10th Forum La Cocina Mexicana is science (s), technology (s), culture (s) and identity (s)
March 2, 2016
In the 10th Forum of Mexican Cuisine is Science (s), Technology (s), Culture (s) and Identity (s), the events have the purpose of being spaces of academic interaction that propitiate ideas, examples of what a kitchen is regional, so that as a whole they share different arguments about what is Mexican cuisine, renewing and strengthening the approaches.
Through several perspectives, which may include utensils, cooking methods, ways of sowing and producing, cultural expressions, particular food habits; we will come to understand multicultural and contemporary Mexican cuisine, as a multidimensional phenomenon, which is transformed over time and with the interaction of agents external to it. Without comparison and confrontation it is difficult to gather pertinent arguments academically.
So, with the events to be held, the attendees achieve wealth in obtaining proposals on what is Mexican cuisine and examples of food in the states of our country and thereby generate broad conceptualizations relevant to the subject.
Magisterial Conference “The kitchens of Mexico”
Mtra Cristina Barros
A dissertation will be presented that will show us certain essential characteristics of some culinary in our country, with their traditional dishes and also some aspects of their food culture.
In this conference we can verify the central place of the collection of information, from which different levels of reflection can be induced. Always taking into account the need to confront and contrast to produce explanations.
Framed in the academic and practical need to contrast the food culture and particularly the meals that make up the kitchens and gastronomy, this conference will present ideas and examples of regionalization in food processes, with alternate regionalizations and integrating to the national.
It remains, as a main theme to continue conceptualizing “national kitchens” and particularly “ours”, seeking to distance ourselves from ethnocentric understandings.
Lic. Samuel Santillana Conference
The kitchen in the novel of manners
This conference aims to define the popular cuisine category for the Mexican XIX century. The nineteenth-century historians did little or nothing about aspects of everyday life, so to reconstruct the past culinary customs it is necessary to consult the customs tables. The texts consulted are a novel and two fictionalized memories: The Bandits of Rio Frio by Manuel Payno, Memories of my times by Guillermo Prieto and Life in Mexico during a two-year residency in that country written by Frances Erskine Inglis.
The methodology used can be found in the theoretical texts of two French historians: Jean-Françoise Revel and Luce Giard. In order to achieve my goals, a dialogue between historical theory and Mexican customs is concretized, and this conference deals with this exercise.
Conference Dra. María del Pilar Castañeda Serrano
Are hormones used is the production of chicken and egg meat?
The belief or suspicion that hormones are used in chicken or egg production is absurd at all levels. If this statement were just another myth, of which there are many in modern society, it would only be an echo of that society’s poor culture; However, the production of chicken and eggs in Mexico offers a product with high nutritional value, so the creation of an illogical doubt about its harmlessness generates great harm to Mexican society and on the other hand represents a lack of respect for professionals. that day after day with day produce large volumes of high quality food for Mexican society.
It is about exploring the issue to clarify the situation to understand the situation of beliefs.
Conference Dr. Cecilia Rosario Cortés
Safety of chicken and egg meat
Chicken and egg are widely used products in Mexican cuisine, however they can contaminate from the farms where they are produced until it reaches the hands of the consumer which may represent a risk to health, but how easy is it? that this happens?
Conference Mtra. Itzel Sosa
The operational matrix and the use of information technologies as tools in the teaching of the subjects Cocina Mexicana and Cocina Colimota
The analysis and teaching – learning process of the Traditional Mexican Cuisine and Kitchen Colimota uses real scenarios in which significant learning is promoted. The conference aims to demonstrate the pedagogical utility of the development of the operational matrix as a register
The study and analysis of the teaching – learning process of the aforementioned subjects are dynamic and use real scenarios in which significant learning is promoted.
The Operative Matrix will be exposed as a registration tool and a source of inquiry for future lines of research through synthesizing, as research experiences carried out within the framework of the academic tasks of the Autonomous University of Colima.
Lic. Mauricio Ávila Conference
Mexico City and its culinary diversity
The author of the Mexico City Cookbook will inform about food and food culture in this City. Making clarifications about the ways of feeding in rural areas of the country’s capital.
An interesting argument will be offered about the existence of a particular culinary in this city.
Conference Lic. Andrea Vázquez
Tex – Mex cuisine: Mexican, American or chimera?
This conference will address the way in which Tex-Mex cuisine has been understood since its first appearance in the Mexico City News in 1973 until today, as well as the perception of the social groups that consume it, mainly in northern Mexico and in Texas. Reference will be made to works by authors such as Diana Kennedy, Pati Jinich and Robb Walsh, who have criticized and / or defended this type of cuisine.
The dialogue with the assistants will be especially sought.
