Tortillas in Mexico: Sensitize about its quality, face the impacts of feeding industrialized and protect the cultural heritage.

Abstract

The motivation for this project stems from the realization that, over the last century, the way in which we produce food has moved away from the moment in which we consume it. Particularly in Mexico, food made from corn has been exponentially industrialized and it is difficult to realize that when sitting down to eat. Since corn is such a ubiquitous crop in Mexico, it is important to make consumers aware of the different types that exist and the various ways of producing food from it, in order to make decisions that are aware of what they imply because each purchase decision is -direct or indirectly- a vote towards the food system we want in the future.

Throughout the text, topics such as the importance of tortillas in the Mexican diet, the different qualities of tortillas today, as well as their social and health implications are touched on. The research is part of an end-of-study project to obtain a Master's Degree in Food Design at the Nantes Atlantique School of Design in France.