Press Conference For The Crystallised Sweets Fair In Xochimilco, Mexico City

Press Conference For The Crystallised Sweets Fair In Xochimilco, Mexico City

Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, holds her baton during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance. (Photo by Gerardo Vieyra/NurPhoto)

  • Product Code
  • ILEA001519698
  • Registered date
  • 2023/7/11 00:00:00
  • Credit
  • NurPhoto / Kyodo News Images
  • Media source
  • Gerardo Vieyra/NurPhoto
  • Media size
  • 4160 × 6080 pixel
  • Resolution
  • 300 dpi
  • Deployment size
  • 8.46(MB)*
  • Special instruction

*File size when opened in Photoshop, etc.

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                Press Conference For The Crystallised Sweets Fair In Xochimilco, Mexico City

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                Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance. (Photo by Gerardo Vieyra/NurPhoto)
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                  From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; Juanita Alarcon, producer of crystallised sweets; and Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance. (Photo by Gerardo Vieyra/NurPhoto)
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                    From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; and Juanita Alarcon, producer of crystallised sweets, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance. (Photo by Gerardo Vieyra/NurPhoto)
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                      Jose Carlos Acosta Ruiz, mayor of Xochimilco, holds a basket with crystallised sweets during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance. (Photo by Gerardo Vieyra/NurPhoto)