DOCSLIB.ORG

Download a PDF of Latinlover Issue

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Download a PDF of Latinlover Issue ISSUE 2 - APRIL 2012 WWW.LATINLOVER.US THE ULTIMATE LATIN LOVER MEET JONATHAN BARBIERI A TASTE OF MEXICO ROAM THE STREETS OF MEXICO CITY THROUGH CHEF FROM VENEZUELA WITH LOVE: JULIAN CARACAS MEDINA’S AREPA BAR FAVORITE RECIPE RIVIERA MAYA: SALUD! WHERE THE PAST LIVES @AMARU: IN THE PRESENT THE FIRST PISCO BAR IN NEW YORK DIVEDIVE INTOINTO THETHE HIDDENHIDDEN ISLAND OF HOLBOX Tourism Board COVER PHOTO Rustic bright-colored fishing village of Holbox. Photo by Melissa Franchy CONTENT: A TASTE OF MEXICO p12 p40 p48 p58 p88 PLACE OF DEPARTURE RIVIERA MAYA: WHERE HOLBOX-MEXICO: MADE IN MEXICO: THE ULTIMATE Story by THE PAST LIVES IN THE THE DOMINO EFFECT EMBARK ON AN LATIN LOVER Margarita Larios PRESENT Story by IMAGINARY TRIP TO Story by Story by Melissa Franchy MEXICO CITY THROUGH R.E. Toledo Jessica Solt CHEF JULIAN MEDINA’S FAVORITE RECIPE Interview by Margarita Larios CARNITAS DE LECHON By chef Julian Medina www. toloachenyc.com POSTER DESIGN BY LAS HERMANAS IGLESIAS “As some of our work has explored the idea of mash-ups or fusions, we also thought it would be interesting to think about overlaps in the cuisine and what Norwegian-Dominican fusion food might taste like...” CONTENT p9 p16 p24 CONTRIBUTORS: FEATURED BAR: ABUELA’S RECIPE: MEET THE TEAM AMARU PISCO BAR TRINA BARDUSCO, Story by SHARES HER ABUELA’S Benny Chueca RECIPE Photos by Juan Ayora p32 p76 p80 FEATURED RESTAURANT: DISCOVER PRIORAT’S FEATURED ARTIST: CARACAS AREPA BAR WINE LAS HERMANAS IGLESIAS Story by Story by Interview by Brian Waniewski Alexandre Surralles Laura González CONTRIBUTORS MICHAEL BERMAN PHOTOGRAPHER Michael Berman is a food-focused photographer and writer whose work has appeared in the New York Daily News, The New York Times, and the Edible magazines of Manhattan, Brooklyn, and Queens; as well as in advertisements and materials for PNC Bank, Peter Luger Restaurant, and Pio Pio restaurants. His photography can be seen at www.msbphotography.com. His food blog is www.pizzacentric.com. TERRITORIES FOR OUR MAPS BENNY CHUECA WRITER Benny Chueca is a Peruvian journalist currently based in New York City, where he completed an MFA The images of Mexico, lindo y querido, are so many that everyone has program in Creative Writing in Spanish at New York University. He reports for newspapers and magazines in Founding Editor-in-Chief his or her own beliefs and personal maps about this ancient and big his country and is also finishing his first novel. Set in Lima, Peru, it follows two teenagers who are squandering Chris Yong-García country. But “the map is not the territory,” observed Alfred Korzybski, their chances to make a future for themselves while trying to have some fun during the violent final years of to caution us that an abstraction drawn from our beliefs is not the thing the 1980s. He also teaches Spanish in prestigious New York institutions, such as NYU, Cervantes Institute and Queen Sophia Institute. Associate Editors itself. Through the pages of our second issue, Latin Lover has created a Melissa Franchy territory for various food & travel maps of Mexico. Suzanne Oboler PAKO DOMINGUEZ Brian Waniewski PHOTOGRAPHER We explore Mexico from the hidden treasures of Holbox Island to the Pako Dominguez is an experienced photographer who takes enormous pleasure in being part of your special Riviera Maya and Oaxaca, with a photo-stop in today’s Tenochtitlan day. He will document your exceptional moments with candid, lively, artfully-crafted photographs. Pako Consulting Editors and then back to New York, where chef Julian Medina introduces us has photographed weddings and events internationally and offers excellent, personalized services in English, Jorge Ochoa to his favorite recipe, tacos de suadero, a knockout version of a Mexico Spanish or French. www.phototeka.net Camila Valdeavellano City street-food classic. Art