Mexico to protect its hot food culture
Source: Agencies |
February 7, 2010, Sunday
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Print Edition
Print Edition
WHILE Mexico already has many of its monuments on UNESCO's list of protected sites, its government is asking for international recognition for the country's cuisine.
UN officials will decide in April or May whether to add Mexico's food to the organization's list of intangible cultural patrimony, Mexican cuisine expert Gloria Lopez said on Friday.
She said the methods of preparing traditional tamales and salsas should be protected as much as Mexico's recognized physical heritage, such as the pre-Hispanic city around the pyramids of Teotihuacan or Mexico City's historic center of colonial buildings and remnants of ancient structures.
"They are pure culture, pure wisdom about life," Lopez, who directs the Conservatory of Mexican Gastronomic Culture, said in a presentation discussing the country's proposal to UNESCO.
The triad of corn, beans and chiles form the foundation of Mexico's food, with each region adding its own ingredients and seasonings to the mix, Lopez said.
Food writer Jose Iturriaga said Mexican cuisine is a fundamental part of national identity. "We encounter it from our cradles to our graves," he said.
Traditional Mexican cuisine dates back 3,000 years to the Mayans, who based their diet on corn, beans and vegetables.
UN officials will decide in April or May whether to add Mexico's food to the organization's list of intangible cultural patrimony, Mexican cuisine expert Gloria Lopez said on Friday.
She said the methods of preparing traditional tamales and salsas should be protected as much as Mexico's recognized physical heritage, such as the pre-Hispanic city around the pyramids of Teotihuacan or Mexico City's historic center of colonial buildings and remnants of ancient structures.
"They are pure culture, pure wisdom about life," Lopez, who directs the Conservatory of Mexican Gastronomic Culture, said in a presentation discussing the country's proposal to UNESCO.
The triad of corn, beans and chiles form the foundation of Mexico's food, with each region adding its own ingredients and seasonings to the mix, Lopez said.
Food writer Jose Iturriaga said Mexican cuisine is a fundamental part of national identity. "We encounter it from our cradles to our graves," he said.
Traditional Mexican cuisine dates back 3,000 years to the Mayans, who based their diet on corn, beans and vegetables.
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