Ibread
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This document discusses the evolution and adaptability of bread in Mexican culture. It provides several examples of how bread has changed forms and uses over time to better suit cultural and practical needs. Bread has been remixed with new ingredients and fillings. Traditional recipes have been adapted by being molded into new portable shapes or stuffed to create convenient meals. Mexican pan dulce and tortas in particular have experienced evolutions, with pan dulce gaining new global influences and tortas being retooled and upscaled by chefs. Overall, the document illustrates how bread is a continually evolving food in Mexico that reflects changes in the moments and needs of the people.
Ibread
- 1. Framing and Reframing Cuauhtémoc Rivera Loaiza
- 2. Bread, the ever evolving item • Although the assignment asks us to work on a loaf of bread re-use, I decided to put a spin on bread. • You see, in my culture, everything seems to be remixed: culture, history, food! • Bread (not including flat-bread like tortillas), has been, since its introduction to Mesoamerica, a continuously evolving item • What amazes me the most is how a piece of bread morphs; it’s never still. It changes to reflect the very moment people is living.
- 3. Bread Adaptability. These breads are baked on sardine tin cans, hence the shape. They are called Pan de Caja (Bread Box) They are a traditional recipe for orange bread, that found its way into a pocketable piece, meant to be carried by miners. The perfect mold size turned out to be the tin cans where the sardines were kept.
- 4. This is a very good example of bread evolution. The meal-in-a-bread piece to the left is certainly an evolution of bread. When you don’t have enough time nor space to have a whole meal, why don’t stuff it all in a warm roll. The bread on the side is sold from some vendors in front of my office, and they deliver it straight to our desks. Not messy. Totally fulfilling. Awesomely tasty. 100% convenient for modern times.
- 5. Mexico’s Pan Dulce is another great example of evolution. A Spanish tradition, remixed with new ingredients gave form to a whole food culture. And this has only become richer as we are more exposed to global tendencies. Nowadays you can find the usual pan dulce, but with new fillings like kiwi or leechee. Or the other way around, non-mexican pastries but with localized fillings or shapes.
- 6. The mexican torta is experiencing a renaissance as un upscale item. This bread based meal had become passé, but some chefs have retooled it and changed the way is presented. This photo on the left is from a great joint in my hometown. They present a carefully made torta in a new way, dissing the plate for a wooden table, and adding branding to it.