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Higiene y conservación del pescado
(Hospitalidad ESDAI, 2015)
Campus Ciudad de México
Food-borne diseases are a matter of hygiene. Fish, being a food susceptible of contamination at any stage, from its capture to consumption, must be handled with proper hygiene techniques and the staff who handles it must be trained. These techniques are based on strict time and temperature controls according to regulations, in order to produce safe products. The implementation of fundamentals of preservation to lengthen the life of fish is decisive to determine which to apply depending on the end use of the product. These methods can be: temperature control, cooking, dehydration, salting, smoking and brining, which reduces or inhibites microbial development and decrease enzymatic reactions.
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El dilema del omnívoro: criterios recientes.
(Hospitalidad ESDAI, 2013)
Covadonga Torre-Marina, María
;
Campus Ciudad de México
Human beings have always been plagued by the "Omnivore's Dilemma". On one hand we like the fact of innovating, trying new foods, but we tend to avoid them because it exposes us to many risks. Humans are omnivorous, but selective. From what is available we must classify things as edible or inedible and preferably, desirable and affordable. Not everything that is biologically edible is culturally possible: food does not consist only of nutrients but also of meanings, it does not only fulfill a physiological need, but also a social one, which is generated in the cultural environment in which we live, develop and eat. Anthropologists say that the strongest identity resemblance traits of people and communities are language and food. On what criteria do we classify food as edible or not? There is no single easy answer to this dilemma, addressed at different times by Rousseau, Brillat-Savarin, Paul Rozin and more recently by Michael Pollan. However, it is no longer inconceivable for the XXI century man to lose sight of "animal welfare" in food production. The perception, backed by modern science, of animals as "beings with feelings", provides a new paradigm when choosing food. Another recent influential food trend, is the "low carbon diet" which refers to choosing a lifestyle that reduces greenhouse gas emissions resulting from energy consumption during the production, packaging, transport and food preparation, in order to avoid the negative impact on the environment that contributes to global warming. This translates into being "localvorous" a term that refers to consumers concerned about sustainability who prefer products that have been grown or purchased locally [up to 100 miles away], a trend that may be an incentive for local development.
48 116
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Culinaria y cosmovisión.
(Hospitalidad ESDAI, 2011)
González Reza, Adriana María
;
Campus Ciudad de México
Eating habits, as well as other socially acquired habits, show an extensive variety of human concepts respecting food. We are able to transform almost anything into food, which is why different social groups eat different things in different ways. We all identify with what we do and don't eat. It is curious to observe how we don't eat everything edible within our reach, our food preferences are in accordance to the view of the world shared by the group to which we belong. We tend see as "different" those people who eat food which is strange to us, and even those who eat the same things but in a different way. We have even gotten to the point, at some time in history, to consider these differences as less human than ours.
16 222
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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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