Ana María Ulloa
Biographic Data
| ID | 1633990 |
|---|---|
| NAME | Ana María Ulloa |
| GIVEN NAMES | Ana María |
| FAMILY NAME | Ulloa |
| SIGNATURE | ULLOA A M |
| AFFILIATIONS | Universidad de los Andes |
| ORCID | 0000-0002-8076-673X |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 9 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Un balance historiográfico de la química en América Latina
Este artículo presenta una revisión bibliográfica sobre la historia de la química en América Latina entre los siglos XIX y XX. Desde la década de 1990, varias investigaciones de corte socio-histórico han ampliado la comprensión sobre las condiciones de formación de una comunidad científica moderna y los procesos de configuración de la química como disciplina científica diferenciada y autónoma. En esta revisión se presentan los aportes de los dife…
Better smelling through chemistry
This article examines how olfactory training became a site of scientific and industrial articulation in Colombia, tracing the history of a university research group devoted to studying the aromas of tropical fruits since the 1980s. Drawing on interviews, archival materials, and ethnographic observation, it situates the group’s work within the broader history of chemistry’s industrial vocation in Latin America. By following the collaboration betwe…
Restaurantes y sostenibilidad culinaria
This article reflects on the role of restaurants in promoting environmental and cultural sustainability. The case study presented here focuses on the history of Mini-Mal, a Bogotá restaurant that is a precursor of the so-called new Colombian cuisine, a movement driven by chefs who seek to use a wide and diverse range of local ingredients and techniques in their cuisine, combining tradition and innovation. The article, based on interviews with Edu…
Accountability as Constructive Dialogue
State-to-state accountability has greatly failed to improve compliance with multilateral environmental agreements. As this is also the case in the Convention on Biological Diversity (CBD), this article explores how and with what effect nongovernmental organizations (NGOs) persuade states to fulfill their commitments to conserve biodiversity. The article conceptualizes accountability as learning-enabling dialogue with the potential to influence st…
The chef and the flavorist
Flavor expertise can be found across different disciplines and practices, spanning from science to industry to gastronomy. Through an ethnographic exploration of sensory expertise, this article brings detail to the question of what makes up flavor expertise and how it is valued, juxtaposing the work of the high-end chef with that of the flavorist—a producer of flavorings for mass-produced foods and beverages. These two worlds of flavor are genera…
The aesthetic life of artificial flavors
Artificiality is usually understood as that which is man-made and is in contraposition to the natural. The term itself is increasingly recognized as a negative pole, while the label of "natural" is exploited as guarantee of healthiness in marketing food campaigns. This article takes issue with the natural/artificial debate by emphasizing the aesthetic side of artificial flavorings – chemical substances designed to alter or enhance the taste of pr…
The aesthetic life of artificial flavors
Artificiality is usually understood as that which is man-made and is in contraposition to the natural. The term itself is increasingly recognized as a negative pole, while the label of "natural" is exploited as guarantee of healthiness in marketing food campaigns. This article takes issue with the natural/artificial debate by emphasizing the aesthetic side of artificial flavorings – chemical substances designed to alter or enhance the taste of pr…
Accountability as Constructive Dialogue
State-to-state accountability has greatly failed to improve compliance with multilateral environmental agreements. As this is also the case in the Convention on Biological Diversity (CBD), this article explores how and with what effect nongovernmental organizations (NGOs) persuade states to fulfill their commitments to conserve biodiversity. The article conceptualizes accountability as learning-enabling dialogue with the potential to influence st…
The chef and the flavorist
Flavor expertise can be found across different disciplines and practices, spanning from science to industry to gastronomy. Through an ethnographic exploration of sensory expertise, this article brings detail to the question of what makes up flavor expertise and how it is valued, juxtaposing the work of the high-end chef with that of the flavorist—a producer of flavorings for mass-produced foods and beverages. These two worlds of flavor are genera…
The aesthetic life of artificial flavors
Artificiality is usually understood as that which is man-made and is in contraposition to the natural. The term itself is increasingly recognized as a negative pole, while the label of "natural" is exploited as guarantee of healthiness in marketing food campaigns. This article takes issue with the natural/artificial debate by emphasizing the aesthetic side of artificial flavorings – chemical substances designed to alter or enhance the taste of pr…
The chef and the flavorist
Flavor expertise can be found across different disciplines and practices, spanning from science to industry to gastronomy. Through an ethnographic exploration of sensory expertise, this article brings detail to the question of what makes up flavor expertise and how it is valued, juxtaposing the work of the high-end chef with that of the flavorist—a producer of flavorings for mass-produced foods and beverages. These two worlds of flavor are genera…
Accountability as Constructive Dialogue
State-to-state accountability has greatly failed to improve compliance with multilateral environmental agreements. As this is also the case in the Convention on Biological Diversity (CBD), this article explores how and with what effect nongovernmental organizations (NGOs) persuade states to fulfill their commitments to conserve biodiversity. The article conceptualizes accountability as learning-enabling dialogue with the potential to influence st…
Restaurantes y sostenibilidad culinaria
This article reflects on the role of restaurants in promoting environmental and cultural sustainability. The case study presented here focuses on the history of Mini-Mal, a Bogotá restaurant that is a precursor of the so-called new Colombian cuisine, a movement driven by chefs who seek to use a wide and diverse range of local ingredients and techniques in their cuisine, combining tradition and innovation. The article, based on interviews with Edu…
Better smelling through chemistry
This article examines how olfactory training became a site of scientific and industrial articulation in Colombia, tracing the history of a university research group devoted to studying the aromas of tropical fruits since the 1980s. Drawing on interviews, archival materials, and ethnographic observation, it situates the group’s work within the broader history of chemistry’s industrial vocation in Latin America. By following the collaboration betwe…
Un balance historiográfico de la química en América Latina
Este artículo presenta una revisión bibliográfica sobre la historia de la química en América Latina entre los siglos XIX y XX. Desde la década de 1990, varias investigaciones de corte socio-histórico han ampliado la comprensión sobre las condiciones de formación de una comunidad científica moderna y los procesos de configuración de la química como disciplina científica diferenciada y autónoma. En esta revisión se presentan los aportes de los dife…
Aesthetics (3 works) · Sociology (3 works) · Anthropology (2 works) · Art (2 works) · Computer Science (2 works) · Culinary Culture and Tourism (2 works) · Epistemology (2 works) · Ethnography (2 works) · History (2 works) · History (2 works)