HISTORIA DE LA NIXTAMALIZACION PDF

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Return to Book Page. Entre los primeros se encuentran los necesarios para desgranar las mazorcas —raspadores de piedra—, para hacer el nixtamal —ollas y pichanchas—, para moler el grano —manos y metates— y para cocer la masa —ollas y tapas. Get A Copy. Paperback , 96 pages. More Details Original Title.

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Recipes for a post-colonial kitchen: maize / Recetas para una cocina poscolonial: el maíz

Anthropological approach to nutrition and health in Mexico. This paper presents an overview of food in Mexico, particularly in Mexico City, from an anthropological perspective considering sociocultural and economic aspects. It begins with a brief review of anthropological studies on food in Mexico to recognize both the methodological contributions as the major problems of study. Subsequently, are presented some facts of contextualization of the country and city that frame the distinctive food and nutritional data. The following sections propose some explanations of some of the phenomena of contemporary food, where obesity is the main feature in a society of recent consumer access, while facing the cultural ideal of thinness. The data on food in Mexico and related social phenomena account for the complex nature of food and how macro-processes affect people's everyday decisions. The anthropological analysis of food in the Mexican population has been allowed to show the relationship between these processes historically and recently.

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Los mexicanos merecemos mejores tortillas de maíz

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