Registros y orientaciones de la cocina de Campeche, siglos XX y XXI

Abstract

This collaboration shows what has been considered as the content of the State of Campeche’s cuisine, in chronological order and based on documents of a culinary orientation. This cuisine has varied through time, and in order to assemble it, female cooks and recipe book authors, as well as tourism promotion elements and historians have cooperated. It argues that the first disseminators of what consituted this State’s cuisine had other purposes in mind, which were not always to diffuse or integrate a representative culinary package. In this regard, the use of sea products and mainly preparing what is known as dogfish bread stand out. Two chapters that meant a great change in this discourse were: first, the one implemented through the tourism sector, and then the one that set up the foreign influences and left behind the practical and local cuisines to place this cuisine in the gastronomic sphere. This State’s cuisine, according to this proposal, would not only have Mayan influence, but also Spanish, British, North American, Italian, and even Arabian. This product eventually shows the important role played by cuisine sources as primary records, which must not be disdained in integrating a cullinary history.