Los chiles que le dan sabor al mundo

María Soledad Celaya Mijangos; Edú  Ortega Ibarra

doi:10.29057/icsa.v9i17.6026

The chilies that give flavor to the world

María Soledad Celaya Mijangos Universidad del Istmo https://orcid.org/0000-0002-8021-6455
Edú Ortega Ibarra Universidad del Istmo https://orcid.org/0000-0002-6504-7366

DOI: https://doi.org/10.29057/icsa.v9i17.6026

Keywords: Chili, Mexico, food, diversity

Abstract

This literary work encompasses various aspects of chili and the elements that make it become food
heritage, highlighting that its popular consumption goes beyond flavor, encompassing cultural, historical,
gastronomic, biological and emotional aspects. It allows people and strangers to marvel at the great
diversity of chili peppers in Mexico, explaining through their chapters, which have been written by 21
authors, therefore, expresses versatility of opinion and at the same time union of ideas about this
condiment.

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Author Biography

Edú Ortega Ibarra, Universidad del Istmo

PhD in Education Candidate. Master in Food and Nutrition Security. Specialty in Education. Bachelor in Nutrition. Research Professor and Head of Faculty.

References

Aguilar-Meléndez, A., Vásquez, M. A., Katz, E., & Colorado, M. R. H. (2018). Los chiles que le dan sabor al mundo. Madrid, España: Alianza Editorial. 318 páginas. ISBN: 9786075026992

PDF (Español (España))

Published

2020-12-05

How to Cite

Celaya Mijangos , M. S., & Ortega Ibarra, E. (2020). The chilies that give flavor to the world. Educación Y Salud Boletín Científico Instituto De Ciencias De La Salud Universidad Autónoma Del Estado De Hidalgo, 9(17), 60-61. https://doi.org/10.29057/icsa.v9i17.6026