Direction & Graphic Design MELISSA FRANCHY Eyestorm Design Studio We also bring you a portrait of the talented American-Dominican- WANDERLUSTER Norwegian Hermanas Iglesias, a grandma’s delicious coconut risotto Melissa Franchy is a photographer, traveler, foodie, scuba diver and art lover, who is passionate about exploring recipe, authentic Venezuelan arepas in Manhattan and more. While the world broadly and authentically. Her travel research has taken her from swimming with whale sharks Producers drawing your own maps, you can taste a Catalonian Priorat or surrender in Holbox, Mexico to learning how to cook Vietnamese food on an authentic junk boat over Halong Bay, Melissa Franchy your soul to a Pierde Almas. Vietnam to camping in carpet tents on the Moroccan desert tasting tagine made by her nomadic Berber hosts. Chris Yong-García Born in Peru, Melissa moved to NYC 12 years ago. She has studied International Business and Photography. Her love for food, travel and global culture drives her to always crave her next travel adventure. Translation Buen viaje! Melissa Franchy Margarita Larios LAURA GONZÁLES WRITER Laura was born and raised in San Juan, Puerto Rico, and moved to the cold American northeast in 2007. Based in New York City, she is a contributing writer for several arts publications, specializing in contemporary art, artists and events. As a cataloguer at Phillips de Pury & Company, she oversees the production of the auction catalogues for contemporary and Latin American sales. CHRIS YONG-GARCÍA FOUNDING EDITOR-IN-CHIEF MARGARITA LARIOS WRITER Margarita Larios was born and grew up in Mexico City. She received her bachelor´s degree in Latin American Literature from the Universidad Iberoamericana and collaborated as a copy editor for several magazines published by Editorial Expansión. She currently lives in New York, where she recently graduated from NYU´s MFA in Creative Writing in Spanish and, among other projects, is working on her first novel. LATIN LOVER Food & Travel Magazine is a publication of Garcia Media LLC, 629 West 135th Street, # 65 New York, NY 10031. © Copyright 2012 Garcia Media LLC and the individual contributors. Issue #2 is a limited edition publication with no commercial value printed by Citygraphics, New York, NY. 8 9 CONTRIBUTORS CONTRIBUTORS SUZANNE OBOLER CAMILA VALDEAVELLANO EDITOR VISUAL ARTIST Suzanne Oboler is Professor of Latin American and Latina/o Studies at John Jay College, of the City Born in Lima in 1973, Camila has a degree in Interior Architecture & Object Design at École Camondo in University of New York. She is Founding Editor of the academic journal, Latino Studies. Her research centers Paris. She has created set designs for dance, theatre and film productions; illustrated publications, and designed on human rights with a focus on Latino immigrant incarceration, and on race, immigration and belonging commercial and industrial products. Memorias de Salmo Trutta (2007), her first stop-motion animation film, in the Americas. She is the author of Ethnic Labels, Latino Lives: Identity and the Politics of (Re)Presentation co-directed in NY with Cayetana Carrion, was exhibited in diverse international film festivals and has won in the United States; editor of Latinos and Citizenship: The Dilemma of Belonging and Behind Bars: Latino/as two awards in Peru. Currently, she is living in Rio de Janeiro with her husband and daughter. and Prison in the United States; and co-editor of Neither Enemies nor Friends: Latinos, Blacks, Afro-Latinos. She is also co-editor in chief of The Oxford Encyclopedia of Latino/as in the United States(4 volumes) and of the forthcoming 2-volume, Oxford Encyclopedia of Latinos and Latinas in Contemporary Politics, Law and Social Movements. NEAL PATRICK PHOTOGRAPHER JORGE OCHOA Neal Patrick is from the mid-west and raised in Minnesota not far from where Bob Dylan was born. Traveling PHOTOGRAPHER and music brought Neal Patrick to the camera. Moving to NYC after a