Periódico: Journal of Tourism and Heritage Research
Fonte: Journal of Tourism and Heritage Research; Vol 1 No 3 (2018): Journal of Tourism and Heritage Research; 1-8
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Resumo: The Traditional Mexican Cuisine was declared Intangible Heritage of Humanity by the United Nations Educational, Scientific and Cultural Organization (Organization of the United Nations for Education, Science and Culture, UNESCO), in 2010. According to the magazine El Exprés (2006) it was for this reason that the Traditional San Luis Potosí Cuisine was declared an Asset of Intangible Cultural Relevance and the beginning of an action plan to rescue some dishes that are no longer easily found, such as Potosino cold cuts or fiambre potosino.
The purpose of this work is to introduce people to one of the most important factors of the Huasteca culture in order to promote gastronomy to visitors or residents of the place. The main goal is to bring out part of the culture of the state of San Luis Potosí, highlighting and seeking conservation and preservation of gastronomic heritage.
The Potosina gastronomy has a wide history that is located in our ancestors, how they fed themselves and what they ate, the food that was stored in prosperity to go from being nomadic to settle down, thus creating combinations to generate diversity, giving rise to the gastronomy that today we know in our Huasteca zone.
Gastronomy is one of the most important factors, cooking is a cultural act in which we find and express identity and which can be rescued with its dissemination and of course its elaboration.
Through my documentary research I will introduce two elements of huasteca gastronomy.
