El triangulo alimentario/The Food Triangle: Rosetta Cuadernos/Notebooks 6
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The Rosetta Notebooks are published as part of an innovative project at the Mexico City restaurant led by Chef Elena Reygadas.
Each volume offers a short, incisive text written by a renowned scholar who explores aspects of food culture, health, and environmental concerns.
Chef Reygadas notes:
I’m convinced that we should also consider our work as cooks beyond its hedonistic function. In a world like ours—devastated by climate change, social inequality, systemic violence, sexism, racism, and the degradation of political life, to mention just a few of many ills—a restaurant should provide a platform for reflection and positive contributions to society.
In volume 6 of the series, the author is Victor M.Toledo is a professor at the National Autonomous University of Mexico with a focus on ethno-ecology in rural regions. Here he explores three means through which food is produced worldwide: traditional, modern, and the emerging agroecological model.
It is in this last model that Toledo sees the most hope for addressing the ills of industrialization of food production which are not only ecological but social, economic, and political.
Pamphlet. 36 pages Charts. In Spanish and in English