Sociocultural breviary of mountain flavors
In this work, the result of a prolonged collection of experiences and stories from the oral tradition of the inhabitants of the Sierra Nororiental de Puebla and neighboring regions of the state of Veracruz, a collection of dishes that constitute the use and culinary customs in the region is made and...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DE AGUASCALIENTES |
| Repositorio: | Caleidoscopio |
| Idioma: | español |
| OAI Identifier: | oai:revistas.uaa.mx:article/2738 |
| Acceso en línea: | https://revistas.uaa.mx/index.php/caleidoscopio/article/view/2738 |
| Access Level: | acceso abierto |
| Palabra clave: | traditional food culinary customs typical dishes regional gastronomy Sierra Nororiental de Puebla alimentación tradicional costumbres culinarias platillos típicos gastronomía regional |
| Sumario: | In this work, the result of a prolonged collection of experiences and stories from the oral tradition of the inhabitants of the Sierra Nororiental de Puebla and neighboring regions of the state of Veracruz, a collection of dishes that constitute the use and culinary customs in the region is made and beyond the nutritional practice of them, the sociocultural element of the food environment of the communities that make up it is highlighted. Semi-structured in-depth interviews were conducted with people willing to share their knowledge and experiences around the atmosphere of the dish, from its daily to festive and ceremonial scope. The purpose of this work has been to share not only the gastronomy of the region, but above all to know the voice of those who are involved in the social and cultural experience of feeding, from preparation to tasting, from the secret ingredient to its symbolic burden, from obtaining the ingredients to the ritual environment that makes them unique. |
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