Mexican Sweets: A mechanism of cultural recognition
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/29475 |
Resumo: | Human food is governed by geographic, religious, and historical facts. These values shaped food culture, leading to perceptions and adoption of their own sensory attributes, characterizing the knowledge and flavors of Mexican cuisine. Mexico is an example of a country with great cultural miscegenation, where the native indigenous culture in contact with Spanish gastronomy, mixed local and foreign foods, got to know foods and new culinary techniques, adapted, and propitiated the emergence of Mexican mestizo gastronomy. An important part of this food culture is the sweets, governed by indigenous precepts and traditions, added to European techniques and recipes. The identity of this hybridization created a unique scenario, different from the rest of the world, where sweet is suppressed by other stronger and more striking sensations, such as sour and spicy. The problem is that this topic is not widely addressed in the academic gastronomic universe, where part of the information that is already so scarce is transmitted orally or informally, bringing a risk to the effective perpetuation of Mexican gastronomic knowledge, where the registration of cultural values is a fundamental component for the consolidation of gastronomy as an intangible heritage in the historicity of humanity. This work aimed to carry out a bibliographic review on Mexican sweets, permeating their history and origin within the Mexican food culture. |
id |
UNIFEI_a336e3a5fd9f45b04acc8163d7f77b71 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/29475 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Mexican Sweets: A mechanism of cultural recognition Dulces Mexicanos: Un mecanismo de reconocimiento cultural Doces Mexicanos: Um mecanismo de reconhecimento cultural Doçaria MexicanaGastronomiaCultura alimentar.Dulces MexicanosGastronomíaCultura de la comida.Mexican SweetsGastronomyFood culture.Human food is governed by geographic, religious, and historical facts. These values shaped food culture, leading to perceptions and adoption of their own sensory attributes, characterizing the knowledge and flavors of Mexican cuisine. Mexico is an example of a country with great cultural miscegenation, where the native indigenous culture in contact with Spanish gastronomy, mixed local and foreign foods, got to know foods and new culinary techniques, adapted, and propitiated the emergence of Mexican mestizo gastronomy. An important part of this food culture is the sweets, governed by indigenous precepts and traditions, added to European techniques and recipes. The identity of this hybridization created a unique scenario, different from the rest of the world, where sweet is suppressed by other stronger and more striking sensations, such as sour and spicy. The problem is that this topic is not widely addressed in the academic gastronomic universe, where part of the information that is already so scarce is transmitted orally or informally, bringing a risk to the effective perpetuation of Mexican gastronomic knowledge, where the registration of cultural values is a fundamental component for the consolidation of gastronomy as an intangible heritage in the historicity of humanity. This work aimed to carry out a bibliographic review on Mexican sweets, permeating their history and origin within the Mexican food culture.La alimentación humana se rige por hechos geográficos, religiosos e históricos. Estos valores moldearon la cultura alimentaria, dando lugar a percepciones y adopción de atributos sensoriales propios, caracterizando los saberes y sabores de la cocina mexicana. México es un ejemplo de un país con gran mestizaje cultural, donde la cultura indígena originaria en contacto con la gastronomía española mezcló alimentos locales y foráneos, conoció alimentos y nuevas técnicas culinarias, adaptó y propició el surgimiento de la gastronomía mestiza mexicana. Parte importante de esta cultura gastronómica son los dulces, regidos por preceptos y tradiciones indígenas, sumado a técnicas y recetas europeas. La identidad de esta hibridación creó un escenario único, diferente al resto del mundo, donde lo dulce es suprimido por otras sensaciones más fuertes y llamativas, como lo ácido y lo picante. El problema es que este tema es poco abordado en el universo académico gastronómico, donde parte de la información que ya es tan escasa se transmite de forma oral o informal, poniendo en riesgo la perpetuación efectiva del conocimiento gastronómico mexicano, donde el registro de los valores culturales es un componente fundamental para la consolidación de la gastronomía como patrimonio inmaterial en la historicidad de la humanidad. Este trabajo tuvo como objetivo realizar una revisión bibliográfica sobre los dulces mexicanos, permeando su historia y origen dentro de la cultura gastronómica mexicana.A alimentação humana é regida por valores geográficos, religiosos e fatos históricos. Esses valores modelaram a cultura alimentar, levando a percepções e adoção de atributos sensoriais próprios, caracterizando os saberes e sabores da culinária mexicana. O México é um exemplo de país com grande miscigenação cultural, onde a cultura nativa indígena em contato com a gastronomia espanhola, mesclou os alimentos locais e estrangeiros, conheceu novos alimentos e técnicas culinárias, adaptando e propiciando o surgimento da