Tout au long de mon périple, je suis allé à la découverte de nouvelles saveurs gustatives, de nouveaux ingrédients, fruits et légumes, d’assortiments originaux. La richesse du patrimoine américain se trouve aussi dans l’assiette ! A l’occasion de ma participation au Festival Vél’Osons à Chambéry organisé par la Roue Libre, je vous mets en bouche!
Agrodiversity
Patrimonio gastronomico do Brasil – Centro
Delicias de minhas travessia do Brasil gostoso Lire la suite
GUARDIANES DE SEMILLAS : PROTEGER LA AGRODIVERSIDAD
La agrodiversidad es la base de seguridad alimentaria de un territorio. En contra de las evoluciones recientes de la agricultura ecuatoriana, la Red Guardianes de semillas esta rescatando el cultivo de variedades adaptadas a las condiciones locales. Las cordilleras ecuatorianas son la cuña de muchas especies de verduras comestibles, entre otros el frijol, la calabaza, la papa, el tabaco, el tomate. Reciente, estudios rechazaron las orígenes de unos en México. Lire la suite
Recovering Co-Existence of Meliponas Bees and Mayas
Stephane Plamieri, a French emigrant in Mexico, lives his dream life in Tulum, Quintana Roo, Mexico. He is working his fingers to the bone and with passion to recover the meliponas bees tradition in the Mayan communities. The Heritage Route crossed his path in his lovely hotel Don Diego de la Selva to know more about this heritage piece for Mayan and others.
The Melipona bee is the symbol of the wisdom of the Mayans. They were living together for more than 3000 years, feeding each other. Deforestation and loss of interest in their honey were the major threats that caused the destruction of 80% of meliponas population up to less than 1000 colonies in Quintana Roo. Lire la suite
Diversity of Maize : A Mexican Heritage
Desde nuestra llegada a México, tuvimos que acostumbrarnos a la comida con maíz. De hecho, es casi imposible de evitarlo para comer. Para México, el maíz es más que la base de la comida, es un regalo del cielo arraigada en la cultura del país.
Depuis notre arrivée au Mexique, nous avons du nous habituer à la nourriture à base de maïs. En effet, il est quasi impossible de passer outre. Pour le Mexique, le maïs est bien plus qu’un aliment, c’est un don du ciel ancré dans la culture du pays.
Since our arrival in Mexico, we have been compelled to appreciate corn-based food. Indeed, almost everything edible in Mexico is made from « masa de maíz » (corn flour): tortilla, taco, atole, totopo, quesadilla, enchilada, panucho, tamal, etc. For Mexico, el maize has been everything: its refuge, the cover of its skin and its fruits, the base of its food. It is really part of the national heritage of Mexico. Like other Mesoamerican people, the Aztecs and Mayas recognized maize a vital force with which they strongly identify. This is clearly shown by their mythological traditions with maize deities.
The Heritage Route had the occasion to meet some people and organization involved in the preservation of its diversity, which is threatened mainly by food consumption changes in Mexico, globalization and Genetically modified organisms (GMO).
Origins of the Maize
Maize is the domesticated variant of teosinte. The two plants have very dissimilar appearance, maize having a single tall stalk with multiple leaves and teosinte being a short, bushy plant. The difference between the two is largely controlled by differences in just two genes. Lire la suite
