10
Taxonomies
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A taxonomy is a classification system that groups sets of items into predefined categories, known as taxons.
This classification model is characterised by its hierarchical, tree-like and systematic design. It responds to the desire to associate each element with those of similar characteristics to create a common family that must be clear, consistent, flexible and practical. In other words, image that we are building wardrobes, complete with shelves and drawers, that are connected to each other in an ordered arrangement to allow the storage of data, information and knowledge.
This tool facilitates the study and understanding of a field, discipline, sector or activity, making it essential for the application of the five methods that comprise the Sapiens methodology (which we saw in the previous installation) and, consequently, for the research conducted by the elBullifoundation team into the fine-dining sector.
This classification model is characterised by its hierarchical, tree-like and systematic design. It responds to the desire to associate each element with those of similar characteristics to create a common family that must be clear, consistent, flexible and practical. In other words, image that we are building wardrobes, complete with shelves and drawers, that are connected to each other in an ordered arrangement to allow the storage of data, information and knowledge.
This tool facilitates the study and understanding of a field, discipline, sector or activity, making it essential for the application of the five methods that comprise the Sapiens methodology (which we saw in the previous installation) and, consequently, for the research conducted by the elBullifoundation team into the fine-dining sector.
THE FIRST PART OF THE INSTALLATION PRESENTS THE TAXONOMY OF THE FINE-DINING SECTOR
elBullifoundation has always operated on the basis that ‘to understand, you need to connect knowledge’. For this reason, one of its main projects is that of arranging and classifying the fine-dining sector using the Sapiens methodology. The result is a taxonomic classification, or taxonomy of the fine-dining sector, which can be seen in this installation.
This taxonomy is based on the systematic view proposed by Sapiens. It considers the fine-dining restaurant as a business, and therefore as a large system that is, in turn, comprised of different subsystems.
As in any business, everything starts with the essentials: leaders, corporate culture, brand, and the business model and plan, which are not a system in themselves.
An organisational structure can be designed by incorporating all of these elements, using the Planning, Organisation and Operation System (or SPOF, using its Spanish initials). This brings together all the systems that interact with each other to perform all the necessary tasks, grouped into different processes. For this to happen, it is necessary to assign duties and appoint individuals with the responsibility to carry them out. As you can see on the chart, some of these resources are gastronomic, while others are not. They may also be applicable to all areas or specific to only one system.
The result of all of this is a series of outcomes that make up the restaurant’s offering, one that is reproduced on a daily basis and makes the diners’ gastronomic experience possible.
This taxonomy is based on the systematic view proposed by Sapiens. It considers the fine-dining restaurant as a business, and therefore as a large system that is, in turn, comprised of different subsystems.
As in any business, everything starts with the essentials: leaders, corporate culture, brand, and the business model and plan, which are not a system in themselves.
An organisational structure can be designed by incorporating all of these elements, using the Planning, Organisation and Operation System (or SPOF, using its Spanish initials). This brings together all the systems that interact with each other to perform all the necessary tasks, grouped into different processes. For this to happen, it is necessary to assign duties and appoint individuals with the responsibility to carry them out. As you can see on the chart, some of these resources are gastronomic, while others are not. They may also be applicable to all areas or specific to only one system.
The result of all of this is a series of outcomes that make up the restaurant’s offering, one that is reproduced on a daily basis and makes the diners’ gastronomic experience possible.
THE SECOND PART IS DEVOTED TO THE TAXONOMY OF UNELABORATED PRODUCTS
Gastronomic products are one of the essential resources of the fine-dining sector, which include unelaborated products.
Given the lack of references to a specific taxonomy for these products and the curiosity that drives Sapiens, the elBullifoundation team reflected on the need to design a system for classifying products that would be useful for the fine-dining sector. The result is the taxonomy presented in this installation. It was developed by a multidisciplinary team of scientists, food experts and cooks. Logically, it follows ordering and grouping criteria consistent with the interests of the fine-dining sector, defining a classification criterion of culinary interest.
