DOI: https://doi.org/10.52948/sosquua.v6i1

Published: 2024-05-15

Editoral

Cocinar y comer en clave decolonial

Rebeca Osorio González
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Scientific and technological research articles

Sweetcorn Atole as Part of Quintana Roo Local Food System

Mexico’s Food Sovereignty and Biocultural Heritage

Alejandra Cazal Ferreira, Ana Flores Vega

11-42

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Lacustrine Gastronome Characterization of San Pedro Tultepec (Mexico) Cultural Heritage

Karina Hernández-Lechuga, Héctor Favila Cisneros, Ricardo Hernández López

43-67

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Aculco and Its Local Cooking

Gastronomic Imaginaries Analysis and Its Links with Tourism

Gerardo Novo-Espinosa de los Monteros

68-84

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Traditional Mexican Gastronomy Incursion into the Public Sphere After UNESCO Recognition

Arlen Sánchez-Valdés, Carlos Millán García, Gloria Icaza Castro

85-97

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Sciences Incorporation in Gastronomy Professional Training

Higher Education Level Schools Case in Mexico

Marisa Reyes Orta, Alfonso González-Damián

98-117

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