MARLENE BARBA RODRÍGUEZ

Breve C.V.:

Marlene Barba Rodríguez, Architect, Master Degree in Architectural Design and Doctoral Degree in the Sciences of the antropic areas; in the process of graduation as Master’s Degree in Conservation and Restoration of Architectural heritage. In addition to his teaching and research work, she is dedicated to public service and construction. She was Coordinator of Planning and Development for the Fideicomiso Complejo Tres Centurias, promoting the conservation of the railway heritage of Aguascalientes, Mexico, currently she is working at the Cultural Institute of Aguascalientes, heading the Department of Zones and Artistic Monuments.      

«CAMINO DE HIERRO, CAMINO DE SABORES»

sección: Innovación social, Patrimonio y Desarrollo Territorial. Experiencias de Sostenibilidad urbano-rural, creatividad e innovación.

Se ha versado sobre las transformaciones espaciales, sociales, tecnológicas y por supuesto, económicas que trajo consigo el ferrocarril en México, sin embargo, el intercambio gastronómico de productos nacionales y extranjeros que este transporte generó es un tópico que comienza a desarrollarse. La actividad a la que se hace referencia no es únicamente el de los productos alimenticios que se transportaban en los trenes o al servicio de comedor que estos tenían y que eran per se una gran experiencia, sino al que se realizaba diariamente en las estaciones de pasajeros, tanto en los restaurantes que estas tenían, cuyos clientes no eran solo los viajantes, sino la población en general, como en los andenes: cada llegada de un tren representaba una romería de mujeres y hombres ofreciendo los más variados productos. A todo lo anterior hay que sumar el comercio alimentario formal e informal que se generó alrededor de los talleres de reparación ferroviarios, cuyos principales clientes eran los obreros y que significó una actividad económica muy importante.

El presente trabajo tiene como fin abordar el comercio de alimentos que generó la industria ferroviaria en la ciudad de Aguascalientes, México y el impacto que tiene hasta el día de hoy.

«IRON TRACK, RAIL OF FLAVORS»

SECTION: Social Innovation, Heritage and Territorial Development. Experiences and sustainability of rural areas and urban needs. Creativity and innovation.

The spatial, social, technological and of course economic transformations brought about by the railroad in Mexico have been discussed, however, the gastronomic exchange of national and foreign products that this transport generated is a topic that is just beginning to be developed. The activity referred to is not only that of the food products which were transported in the trains or the dining service that these had and that were “per se” a great experience, but also to the one which took place daily in the passenger stations, both in the restaurants that they had, whose clients were not only the travellers, but the population in general, as well as on the platforms: each arrival of a train represented a pilgrimage of women and men offering the most varied products. In addition to all of the above, there was the formal and informal food trade which was generated around the railroad repair shops, whose main customers were the workers and which represented an important economic activity.

The purpose of this work is to address the food trade generated by the railroad industry in the city of Aguascalientes, Mexico and its impact to this day.