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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.
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Los beneficios del consumo de pescado
(Hospitalidad ESDAI, 2015)
;
Campus Ciudad de México
Including fish consumption in the daily diet is an important contribution of good digestibility and high biological value protein, due to its content of essential amino acids. It also contains fats composed of monounsaturated and polyunsaturated fatty acids as functional nutrients, as well as vitamins and minerals. Organizations around the world are intensely promoting fish for its beneficial effects on health, among which are protective antiarrhythmic, antithrombotic, antisclerotic and anti-inflammatory properties; this will increase the consumption of this food and those organisms will provide a recipe book and information about its preservation.
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La obesidad en la mujer y sus complicaciones en el periodo reproductivo.
(Hospitalidad ESDAI, 2014)
Dávila Loaiza, Martha Yolanda
;
Campus Ciudad de México
Somehow, the various demographic and social changes during the last decades, such as new types of families and their organization, the incorporation of women into the formal labor market and the social stratum established on the basis of family income, are changing the allocation of household tasks such as purchase, preparation, and consumption of food, factors that play a role in the prevalence of obesity in Mexico. This relationship between purchase, food preparation and the prevalence of obesity in Mexican women has greatly increased in the last two decades. This condition can be classified as a serious public health problem, and is associated with the onset of chronic diseases including cardiovascular problems. The object of this article is to describe the relation-ship between gestational diabetes and the lifestyle of women responsible for the household food process, as well as the structural change in family organization when women are occupationally involved with family expenses.
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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.
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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.
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