ARCHIVO del patrimonio inmaterial de NAVARRA

  • Año de Publicación:
    2017
  • Autores:
  • -   Lopez Ojeda, Andres
    -   Perez Camacho, Carmen
    -   Guzman Hernandez, Celia
    -   Hernandez Lopez, Ricardo
  • Revista:
    Teoria y Praxis
  • Volumen:
    13
  • Número:
  • Páginas:
    91 - 113
  • Número:
    21
  • Fecha de Publicación:
    2017/04//JAN undefined
  • ISBN:
    1870-1582
Gastronomy in Mexico has consolidated as an important area for development and has come to the international forefront contributing to the strengthening of social relations. Traditional and popular gastronomy is a cultural identity factor. In this context, one of the objectives of this work consists in analyzing the main gastronomical trends which are characterized by their heterogeneity, but also by the fact of being part of larger processes, notably globalization, aestheticism of the offer and the emergence of new lifestyles and consumption patterns. Therefore, it is necessary to strengthen the knowledge of the gastronomy industry to understand its development and projection, particularly the field of professionalization and research considered as indispensable, especially in relation to greater knowledge of the own cuisines (for example reassessment, visibility, preservation of traditions) as a basis for innovation and creativity which allows to "seduce" new consumers who have become more demanding, informed and hedonistic.