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Por qué la cocina mexicana siempre ha sido sustentable
(Hospitalidad ESDAI, 2013)
González Reza, Adriana María
;
Campus Ciudad de México
There is something lacking in the official speech at the declaration of Mexican Cuisine as a Human Cultural Heritage by UNESCO, a new and very fashionable term: Sustainability. In the intent of changing people's mentality towards a more friendly treatment for our planet, many have tried to adequate this term to contemporary man's actions. However, this new vision, so very necessary at the beginning of this XXI Century, forgets to highlight all those activities which were already sustainable from the very beginning. This is the particular case of Mexican Cuisine, a whole nation's pride and practically a National History manual. Looking over the last centuries of our nation's life, we may notice that the maize patch has always been near the people as a food production identity. Modest and silent, it has supplied its farmers with the most basic as well as the most representative food in Mexican Food Culture. We could state that the culinary process in Mexico began at the same moment people started farming. It is only until now that we understand why in many indigenous regions whenever one refers to the ripening of fruits and vegetables, they are always described as"well cooked" or "seasoned".
8 216
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El pulque: Un producto turístico gastronómico sustentable.
(Hospitalidad ESDAI, 2013)
Torres Nieto, María Antonieta
;
Campus Ciudad de México
Mexican cuisine is recognized as one of the richest and most varied in the world, and thanks to its techniques, ingredients and eclectic capacity, it has managed to become part of not only of Mexican tables, but has also generated great interest worldwide. Thanks to these characteristics, and the boom of gastronomic tourism, it has become a tool for generating economic, social and cultural movements, aiding Mexico's development. For this reason, products that generate interest for their traditional and historical value are being promoted. Such is the case of the promotion and dissemination of the cactus drink PULQUE, which in itself has been over time a representative of Mexican history, culture, identity and economy.
6 362
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La gastronomía como precursora del patriotismo.
(Hospitalidad ESDAI, 2010)
González Reza, Adriana María
;
Campus Ciudad de México
Las fiestas del Bicentenario nos invitan a reflexionar sobre nuestra trayectoria histórica, social y cultural. Dentro de esta última cabe una consideración con respecto al papel de la gastronomía en la historia de nuestro país. Haber sido abrigados y nutridos por una tierra pródiga, haber consumido sus frutos particulares durante generaciones ha determinado nuestra manera de ser y nos ha arraigado a ella al tiempo que nos identifica a todos como mexicanos. Nos relaciona en el tiempo y en el espacio con nuestros antepasados, ya que nos recuerda que fuimos alimentados de manera semejante a como ellos lo fueron. Cada vez que degustamos un platillo tradicional, podemos estar seguros de estar evocando alguna época histórica de nuestra patria.
26 108
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Las salsas: punto de encuentro entre el mundo mediterráneo medieval y el mundo prehispánico.
(Hospitalidad ESDAI, 2009)
González Reza, Adriana María
;
Campus Ciudad de México
The place and moment which originated Mexican sauces is no longer a mystery to food anthropologists. Regarding the place, it is now known that it has a double origin: The Mediterranean and the Mesoamerican world. As to the time of birth, there are those who sustain that they were born of necessity, this is impossible to deny for it was the happy need to eat well seasoned and well cooked food which drove ingenious women, since prehistoric times, to make food tastier and more enjoyable by adding sauces. Mexican sauces have accompanied Mexicans forever. The rich heritage of both continents: Greco -- Roman, Arab, Jewish just to mention some of the Mediterranean, and on the other side, the Mesoamerican People: Olmec, Tehotihuacan, Toltec, Mayan, etc., came to a melting point where sauces became even more delicious than the ones known by humans at the time. African and Oriental influences would come immediately after to add a few touches of rich flavors to their seasoning. Throughout centuries these same sauces will survive all social transformation in our country, for as they say "What is good, is never out of style".
10 161
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México y sus regiones gastronómicas.
(Hospitalidad ESDAI, 2009)
Hinojosa, María del Carmen
;
Campus Ciudad de México
Mexico's history from pre-hispanic to present times as well as the consideration of the important influence received by Spain and other countries is necessary knowledge to understand the reason of its distinguished gastronomical place. Mexico is rich in natural resources as well as traditions and customs. Each state of the republic has unique characteristics due to its great bio diversity climate, geographical location and various ethnic groups. The peculiarities mentioned above make it necessary to group various states into regions with common features always taking into consideration the variety, and often uniqueness, of ingredients, and utensils, some of them used in pre Hispanic times; this is necessary for a better understanding which will allow a more efficient national and international diffusion. The purpose of this article is, after a brief analysis of the characteristics of each state, classify the gastronomical regions which will allow us to understand the similarities of each region, based not only on its geographical location. It will serve as support for the study of states and ethnic groups making it possible for us to understand Mexico's multiculturalism.
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