Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy

Thomas Kuhn brings the concept of “paradigm” as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic, social, and in this case, contemporary haute cuisine), in a given time....

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Главный автор:	Raimundo G. del Moral
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Frontiers Media S.A. 2020-01-01
Серии:	Frontiers in Nutrition
Предметы:	gastronomic and culinary materials cuisine paradigm analysis food texture history of food culture
Online-ссылка:	https://www.frontiersin.org/article/10.3389/fnut.2019.00192/full
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