science degree in photography at After working as a Photojournalist in newspapers and magazines in Perú for 10 years, Jorge moved to New Daytona Beach, Florida in 2000, Neal has been photographing in Strawberry Fields and had his first exhibit York to study Photography at the International Center of Photography. He then worked as a master color in London at Intoxica Gallery in 2004. More recently, he has traveled extensively in India over the past five printer for top fashion photographers. Today, Jorge is a freelance portrait photographer and is developing years and plans on publishing his first book. personal art photography projects. He’s also learning Digital Design to complement his skills as an image- maker. BRIAN WANIEWSKI MIOZOTIS PUMAROL WRITER ILLUSTRATOR Brian Waniewski is a poet, futurist and management and marketing consultant. He is cofounder and Miozotis Pumarol is a Jill of all trades having worked in mediums such as fashion design, illustration, styling, managing partner of the global future forecasting firm, Popular Operations, where he helps top organizations jewelry making, photography and film production. A native New Yorker, she is a first-generation American identify emerging opportunities, develop new visions and strategize to create new possibilities within existing from a Dominican family. She is a proud advocate of uptown, Spanish rock and sensuality. Harnessing a structures. He also serves as managing director at the Institute of Play, a New York-based non-profit innovating passion for the aesthetics of desire, her work always comes across as beautiful and alluring. The underground at the intersection of games and learning. Brian studied history and literature in the US and Berlin and is culture of urban Hispanics has been a defining influence, implementing itself as a controlled chaos that can currently on a crash course in Latin culture thanks to his Brazilian-Peruvian wife and baby daughter. be seen in a lot of her work. Miozotis is also known artistically as miopuma, but most of her friends call her mio. Presently working on personal projects, and is residing happily in the hills with her lover and two dogs.
Load more

Recommended publications
  • Appetizers Antojitos Mexicanos
    D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821.
    [Show full text]
  • EXHIBITS an Evolution
    CHAPTER 2 EXHIBITS An Evolution Frances Kruger, Not Finished After All These Years Liz Clancy, and Museums have many important functions, but exhibits are what most Kristine A. Haglund people come to see. In addition to educating and entertaining, exhibits bring visitors in the door, generating revenue that supports Museum operations. More than a century after John F. Campion spoke at the Museum’s opening exercises on July 1, 1908, his observation that “a museum of natural history is never finished” is especially true in the world of exhibits (Fig. 2.1)—and in fact needs to stay true for the Museum to remain relevant (Alton 2000). Times change, expectations change, demographics change, and opportuni- ties change. This chapter is a selective, not-always-chronological look at some of the ways that the Museum’s exhibits have changed with the times, evolving from static displays and passive observation to immersive experi- ences to increased interactivity and active visitor involvement. Starting from a narrow early focus, the Museum went on to embrace the goal of “bringing the world to Denver” and, more recently, to a renewed regional emphasis and a vision of creating a community of critical thinkers who understand the lessons of the past and act as responsible stewards of the future.1 Figure 2.1. Alan Espenlaub putting finishing touches on the Moose-Caribou diorama. 65 DENVER MUSEUM OF NATURE & SCIENCE ANNALS | No. 4, December 31, 2013 Frances Kruger, Liz Clancy, and Kristine A. Haglund Displays and Dioramas Construction of the Colorado Museum of Natural History, as the Museum was first called, began in 1901.
