Cultural constructions of flavor: raramuri food
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Abstract
In this article we approach the flavor and taste of food as important facets of human perception of the world and of cultural appropriation. The universality of the sensory physiological traits in relation to the flavors and the widespread taste preference for sweet and averision for bitter, act as a support on which the various human groups have culturally constructed classifications, expressions and related meanings of food and its flavors. This paper deals with an anthropological approach to the phenomenon of flavor and an ethnographic case study on food in the Raramuri culture of the Sierra Tarahumara, Mexico.
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