Kokono' de Una Mujer Rebelde. La Primera Chef Tsotsil Reconocida Como Una de Las 50 Promesas de la Cocina Internacional / Kokono of a Brave Woman - Paperback
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Availability:In StockTheme:Ethnic Orientation/Hispanic & Latino, Sex & Gender/FemininePublish date:6/17/2025Pages:208
Languages:SpanishPublisher:AguilarISBN-13:9786073854306ISBN-10:6073854307UPC:9786073854306Book Category:Cooking, Biography & Autobiography, Social ScienceBook Subcategory:Individual Chefs & Restaurants, Women, Cultural & Ethnic StudiesBook Topic:Hispanic & Latino StudiesSize:9.00 x 5.70 x 0.70 inchesWeight:0.272Product ID:SCBC3WD0NM
La historia de lucha y pasión de una mujer tsotsil rebelde que construye su propio destino al tiempo que nos comparte la sabiduría de pueblos originarios. El destino de Claudia Sántiz estaba escrito desde su nacimiento: debía casarse a los 13 y atender a su familia en San Juan Chamula, Chiapas. Sin embargo, el don de la rebeldía entregado por sus ancestras la llevó a desafiar los paradigmas de género y origen. Al apostar por su educación, su vida daría un giro cuando su tesis llegó a manos del chef Enrique Olvera. Con Pujol, iniciaría su trayectoria por tres de los restaurantes más prestigiosos de la capital. No obstante, la vida urbana la enfrentaría con la soledad, la discriminación y los choques culturales. Poco después regresó a Chiapas para cuidar de su salud y la de su familia, así como para cumplir un sueño: abrir su propio restaurante. Después de los años de siembra, vino la cosecha: entrevistas, reconocimientos y viajes, hasta posicionarse en el 50 Next como una de las chefs más prometedoras del mundo. ENGLISH DESCRIPTION The story of struggle and passion of a rebellious Tzotzil woman who shaped her own destiny while sharing the wisdom of indigenous peoples.
The fate of Claudia Sántiz had been written since birth: she was supposed to get married at thirteen and tend to her family in San Juan Chamula, Chiapas. However, the gift of rebellion past down by her women ancestors took her to challenge paradigms of gender and origin. By gambling on her education, her life would take a turn when her thesis ended up in the hands of chef Enrique Olvera. With Pujol, Claudia would begin her journey around three of the most prestigious restaurants in the capital city. Nonetheless, urban life would confront her with loneliness, discrimination, and cultural shock. Shortly after, she returned to Chiapas to care for her health and her family's, and to fulfill a dream: open her own restaurant. After years of sowing, came the reap: interviews, accolades, and travels, even ranking as one of the most promising chefs in the world in 50 Next.
The fate of Claudia Sántiz had been written since birth: she was supposed to get married at thirteen and tend to her family in San Juan Chamula, Chiapas. However, the gift of rebellion past down by her women ancestors took her to challenge paradigms of gender and origin. By gambling on her education, her life would take a turn when her thesis ended up in the hands of chef Enrique Olvera. With Pujol, Claudia would begin her journey around three of the most prestigious restaurants in the capital city. Nonetheless, urban life would confront her with loneliness, discrimination, and cultural shock. Shortly after, she returned to Chiapas to care for her health and her family's, and to fulfill a dream: open her own restaurant. After years of sowing, came the reap: interviews, accolades, and travels, even ranking as one of the most promising chefs in the world in 50 Next.
Languages:SpanishPublisher:AguilarISBN-13:9786073854306ISBN-10:6073854307UPC:9786073854306Book Category:Cooking, Biography & Autobiography, Social ScienceBook Subcategory:Individual Chefs & Restaurants, Women, Cultural & Ethnic StudiesBook Topic:Hispanic & Latino StudiesSize:9.00 x 5.70 x 0.70 inchesWeight:0.272Product ID:SCBC3WD0NM
Originaria de la comunidad tsotsil de San Juan Chamula, Chiapas, Claudia Sántiz es una de las chefs más reconocidas en México. Obtuvo la licenciatura en Gastronomía en la Universidad de Ciencias y Artes de Chiapas con la primera tesis en este ramo escrita en tsotsil. Ha trabajado con renombrados chefs como Enrique Olvera y Eduardo García, y en tres de los restaurantes más prestigiosos de la Ciudad de México: Pujol, DUO Salado y Dulce, Máximo Bistrot. En 2016, Claudia inauguró su restaurante en San Cristóbal de las Casas, donde ofrece platillos chiapanecos elaborados con ingredientes locales y agroecológicos, al tiempo que apoya a jóvenes para que culminen sus estudios y promueve la conciencia ambiental. Ha sido destacada como una de las 100 mujeres más poderosas de México según Forbes y una de los 50 chefs promesa de la gastronomía en el mundo según 50 Next. Asimismo, ha participado en eventos como Terra Madre de Slow Food y el reality show Iron Chef México en Netflix.
Publisher: Aguilar
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