As a researcher and promoter of Mexican gastronomy I participate in lectures and workshops in Mexico, the U.S. and Europe, and consult with chefs and journalists on the subject.
An introduction to Pre-Hispanic Mexican cooking workshop, co-presented with Verónica Amellali Vázquez López (UNAM). This one-of-a-kind three day interdisciplinary event featured an overview of the ingredients, utensils and techniques used in Pre-Hispanic Mexican and Maya cuisine. A lecture section followed by cooking demonstrations, hands-on participation. and food and beverage tastings.
I curated this lecture series to commemorate the bicentennial of Mexican Independence, in collaboration with the Latin American Studies Department at the University of Texas. I gave the first talk of the series, focusing on the central role that tamales have played in Mexican cooking and culture, from their origins in ancient Mesoamerica to their prevalence in today's Mexico, both as everyday staples and essential fare at celebrations.
Mexicans have the well-earned reputation of making a party out of everything. Modern day Dia de Muertos festivities mix elements of two cultures to create a unique tradition. It is a perfect example of the complex heritage of the Mexican people, blending the cultures and beliefs of our Native Mexican and Spanish ancestor
Interview by Johanna Ferreira
A profile of my early career by Rachel Lavin.
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