Diálogo Volume 18 Number 1 Article 6 2015 La cocina tradicional indígena de Michoacán Lorena Ojeda Universidad Michoacana de San Nicolás de Hidalgo Carmen Alicia Dávila Universidad Michoacana de San Nicolás de Hidalgo Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Ojeda, Lorena and Dávila, Carmen Alicia (2015) "La cocina tradicional indígena de Michoacán," Diálogo: Vol. 18 : No. 1 , Article 6. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/6 This Article is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact
[email protected]. La cocina tradicional indígena de Michoacán Lorena Ojeda, Universidad Michoacana de San Nicolás de Hidalgo Visiting Scholar, University of California, Berkeley Carmen Alicia Dávila, Universidad Michoacana de San Nicolás de Hidalgo “En comparación con muchos lugares de México […] el área tarasca se caracteriza por tener un arte culinario bien desarrollado. La variedad de alimentos disponibles, la cantidad de hierbas que se usan en la cocina, y las diversas recetas que se conocen resultan notables en todos los sentidos de la palabra.” George M. Foster (2000, 82) Abstract: A cultural study of the origins of cuisine from the P’urhépecha region, in the Mexican state of Michoacán, visible in contemporary cuisine and community practices. Considerations of agricultural products and cultural practices, related to traditional cuisine from the preHispanic to the contemporary era.