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Estudios sociales. Revista de alimentación contemporánea y desarrollo regional

versión On-line ISSN 2395-9169

Resumen

CAMACHO VERA, Joaquín Huitzilihuitl; CERVANTES ESCOTO, Fernando; CESIN VARGAS, Alfredo  y  PALACIOS RANGEL, María Isabel. Artisanal foods and food modernity. Estud. soc. Rev. aliment. contemp. desarro. reg. [online]. 2019, vol.29, n.53, e19700. ISSN 2395-9169.  http://dx.doi.org/10.24836/es.v29i53.700.

Objective:

In this work the concept of artisanality is discussed in order to have elements to differentiate artisanal foods from those produced by modern industry.

Methodology:

It is argued that the qualities of work are the correct dimensions to define the artisanal nature.

Results:

It is stated that the characteristics of artisanal foods derive from a low scale of production, an intensive use of family labor, low intensity in the use of machinery and equipment and low speed of technological change.

Limitations:

It is essential to discuss, from an ethical perspective, the ways in which food is produced, confonting the discourse of modern ethics of food and its alternatives.

Conclusions:

If it is assumed that the qualities of work are those that confer the artisanal property to a food product, the possibility that modern industry can supplant them using advances in research and technological developments is eliminated.

Palabras llave : contemporary food; modern food; food industry; industrial products; artisanal food.

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