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|Title:||Traditional mexican cuisine and tourism: new meanings of heritage cuisine and its sociocultural implications||Authors:||HUMBERTO THOME ORTIZ
DANIEL DE JESUS CONTRERAS
|Keywords:||traditional mexican cuisine;heritage cuisine;tourism;consumption;info:eu-repo/classification/cti/5||Publisher:||UNIVERSITY OF MINHO.||Description:||In 2010 traditional Mexican cuisine was declared an Intangible Cultural Heritage of Humanity by UNESCO (United Nations Educational, Scientific and Cultural Organization). This event was significant because it presented the opportunity to commercially capitalise on heritage cuisine (Laborde and Medina, 2015), and it served as a mechanism to promote Mexican cuisine on a global level; while at the same time represented the obligation to create policies for its preservation. Within these preservation efforts, tourism has been conceived as an effective tool for the valuation of this cuisine. Traditional Mexican cuisine is seen as a tourist attraction based on the resources and expertise of the countryǯs principal regional cuisines. (owever, this tourism does not always integrate all the different social actors directly involved with heritage cuisine. On the contrary, the development of an elitist gastronomic tourism may be observed, directed to global or ǲworld-classǳ markets.
The purpose of this essay is to analyse the relationship between heritage cuisine and tourism, along with its sociocultural implications within the framework of contemporary food consumption. Through an analysis of the language used in tourism advertising platforms and tourism policies, contrasted with ethnographic data, this essay examines the interaction between the actors, products and territories in Mexicoǯs eight gastronomic regions which have become attractions for tourists due to the inclusion of traditional Mexican cuisine in the UNESCO Intangible Cultural Heritage of Humanity List. We conclude that the tourist valuation of cuisine heritage promoted by Mexican institutions reflects a two-fold phenomenon, straddling the divide between economic valuation of agricultural food products and the cultural meaning of regional cuisines.
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