    [Show full text]
  • Food Digital
    KI” y AYIK”AK IN MAYAN MEANS “DELICIOUS AND TASTY” ENTRIES “IIKS” CHILIS IN MAYAN Chile poblano filled with escamoles and Chukwa “Chocolate in mayan” goat cheese (25 min) Mulato chilli filled with oaxaca cheese Covered with black chilhuacle chili sauce covered with chocolate sauce and with jumiles and piloncillo $360 toasted almonds $95 Papadzules Picaditas of Chirmole (4 pieces) ”The king´s food” in mayan Black sausage spicede from Valladolid (3 pieces) Yucatan covered with chirmole sauce, Tacos of hard-boiled eggs, covered with onion and fresh coriander $150 pumpkin seed sauce $115 Or huitlacoche $135 Picaditas of Ejutla (4 pieces) Or Longaniza of Valladolid $150 Artisanal beef sausage from Ejutla in Oaxaca covered with Chilhuacle RED Picaditas with Escamoles (25 min) chilli from Oaxaca, fresh cheese and Four pieces with guacamole and onion $150 sauteed escamoles $360 Longaniza Oriental Escamoles (25 min) Black chorizo and sausage from Valladolid Sauteed with ACHILITO (a chilli from Yucatan, grilled served with sauce ha sikil Oaxaca) and served with guacamole pak (made with pumpkin seed and $360 tomato) $170 Platillo Yucateco Tacos del Sur-Este Longaniza of Valladolid, two tacos Two grasshopper tacos, two cochinita and two panuchos of cochinita pibil $165 pibil tacos and two picaditas with meat $170 Picaditas (4 pieces) Single $85 Botana Nucha (to share) combined (beef, pork or To make tacos chorizo from oaxaca) $120 Beef, pork, chorizo from oaxaca, cheese and guacamole $220 Temazcales Melted cheese with: Chorizo from oaxaca or beef
    [Show full text]
  • Short Rib Cochinita Pibil
    Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible.
    [Show full text]
  • THE REBOZO Marta Turok [email protected]
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Textile Society of America Symposium Proceedings Textile Society of America 2016 SOME NATIONAL GOODS IN 1871: THE REBOZO Marta Turok [email protected] Follow this and additional works at: http://digitalcommons.unl.edu/tsaconf Part of the Art and Materials Conservation Commons, Art Practice Commons, Fashion Design Commons, Fiber, Textile, and Weaving Arts Commons, Fine Arts Commons, and the Museum Studies Commons Turok, Marta, "SOME NATIONAL GOODS IN 1871: THE REBOZO" (2016). Textile Society of America Symposium Proceedings. 993. http://digitalcommons.unl.edu/tsaconf/993 This Article is brought to you for free and open access by the Textile Society of America at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Textile Society of America Symposium Proceedings by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Crosscurrents: Land, Labor, and the Port. Textile Society of America’s 15th Biennial Symposium. Savannah, GA, October 19-23, 2016. 511 SOME NATIONAL GOODS IN 1871: THE REBOZO1 Marta Turok [email protected], [email protected] The history of rebozos and jaspe (ikat) in Mexico still presents many enigmas and fertile field for research. Public and private collections in Mexican and foreign museums preserve a variety of rebozos from the mid-18th through the 20th centuries. However, it has been complicated to correlate these extant pieces with exact places of production and dates. Other sources such as written accounts and images focus mostly on their social uses, sometimes places of production or sale are merely mentioned yet techniques and designs are the information least dealt with.
