Núm. 15, enero-junio (2009)

Holy and ritual substance used for sacramental anointment; basic ingredient for seasoning, marinating, frying and baking; also used as raw material in the elaboration of fuel, tint and medicine; for over 7000 years it has always been connected to life in common and festivity. Vegetable oil, also known as «oleum» is all this and more; with a long Mozarabic and Judeo-Christian tradition which arrived in America on the ships with Christopher Columbus more than 500 years ago and merged with local seeds and traditions. With time, recipes diversified, culinary techniques were improved and the production of a great variety of oils made of fruits and seeds, was made possible by technology. Confectionery, all kinds of fritters and condiments are some of its uses in Mexico. At the dawn of the XXth century and by North American influence, oil became the principal caloric source, a bulk merchandise, and raw matter for biofuels; it has also been signaled out as guilty of producing illness. Nevertheless, at present, oil is a dynamic and ever-changing substance and continues to be the golden and translucent substance similar to amber and honey, suitable for reunions and festivities. This is what we intend to demonstrate in the following pages.