Fonte: El Periplo Sustentable; Núm. 43 (2022): Número Cuarenta y tres; 154 - 192
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Resumo: The traditional gastronomy has taken on a greater prominence in the tourist activity, nowadays, it can be considered a tendency in which there is a manifest interest by looking for the singular, the difference, the experience, the local tones, the looking for new experiences that have placed it beyond a simple complementary service. However, a gap has also been identified in terms of a broader knowledge because even when there are very important initiatives to inventory and visualize the mexican cuisine, are not enough to cope with the vast, formidable and amazing gastronomy heritage. In this context, the objective of this article is to present an analysis and revaluation of the knowledge generated through graduation works of the Faculty of Tourism and Gastronomy of the Autonomous University of the State of Mexico, based on a desk study that involved a systematic procedure of inquiry, collection, organization, analysis and interpretation of data. The main conclusion is the need for a gastronomic compendium of the municipalities studied here, oriented to the registration of the richness of culinary knowledge of local level that can be a potential cultural attraction. Thus, the gastronomy information record can become a source of knowledge in the generation of strategies of preservation and diffusion of the culinary heritage, that could help to maximize the contribution of gastronomy tourism.
