En esta obra se exploran las reconfiguraciones que las cultura alimentarias y sus cocinas presentan en diversos momentos históricos a partir de la integración de once investigaciones enriquecidas por la historia, la antropologia y la agroomía.

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Yes, you can access Tradición y patrimonio alimentario by Edith Yesenia Peña Sánchez,Lilia Hernández Albarrán,Amalia Attolini Lecón,Arturo Mario Herrera Bautista,David Oseguera Parra,Edith Yesenia Peña Sánchez,Hernán Cornejo Velásquez,Jesús Contreras Hernández,Joan Ribas Serra,José Antonio Vázquez-Medina,José Luis López González,Lilia Fernández Souza,María in PDF and/or ePUB format, as well as other popular books in Education & Teaching History. We have over one million books available in our catalogue for you to explore.

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Publisher

Instituto Nacional de Antropología e Historia

Year

eBook ISBN

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Prólogo
Carta al lector
Introducción
LOS CONTEXTOS MESOAMERICANOS
I. Recursos, caminos y estrategias parael intercambio entre México-Tenochtitlan y el golfo de México
II. Arqueología de los sentidos: viaje por la cocina maya antigua
III. El maíz en la cocina mexicana:historia y diversidad gastronómica
TRADICIÓN Y PATRIMONIALIZACIÓN
IV. Usos y abusos del patrimonio alimentario: reflexiones en tornoa las estrategias de patrimonialización alimentaria
V. De la tradición a la cadena de valor comercial. La “cocina tradicional mexicana” como patrimonio inmaterial de la cultura
VI. Alimentación y cultura en México: la globalización doméstica
CULTURA ALIMENTARIA Y RECONFIGURACIÓN LOCAL-GLOBAL
VII. Milpa y autosuficiencia alimentaria en México: el caso de Cohetzala,Puebla, México
VIII. El tesgüino y la tesgüinada, una forma rarámuri de vivir, embriagarse y compartir
IX. Migración de retorno, alimentación y territorio en localidades semirrurales del altiplano norcentral de México
X. Herencia e intercambios culturales. Las culinarias afrodescendientes en México
XI. El sistema agroalimentario industrial y su guerra a la subsistencia
Semblanzas de autores

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