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Educare

Educare

MAYO 2007 N° 5 Volumen 5

Food miscegenation

Section: LEARNING TO TEACH

Authors

María Montagud Ferragud, Soraya Pastor Pelufo

Position

Alumnas del primer curso de la Escuela de Enfermería “La Fe”, Valencia.

Contact email: pastorpelufo_88@hotmail.com

Abstract

The main aim of the work we present is to identify the food setting linked to the different cultures and how it has developed since its beginnings, which were marked by primitive beings whose sole objective was the search for food to satisfy the need to eat, and its progression up to the present time.

Food habits over time have been modified due to the mixing of the different cultures or ethnic groups as well as by the loss of importance given to this habit in the sense that from being a vital procurement of food it has turned second in importance in societies where food is not scarce to become a social and leisure act that facilitates socialising and family gathering.

Keywords:

nutrition; culture; habitsfood habits

Versión en Español

Título:

Mestizaje alimenticio