El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / Identity is a concept that has received a multiplicity of very diverse approaches and references throughout the history of ideas. Cultural studies have approached with special interest the discussion around the contemporary meanings of this term. This study proposes the concept of gastronomic identity and examines its definition based on Stuart Hall's research on discursive identity. The explanatory capacities of this concept will become evident when it is applied to the case of Peruvian gastronomy through the analysis of texts located at the beginning of the so-called Peruvian gastronomic boom between 1980 and 1995. © 2022 Elsevier B.V.
| Identifer | oai:union.ndltd.org:PERUUPC/oai:repositorioacademico.upc.edu.pe:10757/659242 |
| Date | 01 March 2022 |
| Creators | Del Pozo Arana, Carlos, Miranda Zúñiga, Ezequiel |
| Publisher | AZTI-Tecnalia |
| Source Sets | Universidad Peruana de Ciencias Aplicadas (UPC) |
| Language | English |
| Detected Language | English |
| Type | info:eu-repo/semantics/article |
| Format | application/html |
| Source | International Journal of Gastronomy and Food Science, 27 |
| Rights | Attribution-NonCommercial-ShareAlike 4.0 International, info:eu-repo/semantics/embargoedAccess, http://creativecommons.org/licenses/by-nc-sa/4.0/ |
| Relation | https://www.sciencedirect.com/science/article/abs/pii/S1878450X22000117 |
Page generated in 0.0023 seconds