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Theses

De la retórica a la práctica del patrimonio: procesos de calificación de los quesos tradicionales mexicanos / De la rhétorique à la pratique du patrimoine : processus de qualification des fromages traditionnels mexicains

Abstract : Traditional cheeses are part of the Mexican gastronomic and culinary culture, classified by UNESCO as World Intangible Cultural Heritage of Humanity. However, behind the discourses, these cheeses are, in fact, in danger of disappearing and with them the corresponding production systems. In this thesis, we explore the possibility of protecting and promoting traditional cheeses through geographical indications (GIs), from three empirical case study (queso Cotija from Sierra de Jalmich; queso de Bola de Ocosingo, and queso Crema from Coast of Chiapas). We questioned the ability of territorial qualification processes to mobilize and involve local and extra-local actors, and to activate an endogenous development path. First, a contextual analysis, including cheese sector and means of protection and enhancement of traditional products, is realized. Then the attention is focused on local arenas where qualification processes take place, following interviews with cheese makers, academics, officials, etc. A theoretical reflection on the notions of territorial qualification and heritage status, as forms of collective action in local production systems, guides our analytical framework. In this way, we characterize and analyze the local cheese production systems and the construction of collective marks based on the GIs model. We show that this construction does not necessarily focus on territorial development and protection of local collective heritage. Under the influence of different local and national factors, rose in terms of institutional, cognitive and technical frameworks, which shape and characterize individual, collective and public actions, the modalities of construction of GIs show that it can reach very different situations. Depending on the will and capacities of the actors, it can take two different routes: it could be a project reduced to private ownership, using cultural heritage as a commercial instrument and at the same time removing its essence; or it could be a process based on multiple actions and times, and on the institutionalization and valuation of the product for its heritage and collective dimension. In the cases studied, we highlight the tension between these two ideal models, as reflected in the confrontation of many different motivations, interests and power asymmetries among participants, which are broken up or to the contrary are made reaffirmed during the qualification process.
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https://tel.archives-ouvertes.fr/tel-00603402
Contributor : Thomas Poméon Connect in order to contact the contributor
Submitted on : Monday, June 27, 2011 - 9:03:11 PM
Last modification on : Wednesday, March 23, 2022 - 12:08:37 PM
Long-term archiving on: : Wednesday, September 28, 2011 - 2:20:56 AM

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  • HAL Id : tel-00603402, version 1
  • PRODINRA : 246308

Citation

Thomas Poméon. De la retórica a la práctica del patrimonio: procesos de calificación de los quesos tradicionales mexicanos / De la rhétorique à la pratique du patrimoine : processus de qualification des fromages traditionnels mexicains. History, Philosophy and Sociology of Sciences. Universidad Autonoma Chapingo, 2011. Español. ⟨tel-00603402⟩

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