Resumo

REYES URIBE, Ana Cecilia; GUERRA AVALOS, Eva Angélica  e  QUINTERO VILLA, José Manuel. Gastronomy education: The link between cultural identity and tourism. El periplo sustentable [online]. 2017, n.32, 00009. ISSN 1870-9036.

This work has three main purposes, the first, is to establish the historical evolution, conceptualization, and different approaches used for the study of gastronomy. The second is to make a critical reflection on several national and international academic programs, which offer gastronomy courses, including their main formative elements, theoretical and practical aspects, among others. The third is to discuss the role of traditional gastronomy as a tourism product in education, which has an effect in the design of public policies in Mexico, where these policies may help to preserve the local culture and increase community development. It is concluded that higher educational institutions must participate in the design of educational programs to encourage the Mexican culinary heritage, and consequently, this is likely to increase international competitiveness in the field of tourism.

Palavras-chave : conceptualization of gastronomy; studies in gastronomy; academic programs; gastronomic heritage; local culture; tourism product.

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