Description
Basic notions on food merceology and its hi
Book summary
This manual offers a rigorous introduction to food merceology, combining history, science, and legislation to understand the food we consume. The reader will find a holistic review of key products in Spanish gastronomy, from their origin to their culinary use. The work restores the balance between technical knowledge and food culture, answering essential questions about what we eat and why. It is an indispensable tool for professionals and students seeking to delve into the identity and quality of food.
What is it about?
The book proposes an intellectual journey that unites the philosophy of the gastronome with food science. Through a multidisciplinary approach, the author examines the products most used in Spanish cuisine, analyzing their classification, composition, preservation, and transformation. Historical and anthropological notes are included that contextualize food practices, as well as references to Spanish and EU legislation that regulates merceology. The text not only describes food but invites reflection on how knowledge of it can harmonize the relationship between humans, nature, and society.
Main topics
- Food merceology: classification and analysis of Spanish gastronomic products.
- History and anthropology of food: evolution of culinary practices and their cultural significance.
- Science applied to food: composition, preservation, and transformation of raw materials.
- Food legislation: Spanish and community regulations on quality and labeling.
- Culinary use of food: practical application in gastronomic preparations.
Who is it recommended for?
This manual is aimed at students and professionals in gastronomy, hospitality, and food science. It is ideal for those pursuing professional certificates, Vocational Training programs in the hospitality branch, or university studies related to food technology. It is also of great value to gastronomes, chefs, and anyone interested in acquiring a solid foundation on the identity and quality of food products.
What this book offers
- Provides a theoretical and practical basis on merceology, integrating science, history, and legislation.
- Helps to understand the relationship between food, culture, and society, encouraging more conscious consumption.
- Offers tools to identify and assess the quality of Spanish gastronomic products.
- Facilitates the application of knowledge in educational and professional hospitality and food environments.
- Updates and reclaims an essential discipline for the comprehensive training of the modern gastronome.
Technical specifications
- Author: Gómez Benítez, Yonel
- Publisher: PUNTO ROJO EDITORIAL
- Language: Spanish
- Topic: DIDACTICS: FOOD TECHNOLOGY
- Collection: PUNTO ROJO LIBROS
- Binding: Paperback
- Publication date: June 2025
- Number of pages: 180
- Weight: 230 g
Editorial review
This work stands out for its integrative approach, which combines academic rigor with a humanistic perspective on food. It is a valuable resource for those seeking to go beyond simple recipes and wishing to understand the cultural, scientific, and regulatory background of food. Its clear structure and accessible language make it a useful read both for the classroom and for professional practice, filling a training gap in the field of merceology applied to gastronomy.