Globalización y cultura popular: El caso de Slow food
Guardado en:
| Údar: | |
|---|---|
| Formáid: | artículo original |
| Stádas: | Versión publicada |
| Fecha de Publicación: | 2013 |
| Cur Síos: | Before the globalization of the production, it transports and commercialization of foods and the consequent standardization of the flavors, appears the case of Slow food, as alternative for the rescue of the culinaria tradition of the towns, by means of actions that support the preservation of the biodiversity, agriculture on small scale, the artisan production and the pleasure of the tasting. |
| País: | Portal de Revistas UCR |
| Institiúid: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Teanga: | Español |
| OAI Identifier: | oai:portal.ucr.ac.cr:article/10011 |
| Rochtain Ar Líne: | https://revistas.ucr.ac.cr/index.php/herencia/article/view/10011 |
| Palabra clave: | slow food patrimonio cultural globalización cocina tradicional cultural patrimony globalization traditional cooks |