The first principle to give structure to the taxonomy was grouping products by a series of shared biological characteristics, whether they were living things or inorganic materials, and the world to which they belonged (plants, fungi, animals, microorganisms, salts or waters).
The second principle involved classifying products by habitat (terrestrial, aquatic or aerial), while the third revolved around the concept of the domestication of species; in other words, distinguishing between wild or cultivated for plants, and wild and reared for animals. This criterion has major importance in culinary terms, because it influences the physical and organoleptic characteristics of organisms and, therefore, of the products obtained from them. It also determines other criteria, such as availability and seasonality.
Finally, different morphological levels were established. This fourth principle would be crucial for this taxonomy as it provided a practical parameter for constructing a hierarchical structure in which all the product types and varieties would fit. Starting with the whole product, its anatomy was analysed and its component parts were defined. In turn, each of these parts would be considered a product.
It should be noted that this taxonomy was specifically designed for unelaborated products, which are defined as ‘products to which no elaboration techniques have been applied’. The idea was to identify the parts that could be given culinary use in order to achieve the highest yield and greatest versatility from them.
Given the lack of references to a specific taxonomy for these products and the curiosity that drives Sapiens, the elBullifoundation team reflected on the need to design a system for classifying products that would be useful for the fine-dining sector. The result is the taxonomy presented in this installation. It was developed by a multidisciplinary team of scientists, food experts and cooks. Logically, it follows ordering and grouping criteria consistent with the interests of the fine-dining sector, defining a classification criterion of culinary interest.
The first principle to give structure to the taxonomy was grouping products by a series of shared biological characteristics, whether they were living things or inorganic materials, and the world to which they belonged (plants, fungi, animals, microorganisms, salts or waters).
The second principle involved classifying products by habitat (terrestrial, aquatic or aerial), while the third revolved around the concept of the domestication of species; in other words, distinguishing between wild or cultivated for plants, and wild and reared for animals. This criterion has major importance in culinary terms, because it influences the physical and organoleptic characteristics of organisms and, therefore, of the products obtained from them. It also determines other criteria, such as availability and seasonality.
Finally, different morphological levels were established. This fourth principle would be crucial for this taxonomy as it provided a practical parameter for constructing a hierarchical structure in which all the product types and varieties would fit. Starting with the whole product, its anatomy was analysed and its component parts were defined. In turn, each of these parts would be considered a product.
It should be noted that this taxonomy was specifically designed for unelaborated products, which are defined as ‘products to which no elaboration techniques have been applied’. The idea was to identify the parts that could be given culinary use in order to achieve the highest yield and greatest versatility from them.
What is the difference between
unelaborated and elaborated products?
unelaborated and elaborated products?
Unelaborated products (UPs) are products obtained or produced through activities such as hunting, fishing, gathering, agriculture, aquaculture or animal husbandry, without the modification of the initial organoleptic qualities. This means that they have not undergone any elaboration technique prior to their purchase, with the sole exception of those we refer to as ‘pre-processing’ – techniques used to prepare and package these products without altering their physico-chemical attributes.
Elaborated products (EPs) are products that, prior to their acquisition, have undergone at least one elaboration technique that goes beyond the scope of pre-processing and modifies their physico-chemical qualities, whether to improve their appearance, extend their useful life, make them fit for consumption, etc. They also have the particularity of being products elaborated for us by a third party, whether by small-scale artisans or the agri-food industry. In other words, these are products that other individuals or businesses have previously ‘cooked’ using elaboration systems that differ from those of a hospitality establishment, and they are acquired to be turned into a new elaboration for tasting.
Elaborated products (EPs) are products that, prior to their acquisition, have undergone at least one elaboration technique that goes beyond the scope of pre-processing and modifies their physico-chemical qualities, whether to improve their appearance, extend their useful life, make them fit for consumption, etc. They also have the particularity of being products elaborated for us by a third party, whether by small-scale artisans or the agri-food industry. In other words, these are products that other individuals or businesses have previously ‘cooked’ using elaboration systems that differ from those of a hospitality establishment, and they are acquired to be turned into a new elaboration for tasting.
