01724nas a2200133   4500000000100000000000100001008004100002100002800043245012200071856006200193300001200255520130900267022001401576                                       d1 aFederico Zúñiga Bravo00aPatrimonialización, políticas públicas y turismo: las cocinas tradicionales en México, gestión y puesta en valor  uhttps://dialnet.unirioja.es/servlet/extart?codigo=7771356  a177-1963 aThis text analyzes the role of public policies and institutional programs promoted by the Mexican State regarding the management and valuation of traditional culinary diversity of Mexico, based on its inclusion at the Representative Lists of the Intangible Cultural Heritage of Humanity of UNESCO, as food heritage. Along with its exploitation as a tourist and economic resource. For this, some of the main programs are described that, as part of economic, tourist and cultural policies, have promoted their consumption with the purpose of promoting gastronomic and cultural tourism at national and global levels.This article is divided in three sections: the first raises a theoretical reflection from an anthropology of food approach and critical heritage studies over patrimonialization of food cultures and traditional cuisines, within the framework of the declaration issued by UNESCO in November 2010. The second section addresses the relationship between patrimonialization and public policies regarding the economic use of traditional kitchens for promoting gastronomic and cultural tourism. The third section describes the role of the programs emanating, for approximately 10 years, from public policies oriented to manage and enhance traditional kitchens in the field of the gastronomic market.  a0211-5557