传统的墨西哥菜肴是一个囊括农业、礼仪习俗、古老的技艺、烹饪技术和世代相传的风俗和礼节在内的综合性文化模式。其中是整个传统食品链,从种植、收获到烹饪和饮食的集体参与。这一饮食文化的基础是玉米、大豆、辣椒;独特的耕作方法,如“米尔帕斯”(milpas,翻耕玉米田和其他农作物田)与奇那帕斯(chinampas,在湖区开发耕地);烹饪过程如玉米灰化nixtamalization过程(用石灰让玉米脱壳的过程,增加了其营养价值);以及特殊的餐具如研磨石和石灰浆奇异餐具。如基本食品原料有各种西红柿、南瓜、鳄梨、可可和香草,为主食增加。墨西哥美食得到精心准备而且充满象征符号,如日常玉米饼和类似粽子的玉米粉蒸肉(tamales),都是祭祀逝者的祭节的组成部分。女性厨师和其他从业人员集体致力于提高在米却肯州和墨西哥全国作物和传统的美食的地位。他们的知识和技术,表达社区认同感,加强社会联系,建立更强大的地方、区域和国家的身份认同。米却肯还强调传统美食作为可持续发展手段重要性。
Traditional Mexican cuisine is a comprehensive cultural pattern that includes agriculture, etiquette and customs, ancient techniques, cooking techniques, and customs and etiquette handed down from generation to generation. It is the whole traditional food chain, from planting and harvesting to cooking and eating the collective participation. The basis of this diet culture is corn, soybean, pepper; Unique farming methods, such as "milpas" (plowing corn and other crop fields) and "chinampas" (plowing in lake areas); Cooking process, such as the nixtamalization process of corn ashing (the process of husking corn with lime, which increases its nutritional value); And special tableware such as grindstone and lime slurry strange tableware. Basic food ingredients such as tomatoes, pumpkins, avocados, cocoa and vanilla are added to the staple foods. Mexican food is carefully prepared and full of symbols, such as the daily tortillas and tamales, which resemble zongzi, as part of the festival of sacrifice to the dead. Women chefs and other practitioners are working together to raise the status of crops and traditional foods throughout michoacan and Mexico. Their knowledge and skills express community identity, strengthen social ties and build stronger local, regional and national identities. Michoacan also stressed the importance of traditional cuisine as a sustainable development tool.

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