Conference Mtro. Ricardo Bonilla
The origin of Mexican cuisine
Interesting conference that approached from the anthropological point of view. The arguments that will provide us warn, centrally on said origin as “beyond” the prehispanic time and space, will be explained by particularizing the concepts of time and space.
Before the questions about the origin of “our” culinary responses are multiplied and the speaker will stress that the different answers: social, historical and anthropological do not necessarily coincide.
Emphasizes this paper that the analysis is necessary to be able to define the effective existence of the Mexican Cuisine named cultural heritage and material of humanity (Paradigma Michoacán)
Conference Miguel Guzmán and Alejandra Vázquez
Regional cuisine at the patronal festivities in Mexico: source of power and female social cohesion
The festivities in Mexico are celebrations dedicated to the saints with processions that are accompanied by music, dance and food, which began as religious practices have become phenomena of social group cohesion.
These parties are organized by means of “mayordomías” in group of a group of people that is integrated by having received or requires a special favor from the saint.
In Mexico, although these processions have taken a modern touch, where music is heard through the streets through speakers, the food served on the festival is a reinforcer of the cultural continuity of the traditions, because to make food there is a responsible person and a group of persons in charge of carrying it out, most of them family women who received the stewardship. The women mayordomas, play an essential role in the organization, cook for their home, for the party and sometimes for the team that works with them. The aim is to expose the role of women as a group that generates cohesion and union of the social group around a Catholic rite, highlighting the aspect of food culture.
Conference Eduardo Salazar, Ivonne Hidalgo, Regina González
From the countryside to the city
From a conversation with a woman of the third age about her life as a child and how difficult it was for her to lack everything, originally from a town called San Miguel Tequixtepec, in the state of Oaxaca, it is interesting to explain about the contrast in the lifestyle of all those people who decided to leave the villages where they are from to move to the city.
We identified the historical period of our interest around 1940, clear that internal migration continues to the present. It is interesting to understand how the economic reconstruction of the country prompted transformations among peasant citizens, which can be interpreted as economic overcoming, there are of course other issues, but we will focus on how we change the food and also particularize in some central cultural processes in the mentioned transformations .
So the subject is largely focused on echoing the gastronomic value and the composition of the cuisine of Mexico City, specifically in the family nucleus of people who come from internal migrants, since the diversity of stews that today we know as “homemade food” is due to the fusion of hundreds of recipes from different parts of Mexico, we do not exclude the presence of other cuisines of the world, but they are not central in this exhibition
The approach we will present is cultural. This feature may “separate” us from other food cultures in the cities of Latin America, but it should be noted that there are indicators that would allow us an interesting discussion about the described situations and regions based on miscegenation and multiculturalism. Ideas that are complemented with other events of the same Forum.
Presence of the states of the Republic
The presence of some states that make up our Mexican Republic has the objective of exemplifying and sharing the different culinary expressions that exist and make up our country, in other words, to continue the thoughts on fundamental elements of Mexican national identity and culture. With these expressions we will obtain arguments and concrete experiences about what is regional and Mexican cuisine and see it as a set of multidimensional phenomena from the nutritional, agricultural production, economic-financial processes and food cultures.
The interventions will be varied: lectures, talks, tastings, workshops, photo exhibitions.
Perfomance Sor Juana
In this artistic activity there will be a journey from the Foundation’s Courtyard to the Patio de los Gatos, in this journey two nuns: Sister María and Sor Juana will talk about the food, in its conventual context and references will be obtained to the present; It is very important to emphasize that the attendees will listen to music written by the Tenth Muse.
In addition, attendees will be invited to participate in as many Forum events as possible.
Recovery fee $ 120.00
Course – Taller Mexicanos shouting: tamales calientitos
Lic. Graciela Escamilla
Elizabeth Cruz
It refers to a practical event, in which participants will cook tamales and prepare atoles.
It is not necessary to abound in the important presence of tamales and atoles in Mexican cuisine. In conjunction with cooking, students will receive cultural information about these treats for Mexicans.
The prepared products will be tasted at the same time as the event. They will be tamales de puerco (Sinaloa), toreados (Mérida), fish (Veracruz) and canary (Michoacán). As for the atoles will be amaranth and dough.
Recovery fee $ 40.00
Interactive brewing, fermentation and bottling class
Chef Rodrigo Romo
Ing. Lucía Carrillo
Explanations will be provided that cover the historical framework in which craft beer emerged, the raw materials necessary for making homemade beer will also be described, showing in a graphic way through a video the manufacturing, fermentation and bottling processes. Likewise, a sensory experience will be included in the attendees through experimentation with infusions to achieve a carbonated drink with the help of a CO2 siphon
Recovery fee $ 55.00
Workshop of preparation of fruit jam low in sugar.
Mtra Dulce Sánchez – Díaz
A fruit jam with a low sugar content will be formulated, as well as the participants will learn the procedure for its elaboration based on the chemical reaction of the different ingredients to obtain a jam with an adequate consistency.
