Las salsas: punto de encuentro entre el mundo mediterráneo medieval y el mundo prehispánico.
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2009
Author(s)
González Reza, Adriana María
Type
Resource Types::text::Non-primary product
Abstract
The place and moment which originated Mexican sauces is no longer a mystery to food anthropologists. Regarding the place, it is now known that it has a double origin: The Mediterranean and the Mesoamerican world. As to the time of birth, there are those who sustain that they were born of necessity, this is impossible to deny for it was the happy need to eat well seasoned and well cooked food which drove ingenious women, since prehistoric times, to make food tastier and more enjoyable by adding sauces. Mexican sauces have accompanied Mexicans forever. The rich heritage of both continents: Greco -- Roman, Arab, Jewish just to mention some of the Mediterranean, and on the other side, the Mesoamerican People: Olmec, Tehotihuacan, Toltec, Mayan, etc., came to a melting point where sauces became even more delicious than the ones known by humans at the time. African and Oriental influences would come immediately after to add a few touches of rich flavors to their seasoning. Throughout centuries these same sauces will survive all social transformation in our country, for as they say "What is good, is never out of style".
License
Acceso Abierto
How to cite
González Reza, A. M. . (2009). Las salsas: punto de encuentro entre el mundo mediterráneo medieval y el mundo prehispánico. HE, (16), 117–134. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/6913
Table of contents
Introducción -- Mundo grecorromano -- Edad media -- Cocinas árabe y judía en la España medieval -- Cocina prehispánica -- Salsas virreinales -- Salsas en el siglo XVII y XVIII en Europa -- Salsas en el siglo XIX -- Época actual