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Mexican cuisine, cultural heritage, by Yuriria Iturriaga, La Jornada

published yesterday

information disseminated on the website of Unesco relating to registration of the traditional Mexican cuisine on the Representative List of Intangible Cultural Heritage of Humanity (PCI) and included other entries devoted to four items related to food culture, with so that the guests at the Desktop with this information at hand and know what Member States had to support their candidacies.

Article published in Suite 101 "Traditional Mexican Now if the list of Unesco?, I quoted the anthropologist Yuriria Iturriaga, who participated in the preparation the dossier submitted for the first time before the Intergovernmental Committee for the Safeguarding of the ICH. At the end I included the following reflection:

Who capitalize their profits? Surely politicians, public officials and personalities gastronomy and tourism sector . However, it is desirable that affects the quality of life of those who kept alive these traditions, despite the economic crisis, political, educational, health and labor seem to picking on people good and working of these two states and the entire country.

now playing a snippet of the article Iturriaga Yuriria anthropologist, who can finish reading in the newspaper La Jornada.

UNESCO Recognition

Mexican cuisine, intangible cultural heritage

Yuriria

Iturriaga

Gastronomic

of Michoacan in the Old Jesuit College of Patzcuaro Photo La Jornada

could rejoice at the inclusion of the Mexican record on cooking on the representative list for the Safeguarding of the Intangible Cultural Heritage (ICH) if not, inter alia, because safeguards, which requires the United Nations Educational, Scientific and Cultural Organization (UNESCO) to grant the declaration of world heritage cultural element, in the case of Mexican records are not only as government commitments, but as proposed by the NGO Conservatory of Mexican Food Culture, Civil Society (profit), and are taking measures to involve communities in their traditional cooks, give courses in hygiene, culinary techniques, business administration and advertising , so his "mini-companies are planted in tourist routes" ( sown among nouvelle cuisine restaurants Mexican erected the signatories of the project and their support).

For how trying to safeguard the intangible cultural heritage and material that represent the ancestral knowledge of cultivation and processing of inputs of land and water, and refined forms of consumption (with its hundreds of objects, textiles, ceramics, basketry, glass, wood, made during the rest of the field) to ennoble the act of eating as a tribute to the gods lavish, assuming that the community development is encouraged with mini planted through which tourism and assuming that the traditional cooks are unsanitary and obsolete technologies?

would be happy if the members of the Intergovernmental Committee for the Safeguarding of PCI had taken the trouble to read carefully the proposed paradigm Michoacan and the Mexican government had recommended to integrate all the traditional cuisines of the country as a fact and not as a repetition of a draft model, if they had recommended revising the definition of PCI, who initialed the director of the National Institute of Anthropology and History for the official presentation of the dossier to UNESCO by individuals and NGOs gathered in a responsible absolute measures safeguards.

Read in the Section of Review

La Jornada