Foodies: entre el gourmet, el boutique y el pop up.

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Últimamente revisando revistas de tendencias, lanzamiento de nuevos programas de TV y eventos relacionados con comida en Chile he observado la proliferación del uso de palabras como gourmet, boutique o pop up para describir y diferenciar un tipo de experiencia relacionado con la comida.

La propaganda a estos  productos o experiencias exclusivos, desde el punto de vista del lenguaje, invita a pensar en una oferta de actividades culturales que necesita excluir a algunos para poder legitimarse dentro de un grupo de elite.

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Why am I interested in food?

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I like food. I like eating. My interest is personal and for the past few months, also academic. Just to mention a few things: most of my family and friends gatherings are around food and heavy eating (see pictures); a long time ago I took a culinary anthropology course during my BA studies in Chile, and after leaving my parents’ house I started cooking more often and I learned a lot by reading blogs and recipes on the Internet.

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Remembering Santiago through music and visual pleasure

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Source: Screen capture from “Cabros” video, by Odisea.

After several months living in London I started to think about how fragile memory is in terms of remembering that place called home. When time goes by it seems that you start reimagining and remembering places differently, with a sense of nostalgia but at the same time with no experience of the everyday. I think that our idea of a place is based not just on past experience, but on the experience of the everyday. After realizing that the sense of the quotidian has gone, I’ve been looking for other ways to engage myself with Santiago, Chile, my home town.

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