Papers by F. Xavier Medina
Sustainability
The aim of this paper is to reflect on the importance of taking a broader and more comprehensive ... more The aim of this paper is to reflect on the importance of taking a broader and more comprehensive (and, above all, social and cultural) approach when problematizing dietary patterns in terms of sustainability. In this regard, the building of cultural capital around a medicalized concept such as the Mediterranean diet, in addition to being used to legitimize the actions carried out from the field of health, allows the highlighting of the value of social capital around this denomination. This article also analyzes how certain actions aimed at valuing the building of cultural capital related to the Mediterranean diet, such as the inscription as intangible cultural heritage of humanity by UNESCO, or the value recognition of the social capital constructed around them, have been frequently neglected and considered as subordinate to other perspectives considered more central and focused on both health and the environment.
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International Journal of Environmental Research and Public Health
Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psyc... more Food is not only a source of nutrition for humans; it also encompasses social, cultural, and psychological dynamics [...]
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International Journal of Educational Technology in Higher Education, 2019
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Consuming the Inedible
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Estudios Avanzados, 2012
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Revista de Dialectología y Tradiciones Populares, 2004
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Liquid Bread
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Researching Food Habits
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Revista Iberoamericana de Viticultura, Agroindustria y Ruralidad, 2015
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Journal of Tourism and Heritage Research: JTHR, Apr 1, 2021
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La paella est issue d'une cuisine champêtre et masculine. Nous étudions ici les formes et les... more La paella est issue d'une cuisine champêtre et masculine. Nous étudions ici les formes et les conséquences de l'entrée de sa préparation dans la cuisine. Dans ce nouveau contexte, des adaptations techniques se produisent et la situation de ce plat dans la "cuisine des genres" se trouve redéfini. <br> Mots clés: Riz / Cuisine / Adaptation / Genre / Recette / Commensalité / Espagne / France<br> Originally, the paella was made outdoor by men. We study here the patterns and the consequences of its entry into the domestic world. In this new context, technical adaptations take place and the situation of the paella in the "gender cookery" changes. <br> Keywords: Rice / Cooking / Adaptation / Gender / Recipe / Commensality / Spain /France
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Disparidades. Revista de Antropología
En este trabajo se reflexiona sobre las contrariedades y paradojas del patrimonio alimentario en ... more En este trabajo se reflexiona sobre las contrariedades y paradojas del patrimonio alimentario en tanto que recurso para el desarrollo económico en la región vitivinícola de Querétaro. La formulación de una ruta gastronómica alrededor de la producción de vinos y quesos exhibe la problemática relación entre patrimonio alimentario y turismo, que se construye sobre procesos de invención, descontextualización y escenificación. Para retratar estas cuestiones, se presentan los resultados de un trabajo etnográfico llevado a cabo sobre el terreno y centrado sobre tres aspectos específicos: la invención de un modelo vitivinícola, la instalación de una agroindustria local orientada a la reinterpretación de quesos europeos y la puesta en escena de los productos agroalimentarios mediante festivales gastronómicos. El trabajo señala cómo la promoción turística del territorio se ha basado en la invención de tradiciones alimentarias, supuestamente locales, y asienta su escenificación a través de la ...
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El nou paradigma agrosocial i la nova ruralitat europea són objecte de múltiples investigacions i... more El nou paradigma agrosocial i la nova ruralitat europea són objecte de múltiples investigacions i discussions acadèmiques. Aquest treball hi contribueix mitjançant un estudi de cas de plausibilitat que va tenir dos objectius: a) construir una realitat empírica que ens permetés comprovar la plausibilitat del que s’ha descrit a les teories de la nova ruralitat, i b) definir els seus punts forts i febles mitjançant la socialització de l’experiència amb els actors principals de les xarxes construïdes a la primera fase. Mitjançant una metodologia qualitativa que va durar tres anys, es va demostrar la viabilitat d’un espai gastronòmic alternatiu que seguís els principis de la cuina compromesa, i mitjançant un procés participatiu se’n van definir els punts forts i febles. L’article es tanca subratllant la capacitat de transformació territorial de les noves pràctiques gastronòmiques que sorgeixen a Catalunya.The new agrosocial paradigm and the new European rurality are subject to much resea...
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Encyclopedia of Food Security and Sustainability, 2019
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International Journal of Environmental Research and Public Health, 2022
This qualitative ethnographic study identifies how problems in the feeding process of a group of ... more This qualitative ethnographic study identifies how problems in the feeding process of a group of people with functional diversity influence different eating situations. The study, which was carried out in the Autonomous Community of Castilla La Mancha, Spain, is based on interviews conducted at the headquarters of the different participating associations for functionally diverse people, at the participants’ homes, and in public spaces. The study included 27 subjects aged between 18–75 years. Their functional diversity had caused significant changes in their sociability, particularly in contexts associated with food consumption. The analysis identified three main themes: social ghettoisation and culinary loneliness; stigma, shame, feeling like a burden, and loneliness; and exclusion or self-exclusion at the dining table. Our participants’ narratives underscored the importance of acknowledging the significance of changes in eating-related sociability due to functional diversity. For t...