gastronomia mestiça mexicana. Parte importante desta cultura alimentar é a doçaria, regida por preceitos e tradições indígenas, adicionadas de técnicas e receitas europeias. A identidade dessa hibridização criou um cenário único e diferente do resto do mundo, onde o doce é suprimido por outras sensações mais fortes e marcantes, como o azedo e o picante. A problemática é que este tema não é tratado amplamente no universo acadêmico gastronômico, onde parte das informações já tão escassas, são transmitidas de forma oral ou informal, trazendo um risco para a efetiva perpetuação dos saberes gastronômicos mexicanos, uma vez que o registro dos valores culturais é um componente fundamental para a consolidação da gastronomia, como patrimônio imaterial na historicidade da humanidade. Este trabalho teve como objetivo realizar uma revisão bibliográfica sobre os doces mexicanos, permeando sua história e origem dentro da cultura alimentar mexicana.Research, Society and Development2022-05-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2947510.33448/rsd-v11i6.29475Research, Society and Development; Vol. 11 No. 6; e47811629475Research, Society and Development; Vol. 11 Núm. 6; e47811629475Research, Society and Development; v. 11 n. 6; e478116294752525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/29475/25418Copyright (c) 2022 Rodrigo Rossetti Veloso; Gisele Estevão de Lima; Neide Kazue Sakugawa Shinoharahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVeloso, Rodrigo RossettiLima, Gisele Estevão deShinohara, Neide Kazue Sakugawa2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/29475Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:32.704733Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Mexican Sweets: A mechanism of cultural recognition Dulces Mexicanos: Un mecanismo de reconocimiento cultural Doces Mexicanos: Um mecanismo de reconhecimento cultural |
title |
Mexican Sweets: A mechanism of cultural recognition |
spellingShingle |
Mexican Sweets: A mechanism of cultural recognition Veloso, Rodrigo Rossetti Doçaria Mexicana Gastronomia Cultura alimentar. Dulces Mexicanos Gastronomía Cultura de la comida. Mexican Sweets Gastronomy Food culture. |
title_short |
Mexican Sweets: A mechanism of cultural recognition |
title_full |
Mexican Sweets: A mechanism of cultural recognition |
title_fullStr |
Mexican Sweets: A mechanism of cultural recognition |
title_full_unstemmed |
Mexican Sweets: A mechanism of cultural recognition |
title_sort |
Mexican Sweets: A mechanism of cultural recognition |
author |
Veloso, Rodrigo Rossetti |
author_facet |
Veloso, Rodrigo Rossetti Lima, Gisele Estevão de Shinohara, Neide Kazue Sakugawa |
author_role |
author |
author2 |
Lima, Gisele Estevão de Shinohara, Neide Kazue Sakugawa |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Veloso, Rodrigo Rossetti Lima, Gisele Estevão de Shinohara, Neide Kazue Sakugawa |
dc.subject.por.fl_str_mv |
Doçaria Mexicana Gastronomia Cultura alimentar. Dulces Mexicanos Gastronomía Cultura de la comida. Mexican Sweets Gastronomy Food culture. |
topic |
Doçaria Mexicana Gastronomia Cultura alimentar. Dulces Mexicanos Gastronomía Cultura de la comida. Mexican Sweets Gastronomy Food culture. |
description |
Human food is governed by geographic, religious, and historical facts. These values shaped food culture, leading to perceptions and adoption of their own sensory attributes, characterizing the knowledge and flavors of Mexican cuisine. Mexico is an example of a country with great cultural miscegenation, where the native indigenous culture in contact with Spanish gastronomy, mixed local and foreign foods, got to know foods and new culinary techniques, adapted, and propitiated the emergence of Mexican mestizo gastronomy. An important part of this food culture is the sweets, governed by indigenous precepts and traditions, added to European techniques and recipes. The identity of this hybridization created a unique scenario, different from the rest of the world, where sweet is suppressed by other stronger and more striking sensations, such as sour and spicy. The problem is that this topic is not widely addressed in the academic gastronomic universe, where part of the information that is already so scarce is transmitted orally or informally, bringing a risk to the effective perpetuation of Mexican gastronomic knowledge, where the registration of cultural values is a fundamental component for the consolidation of gastronomy as an intangible heritage in the historicity of humanity. This work aimed to carry out a bibliographic review on Mexican sweets, permeating their history and origin within the Mexican food culture. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29475 10.33448/rsd-v11i6.29475 |
url |
https://rsdjournal.org/index.php/rsd/article/view/29475 |
identifier_str_mv |
10.33448/rsd-v11i6.29475 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/29475/25418 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Rodrigo Rossetti Veloso; Gisele Estevão de Lima; Neide Kazue Sakugawa Shinohara https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Rodrigo Rossetti Veloso; Gisele Estevão de Lima; Neide Kazue Sakugawa Shinohara https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 6; e47811629475 Research, Society and Development; Vol. 11 Núm. 6; e47811629475 Research, Society and Development; v. 11 n. 6; e47811629475 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052766289395712 |