01350nas a2200145   4500000000100000000000100001008004100002100002000043700002500063700002500088245008300113856009500196520089900291022001401190                                       d1 aAna Reyes Uribe1 aGuerra Eva Angélica1 aJosé Quintero Villa00aEducación en gastronomía: su vínculo con la identidad cultural y el turismo  uhttp://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1870-90362017000100009&lang=es3 aThis work has three main purposes, the first, is to establish the historical evolution, conceptualization, and different approaches used for the study of gastronomy. The second is to make a critical reflection on several national and international academic programs, which offer gastronomy courses, including their main formative elements, theoretical and practical aspects, among others. The third is to discuss the role of traditional gastronomy as a tourism product in education, which has an effect in the design of public policies in Mexico, where these policies may help to preserve the local culture and increase community development. It is concluded that higher educational institutions must participate in the design of educational programs to encourage the Mexican culinary heritage, and consequently, this is likely to increase international competitiveness in the field of tourism.  a1870-9036