02000nas a2200205   4500000000100000008004100001653002200042653002200064653001600086653001700102653001700119653002500136100002100161700001700182245015700199856015200356490000700508520125900515022002001774                                       d10aCulinary sciences10aDidactic proposal10aEthnobotany10aEthnohistory10aGastrobotany10aUniversity education1 aVirginia Pascual1 aPablo Orduna00aThe intangible heritage in the historical and current cuisine: Multidisciplinary didactic proposal for the teaching and learning of culinary ethnobotany  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85088656393&doi=10.1016%2fj.ijgfs.2020.100241&partnerID=40&md5=165bbd434b51cb623792e2bb2559711d0 v213 aThis study analyzes the development and implementation of a didactic proposal whose final objective is the elaboration by the students of an ethnobotanical research work. This study values the use of local vegetable species in fully updated recipes. For this purpose, there is a sample of 59 students who are studying Gastronomy of Spain I, in the 2 nd year of their Degree in Gastronomy and Culinary Arts. On this matter, we carry out non-experimental research that consists of an initial descriptive univariate study on a questionnaire of previous ideas, and a correlational study. On the research front, we analyze the relationship between the previous ideas and the characteristics of the sample, and between the evaluation of the teaching staff and the co-evaluation of the research work developed. The results show great interest by students in this type of internship, which has achieved a 100\% pass rate and an average mark of 7.66. In addition, it establishes a negative correlation between teacher evaluation and co-evaluation. The conclusion is that the training of this type of student in ethnobotany could give an innovative impulse to avant-garde cuisine, while contributing to the enhancement and conservation of local plant biodiversity.  a1878450X (ISSN)