    [Show full text]
  • Φιλοσοφία Philosophy Is Composed of Two Words: Philos "Love" and Sophia "Knowledge"
    F I L O S O F Í A φιλοσοφία Philosophy is composed of two words: philos "love" and Sophia "knowledge". Philosophy is the "love of knowledge" Filosofía está compuesta por dos vocablos: philos “amor” y Sophia “conocimiento”. La filosofía es el “amor por la sabiduría” LUNCH RIBEYE accompanied by sautéed baby vegetables acompañado con vegetales salteados 1025 WHOLE ROASTED CATCH OF THE DAY WITH ROSEMARY & LEMON PESCA DEL DÍA AL ROMERO CON LIMÓN served with zucchini, cambray potato, olive oil and seasonal sprouts acompañado de calabacín, papa cambray, aceite de oliva y brotes de temporada 850 SLOW ROASTED PICANTON CHICKEN WITH LEMON & ROSEMARY POLLO PICANTÓN COCINADO LENTAMENTE AL LIMÓN & ROMERO zucchini, cambray potato, olive oil and seasonal sprouts calabacín, papa cambray, aceite de oliva y brotes de temporada 805 PEELED JUMBO SHRIMP CAMARÓN JUMBO PELADO accompanied by traditional cocktail sauce, tamarind sauce and ginger sauce acompañado de salsa coctelera tradicional, coctelera tamarindo y coctelera jengibre 780 TUNA CHIA ATUN CHIA seared tuna served with chia seeds, broccoli, pineapple and orange reduction atún sellado en semillas de chía, brócoli, piña y reducción de naranja 750 OCTOPUS (RELLENO NEGRO) PULPO (RELLENO NEGRO) traditional relleno negro sauce, reduction of carrot peppers and lime aioli salsa de relleno negro, reducción de zanahoria, pimientos y alioli de lima 670 RIBEYE BURGER HAMBURGUESA DE RIBEYE homemade bun, smoked cheese, arugula, red wine onion with potato chips pan hecho en casa, queso ahumado, cebolla al vino tinto,
    [Show full text]
  • Guía Destinos De México 2020 Recomendaciones Que Inspiran
    RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera.
    [Show full text]
  • PEATONALIZACIÓN DE LA CALLE MADERO DEL CENTRO HISTÓRICO DE LA CIUDAD DE MÉXICO Análisis Del Cambio En El Ámbito Comercial
    PEATONALIZACIÓN DE LA CALLE MADERO DEL CENTRO HISTÓRICO DE LA CIUDAD DE MÉXICO Análisis del cambio en el ámbito comercial Clara ORTEGA GARCÍA Universidad Autónoma Metropolitana. Unidad Azcapotzalco Directora: Mtra. Ma. del Carmen Bernárdez de la Granja Mail: [email protected] RESUMEN Existe en la Ciudad de México, como en otros lugares, una tendencia que ha protagonizado las revitalizaciones de espacios públicos realizadas en los últimos años, se trata de la peatonalización de calles o avenidas. Dicho tipo de intervención es, definitivamente impactante en cuanto que modifica determinantemente el uso y percepción del espacio. La constante insistencia por la necesidad de revitalizar el Centro Histórico de la Ciudad de México ha provocado, además de una evidente transformación de imagen urbana, otras mutaciones en el espacio urbano, cambios muy evidentes de carácter social, espacial y económico principalmente. Lo que aquí se presenta, es un análisis de éste tipo de intervención, realizada en la calle Francisco I. Madero, arteria vital del centro histórico, que cerró el tránsito vehicular en 2010 para priorizar el acceso exclusivamente peatonal al centro de la ciudad; los impactos generados a partir de éste suceso, principalmente en el ámbito comercial. Palabras clave: Centro Histórico, Revitalización, Peatonalización ABSTRACT In Mexico City exists a trend, as in other places, that has played a main role in the revitalization of public spaces in recent years: the pedestrianisation of streets or avenues. Such an intervention has an important impact since it crucially modifies the use and perception of space. Constant insistence for the need to revitalize Mexico City's Historic Center has caused, in addition to a clear transformation of urban image, other important mutations in the urban space, mainly of social, spatial and economic nature.
