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Author: search.filters.author.Celis de de Antuñano, María EngraciaSubject: search.filters.subject.Administración de Instituciones

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    Item type:Publication,
    Visión de la cocina mexicana a nivel international
    (Hospitalidad ESDAI, 2003)
    Celis de de Antuñano, María Engracia
    ;
    Campus Ciudad de México
    The history of a people is reborn daily in the kitchen, as a fan of the art of cooking I present to you this reflection which focuses on a vision of Mexican gastronomy at international levels, with the aim of motivating other experts of the theme to participate in the fight to obtain the recognition that our table dishes deserve, looking to obtain a strong image and respect for those in these fields. Famous experts of gastronomy assure us that the Mexican cuisine is situated among the three most important in the world, together with the French and Chinese. Although some would also include the Italian at this level. This classification is measured by the great variety of ingredients and preparations depending on each region of the country. The Mexican cuisine is a hybrid creation, resulting from the fusion of two principal elements: the culture of maize (corn), as the principal ingredient in the daily diet of the prehispanic native kitchen, and the basic Spanish cuisine. The intention is to create an awareness of meaning of the authentic Mexican cuisine and to combat, from our position, the false ideas which unfortunately proliferate, not only in the world, but also in our own country, in the sense that anyone who cooks with chilies or corn can claim that they are preparing Mexican dishes.
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