Sucedáneo: normas, prácticas y percepción desde una perspectiva cultural

Resumo

The “substitute” term is defined around four concepts: originality, quality, referentiality and substitution. In the field of food, every “substitute” is an alternative to an original product to which it assigns greater quality. The advantage of the substitute lies in its accessibility for consumption, particularly in relation to price, but also in terms of supply and demand. Moreover, the allocation of a certain product to that category is, as we said, referential and can vary over time. It is in this cultural dimension that we are interested in exploring the argument. Our proposal has a theoretical-conceptual but also a pedagogical objective: based on the analysis of Spanish and European food legislation, we explore how the notion of substitute is culturally constructed in contemporary Spanish society. To conclude, we propose an experimental research project of a pedagogical nature to be carried out from autumn 2020 with students from the Faculty.