    [Show full text]
  • Del Porfirismo Al Periodo Neoliberal En El Siglo Xxi
    ESTADO MEXICANO, CRECIMIENTO ECONÓMICO Y AGRUPACIONES SINDICALES Del porfirismo al periodo neoliberal en el siglo XXI I ESTADO MEXICANO, CRECIMIENTO ECONÓMICO Y AGRUPACIONES SINDICALES Del porfirismo al periodo neoliberal en el siglo XXI I Francisco Javier Aguilar García UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO INSTITUTO DE INVESTIGACIONES SOCIALES MÉXICO, 2017 JL1231 A48 Aguilar García, Francisco Javier Estado mexicano, crecimiento económico y agrupaciones sindicales : del porfirismo al periodo neoliberal en el siglo XXI. -- I. Primera edición. -- México : UNAM, Instituto de Investigaciones Sociales, 2017. 2 volúmenes : ilustraciones, cuadros, figuras. ISBN: 978-607-02-8842-5 1. México -- Política económica. 2. Sindicatos -- Historia -- Siglo XX. 3. Sindicatos -- México. 4. México -- Historia -- Revolución, 1910-1920. 4. México -- Historia -- Siglo XX. I. Tít. Este libro fue sometido a un proceso de dictaminación por académicos externos al Instituto de Investigaciones Sociales de la Universidad Nacional Autónoma de México, de acuerdo con las normas establecidas por el Consejo Editorial de las Colecciones de Libros del Instituto. Los derechos exclusivos de la edición quedan reservados para todos los países de habla hispana. Queda prohibida la reproducción parcial o total, por cualquier medio, sin el consentimiento por escrito del legítimo titular de los derechos. Primera edición: enero de 2017 D.R.© 2017, Universidad Nacional Autónoma de México Instituto de Investigaciones Sociales Circuito Mario de la Cueva s/n Ciudad de la Investigación en Humanidades Ciudad Universitaria, C.P. 04510, Ciudad de México. Coordinación editorial: Virginia Careaga Covarrubias Cuidado de la edición: David Monroy Gómez Formación de textos: Angélica Nava Ferruzca Diseño de portada: Cynthia Trigos Suzán Impreso y hecho en México ISBN: 978-607-02-8842-5 ÍNDICE I Nota preliminar y agradecimientos .........................
    [Show full text]
  • Hacia Un Cuarto Cine: Violencia, Marginalidad, Memoria Y Nuevos Escenarios Globales En Ventiún Películas Latinoamericanas
    HACIA UN CUARTO CINE: VIOLENCIA, MARGINALIDAD, MEMORIA Y NUEVOS ESCENARIOS GLOBALES EN VENTIÚN PELÍCULAS LATINOAMERICANAS by Jorge Zavaleta Balarezo Bachiller en Lingüística y Literatura Hispánicas, Pontificia Universidad Católica del Perú, 2005 Master in Arts in Hispanic Languages and Literatures, University of Pittsburgh, 2008 Submitted to the Graduate Faculty of the Kenneth P. Dietrich School of Arts and Sciences in partial fulfillment of the requirements for the degree of Ph.D. in Hispanic Languages and Literatures i University of Pittsburgh 2011 UNIVERSITY OF PITTSBURGH DIETRICH SCHOOL OF ARTS AND SCIENCES This dissertation was presented by Jorge Zavaleta Balarezo It was defended on December 7, 2011 and approved by John Beverley, Distinguished Professor, Hispanic Languages and Literatures Hermann Herlinghaus, Professor, Hispanic Languages and Literatures Aníbal Pérez-Liñán, Associate Professor, Political Science Dissertation Advisors: Elizabeth Monasterios, Associate Professor, Hispanic Languages and Literatures and Juan Duchesne-Winter, Professor, Hispanic Languages and Literatures ii HACIA UN CUARTO CINE: VIOLENCIA, MARGINALIDAD, MEMORIA Y NUEVOS ESCENARIOS GLOBALES EN VEINTIÚN PELÍCULAS LATINOAMERICANAS Jorge Zavaleta Balarezo, PhD University of Pittsburgh, 2011 Contemporary Latin American cinema features a series of realist portraits and testimonies, in which young filmmakers develop their own visions of the new conditions of life on the continent. This dissertation looks at these specific cinematic visions of beings who survive on the edges of marginality and violence. The dissertation is articulated specifically along topics representing critical approaches to movies produced in Argentina, Colombia, Brazil, Peru, Bolivia, Chile and Mexico. The works of a new generation of filmmakers including Alejandro González Iñárritu, Lucrecia Martel, Israel Adrián Caetano, Carlos Reygadas and Fernando Meirelles uncover a series of erosions of the social composition of the countries where these directors live.
