Revaluation of natural resource of the sense community through knowledge in the traditional food system
In times where modernity has transformed consumption patterns, overcrowding the functioning of food systems and generating gaps in the origin of local foods; recognizing traditional food knowledge that adapted to the benefits of local environments, brings us closer to revaluing knowledge for a more...
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| Formato: | Artículo artículo |
| Lenguaje: | Inglés |
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Universidad de Buenos Aires. Facultad de Arquitectura, Diseño y Urbanismo
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| Acceso en línea: | https://publicacionescientificas.fadu.uba.ar/index.php/ReLaFD/issue/view/125/166 http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=relafd&d=1-2020_1_16_html |
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| Sumario: | In times where modernity has transformed consumption patterns, overcrowding the functioning of food systems and generating gaps in the origin of local foods; recognizing traditional food knowledge that adapted to the benefits of local environments, brings us closer to revaluing knowledge for a more sustainable diet. In Baja California documentary work with native indigenous people (Kumiai, Paipai, Kiliwa and Cucapá) and their traditional food systems has shown how food knowledge has been maintained as a symbolic and practical expression of relationship with the environment. |
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