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Nor is it a surprise. In addition to the strong involvement of civil society in Michoacan is making about this Meeting and the future of traditional cuisine, unquestionable basis of the record that led to Mexican cuisine to be recognized by UNESCO as a World Heritage Site, the view of the Conservatory of Mexican Food Culture can not miss this regard that gave stability and continuity in their work history.

And then the confusion is that information back to the appointment, it seemed that social models mingled with Purhepecha tamale cake, the atápakuas and the moles of Oaxaca, the vision has once again focused on need to take this scheme of life and livelihood base of Michoacan to new and larger studies to effective rescue of our culinary values, starting of course with the recovery of agriculture and its products, something which still do not see a revealing phrase, despite the president's speech on the topic of tourism and the inclusion of food in this activity. Dice

Sectur Michoacán, the institution headed by Dr. Genovevo Figueroa Zamudio, in a statement a few days ago that "in the interest of continuing the work of assessment, dissemination and preservation of traditional heritage cooking, Michoacán participated in the First Planning Meeting of the Conservatory of Mexican Food Culture. " Juan

Bosco Castro García, director de Promoción de Sectur Michoacán y promotor convencido del tema socio-culinario, participó en este foro dirigido a la definición de principios, objetivos, órganos consultivos y formas de asociación, así como funciones y atribuciones de los miembros integrantes del Conservatorio.

“Se habló del proyecto de conformación de un Plan Nacional Gastronómico, mencionado en otra oportunidad en el Claustro de Sor Juana, que contempla un plan de trabajo para la promoción y divulgación de la culinaria tradicional en el ámbito nacional e internacional.

“La titular del Conservatorio, Gloria López Morales, realizó la presentación activities and projects, and the main concepts in the record of the traditional Mexican cuisine that is inscribed on the World Heritage List of UNESCO, "the statement said.

adds that on the record, the case of meetings of Michoacán traditional cooks, make up the proposed pilot scheme to be implemented in other regions of the country, being a forum to meet annually traditional cooks develop activities that promote the visibility of their culinary skills, boost community development and promote the dissemination of ancestral knowledge.

I refer specifically to the official information discharged because will be very interesting to watch is made with precision of these points, projecting into reality, stocks, sustainability for cooks Michoacan, for farmers, for service providers.

"This year's Encounters Traditional Michoacán Cooks reached its eighth edition and according to the Conservatory, the Model Michoacano speaks of the need to halt the deterioration of the food culture and take steps to preserve the customs most significant address challenges that threaten to distort it or make it disappear.

"In this first meeting of the Conservatory, issues such as: education, training, transmission of knowledge and materials that promote the inclusion of traditional culinary tours in the broader community of gastronomic activity of the country.

"As regards the disclosure of Mexican cuisine, presented a program of activities and forums including Europe (Germany), Asia (China and Japan), America (U.S. and Canada) and South America ( Argentina). These works will be carried out jointly with the participation of the Conservatorio in Culinary Culture of Mexico, who heads the chef Alicia Gironella "cites the report.