<?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>S2395-91692019000100201</article-id>
<article-id pub-id-type="doi">10.24836/es.v29i53.700</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Los alimentos artesanales y la modernidad alimentaria]]></article-title>
<article-title xml:lang="en"><![CDATA[Artisanal foods and food modernity]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Camacho Vera]]></surname>
<given-names><![CDATA[Joaquín Huitzilihuitl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cervantes Escoto]]></surname>
<given-names><![CDATA[Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cesín Vargas]]></surname>
<given-names><![CDATA[Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palacios Rangel]]></surname>
<given-names><![CDATA[María Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la Sierra Sur División de Estudios de Posgrado ]]></institution>
<addr-line><![CDATA[Miahuatlán de Porfirio Díaz Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Centro de Investigaciones Económicas, Sociales y Tecnológicas de la Agroindustria y la Agricultura Mundial ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Autónoma de México Unidad Académica de Estudios Regionales de la Coordinación de Humanidades ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>29</volume>
<numero>53</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692019000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692019000100201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692019000100201&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  en este trabajo se discute el concepto de artesanalidad a fin de tener elementos para diferenciar los alimentos artesanales de los producidos por la industria moderna.  Metodología:  se plantea que son las cualidades del trabajo utilizado las dimensiones correctas para definir la naturaleza artesanal. Para llevar a cabo esta delimitación se discute el trabajo como categoría de análisis y se comparan las propiedades de éste en los productos industriales y los artesanales  Resultados:  se afirma que las características de lo artesanal, y en específico del alimento artesanal, derivan de una baja escala de producción, un uso intensivo de mano de obra familiar en el proceso, una baja intensidad en el uso de maquinaria y equipos y una baja velocidad de cambio tecnológico.  Limitaciones:  es indispensable abundar en la discusión de las formas en que se producen los alimentos desde una perspectiva ética, discutiendo sobre la ética de la alimentación moderna y sus alternativas.  Conclusiones:  asumir que son las cualidades del trabajo las que confieren la propiedad artesanal de un producto alimentario elimina la posibilidad de suplantación que la industria moderna tiene en virtud de los avances en la investigación y los desarrollos tecnológicos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  In this work the concept of artisanality is discussed in order to have elements to differentiate artisanal foods from those produced by modern industry.  Methodology:  It is argued that the qualities of work are the correct dimensions to define the artisanal nature.  Results:  It is stated that the characteristics of artisanal foods derive from a low scale of production, an intensive use of family labor, low intensity in the use of machinery and equipment and low speed of technological change.  Limitations:  It is essential to discuss, from an ethical perspective, the ways in which food is produced, confonting the discourse of modern ethics of food and its alternatives.  Conclusions:  If it is assumed that the qualities of work are those that confer the artisanal property to a food product, the possibility that modern industry can supplant them using advances in research and technological developments is eliminated.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[alimentación moderna]]></kwd>
<kwd lng="es"><![CDATA[productos industriales]]></kwd>
<kwd lng="es"><![CDATA[industria alimentaria]]></kwd>
<kwd lng="es"><![CDATA[alimento artesanal]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[modern food]]></kwd>
<kwd lng="en"><![CDATA[food industry]]></kwd>
<kwd lng="en"><![CDATA[industrial products]]></kwd>
<kwd lng="en"><![CDATA[artisanal food]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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