Sarah Bak-Geller Corona
Biographic Data
| ID | 287260 |
|---|---|
| NAME | Sarah Bak-Geller Corona |
| GIVEN NAMES | Sarah Bak-Geller |
| FAMILY NAME | Corona |
| SIGNATURE | CORONA S B |
| AFFILIATIONS | Universidad Nacional Autonoma de Mexico |
| ORCID | 0000-0003-0514-1665 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 8 |
| AUTHOR COUNT | 8 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 2 |
Sabor Barranquilla
Sabor Barranquilla stands out for its focus on gastronomy and its ability to generate discussions about cultural identity and the preservation of culinary heritage. Through activities such as gastronomic fairs, workshops, contests, and meetings with renowned chefs, the event fosters the exchange of knowledge and experiences among cooks, academics, and the general public. In this article, the authors interview Patricia Maestre, Director and founde…
Cocinas regionales y patrimonio natural
In Latin America, the recent interest in valuing regional cuisines (community, ethnic, departmental, national) as heritage has led to the proliferation of initiatives to promote them from multiple strategies and perspectives. This means that, in different countries and voiced by various actors, regional cuisines are considered something appreciated that must be preserved because they represent a particular group and are part of their collective i…
Las cocinas mestizas en México y Perú. Claves para interpretar el multiculturalismo en América Latina
In certain post-colonial societies, the metaphor of the successful recipe was and continues to be used politically when it comes to defining national culture, often represented in the form of a pot or kettle, where indigenous ingredients and knowledge are combined, effortlessly and without mediation, with other products and techniques from afar. The result is a product that is superior to any of its parts. This article questions the principles of…
Cooking Cultures
Los recetarios 'afrancesados' del siglo XIX en México
Algunos de los primeros libros de cocina mexicanos fueron publicados en la década de 1830 por imprentas francesas especializadas en libros en español. Este artículo analiza los distintos modelos culinarios y de nación presentes en dos recetarios afrancesados -el Arte novísimo de cocina y el Nuevo cocinero americano/mexicano en forma de diccionario- ysu relación con el contexto decimonónico de construcción de la nación mexicana
Modelos alimentarios y recomposiciones sociales en América Latina
Les livres de recettes ' francisés ' au Mexique au XIXe siècle
L'apparition des premiers livres de cuisine au Mexique - publiés par des maisons d'édition françaises spécialisées en ouvrages en espagnol - marque le début de l'histoire de la cuisine mexicaine. Cet événement s'inscrit par ailleurs dans une histoire plus large : celle de la construction de l'État-nation, entre nationalisme et cosmopolitisme. L'article s'intéresse aux idéaux de nation et de cuisine cohabitant dans deux des livres de recettes fran…
Modèles alimentaires et recompositions sociales en Amérique latine
Los recetarios 'afrancesados' del siglo XIX en México
Algunos de los primeros libros de cocina mexicanos fueron publicados en la década de 1830 por imprentas francesas especializadas en libros en español. Este artículo analiza los distintos modelos culinarios y de nación presentes en dos recetarios afrancesados -el Arte novísimo de cocina y el Nuevo cocinero americano/mexicano en forma de diccionario- ysu relación con el contexto decimonónico de construcción de la nación mexicana
Les livres de recettes ' francisés ' au Mexique au XIXe siècle
L'apparition des premiers livres de cuisine au Mexique - publiés par des maisons d'édition françaises spécialisées en ouvrages en espagnol - marque le début de l'histoire de la cuisine mexicaine. Cet événement s'inscrit par ailleurs dans une histoire plus large : celle de la construction de l'État-nation, entre nationalisme et cosmopolitisme. L'article s'intéresse aux idéaux de nation et de cuisine cohabitant dans deux des livres de recettes fran…
Las cocinas mestizas en México y Perú. Claves para interpretar el multiculturalismo en América Latina
In certain post-colonial societies, the metaphor of the successful recipe was and continues to be used politically when it comes to defining national culture, often represented in the form of a pot or kettle, where indigenous ingredients and knowledge are combined, effortlessly and without mediation, with other products and techniques from afar. The result is a product that is superior to any of its parts. This article questions the principles of…
Les livres de recettes ' francisés ' au Mexique au XIXe siècle
L'apparition des premiers livres de cuisine au Mexique - publiés par des maisons d'édition françaises spécialisées en ouvrages en espagnol - marque le début de l'histoire de la cuisine mexicaine. Cet événement s'inscrit par ailleurs dans une histoire plus large : celle de la construction de l'État-nation, entre nationalisme et cosmopolitisme. L'article s'intéresse aux idéaux de nation et de cuisine cohabitant dans deux des livres de recettes fran…
Modèles alimentaires et recompositions sociales en Amérique latine
Los recetarios 'afrancesados' del siglo XIX en México
Algunos de los primeros libros de cocina mexicanos fueron publicados en la década de 1830 por imprentas francesas especializadas en libros en español. Este artículo analiza los distintos modelos culinarios y de nación presentes en dos recetarios afrancesados -el Arte novísimo de cocina y el Nuevo cocinero americano/mexicano en forma de diccionario- ysu relación con el contexto decimonónico de construcción de la nación mexicana
Modelos alimentarios y recomposiciones sociales en América Latina
Cooking Cultures
Las cocinas mestizas en México y Perú. Claves para interpretar el multiculturalismo en América Latina
In certain post-colonial societies, the metaphor of the successful recipe was and continues to be used politically when it comes to defining national culture, often represented in the form of a pot or kettle, where indigenous ingredients and knowledge are combined, effortlessly and without mediation, with other products and techniques from afar. The result is a product that is superior to any of its parts. This article questions the principles of…
Sabor Barranquilla
Sabor Barranquilla stands out for its focus on gastronomy and its ability to generate discussions about cultural identity and the preservation of culinary heritage. Through activities such as gastronomic fairs, workshops, contests, and meetings with renowned chefs, the event fosters the exchange of knowledge and experiences among cooks, academics, and the general public. In this article, the authors interview Patricia Maestre, Director and founde…
Cocinas regionales y patrimonio natural
In Latin America, the recent interest in valuing regional cuisines (community, ethnic, departmental, national) as heritage has led to the proliferation of initiatives to promote them from multiple strategies and perspectives. This means that, in different countries and voiced by various actors, regional cuisines are considered something appreciated that must be preserved because they represent a particular group and are part of their collective i…
Art (7 works) · Culinary Culture and Tourism (6 works) · Humanities (5 works) · Food, Nutrition, and Cultural Practices (4 works) · Anthropology (2 works) · Colonialism (2 works) · Ethnology (2 works) · Political science (2 works) · Sociology (2 works) · Adventure (1 works)