Building bridges: A transdisciplinary view on gastronomy

Authors

  • Juan Carlos Arboleya Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, Donostia– San Sebastián https://orcid.org/0000-0003-1106-1581
  • Iñaki Martínez de Albéniz

Abstract

What happens when a food scientist and a sociologist have a conversation about their disciplines and they try to find ways of a real collaboration? What happens when they find a common place to do it? What happens when that common place is Gastronomy?

This dialogue between a food scientist and a sociologist try to point out the difficulties and the benefits of such an integration. A transdisciplinary approach is discussed through the whole conversation.

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Published

23.12.2022

Issue

No. 4: GASTROTECTURE

Section

Critical Essays

License

The authors keep their rights upon their work, although they transfer, in a non-exclusive way, the rights of exploitation (reproduction, publication, distribution, public dissemination and presentation) to the Journal. The authors are, therefore, free to enter additional, separate contracts for the non-exclusive distribution of the version of the work published in the Journal (for instance, by hosting in an institutional repository or publication in a book), provided credit is given that the work was initially published in this journal. The works are published under a Creative Commons Attribution 4.0 (CC BY 4.0) license.