Tendencias Alimentaria

Tendencias Alimentaria México 2011 - 6th. Edition

HOURS

Wednesday, 1st June 2011

10:00 – 14:00

WORKSHOP 1

The Mediterranean Cuisine – This intangible heritage of humanity is a set of traditional practices, knowledge and skills which have been handed down from generation to generation, lending a sense of continuity and belonging to the communities involved.

PROGRAMME

10:00 - 10:30: Introduction, brief history, geographic location, influence – Claudio Poblete, Culinaria Mexicana
10:30 – 11:20: Portuguese Cuisine, vision, products, sample of COD – Chef María Gómes Da Silva, Casa Portuguesa
11:20 – 11:40: BREAK
11:40 – 12:30: Spanish cuisine, vision, products, and sample of SQUID INK RICE WITH CALAMARI – Chef Juantxo Sánchez, Elago Restaurant
12:30 – 13:20: Italian Cuisine, vision, products, and sample of SICILIAN CAPONTA - Chef Antonello Cerrutti, Academic, Researcher and Consultant
13:20 – 14:20: Lebanese Cuisine, vision, products, and sample of BARBECUED BEEF KEPPE – Chef Mohamed Jamil Bader, El Jamil Restaurant

Coordinator: Claudio Poblete, Culinaria Mexicana

More information about the lecturers >>

HOURS

Thursday, 2nd June 2011

10:00 – 14:00

WORKSHOP 2

Mexican cuisine – This intangible heritage of humanity is a comprehensive cultural model which encompasses agricultural activities, ritual practices, ancient practical knowledge, cooking techniques, customs and ancestral community behaviours.

PROGRAMME:

10:00 - 10:30: Introduction to traditional Mexican cooking as part of the world's cultural heritage – Cristina Barros, Researcher of the historical, cultural and social aspects of Mexican cooking
10:30 – 11:00: Cultural aspects and influences – Edmundo Escamilla, the School of Mexican Gastronomy
11:00 – 11:20: BREAK
11:20 – 11:50: Basic Products – Yuri de Gortari, the School of Mexican Gastronomy
11:50 – 12:40: Pre-Hispanic Cooking – products and techniques - Corn segueza and pre-Hispanic beverage - Abigail Mendoza, Tlamanalli Restaurant
12:40 – 13:30: Virreinato cuisine – Products and techniques – 2 samples - Yuri de Gortari
13:30 – 14: 20: Contemporary Cuisine – Products and techniques - Chicken stuffed with chaya leaves and sun-dried tomato served with plantain purée with coriander, dried pumpkin seed pesto and achiote oil – Ernesto Aguilera, Chef of the year 2009-2010, finalist in the "Young Mexican Chef" award.