{"product_id":"9791734405735","title":"Basic concepts of food merceology and its hi","description":"\u003ch2\u003eBasic notions on food merceology and its hi\u003c\/h2\u003e\n\u003ch3\u003eBook summary\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch3\u003eWhat is it about?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eMain topics\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eFood merceology: classification and analysis of Spanish gastronomic products.\u003c\/li\u003e\n\n\u003cli\u003eHistory and anthropology of food: evolution of culinary practices and their cultural significance.\u003c\/li\u003e\n\n\u003cli\u003eScience applied to food: composition, preservation, and transformation of raw materials.\u003c\/li\u003e\n\n\u003cli\u003eFood legislation: Spanish and community regulations on quality and labeling.\u003c\/li\u003e\n\n\u003cli\u003eCulinary use of food: practical application in gastronomic preparations.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eWho is it recommended for?\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch3\u003eWhat this book offers\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eProvides a theoretical and practical basis on merceology, integrating science, history, and legislation.\u003c\/li\u003e\n\n\u003cli\u003eHelps to understand the relationship between food, culture, and society, encouraging more conscious consumption.\u003c\/li\u003e\n\n\u003cli\u003eOffers tools to identify and assess the quality of Spanish gastronomic products.\u003c\/li\u003e\n\n\u003cli\u003eFacilitates the application of knowledge in educational and professional hospitality and food environments.\u003c\/li\u003e\n\n\u003cli\u003eUpdates and reclaims an essential discipline for the comprehensive training of the modern gastronome.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eAuthor: Gómez Benítez, Yonel\u003c\/li\u003e\n\n\u003cli\u003ePublisher: PUNTO ROJO EDITORIAL\u003c\/li\u003e\n\n\u003cli\u003eLanguage: Spanish\u003c\/li\u003e\n\n\u003cli\u003eTopic: DIDACTICS: FOOD TECHNOLOGY\u003c\/li\u003e\n\n\u003cli\u003eCollection: PUNTO ROJO LIBROS\u003c\/li\u003e\n\n\u003cli\u003eBinding: Paperback\u003c\/li\u003e\n\n\u003cli\u003ePublication date: June 2025\u003c\/li\u003e\n\n\u003cli\u003eNumber of pages: 180\u003c\/li\u003e\n\n\u003cli\u003eWeight: 230 g\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eEditorial review\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"PUNTO ROJO EDITORIAL","offers":[{"title":"Default Title","offer_id":53406821024091,"sku":"9791734405735","price":27.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/0650\/6331\/files\/979173440573.jpg?v=1781841889","url":"https:\/\/kalamobooks.com\/en\/products\/9791734405735","provider":"Kalamo Books","version":"1.0","type":"link"}