Las mutaciones del comer: De McDonalds a los mundos ancestrales
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| Format: | Artículo científico |
| Language: | es |
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Pontificia Universidad Católica del Ecuador
2016
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| author | Omar Rincón |
| author_facet | Omar Rincón |
| contents | Las mutaciones del comer: De McDonalds a los mundos ancestrales Omar Rincón Bárbara Santos Laura Galindo Comunicación Comida Capital Cultura Amazonas McDonalds In the presence of the few studies to clarify the changes in perceptions of taste and flavors in recent decades, it’s important to document how the system of gustatory reference current generations has changed, and what role in this have fulfilled the use of chemicals additives and pesticides in processed and fresh foods, respectively, as well as technologic and lifestyles changes derived from the neoliberal model and urbanization. It is also important to investigate this expression of neocolonialism by industrialized foods, which has led to the loss of the original flavors caused by ignorance / rejection and induced by economic and cultural factors. To achieve these goals, we used documentary research, exploration, participant observation and interviews with specialists from various disciplines. One of the consequenses of science and technology in food production and marketing is the growing consumption of industrial products and decreased fresh and the consequent change in taste preferences. Today designing products that impact the senses by a host of additives with sugar, salt, fat and refined flour that induce addiction and have homogenised the taste of consumers. Besides the large food processing companies, fast food chains and supermarkets exert greater control over the supply and prices of their products. This has shifted and become more expensive cereals, fruits and vegetables, which cannot compete with the corporate distribution network and durability, supported by marketing and advertising. Nothing is as clear as children and youth to measure resistance to traditional diet and increasing taste for food in cans, bags and multicolored bright packaging, despite knowing that damage health. Neocolonialism Mexican palate, consequence of industrialized food and changes in lifestyles, accelerates the trend towards loss of original flavors, by ignorance or rejection, induced by multiple factors. They all contribute to modify the taste of the present generations, especially in Los tiempos modernos son tiempos de la productividad y la velocidad. Todo es eficiencia. Todo es capital. Y para eso surge la comida rápida que encuentra en McDonalds su mejor símbolo: globalización, homogenización, everywhere la cajita feliz. Su valor no está en la comida, sino en las salsas y lo accesorio. Por otra parte están los tiempos de la lentitud, el encuentro, la conversación; los tiempos ancestrales donde todo es ritual y enfatiza en la naturaleza y la tierra. El valor no está en el sabor de la comida, sino en los rituales y diálogos que se establecen. En unos hay saberes del mercado y el capital, en otros saberes de la tierra y la identidad. Este ensayo plantea los modos de sociedad que se cuentan en cada una de estas comidas que plantean dos modos de entender la soberanía alimentaria: uno del capital (quien tiene dinero come, el mundo muere de hambre) y otro de los saberes ancestrales (quien dialoga con la naturaleza come y por eso nadie muere de hambre si resp 2016 artículo científico 1605-4806 https://www.redalyc.org/articulo.oa?id=199547464009 es http://www.redalyc.org/revista.oa?id=1995 Razón y Palabra application/pdf Pontificia Universidad Católica del Ecuador Razón y Palabra (Ecuador) Num.94 Vol.20 |
| format | Artículo científico |
| id | redalyc_199547464009 |
| institution | Redalyc |
| language | es |
| publishDate | 2016 |
| publisher | Pontificia Universidad Católica del Ecuador |
| spellingShingle | Las mutaciones del comer: De McDonalds a los mundos ancestrales Omar Rincón Comunicación Comida Capital Cultura Amazonas McDonalds Las mutaciones del comer: De McDonalds a los mundos ancestrales Omar Rincón Bárbara Santos Laura Galindo Comunicación Comida Capital Cultura Amazonas McDonalds In the presence of the few studies to clarify the changes in perceptions of taste and flavors in recent decades, it’s important to document how the system of gustatory reference current generations has changed, and what role in this have fulfilled the use of chemicals additives and pesticides in processed and fresh foods, respectively, as well as technologic and lifestyles changes derived from the neoliberal model and urbanization. It is also important to investigate this expression of neocolonialism by industrialized foods, which has led to the loss of the original flavors caused by ignorance / rejection and induced by economic and cultural factors. To achieve these goals, we used documentary research, exploration, participant observation and interviews with specialists from various disciplines. One of the consequenses of science and technology in food production and marketing is the growing consumption of industrial products and decreased fresh and the consequent change in taste preferences. Today designing products that impact the senses by a host of additives with sugar, salt, fat and refined flour that induce addiction and have homogenised the taste of consumers. Besides the large food processing companies, fast food chains and supermarkets exert greater control over the supply and prices of their products. This has shifted and become more expensive cereals, fruits and vegetables, which cannot compete with the corporate distribution network and durability, supported by marketing and advertising. Nothing is as clear as children and youth to measure resistance to traditional diet and increasing taste for food in cans, bags and multicolored bright packaging, despite knowing that damage health. Neocolonialism Mexican palate, consequence of industrialized food and changes in lifestyles, accelerates the trend towards loss of original flavors, by ignorance or rejection, induced by multiple factors. They all contribute to modify the taste of the present generations, especially in Los tiempos modernos son tiempos de la productividad y la velocidad. Todo es eficiencia. Todo es capital. Y para eso surge la comida rápida que encuentra en McDonalds su mejor símbolo: globalización, homogenización, everywhere la cajita feliz. Su valor no está en la comida, sino en las salsas y lo accesorio. Por otra parte están los tiempos de la lentitud, el encuentro, la conversación; los tiempos ancestrales donde todo es ritual y enfatiza en la naturaleza y la tierra. El valor no está en el sabor de la comida, sino en los rituales y diálogos que se establecen. En unos hay saberes del mercado y el capital, en otros saberes de la tierra y la identidad. Este ensayo plantea los modos de sociedad que se cuentan en cada una de estas comidas que plantean dos modos de entender la soberanía alimentaria: uno del capital (quien tiene dinero come, el mundo muere de hambre) y otro de los saberes ancestrales (quien dialoga con la naturaleza come y por eso nadie muere de hambre si resp 2016 artículo científico 1605-4806 https://www.redalyc.org/articulo.oa?id=199547464009 es http://www.redalyc.org/revista.oa?id=1995 Razón y Palabra application/pdf Pontificia Universidad Católica del Ecuador Razón y Palabra (Ecuador) Num.94 Vol.20 |
| title | Las mutaciones del comer: De McDonalds a los mundos ancestrales |
| topic | Comunicación Comida Capital Cultura Amazonas McDonalds |
| url | https://www.redalyc.org/articulo.oa?id=199547464009 |