Productos no elaborados. Taxonomía (Volumen II)

To lay the foundations for our development of the taxonomy of unelaborated products, we address questions such as: what is the purpose of a taxonomy and what are its applications? In which fields can it be effectively employed? What uses does it have for the fine dining restaurant sector?

After establishing the fundamental concepts, the work then proceeds to define and contextualise the taxonomy of unelaborated products. A multidisciplinary team comprised of chefs and scientists with a wide range of specialities has been involved in its development and production, thus providing solidity and rigour. Nonetheless, this classification system, with more than 90 classification families, would not have been possible without the work carried out in the production of the first volume of this work.

The taxonomy as a whole is based on three fundamental criteria: the biological characteristics of the products, their morphology and the species’ state of domestication. So many products correspond to a taxonomy that it becomes practically impossible to encompass them all. Consequently, in order to set a reasonable objective, the book focuses on edible products and those with culinary applications that are common in the gastronomy of Western society, the geographical framework that defines our study.

One of the distinctive elements of the taxonomy of unelaborated products is the inclusion of a coding system by means of pictograms, and other graphic elements such as logos and colour matching, which allows each taxonomic category to be assigned its place. Furthermore, it then becomes possible to identify some of the defining characteristics of a product, such as the field to which it belongs, or whether it is a product in regular use or not.

This is a universal taxonomy, since it includes all unelaborated products, regardless of their type or place of origin. The work provides an important tool for the development of the educational sector and in following the progress of the work of catering professionals because it connects differing spheres of knowledge in order to fully understand a product. Moreover, it aids the development of activities and processes in the catering industry: the ordering and purchasing system, marketing and communication. It is particularly relevant in the reproduction process, as well as in the promotion of creativity and innovation. Indeed, this taxonomy is a powerful tool for ordering knowledge using basic criteria, consolidating an agreed lexicon and improving understanding and efficiency in product-related studies.