La cocina colimense. El menú, muestrario de la cultura regional
The Cooking of Colima constitutes a faithful showcase for regional culture. Suiting its characteristic history and geography, a unique culinaiy art has developed in this Mexican finisterre, and has been put to the service of a table characterized as contrasting, varied, fresh, laid back, refined...
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|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad de Colima
1995-01-01
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| Series: | Estudios sobre las Culturas Contemporáneas |
| Online Access: | http://www.redalyc.org/articulo.oa?id=31600203 |
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| _version_ | 1846096195007545344 |
|---|---|
| author | David Oseguera Parra |
| author_facet | David Oseguera Parra |
| author_sort | David Oseguera Parra |
| collection | DOAJ |
| description | The Cooking of Colima constitutes a faithful showcase for regional
culture. Suiting its characteristic history and geography, a unique culinaiy
art has developed in this Mexican finisterre, and has been put to
the service of a table characterized as contrasting, varied, fresh, laid
back, refined and down to earth, festive and everyday. In recent decades
many traditional dishes have disappeared from the family menu. This
stems from the acceleration of modem life, changes in production
systems, enviromental deterioration and the new orientations of taste.
Nervertheless, the cuhnary tradition of Colima is resisting and is renewing
itself. |
| format | Article |
| id | doaj-art-c0fabda6a34c41008c3e0983a0ff309f |
| institution | Kabale University |
| issn | 1405-2210 |
| language | English |
| publishDate | 1995-01-01 |
| publisher | Universidad de Colima |
| record_format | Article |
| series | Estudios sobre las Culturas Contemporáneas |
| spelling | doaj-art-c0fabda6a34c41008c3e0983a0ff309f2025-01-02T07:46:16ZengUniversidad de ColimaEstudios sobre las Culturas Contemporáneas1405-22101995-01-01123352La cocina colimense. El menú, muestrario de la cultura regionalDavid Oseguera ParraThe Cooking of Colima constitutes a faithful showcase for regional culture. Suiting its characteristic history and geography, a unique culinaiy art has developed in this Mexican finisterre, and has been put to the service of a table characterized as contrasting, varied, fresh, laid back, refined and down to earth, festive and everyday. In recent decades many traditional dishes have disappeared from the family menu. This stems from the acceleration of modem life, changes in production systems, enviromental deterioration and the new orientations of taste. Nervertheless, the cuhnary tradition of Colima is resisting and is renewing itself.http://www.redalyc.org/articulo.oa?id=31600203 |
| spellingShingle | David Oseguera Parra La cocina colimense. El menú, muestrario de la cultura regional Estudios sobre las Culturas Contemporáneas |
| title | La cocina colimense. El menú, muestrario de la cultura regional |
| title_full | La cocina colimense. El menú, muestrario de la cultura regional |
| title_fullStr | La cocina colimense. El menú, muestrario de la cultura regional |
| title_full_unstemmed | La cocina colimense. El menú, muestrario de la cultura regional |
| title_short | La cocina colimense. El menú, muestrario de la cultura regional |
| title_sort | la cocina colimense el menu muestrario de la cultura regional |
| url | http://www.redalyc.org/articulo.oa?id=31600203 |
| work_keys_str_mv | AT davidosegueraparra lacocinacolimenseelmenumuestrariodelaculturaregional |