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3er Congreso Internacional sobre Patrimonio Alimentario y Museos: Enviados recientemente

Mostrando ítems 11-15 de 19

La pintura y otras fuentes de documentales para la construcción de un relato visual de la alimentación

García Olivares, Gerardo Jesús (Editorial Universitat Politècnica de València, 2022-03-04)

[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 ...
Vinum 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

Fenoll Cascales, José (Editorial Universitat Politècnica de València, 2022-03-04)

[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 ...
Pasta, un arte con mucha ciencia

Ainsa, Andrea; Honrado, Adrián; Marquina, Pedro; Beltrán, José Antonio; Calanche, Juan (Editorial Universitat Politècnica de València, 2022-03-04)

[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 ...
Comunicación culinaria en República Dominicana: tecnología, chefs, food stylists y foodies

Liriano Castillo, Lucero; Martinez Sosa, Maria; Batista Schrils, Georgina (Editorial Universitat Politècnica de València, 2022-03-04)

[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 ...
El Museu de Mallorca apuesta por el arte y la gastronomía

Picó, Maria Gràcia; Alcover Cateura, Pablo (Editorial Universitat Politècnica de València, 2022-03-04)

[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 ...