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    La economía creativa, una fuente creciente de desarrollo
    (Hospitalidad ESDAI, 2015)
    Araujo Gómez, Raquela María
    ;
    Campus Ciudad de México
    In this changing and complex world in where we happened to live in, the problems we deal with as a society become difficult challenges, which lead us to propose solutions in a different way, with different resources with regard to what until now has been done; the search for solutions with creativity through new ideas allows -among other things- the exploitation of intangible resources towards a development, which results in a better standard of living. "[...] The complexity, unpredictability and the pace of events in our world, as well as the hardness of global environmental stress, are shooting up. If our societies desire to manage their resources and improve their well-being, they will need more ingenuity, that is, more ideas to solve their problems" (Homer-Dixon, 2012). The economic and social activity in the countries has been modified so that most of the traditional industries are incorporating the values of design and creativity to its products to differentiate themselves from the competition products, in such a way that the intangible aspects of creative thinking, have become fundamental elements for the provision of goods and services. Culture as a fundamental part of intangible assets of a company, is becoming in one more of those elements, within the economic activity generated by a country, subject to the rules of the market, in what has been called the field of creative industries that are aimed at achieving their development.
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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.
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