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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.
8 737
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Nuevos usos de los diferentes constituyentes del huevo.
(Hospitalidad ESDAI, 2012)
Torre Marina, María Covadonga
;
Campus Ciudad de México
Currently there are enough studies supporting that egg consumption does not contribute to the development of cardiovascular diseases. However, it should always be considered the diet as a whole, and not for the consumption of a food alone. Because of all its nutritional and functional properties, the egg is a recommended food, in addition to be affordable in price as well as by having a positive market presence; it is versatile and easy to prepare, easy to chew and swallow; it has low glycemic index and low calorie contents; it also has multiple culinary and technological applications. Having solved the myths around the egg, recent investigations focus on its constituents with biological activity: antimicrobial, immunological, anti-adhesive, and antihypertensive, among others. So today, the laying hen is conceived as a "bioreactor" for producing medical and technologically relevant substances.
8 163
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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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¿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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Prólogo [al número 12 de la Revista Hospitalidad]
(Hospitalidad ESDAI, 2007)
;
Campus Ciudad de México
La industria de la hospitalidad es un ámbito idóneo para desarrollar el potencial de la persona en el servicio a los demás; un espacio de sentido que puede ser especialmente rico para la formación de los individuos. El espacio de interacción que es el trabajo puede, al mismo tiempo, ser un ambiente propicio para desencadenar conflictos y relaciones de poder que se conviertan fácilmente en abusos de autoridad y violencia, cuando no se han sentado las bases de la convivencia en el respeto a la dignidad de la persona y en el principio básico de considerar al otro como un igual.
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