5-course menu with talk about history of cooking in Mesoamerica
Processes and ingredients of the milpa diet
Keys for the deindustrialization of our food
$1300, per person
$1000, 2 or more people
Max. 12 people
Who shares this experience?
Hi! I am Mariana, I am passionate about the history of food and nutrition, I have a Ph.D. in Philosophy of Science (2016). My research focuses on the intersection between the history of knowledge and the role of women in the development of technologies, with particular interests in the history of food, the city and contemporary practices of political organization around food. I work from a feminist, anti-racist and anti-colonial perspective.
I am editor at Pochote Press publishing house in Oaxaca City, and co-founder of the deindustrialized kitchen, Hierba Dulce.
I have been part of the Red de feminismos decoloniales since 2008