Resumo

ARANA LOPEZ, Gladys Noemí. Mexican cuisine spaces at the beginning of the 20^th century: The alchemical creation of smells, tastes and textures. Apuntes [online]. 2012, vol.25, n.1, pp.36-49. ISSN 1657-9763.

The main objective of this paper, was the comprehensive understanding of the kitchen as the living space where multiple cultural practices are amalgamated, where the intangible becomes matter and where the material becomes disembodied. The study universe was formed by those located in the houses of the Mexican elite during the years 1886-1916 and was analyzed with the tooling used for the study of everyday life in conjunction with those used in the analysis of architectural space, being used many diverse sources of information such as plans, manuals of etiquette and recipes. This analysis provides a look of the insight of the phenomenon of spatial compartmentalization, functional specialization and the relationship between material and symbolic idealization, expressed as a whole as the substantial base of modern functionality in this region of Mexico. The continuity of this work presents many opportunities as we can study the space itself deeper, their permanence, transformation, construction techniques, evolution of home technology and family dynamics, among many other possibilities.

Palavras-chave : eating habits; interior architecture; Mexican national culture; everyday life, kitchen; Cookery; mexican; International cuisine; Interior architecture; Everyday life - Mexico.

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