There will be some theoretical information and exchange of comments.
Recovery fee $ 35.00
Chocolate tasting
Ximena de la Cruz
With the objective of raising awareness, a tasting of chocolates from Mexico will be carried out, with different ingredients such as chili or cinnamon.
A tasting script will follow, this will successfully explain the process of a tasting applied to chocolate, differentiating each of the additional flavors that will be found in them.
The tasting will continue according to the traditional tasting script. The assistants will be guided by those responsible to achieve a sensory analysis so that participants can appreciate the variety of flavors found in chocolate, opening and expanding the skills of their senses.
Recovery fee $ 55.00
Tasting Antioxidants to the Plate
Mtra Concepción Calvo
There are several factors that have an influence on the oxidation of the organism. This process has its counterpart through the action of cellular antioxidants. Some of them are ingested through food and others are systems of defense and balance generated in the body. The objective of this event is to highlight the function, at the organic level, of the natural antioxidants present in food to achieve better health.
It will start with the theoretical part of the organic oxidation and the action of the antioxidants, enlist the foods considered as an excellent source of antioxidants and the management conditions that lead to a loss of this chemical fraction.
You will taste the dishes of the menu that has been designed to have a high intake of antioxidants. The benefits of each food group will be pointed out and the comments of the participants will be promoted.
Recovery fee $ 90.00
Culinary styling workshop
Enrique Alonso
This workshop will provide attendees with some knowledge on how to use different resources so that the presented food photographs look delicious, pleasing to the eye and in a professional manner.
It will be learned with the help of different tools, utensils and ingredients, to mount cymbals with the aim that they are apt to be transmitted by means of communication, printed or electronic photographs, as well as films, films or promotional videos.
The assistant can learn about the historical aspects of Food styling and its role in the world of food. Easy dishes will be prepared in their preparation, where the apprentice will exploit his sense of creativity and start to walk his imagination with his own ideas to create their products, either for marketing purposes for a business or company, a special project, and even for consumption .
Recovery fee $ 40.00
Beer tasting
Nayeli Jiménez
In the same way as in other Forum events, the tasting format will be followed to sensitize attendees to the main characteristics of this drink that indisputably forms part of the cuisine and gastronomy in Mexico.
Participants will receive generic but interesting information about industrial and craft beer.
Carrying out the experiences of “try” and “compare”, in addition to obtaining some information about these drinks.
Recovery fee $ 35.00
Tequila pulquera
Mtra Mariana Coria
Its objective is to show the cultural richness of one of the most representative popular drinks in the history of Mexican gastronomy; besides encouraging, through a friendly conversation, the interest to approach leading authors of Mexican literature who have made the customs and gastronomic traditions of our country part of their creative universe.
The activity is designed as a way to encourage reading. It also seeks to incite curiosity for the presence of culinary culture through literary texts where pulque has a central presence. Throughout the discussion will be told about its history, its social and symbolic importance and the ways in which the creative and artistic sensibility have pronounced it as a fundamental company of its characters.
Among the works where pulque stands out and all its cultural meanings is the famous novel by Manuel Payno, Los bandidos de Río Frío. The intention of retaking a work recognized by the breadth of gastronomic references to the time is to invite the audience to a plethoric narrative in allusions to the way of eating that, although far in time, very close to the culinary practices that are present in our current gastronomy.
“Food enters through the eyes” says a popular saying. Speech that can be perfectly applied to literature. Writers have an enormous capacity to create us so reliable images that we can taste along with their characters the dishes placed on the table. From this last reflection arises the idea of organizing a gathering pulquera because there is no more evocative, fun and imaginative than taking a good pulque accompanied by good literature and coexistence.
Recovery fee $ 30.00
Pasarela of Mexican wines
David Ortega
The main objective of this proposal is to bring people to enjoy the experiences of tasting and to see wine as part of the food culture in our country.
It is also opportune to mention the importance of thinking about cuisine and gastronomy in Mexico with wine as an essential factor and in this case from Mexican wines. The classic mechanics of the tastings will be followed.
There will be a sweet and two salted to make people taste with the wines: Rivero Gonzales Blanco (Cabernet Sauvignon), Don Luis (Merlot) and Tardío (Casa Madero, pacified grape); those who will pair with toasted baguette with cottage cheese and red fruits; zucchini rolls with bacon and guava tie with manchego cheese.
There will be a simple talk about the current situation of Mexican wine, a little about the consumption of wine and the effect on health by antioxidants and the effect on heart health. Of course how to taste and how a marriage is made.
Recovery fee $ 100.00
Contests
From photography and I have the theme: Mexican Cuisine our sustenance
Thesis and thesis “Guadalupe Pérez San Vicente”
