Celaya, Guanajuato., June 12, 2017.- As part of the activities of the International Summit of Gastronomy which was held in the ten most outstanding touristic destinations, in Salvatierra, was presented the book titled "Artesanías Agroalimentarias: Alternativas posibles en el sur de Guanajuato"; edited by the University of Guanajuato (UG).

Through this book, the authors address the request made by UG through the Development Council of the Region; the Department of Social and Human Development, the Unit of Planning and Strategic Investment and the city of Salvatierra, to make a diagnosis that allows to know the alternatives that the agri-foods crafts made in the region can have.

The framework to reveal this work was the "Festival de la Larga y la Quesadilla", to which attended the book authors: Sergio Jacinto Alejo López, Carlos Hernán Herrera Méndez and Graciela M.L. Ruiz Aguilar, by invitation of the coordinator of the Municipal Tourism, José Antonio Castañon Trejo Luna.

In presentation of the book to the audience of Salvatierra, Dr. Graciela M.L. Ruiz Aguilar, who is also the Rector of Campus Celaya-Salvatierra of the University of Guanajuato, spoke about the origin of the work and its process of elaboration, about the content said: "in it they'll find the Spanish influence in the distribution of the regional formation, the food chain in intangible occasions, the argument of the technology behind the craft and the topic of gender, which is distinguished particularly in some zones in the state, being the woman the generator and transmitter of the artisanal knowledge."

Sharing her feeling on the book, she expressed: "While you reflect more about a concrete situation, emerges with full awareness the person ready to intervene in the reality to change it, hence, the person commits, accepts the challenges and creates a culture of effort."

Sergio Jacinto Alejo López, who besides being an author of the book, is a full-time professor at UG in the Department of Agro industrial Engineering, he referred to the dishes of the region as "creations and culinary heritage, social heritage of the elders, young and children, which have been molded with their hands and imagination becoming values of both life and power."

He mentioned that UN recognized the artisanal food as products of the nostalgia or ethnic produce, and the European Union, addresses this concept as a food craft and places its value between the economic and cultural.