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    Item type:Publication,
    El lenguaje de la alimentación y su transición en Colombia
    (Hospitalidad ESDAI, 2016)
    Martínez Velandia, Luis Ernesto
    ;
    Campus Ciudad de México
    Food is one of the fundamental factors for the conservation of human life, and the transformation of the product to bring it to the table is a complex study that requires a special analysis. The cuisine is a science that has two contexts mainly, the first is the process of selecting ingredients, its suitable handling from the enlistment of the raw material, through the choice of the proper technique and cooking time, and ending with the installation of the dish that will be into the hands of the diner. The second are the feelings aroused in the consumer by the product, to achieve the exaltation of senses that the dish --in its spacious symphonies of color and flavor-- may be able to communicate through visual and gustatory aspects. But even beyond than understanding at a general level what the cuisi- ne is, it is important to know the conformation, some historical background and evolution of the Colombian cuisine.
      16  128
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    Culinaria ancestral: cimiento para el desarrollo de la civilización.
    (Hospitalidad ESDAI, 2012)
    González Reza, Adriana María
    ;
    Campus Ciudad de México
    Many historians and anthropologists have written about the origin of civilizations. Different views and different opinions have been published about it. However, it is only recently that scholars have focused in the important role that food had, and gastronomy has in developing nations. Eating raw, unprocessed foods often leaves us with a cool sense of grief that very likely our ancestors also felt before knowing delicacies. For those first dinners, as well as for us, the smell and taste of the food was a world of difference. The early culinary experiences of human beings should have been worthy of mention and praise. Surely there were unforgettable moments for the commensal of those prehistoric banquets. Many palates were pleased. Unfortunately we have no written references about the preparations. Teaching kitchen was made orally and was improvised based on previous results. It is since the development of Ancient Mesopotamia that we find the first references to the importance of the food cooked for sedentary men.
      2  65