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El pescado en la gastronomía
(Hospitalidad ESDAI, 2015)
Scholz Ramírez, Erika E.
;
Campus Ciudad de México
Fishing is one of the oldest practices man has used to feed. Fish is a highly nutritional supporting food to the human being, as it contains vitamins A, D and E, as well as minerals: phosphorus, iron, and iodine. Eating it brings multiple benefits for health. There are many ways to prepare it in Gastronomy, either roasted, grilled, barbecued, poached in bouillon, blue fish, to the dish, fried, baked, crisp and à la meunière. These methods are just to mention some of the most used cooking systems, and according to the technique used it must be decided if the fish is to be prepared in whole or in fillet. It is of utmost importance to know all aspects of freshness and quality of fish, since it is a delicate food and also easily perishable. In Gastronomy it is a food that can be served with a variety of garnishes, because it can be combined with a myriad of ingredients.
46 752
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Gastronomía sustentable.
(Hospitalidad ESDAI, 2014)
Garza Ducoing, Marcela González
;
Campus Ciudad de México
In order to understand the concept of sustainable gastronomy, we must first discuss the concepts of sustainability, sustainable business, food systems and gastronomical tourism. We will focus first on the actions for sustainability in general, and then analyze companies in favor of a sustainable cuisine, which will lead us to the full interpretation of sustainable gastronomy as a system that benefits various stakeholders: the final consumer, the producer, the economy, the environment and global health.
72 466
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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
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La alta cocina de la Baja California, ¿un nuevo mestizaje culinario?
(Hospitalidad ESDAI, 2008)
Campus Ciudad de México
The present essay tries to give a general view of the High Cuisine that is currently being generated in Baja California. This phenomenon may be interpreted as an answer of the region to international culinary tendencies, or as a proposal developed by its own cooks. With the idea of understanding the route followed by them, the following methodology is considered: First, the existence of a huge culinary transformation in the region is outlined, which may mean, either a revolution or an evolution in the present culinary practices of Baja California. Second, I sketch the geographic framework and historical context related to the cultural task as the basis of any culinary construction. Third, an analysis of international Fusion Kitchen and what has been called a New Culinary "Mestizaje", with the idea of establishing concepts that allow us to determine the two possible directions of the High Cuisine of Baja California. Fourth, I make a particular analysis of the geographic and historical framework so as to deepen the study of this phenomenon. Fifth I outline the core issue of the thesis for future analysis. Sixth, I establish the possible conclusions of the phenomenon. All in all this essay is intended to approximate and motivate scholars of culinary arts to a possible encounter with the High Cuisine of Baja California.
14 228
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¿Es la gastronomía un arte?
(Hospitalidad ESDAI, 2007)
Torre Marina, María Covadonga
;
Campus Ciudad de México
When trying to define «art» we find very diverse points of view. Even though there seems to be consensus upon the following statement: «Art is the manifestation of human activity by which Juan expresses a personal and uninterested vision interpreting what is real or imagined with plastic, linguistic or sonorous resources; it is also considered to be the ensemble of necessary rules and precepts for something to be done with ability and virtuosity». Nevertheless, when there is a judgment call on some artistic manifestations such as bullfighting or specific objects, this general notion goes into crisis. This is the source of the idea of revising diverse authors' points of view as to whether gastronomy can be or not considered an art. Even though in Kant's Critique of Judgment one may infer that it is not an art, other authors" postures consider culinary art, not only as one more, but as the art par excellence. Its appreciation involves all senses in a way not done by any other art, which makes it more complete. If what, in last instance, determines whether an object (dish) is a work of art or a mere need satisfactory, is the use of required techniques, planned objectives and produced effects, then gastronomy is art, because it widely complies with each and every one of these criteria.
7 763
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Identidad gastronómica
(Hospitalidad ESDAI, 2007)
Barros, Cristina
;
Campus Ciudad de México
Diverse specialists, mostly anthropologists, state that the two main identity traits of people or communities are the mother tongue and food. There are many examples of this. For instance, the remarkable way in which Mexicans who forcefully or willingly emigrate to the United States maintain their mother tongue but more so their culinary customs. Some of these customs, as is the case of the «tortilla» have gone beyond the Mexican and Chicano communities and have been embraced by thousands of North Americans. The same is true in other countries with emigration. Our country has not only been the scenario for multiple cultural interchanges, but has also received, since the conquest, numerous foreign groups.
48 91
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Comidas familiares, dietas y distribución de alimentos: plantando las semillas del crecimiento económico
(Hospitalidad ESDAI, 2007)
Sophia Aguirre, María
;
Campus Ciudad de México
Economical growth is the result of the combination of several factors that go far beyond the pure economic environment. It is the consequence of economic social and political processes, which interact and complement themselves in different ways which can facilitate or hinder the development of the economic growth. In this article we try to establish the relevance of one of these processes for the economy: the Family Meals. There is empirical evidence that indicates a close relation between family meals and the production of human, social and moral capital. Frequently family meals strengthen family relationships; they increase academic performance and help avoid the abuse in the consumption of substances. Some research provides evidence of a relationship between family meals and economic activity. The existence of family meals positively affects the efficiency in the distribution and consumption of food in the economy. Besides all this, to pay attention to the frequency and the quality of family meals, as well as to food consumption patterns, is very important to economic agents.
12 93
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La ciencia en la cultura y en los servicios
(Hospitalidad ESDAI, 2004)
Covadonga Torre Marina, María
;
Campus Ciudad de México
Hace 12,000 años el Homo y la Femina sapiens no eran más que predadores exitosos que vivían de acuerdo con la ley del más fuerte y sobrevivían porque lograron adaptarse. A pesar de que sabían pelear, fabricar utensilios y vestidos para protegerse, e, incluso, pintar las paredes de sus cavernas, no tuvieron más influencia en el resto del mundo que el león o el lobo. Fue durante la revolución del Neolítico, cuando aprendieron a cultivar la tierra y a domesticar los animales, lo que de alguna manera les permitió cambiar la faz de la tierra y la vida de casi todo sobre ella. El concepto de cultura apareció en los escritos de los antropólogos a mediados del siglo XIX como un «todo complejo», que incluye el conocimiento, las creencias, el arte, la moral, las leyes, las costumbres y todas las demás capacidades y hábitos que adquiere el hombre como miembro de una sociedad.
21 69
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EL vino en el restaurante
(Hospitalidad ESDAI, 2003)
Gonzáles-Garza Ducoing, Marcela
;
Campus Ciudad de México
Wine in gastronomy occupies a special place. No other beverage accompanies food so well. This present article emphasizes those qualities which make wine an excellent aperitif or an indispensable element in the enjoyment of a meal; and also, recognizes the importance that the training of service personnel for food and beverages has in order to show the particular characteristics of wine. Tasting of the wine constitutes the ultimate link of a chain, which started with the grape harvest.
13 154
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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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