Anthropological approach to nutrition and health in Mexico. This paper presents an overview of food in Mexico, particularly in Mexico City, from an anthropological perspective considering sociocultural and economic aspects. It begins with a brief review of anthropological studies on food in Mexico to recognize both the methodological contributions as the major problems of study. Subsequently, are presented some facts of contextualization of the country and city that frame the distinctive food and nutritional data. The following sections propose some explanations of some of the phenomena of contemporary food, where obesity is the main feature in a society of recent consumer access, while facing the cultural ideal of thinness. The data on food in Mexico and related social phenomena account for the complex nature of food and how macro-processes affect people's everyday decisions.
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Thanks for telling us about the problem. Return to Book Page. Entre los primeros se encuentran los necesarios para desgranar las mazorcas —raspadores de piedra—, para hacer el nixtamal —ollas y pichanchas—, para moler el grano —manos y metates— y para cocer la masa —ollas y tapas.
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Historia de la nixtamalización
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El sabor de las tortillas de nixtamal conquista a Nueva York
González Barrera, de bolero a banquero