On the radio, in her book, and on television, Petrona teaches how to cook. Transmission of culinary knowledge, Argentina (1928-1960)

Authors

  • Paula Caldo Consejo Nacional de Investigaciones Científicas y Tecnológicas Universidad Nacional de Rosario

DOI:

https://doi.org/10.4013/edu.2016.203.11449

Abstract

This article attempts to establish a theoretical and empirical dialogue between knowledge, its transmission forms, and technologies involved in that process. In order to establish it, we use as a trigger a particular type of knowledge: culinary knowledge. Specifically, we will study in depth the case of Petrona C. de Gandulfo (1896-1992), a home economist who set the tone of culinary knowledge during the second half of the 20th century in Argentina. Within these limits, we will question how the Information and Knowledge Technologies used for transmission (book, television, radio, etc.) modified forms and contents of the exercise of knowledge exchange.

Keywords: knowledge, transmission, technology.

Author Biography

Paula Caldo, Consejo Nacional de Investigaciones Científicas y Tecnológicas Universidad Nacional de Rosario

Paula Caldo es Doctora en Humanidades y Artes con Mención en Historia. Profesora y Licenciada en Historia y en Ciencias de la Educación. Titulos obtenidos en la Universidad Nacional de Rosario.

Actualmente se desempeña como Profesora Adjunta dePedagogía (Ciclo de Formación Docente, Facultad de Humanidades y Artes - UNR); docente de posgrado en doctorados y maestrías e Investigadora Asistente del Consejo Nacional de Investigaciones Científicas y Tecnológicas.

Ha publicado libros de autor, en coatoria, capitulos y articulos en revistas científicas argentinas e internacionales. Asimismo, ha participado en congresos nacionales e internacionales.

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Published

2016-08-24

Issue

Vol. 20 No. 3 (2016): September/December

Section

Dossiê: Passado, presente e futuro das tecnologias na Educação

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