Social Sciences, Cultural Heritage and Food

The group aims to establish a connection between the social and the natural sciences as part of a comprehensive, interdisciplinary and sustainable approach applied to agrobiological practices and processes from a combined anthropological and sociological perspective.. It seeks to understand the processes by which traditional agricultural products generate representations of quality, forms of differentiation in the market, and finally allow the valorisation of the product. The ultimate objective is that of promoting the transition towards a healthy, sustainable and ecological agrobiological and food system. Through anthropology and the sociology of heritage and food, it seeks to characterize the interrelation between productive and consumption processes and practices. Specifically, the Canary wine sector is analysed at the crossroads between heritage conservation, valorization and the promotion of sustainable tourism, as well as other traditional food products from the islands.