cuisine then/now

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proyecto segundo parcial

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  • 1. Nathalie Ruvalcaba 601

2. Im going to talk about old and new cuisine. But I will focus on the Mexicanbecause I find it very interesting becauseit has a lot of complex dishes andrecipes, that not everyone can makethem. 3. Mexican cuisine, tasty and spicy as it isknown now, is one of the oldest in theworld, according to a study published in the journal Proceedings of the National Academy of Sciences. 4. this is a comparison between sometools from that time and nowadays 5. Huacal MolcajeteThen / Now Then / NowJcaraTenateThen / Now Then / Now 6. Corn:Bean: 7. Chili:Turkeys 8. Maguey:Desert Fruit (cactus):Cocoa: 9. 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. 10. The new culinarytrend is based on a mixtureof international culinarytechniques with traditionalMexican dishes. This trendis very convenient forpeople, since it simplifiesthe preparation of the disheswithout leaving behind thecustoms concerning theingredients and the taste ofthese dishes. 11. The origin of Mole is locateddeveloped in 1821, after in the great cuisines of thethe Independence of Colonial times in the PueblaMexico. 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. 12. 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.