<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692021000100113</article-id>
<article-id pub-id-type="doi">10.24836/es.v31i57.1065</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La modernización de la tradición. Algunos apuntes sobre la producción de mezcal]]></article-title>
<article-title xml:lang="en"><![CDATA[Modernizing tradition. Some notes on mezcal production]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Garza]]></surname>
<given-names><![CDATA[Domingo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Université de Lille Centro de Estudios en Civilizaciónes, Lenguajes y Literaturas Extranjeras ]]></institution>
<addr-line><![CDATA[Lille ]]></addr-line>
<country>France</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>31</volume>
<numero>57</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692021000100113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692021000100113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692021000100113&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Analizar algunas de las transformaciones productivas más significativas en la cadena mezcalera en México entre los siglos XX y XXI.  Metodología:  Después de revisar la literatura especializada sobre el tema, se efectuó una investigación de campo de catorce meses repartidos en nueve años y se movilizaron diferentes métodos de investigación (entrevistas, observación participante y etnografía). Se realizaron alrededor de treinta y cinco entrevistas a productores in situ. En razón de la pandemia del COVID-19, estas se completaron con otras diez realizadas vía Zoom con universitarios responsables de los cursos de capacitación también llamados &#8220;asistencias técnicas&#8221;. Se realizaron asimismo alrededor de cuarenta entrevistas a personas que visitaron alguna microdestilería.  Resultados:  Se identificó claramente el impacto de las asistencias técnicas en la producción tradicional. La implementación de las recomendaciones científicas explica en gran medida su éxito actual en el mercado global.  Limitaciones:  El estudio se limita a los universitarios que impartieron las capacitaciones, ya que los productores son reticentes, reservados o evasivos en la materia.  Conclusiones:  Después de dos tentativas infructuosas, la tercera tentativa modernizadora arrojó resultados positivos. El seguimiento de las recomendaciones impactó favorablemente la calidad, tanto sanitaria, como organoléptica. Sin embargo, su adopción también produjo dos efectos colaterales: la disimulación de las contribuciones científicas y la modernización la tradición.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  Analyze some of the most significant productive transformations in the mezcal chain in Mexico between the 20th and 21st centuries.  Methodology:  After reviewing scientific literature on the subject, a fourteen-month field research was conducted over nine years using different research methods (interviews, participant observation and ethnography). About thirty-five interviews were conducted with producers in situ. Due to the COVID-19 pandemic, about ten other interviews were conducted via Zoom or telephone with the scholars responsible to provide the training programs also called "technical assistance". On-site interviews were also conducted with about forty persons who visited a craft distillery.  Results:  The impact of technical assistance on traditional production was clearly identified. The implementation of scientific recommendations largely explains its current success in the global market.  Limitations:  This research is limited to scholars that provided the training courses, since producers are reticent, reserved or evasive on this issue.  Conclusions:  After two unsuccessful attempts, the results of the third modernization were extremely favorable. The recommendations proposed had positive impacts on quality, both sanitary and organoleptic. Nevertheless, their adoption also produced two collateral effects: the dissimulation of scientific contribution and the modernization of tradition.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[desarrollo regional]]></kwd>
<kwd lng="es"><![CDATA[mezcal]]></kwd>
<kwd lng="es"><![CDATA[cursos de capacitación]]></kwd>
<kwd lng="es"><![CDATA[autenticidad]]></kwd>
<kwd lng="es"><![CDATA[tradición]]></kwd>
<kwd lng="es"><![CDATA[modernidad]]></kwd>
<kwd lng="en"><![CDATA[regional development]]></kwd>
<kwd lng="en"><![CDATA[mezcal]]></kwd>
<kwd lng="en"><![CDATA[training programs]]></kwd>
<kwd lng="en"><![CDATA[authenticity]]></kwd>
<kwd lng="en"><![CDATA[tradition]]></kwd>
<kwd lng="en"><![CDATA[modernity]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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