Los manuales de cocina como recursos de información para la construcción de la cultura culinaria nacional
| Main Authors: | Cabrera Castiglioni, Magela, Cabrera Castiglioni, Magela, Canzani Cuello, Javier, Canzani Cuello, Javier |
|---|---|
| Format: | Journal PeerReviewed Book |
| Bahasa: | es |
| Terbitan: |
Facultad de Información y Comunicación. Universidad de la República (Uruguay)
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.rclis.org/43266/1/232-Texto%20del%20art%C3%ADculo-541-4-10-20191208.pdf http://eprints.rclis.org/43266/ |
Daftar Isi:
- The cooking manuals are analyzed as a real information source for the historical construction of the culinary culture Uruguay. The data collection was based on the materials available in two different libraries which are the ones that has legal deposit in Uruguay, covering a total of 117 resources from the late nineteenth century to 2017. Some of the categories surveyed are: type of publication, authorship, editorial, date, aspects related to hygiene, nutritional information, social representations, health aspects, domestic economy among others. The approach from a specific documentary typology, such as cooking manuals, allowed to identify practices and recommendations related to the culinary culture and its changes along the time, contributing to the buildingof the national collective memory. It is appropiated the research on particular sources of information, taking into account that from Library Science we havetools to make a study of them, making focus in the different types of documents.