Revisión del concepto de gastronomía y reflexión de los planes de estudios de Educación Superior instaurados en España
2024
Valdés, Arantzazu | Torres-Valdés, Rosa-María | Torres-Valdés, Rosa-María | Valdés, Arantzazu | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología | Universidad de Alicante. Departamento de Comunicación y Psicología Social | Química (bio)Analítica y Circular (bioCir) | Marketing Experiencial y Comunicación Integrada (MAE-CO) | Envejecimiento y Comunicación (AgeCOM)
Over the last decade, gastronomy has acquired relevant importance as a national standard capable of attracting high-level tourism and, in fact, all countries that can afford it try to showcase themselves to others through their gastronomy. However, the term gastronomy is the expression of a relatively new, ambiguous concept, which navigates between doxa and episteme, which escapes the concrete definition of a single, consolidated discipline. To this end, we will first analyse the causes of the growing interest in gastronomy studies, as well as an approach to the term gastronomy, and then continue with this analysis. The working methodology is the review, analysis and synthesis of the main variables of the nine syllabuses in terms of ECTS credits, distribution according to the nature of the subjects, subjects taught, internships offered, Final Degree Project, places and language offered. As a result, the different scenarios in which these educational programmes are offered are constructed. This study demonstrates the diversity in the national offer as well as the interesting versatility of the profile of the professional in gastronomy trained at national level, being a figure strongly linked to the ‘engines’ of the Spanish economy.
Показать больше [+] Меньше [-]El presente trabajo ha contado con una ayuda del Programa de Redes de investigación en docencia universitaria del Instituto de Ciencias de la Educación de la Universidad de Alicante (convocatoria 2022). Ref.: [5840].
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