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Universidad Autónoma del Estado de México, May 12, 2021
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La fabuleuse histoire de la paella est née sur les foyers champêtres valenciens et conduit jusqu&... more La fabuleuse histoire de la paella est née sur les foyers champêtres valenciens et conduit jusqu'en de lointaines contrées, en Algérie, au Mexique, aux Philippines, et ailleurs encore. Le plat a beaucoup voyagé et, tel un caméléon, s'est adapté à chaque fois aux cultures alimentaires qu'il a rencontrées, en prenant quelques couleurs locales. Avant d'aller à la découverte des paellas les plus exotiques, il faut prendre le temps de voir la lente émergence d'un emblème de la cuisine espagnole et d'une spécialité régionale dans diverses contrées, notamment du Sud de la France. L'étude de la paella conduit ici à poser les délicates questions de la production des identités et des images de l'Autre. Ce sera le temps de considérer les "paellas authentiques", les "paellas touristiques" mais aussi des formes de commensalité particulières voire même des concours de cuisine. En effet, au-delà des destinées d'un plat, l'histoire de la p...
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La paella occupe une place dans les paysages alimentaires de nombreuses parties du monde en ce dé... more La paella occupe une place dans les paysages alimentaires de nombreuses parties du monde en ce début du XXIe siècle. Bien sûr, son intégration au corpus culinaire n'est pas toujours aussi pleinement réalisée : elle reste un plat délicieusement exotique dans beaucoup d'endroits, alors qu'elle est devenue un mets enraciné dans les terres où divers processus ont conduit à sa naturalisation. Evidemment, toutes les paellas préparées sur notre planète ne ressemblent pas à celles qui se préparent dans les environs de Valence, la contrée où ce plat naquit à l'aube du XIXe siècle. Mais, il nous suffira aujourd'hui de retenir qu'en de nombreux lieux, des mangeurs se réunissent avec plus ou moins de régularité autour d'un riz garni qui constitue, à leurs yeux, une paella. En effet, nous nous intéresserons dans le présent article à des situations dans lesquelles la paella tient le rôle d'un mets social – food of association pour reprendre l'expression proposé...
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Retos, 2021
This study is a research project that focus on the opportunities offered by sport tourism to invi... more This study is a research project that focus on the opportunities offered by sport tourism to invigorate local regions in a global context. Primary research data were collected through a Delphi method applied to a panel of 20 international experts on sport tourism worldwide. The results reveal that, in order to grow and become a development tool in tourism destinations, sport tourism activities need to be organised in close cooperation with sport and tourism agencies, decision makers and the local community. Moreover, that the cooperation between agencies of tourism and sport is essential to ensure the success of a sport tourism destination. Resumen. Este estudio es un proyecto de investigación que se centra en las oportunidades que ofrece el turismo deportivo para dinamizar las regiones locales en un contexto global. Los datos de la investigación primaria se recopilaron mediante un método Delphi aplicado a un panel de 20 expertos internacionales en turismo deportivo. Los resultados ...
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Papers by F. Xavier Medina
Gastronomic tourism appears to be a growing sector within the overall tourism market. Nevertheless, the link between gastronomy and tourism has been one of the least studied aspects so far, and it has traditionally had a very secondary place for professionals from both areas. Even from academic perspectives on tourism, when approaching gastronomy as a subject, tourism studies have generally left out the cultural and social aspects of this important economic and commercial issue. And we can say almost the same thing from the food and gastronomy fields. Even today, the relationship between tourism and gastronomy remains peripheral.
On the other hand, cultural tourism is tourism, and it is far more than the production and consumption of high art and heritage. Thus, gastronomic tourism must be understood as an integral part of cultural tourism. Food (including gastronomy) is an important part of Culture, and from this perspective, it is also of interest as a tourist resource.
In this sense, it is necessary to promote the study of the link between food, gastronomy and tourism from the point of view of social and cultural disciplines. This book intends to carry out an interdisciplinary reflection exactly in these terms.
Birds as Food: Anthropological and Cross-disciplinary Perspectives
Ed. Frédéric Duhart and Helen Macbeth
ICAF (UK)
Enfield, United Kingdom
2018
ix + 328 p.
Serie: ICAF Alimenta Populorum series, Volume I
ISBN 978-0-9500513-0-7
Chapters by Frédéric Duhart, Sergio Antonio Corona Paez, José de Jesus Hernandez Lopez, Ana Maria Medina Rivera, José Antonio Negrin de la Peña, F. Xavier Medina, Pablo Lacoste, Jorge Zamora, Luis Vicente Elias Pastor, Amalia Lejavitzer Lapoujade
Maria Marcela Aranda, Aida Elisa Gonzalez & Graciela Garcia de Ruckschloss.
Vinos de América y de Europa. Catorce miradas desde las ciencias del hombre
Ed: Frédéric Duhart and Sergio Antonio Corona Paez
Editions Le Manuscrit
Paris, France
354 p.
Issue: Ccolección IBERVITIS Viticultura y ciencias sociales
ISBN: 978-2-304-03556-8