MEXICO-GASTRONOMY-CLIMATE CHANGE

View of a "Poblano" chili pepper -used to make the traditional "Chile en Nogada"- at a plantation in San Andres Calpan, Puebla state, Mexico on September 9, 2019. - Chefs and peasants have taken steps to rescue the "knowledge and flavors" of Mexican gastronomy, since climate change, new consumer patterns, and the importation of hybrid fruits and seeds are threatening ingredients of this renowned cuisine. (Photo by Omar TORRES / AFP) (Photo credit should read OMAR TORRES/AFP via Getty Images)
View of a "Poblano" chili pepper -used to make the traditional "Chile en Nogada"- at a plantation in San Andres Calpan, Puebla state, Mexico on September 9, 2019. - Chefs and peasants have taken steps to rescue the "knowledge and flavors" of Mexican gastronomy, since climate change, new consumer patterns, and the importation of hybrid fruits and seeds are threatening ingredients of this renowned cuisine. (Photo by Omar TORRES / AFP) (Photo credit should read OMAR TORRES/AFP via Getty Images)
MEXICO-GASTRONOMY-CLIMATE CHANGE
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Credit:
OMAR TORRES / Contributor
Editorial #:
1167917627
Collection:
AFP
Date created:
12 September, 2019
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Source:
AFP
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AFP
Object name:
AFP_1K78NK
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