RT journal article
T1 Uses for Wines and Vinegars from Marco de Jerez: Between Culinary Tradition and Haute Cuisine
A1 Rubio-Castillo, Sinaid
A1 Amaya Corchuelo, Santiago
A1 Espinoza Ortega, Angélica
A2 Economía General
K1 Food Practices
K1 Culinary Tradition
K1 Haute Cuisine
K1 Perceptions
K1 Wine
K1 Vinegar
K1 Marco de Jerez
AB An analysis of the wines and vinegars from the city of Jerez de  la  Frontera,  center  of  a  tradition  that  dates  backs hundreds of years in the viticultural area of Marco de Jerez. Ethnography was resorted to as a method, describing the culinary processes which make use of such products, either in traditional or haute cuisines, and assessing the consumers’ perceptions regarding  these  uses.  The  results  exhibit  the deep meaning and importance of the culinary uses of wine and vinegar from Jerez in everyday cooking and haute cuisine, and also the exporting and international vocation of the place, with a background of social agents with opposing positions and preferences, where the interests of large corporations prevail over local preferences
SN 2583-049X
YR 2024
FD 2024-02
LK http://hdl.handle.net/10498/31274
UL http://hdl.handle.net/10498/31274
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026