TY - JOUR
AU - Abraham y
AU - Fernando Escoto
AU - Frederic Duhart
AB - Chapingo Cheese is one of the authentic Mexican cheeses. It is produced in its current form for exactly forty years and predecessors can be identified from the beginning of the 20th century. Chapingo Cheese is produced in a particular context: it is processed in the dairy training unit of a university. This uncommon characteristic gives a special interest to its current process of heritagization within the framework of a reflection on claimed-origin products. Chapingo Cheese not only provides an opportunity to think about the heritage construction processes and their possible benefits, but also invites to reflect on the participation of a food in the development of a collective identity essentially based on a relationship with an institution, and not on a geographical location: the "being chapinguero".
BT - Rivar-Revista Iberoamericana de Viticultura Agroindustria y Ruralidad
DA - may
M1 - 11
N2 - Chapingo Cheese is one of the authentic Mexican cheeses. It is produced in its current form for exactly forty years and predecessors can be identified from the beginning of the 20th century. Chapingo Cheese is produced in a particular context: it is processed in the dairy training unit of a university. This uncommon characteristic gives a special interest to its current process of heritagization within the framework of a reflection on claimed-origin products. Chapingo Cheese not only provides an opportunity to think about the heritage construction processes and their possible benefits, but also invites to reflect on the participation of a food in the development of a collective identity essentially based on a relationship with an institution, and not on a geographical location: the "being chapinguero".
PY - 2017
SP - 136
EP - 147
T2 - Rivar-Revista Iberoamericana de Viticultura Agroindustria y Ruralidad
TI - Chapingo Cheese: its institutional recognition as intangible cultural heritage
VL - 4
SN - 0719-4994
ER -