Production and consumption of tortillas as a cultural heritage of San Pedro del Rosal, Mexico
Elaboración y consumo de tortillas como patrimonio cultural de San Pedro del Rosal, México
Author:
Rodríguez Calderón, Teresita de Jesús
Chávez Mejía, María Cristina
Thomé Ortiz, Humberto
Miranda Román, Guillermo
Keywords:
San pedro del rosal
Estado de méxico
Maize
Eating habits
Foods in popular culture
Intangible cultural heritage
Symbolic value
Tortilla
Maíz
Costumbres alimenticias
Alimentos en la cultura popular
Patrimonio cultural inmaterial
Valor simbólico
San pedro del rosal
Estado de méxico
Estado de méxico
Maize
Eating habits
Foods in popular culture
Intangible cultural heritage
Symbolic value
Tortilla
Maíz
Costumbres alimenticias
Alimentos en la cultura popular
Patrimonio cultural inmaterial
Valor simbólico
San pedro del rosal
Estado de méxico
Date:
2017-09-01
Abstract:
Planting and consumption of maize are identity and determining activities in the evolution of population’s food heritage, since they contribute to food security and preservation of the biocultural heritage. Based on qualitative collection of information from producers and consumers of hand-made maize tortillas in San Pedro del Rosal, Atlacomulco, Estado de Mexico, an ethnographic study was conducted. From an anthropological perspective, the production of tortillas was characterized in order to analyze the know-how concerning this food, typical of central Mexico’s culinary identity. For tortilla producers, the know-how constitutes an identity heritage, as well as possibly a strategy for generating an income. In the case of consumers, it was concluded that they choose hand-made tortillas given their symbolic value. La siembra y el consumo del maíz son actividades identitarias y determinantes en la evolución del patrimonio alimentario de la población, porque contribuyen a la seguridad alimenticia y a la conservación del acervo biocultural. Se realizó un estudio etnográfico a partir de la recopilación cualitativa de testimonios de productores y consumidores de tortillas de maíz hechas a mano en San Pedro del Rosal, Atlacomulco, Estado de México. Se caracterizó la elaboración de tortilla, desde una perspectiva antropológica, para analizar el saber hacer en torno a este alimento, característico de la identidad culinaria del centro de México. Para los productores de tortilla, el saber hacer constituye una herencia identitaria, así como una posible estrategia de generación de ingresos económicos. En el caso de los consumidores, se concluyó que eligen la tortilla hecha a mano, por su valor simbólico.
Related items
Showing items related by title, author, creator and subject.
-
A methodology for classifying cultural/creative industries in a medium-sized city: Culiacan, Sinaloa, Mexico
Canizalez Ramírez, Paola Marbella; Avilés Ochoa, Ezequiel (El Colegio de Sonora, 2018-01-24)This analysis is aimed at schematizing a methodological proposal for classifying cultural/creative industries in Culiacan, and determining their contribution to production dynamics, based on the North American Industry ... -
Globalización y diversidad cultural en el Sonora contemporáneo: Variaciones sobre región, etnia y lenguaje
Manríquez Durán, Miguel; Castro Silva, Tonatiuh (El Colegio de Sonora, 2007-01-01)Globalization is a dynamics process with multiple determinations and effects. One of these effects touches upon culture, seen as a process of reproduction, restructuring and overdetermination of differences, not represent ... -
Community Tourism and Cultural Heritage from the Residents’ Perception: Zacualpan de Amilpas, Morelos
García Aguilar, Gloria Guadalupe; Serrano-Barquín, Rocío del Carmen; Palmas-Castrejón, Yanelli Daniela; Ramírez-Hernández, Omar Ismael (El Colegio de Sonora, 2022-03-02)Objective: analyzing the Zacualpan de Amilpas’ (Mexico) community perception regarding tourism and its heritage, in order to identify the impacts on the economic, ecological and sociocultural dimensions. As a result of the ...