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El Sabor del Mundo y la Interacción Comunicativa en la Cocina y en la Comensalidad

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  • Solón Calero-Cruz

Abstract

. This article explains how human learning is marked, in a significant way, by the communicative experience that the human being has in the kitchen and the dining room. The senses learn and recognize the traditional, homemade, and foreign flavors through sociability in cooking and commensality; but this communicative experience also allows the individual to become a citizen who is a carrier of certain ways and manners, and to reproduce in accordance with their subjectivity certain ideological positions based on their social experience. Finally, it is argued that both cooking and commensality are determining factors in the care of others. ******Resumen. En este artículo se explica cómo el aprendizaje del ser humano está marcado, de manera significativa, por la experiencia comunicativa que este tiene en la cocina y en el comedor. En la cocina y en la comensalidad, a través de la sociabilidad, los sentidos aprenden y reconocen el sabor de lo tradicional, lo casero y lo foráneo; pero también esta experiencia de comunicación permite al sujeto convertirse en un ciudadano portador de determinadas maneras y modales y a reproducir, en concordancia con su subjetividad, ciertas posiciones ideológicas sobre su experiencia social. Finalmente, se argumenta que tanto la cocina como la comensalidad son determinantes en el cuidado de los otros.

Suggested Citation

  • Solón Calero-Cruz, 2020. "El Sabor del Mundo y la Interacción Comunicativa en la Cocina y en la Comensalidad," Revista de Economía y Administración, Universidad Autónoma de Occidente, December.
  • Handle: RePEc:col:000156:018554
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