Teachers develop research work that addresses the relationship between “foodporn” published by university students on social networks with the quality characteristics of proper food.
Colima, Col.- Lilia Itzel Sosa-Argáez, professor at the Faculty of Tourism and Gastronomy (FTG) of the University of Colima, Manzanillo campus, and Alin Jael Palacios Fonseca, professor at the Faculty of Medicine, members of the Academic Bodies CA- 93, ” Tourism and Gastronomic Studies” and C-100 “Nutrition and Health”, respectively, are in research stay at the Autonomous University of Baja California, at the Faculty of Oenology and Gastronomy (UABC), in Ensenada.
During this time, university students will work with the Academic Body CA-292 “Enogastronomy, competitiveness in the gastronomic, wine and service sector”, composed of doctors Cynthia de Lira and Carolina Mata, as well as the teacher Erik Ocón, from the Autonomous University of Baja California.
The teachers developed a research work that addresses the relationship between “foodporn” published by university students in social networks with quality attitudes to proper food.
The term “foodporn” is a colloquial expression used in social media and popular culture to describe pictures or images of food and dishes that are visually appealing or exciting. These images are often seen because of their presentation, colors, textures, and general appearance, which causes anyone who sees them to feel a strong desire to try the food in question.
“Foodporn” is a combination of “food” and “porno”, taken from the word “pornography” and used in this context figuratively to describe the intensity of the visual appeal of food.
The researchers will participate, next Thursday, October 26, in a mirror class with the subjects of gastronomy in Baja California, which will be received by students from the Faculty of Tourism and Gastronomy, Valle de las Garzas campus, in Manzanillo.
This approach, they commented, promotes research, agreements between institutions, and collaborative work between academic bodies; It also allows two work teams to share their skills, talents, and ideas to achieve a common goal; “If work collaboration is implemented correctly, the results usually have a positive effect,” they agree.