    [Show full text]
  • Consulta La Publicación En
    D.R. © 2011 Universidad Nacional Autónoma de México Ciudad Universitaria, Delegación Coyoacán, C.P. 04510 México, Distrito Federal Museo Experimental El Eco www.eleco.unam.mx Queda prohibida la reproducción parcial o total por cualquier medio de la presente obra, sin contar previamente con la autorización escrita del titular de los derechos patrimoniales. Los editores han hecho su mejor esfuerzo para localizar a los dueños de los derechos de cada obra. Todos los derechos reservados./No part of this book may be reproduced in any form, except where permitted by the intelectual property rights holders and the publishers. The editors have strongly tried to find the rights holders of each work of art here published. All rights reserved. Primera edición/First Edition Ciudad de México, 2011 16 de junio 2011 Impreso y hecho en México/Printed and bound in Mexico ISBN 978-607-02-2426-3 MANIFIESTO DE LA ARQUITECTURA EMOCIONAL MATHIAS GOERITZ 1953 El nuevo “museo experimental”: EL ECO, en la ciudad de México, empieza sus actividades, es decir sus ex- perimentos, con la obra arquitectónica de su propio edificio. Esta obra fue comprendida como ejemplo de una arquitectura cuya principal función es LA EMOCIÓN. El arte en general, y naturalmente también la arquitectura, es un reflejo del estado espiritual del hombre en su tiempo. Pero existe la impresión de que el arquitecto moderno, individualizado e intelectual, está exagerando a veces —quizá por haber perdido el contacto estrecho con la comunidad—, al querer destacar demasiado la parte racional de la arquitectura. El resultado es que el hombre del siglo XX se siente aplastado por tanto “funcionalismo”, por tanta lógica y utilidad dentro de la arquitectura moderna.
    [Show full text]
  • Tlatelolco 1968 Massacre and Poetic Debates on the History of Violence
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of Bedfordshire Repository Between the Stone and the Mirror: Tlatelolco 1968 Massacre and Poetic Debates on the History of Violence Victoria Carpenter, York St John University, UK On 2 October 1968, ten days before the Olympic Games began in Mexico, a student demonstration in the Plaza of Three Cultures in the Tlatelolco district of the capital was attacked by the army, paramilitary squads and police. Many were killed, including residents of the apartment blocks in the square. The massacre soon became the subject of many debates, studies, and literary works, whose aim is to keep the event alive in the collective memory and to tell “the truth” about what happened that night. The first poetic responses to the massacre told the story of the Spanish Conquest of the Aztec empire as a metaphor or the Tlatelolco massacre. We shall explore these texts to determine whether the parallels drawn between the Tlatelolco 1968 massacre and the pivotal events in Mexican history reveal the habitual or affective nature of “2 de octubre.” The analysis is based on the theory of posthegemony with a particular focus on the notions of affect and habit, exploring these in the context of Maurice Halbwachs’s theory of collective memory. The essay focuses on the hitherto unexplored theoretical perspective of the posthegemonic nature of a violent event’s symbolic value. 2 1968 was a year of worldwide turmoil and Mexico was no exception. In preparation for the Olympic Games (opening on 12 October in the capital), Mexico found itself amidst student protests and strikes by teachers, university professors, doctors and railroad workers.
    [Show full text]