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|Title:||Heritage cuisine and identity: free time and its relation to the social reproduction of local food||Authors:||HUMBERTO THOME ORTIZ||Keywords:||heritage cuisine;local food;identity;free time;socialization;central mexico;info:eu-repo/classification/cti/6||Publisher:||JOURNAL OF HERITAGE TOURISM||Description:||In recent decades, tourism studies have turned their interest towards the link between cultural heritage and tourism (Timothy & Boyd, 2006). Given the importance that cultural heritage has in society’s economic development, some work has centred on its interpretation, planning and management as a tourism resource (Nuryanti, 1996). Currently, food heritage constitutes one of the main tourist attractions of any destination, given that food is a marker of regional identity and a focal point in the tourist experience. As a result of this, a central theme in gastronomic tourism studies is the analysis of the impact that tourism practices have on the patterns of continuity and transformation of local food (Timothy, 2016a; Timothy & Ron, 2013).
Mexico City is the world’s fourth largest metropolis with more than 20 million inhabitants. Due to its integration with a global world, the dietary habits of its population have undergone significant transformations, which include an increased consumption of industrialized products. At the same time, there is a growing interest in local food consumption, linked to aspects such as health, the environment and cultural identity. One of the most consumed traditional foods in central Mexico is slow-cooked lamb (barbacoa de borrego), a dish prepared with the Mayan ‘pib’ cooking method, which consists of using an earthen oven in which the animal is placed, wrapped in maguey cactus leaves and cooked throughout an entire night. Texcoco is a small city 40 kilometres outside of Mexico City whose fame for preparing barbacoa attracts thousands of visitors every weekend. The purpose of this work is to analyse the role that personal identity and free time play in the reproduction of heritage cuisine in contemporary societies. It concludes that tourism practices enable the continuity of certain local foods, reinterpreted in the light of urban consumption.
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