Descripción

DOI: https://doi.org/10.31948/rev.criterios.25.1-art-7 The present reflection takes up some fundamentals derived from modern economic theory, that provide sustenance to food and gastronomic practices, along with social, historical, moral and anthropological aspects of Godelier (1976), Narotzky (2004) and Mauss (2009), through which food is recognized from its economic perspective, understanding its development as part of a complex network of production and distribution of goods, forms of social organization of work, moral behavior standards and customs that signify the food process. Its approach as a multidimensional phenomenon (social, political or anthropological), is susceptible, from the field of social sciences, of reflectively attending realities and structures that support the dynamics of consumption, distribution of food and other aspects implicit in its speech, as a result of interpretations derived from economic models entrenched in modernity that underlie the plateau of Popayan, Cauca.