Workshop: Food, philosophy and art in the United States and Mexico

Cuisine, philosophy and art in the United States and Mexico is a research project funded by the Office of Global Engagement, Department of Philosophy, Franklin College of Arts and Sciences, Willson Center for Humanities and Arts, and Latin American and Caribbean Studies Institute.

For this two-day workshop, scholars from Mexico City and Madrid will discuss philosophical and anthropological issues related to the aesthetics of food. Prior to the public workshops, Juan Escalona – a young cook and academic from Mexico City who has worked at Noma, Pujol and Máximo Bistrot – will prepare a meal for National guests that explores the diversity of Mexican culture. During the workshops, Escalona will talk about this meal and his work with the Sexto de Mexico collective.

The program for day 2 of the workshop is below. Unlike the Day 1 workshop, it will take place in Baldwin Hall, room 307.

12:30 p.m.: Presentation

12:35 p.m.: Juan Escalona (Collective Cook and Sexto, Mexico)

“The Edible Diversity of Mexico”

Mexico as a territory is home to more than sixty cultures, each with different identities, from language to their gastronomy. Drawing on six different dishes he will prepare for an evening meal before the workshops, Escalona will explore some of the conceptual attributes that identify the basis of this diversity based on the ingredient maize – with chilli and spices mixed in with ingredients premises in season.

1h20: Sarah Bak Geller Corona (Anthropology, Universidad Nacional Autónoma de México):

“Edible Politics in Latin America. Cookbooks, nations and citizenship, 1830-2022 »

This project examines culinary language, particularly that of cookbooks, as an essential element for analyzing, defining, understanding and contesting the dominant ideas of nation and citizenship in Latin America. Cookbooks played a pioneering role in the formation of national identities, becoming a favored vehicle for expressing political ideas that transcended the world of cooking and produced some of the most consistent, widespread and enduring images of the nation. Today, cookbooks continue to occupy an important place in the public debate on nationality and citizenship in Latin America, especially for countries that have made the transition to multicultural and plurinational regimes. In these cases, indigenous recipes have become a resource for ethnic minorities, who have seen in these documents a visible and effective instrument to claim and distinguish them within the nation’s multicultural regime.

2:05: End