México En La Mesa. Diez Alimentos Que Conquistaron El Mundo / Mexico at the Table. Ten Foods That Conquered the World

La cocina tradicional mexicana es Patrimonio Cultural Inmaterial de la Humanidad. Pero en d cadas recientes, nuestra alimentaci n se ha distorsionado por la industrializaci n del campo y el crecimiento en la producci n y consumo de comestibles ultraprocesados y bebidas azucaradas. Ello nos aleja de nuestras ra ces alimentarias y nos deja a merced de los da os de los agrot xicos y los ingredientes nocivos que desencadenan obesidad, diabetes y otras enfermedades.

Ante tal escenario, este libro hace un esfuerzo por reivindicar los principales ingredientes que M xico aport a las mesas del mundo entero y que hoy forman parte sustancial de la gastronom a de todos los continentes. Por qu contar sus historias y sus papeles protag nicos en otras cocinas? Porque m s all de su importancia para la salud, la nutrici n, el medio ambiente y sus aportes a la econom a y la cultura, nos permite revalorar, proteger y conservar alimentos inherentes a nuestra identidad, nuestra memoria y nuestras emociones.

ENGLISH DESCRIPTION

A journey through the significance of ten essential ingredients in Mexican cuisine, nurtured by evidence that explores their nutritional, economical, social, and cultural impact, tracing their origins, their voyage around the globe, and their current projection.

Traditional Mexican cuisine is recognized as Intangible Cultural Heritage. But in recent decades, our diet has been distorted by the industrialization of agriculture and the production increase and consumer growth of ultra-processed edibles and sugary drinks. That has taken us further away from our dietary roots, leaving us at the mercy of agrotoxins and nefarious ingredients that lead to obesity, diabetes, and other diseases.

Under such a scenario, this book attempts to vindicate the main ingredients Mexico contributed to tables around the world, now a substantial part of every continent's gastronomy. Why tell their story and their protagonism in other cuisines? Because beyond their relevance to health, nutrition, and the environment, and its own contributions to economy and culture, this allows us to revalue, protect, and preserve foods inherent to our identity, our memory, and our emotions.