language and culture studies
- Archaeological and Historical Studies
- Archaeological and Geological Studies
- Obesity, Physical Activity, Diet
- Spanish History and Politics
- Archaeology and Cultural Heritage
- Educational Practices and Policies
- Latin American Urban Studies
- Physical Education and Pedagogy
- Medieval Architecture and Archaeology
- History of Education in Spain
Universitat Oberta de Catalunya
2015-2025
Universitat Ramon Llull
2016-2021
Universidad Autónoma del Estado de México
2021
Cultura
2018
Oxfam
2016
Oxfam Intermón
2016
Universidad de la Empresa
2016
Adelante
2016
Universidad Internacional
2016
Petroleum of Venezuela (Venezuela)
2016
Background: Nowadays the food production, supply and consumption chain represent a major cause of ecological pressure on natural environment, diet links worldwide human health with environmental sustainability. Food policy, dietary guidelines security strategies need to evolve from limited historical approach, mainly focused nutrients health, new one considering environmental, socio-economic cultural impact—and thus sustainability—of diets. Objective: To present an updated version...
The aim of the present article is to discuss role Mediterranean diet as a part Human Culture and Intangible Cultural Heritage. Until present, has been observed healthy model medical behaviour. After its proposal Heritage Humanity at UNESCO (United Nations Educational, Scientific Organization), actually being culture starting concept an equivalent Food System or Culinary System. At candidacy World be presented in 2008, this new conception making sense. A point view that will capital future...
The aim of this article is to reflect critically on the intersections between food culture, heritage and tourism. Cultural alive, composedof select elements deemed belong a particular culture at expense other elements, serve interests. Although it part socialcontract (it should be perceived by majority population as their own), very often establishment that proposes, promotes and/orrecognises heritage. Aspects intangible cultural such have only recently been recognised such, legitimizing its...
Two aspects that characterize the Mediterranean diet (MD) are "what" and "how" we eat. Conviviality relates to eat pleasure of sharing meals with significant people. The most studied concept is "family meals", which includes conviviality, involves "enjoying" family meals. Given lack research on convivial in countries, purpose this qualitative study was analyze meal representations practices families 12- 16-year-old adolescents assess whether they responded a pattern examine their association...
The concept of the Mediterranean Diet has substantially evolved in last decade and a half. From model focused uniquely on nutrition public health, recent years, after its registration as Intangible Heritage Humanity by United Nations Educational, Scientific Cultural Organization (UNESCO), conception incorporated important elements related to society, culture, sustainability. In this regard, use concepts such commensality (or conviviality around food, or eating together), linked more cultural...
Background/Objectives: The transition to university life brings significant social, psychological, and environmental changes, making it a critical period for establishing long-term dietary habits. However, many Mexican students fail meet national guidelines, increasing their risk of non-communicable diseases. This study examines the determinants healthy eating among in Oaxaca using holistic, multi-level approach grounded Social Ecological Model (SEM) Cognitive Theory (SCT). Methods: A...
The aim of this paper is to reflect on the importance taking a broader and more comprehensive (and, above all, social cultural) approach when problematizing dietary patterns in terms sustainability. In regard, building cultural capital around medicalized concept such as Mediterranean diet, addition being used legitimize actions carried out from field health, allows highlighting value denomination. This article also analyzes how certain aimed at valuing related inscription intangible heritage...
La mondialisation et son ideologie globaliste, le nationalisme alimentaire role des normes nutritionnelles corporelles dans la construction Etats-Nations, tracabilite comme obsession pour garantir confiance les aliments que l’on ingere, bouleversement paysages urbains par l’installation de restaurants proposant nourritures venues « d’ailleurs »…Voici quelques uns principaux themes qui traversent seize articles reunis ce numero d’Anthropology of ...
En este artículo proponemos una revisión de la antropología alimentación en España y Latinoamérica desde perspectiva histórica reciente. El analiza el origen sus dificultades para asentamiento esta especialidad contexto sociocultural hasta nuestros días, con los intereses temáticos presentes emergentes. se organiza principalmente alrededor tres ejes que agrupan las temáticas tendencias profesionales han trabajado campo: patrimonio alimentario, entre localidad globalización; carencias...
This study is a research project that focus on the opportunities offered by sport tourism to invigorate local regions in global context. Primary data were collected through Delphi method applied panel of 20 international experts worldwide. The results reveal that, order grow and become development tool destinations, activities need be organised close cooperation with agencies, decision makers community. Moreover, between agencies essential ensure success destination. Resumen. Este estudio es...
The conceptualization of gastronomy has undergone a major change over the last three decades in field social sciences. Some authors suggested that must be considered as study relationship between culture and food contemporary world (Bessiere, 1998; Scarpato, 2002; Poulain, 2011). These approaches set basis to explore from wider perspective on how actors communities implied articulate their life around this activity. Thu...
The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion the usual sources animal protein our context has been repeatedly assessed, because it converge some benefits poultry and red meat. Although information on their nutritional value is still limited, we have more data showing values quite similar to other meats but with smaller proportion histidine serine; fat close low fat; cholesterol beef or chicken,...
Enhanced recovery after surgery (ERAS) and prehabilitation programs are multidisciplinary care pathways to reduce stress response improve perioperative outcomes, which also include nutritional interventions. The aim of this study is assess the impact protein supplementation with 20 mg per day before in a program postoperative serum albumin, prealbumin, total proteins endometrial cancer patients undergoing laparoscopic surgery. Methods: A prospective including who underwent laparoscopy for...
El turismo gastronómico es una tipología turística donde los visitantes y turistas se adentran en la cultura naturaleza de un lugar a través su gastronomía patrimonio culinario. Entre las distintas posibilidades que ofrecen prácticas encuentran visitas mercados abastos. Este artículo analiza el atractivo partir del estudio proximidad productos ellos. Para ello, analizan tres localidades Costa Daurada, zona sudoriental Cataluña. Se han realizado 54 entrevistas totalidad puestos alimentación...