Por qué la cocina mexicana siempre ha sido sustentable
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2013
Author(s)
González Reza, Adriana María
Type
Resource Types::text::Non-primary product
Abstract
There is something lacking in the official speech at the declaration of Mexican Cuisine as a Human Cultural Heritage by UNESCO, a new and very fashionable term: Sustainability. In the intent of changing people's mentality towards a more friendly treatment for our planet, many have tried to adequate this term to contemporary man's actions. However, this new vision, so very necessary at the beginning of this XXI Century, forgets to highlight all those activities which were already sustainable from the very beginning. This is the particular case of Mexican Cuisine, a whole nation's pride and practically a National History manual. Looking over the last centuries of our nation's life, we may notice that the maize patch has always been near the people as a food production identity. Modest and silent, it has supplied its farmers with the most basic as well as the most representative food in Mexican Food Culture. We could state that the culinary process in Mexico began at the same moment people started farming. It is only until now that we understand why in many indigenous regions whenever one refers to the ripening of fruits and vegetables, they are always described as"well cooked" or "seasoned".
File(s)
License
Acceso Abierto
How to cite
González Reza, A. M. . (2013). Por qué la cocina mexicana siempre ha sido sustentable. HE, (24), 75–85. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/6988
Table of contents
La cocina: vínculo del hombre con la naturaleza -- Las deidades agrícolas del mundo prehispánico -- Cocina ecológica y sustentable