Cuisine then/now
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Cuisine then/now



proyecto segundo parcial

proyecto segundo parcial



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Cuisine then/now Cuisine then/now Presentation Transcript

  • Nathalie Ruvalcaba 601
  •  Im going to talk about old and new cuisine. But I will focus on the Mexicanbecause I find it very interesting because it has a lot of complex dishes and recipes, that not everyone can make them.
  •  Mexican cuisine, tasty and spicy as it is known now, is one of the oldest in theworld, according to a study published in the journal Proceedings of the National Academy of Sciences.
  •  this is a comparison between sometools from that time and nowadays……
  • Huacal MolcajeteThen / Now Then / Now Jícara Tenate Then / Now Then / Now
  • Corn:Bean:
  • Chili:Turkeys
  • Maguey:Desert Fruit (cactus): Cocoa:
  •  Mexican cuisine has influenced various cuisines of the world and has also been influenced by other cuisines such as Spanish, African, Middle Eastern, Asian. The 16 November 2010 Mexican cuisine was recognized as Intangible Heritage of Humanity by UNESCO.
  •  The new culinary trend is based on a mixture of international culinary techniques with traditional Mexican dishes. This trend is very convenient for people, since it simplifies the preparation of the dishes without leaving behind the customs concerning the ingredients and the taste of these dishes.
  • The origin of Mole is located developed in 1821, after in the great cuisines of the the Independence of Colonial times in the Puebla Mexico. convents. The pozole as recipe comes from pre- Hispanic times.women invented thisfood, and it was easy tocarry and easy toconsume by the menworking in the field.
  •  Recently it has been established the Conservatory of Mexican Gastronomic Culture (CCGM), whose purpose is to safeguard the roots, identity and continuity of the cuisine of Mexico.