TY - JOUR AU - Andres Lopez Ojeda AU - Carmen Perez Camacho AU - Celia Guzman Hernandez AU - Ricardo Hernandez Lopez AB - Gastronomy in Mexico has consolidated as an important area for development and has come to the international forefront contributing to the strengthening of social relations. Traditional and popular gastronomy is a cultural identity factor. In this context, one of the objectives of this work consists in analyzing the main gastronomical trends which are characterized by their heterogeneity, but also by the fact of being part of larger processes, notably globalization, aestheticism of the offer and the emergence of new lifestyles and consumption patterns. Therefore, it is necessary to strengthen the knowledge of the gastronomy industry to understand its development and projection, particularly the field of professionalization and research considered as indispensable, especially in relation to greater knowledge of the own cuisines (for example reassessment, visibility, preservation of traditions) as a basis for innovation and creativity which allows to "seduce" new consumers who have become more demanding, informed and hedonistic. BT - Teoria y Praxis DA - apr M1 - 21 N2 - Gastronomy in Mexico has consolidated as an important area for development and has come to the international forefront contributing to the strengthening of social relations. Traditional and popular gastronomy is a cultural identity factor. In this context, one of the objectives of this work consists in analyzing the main gastronomical trends which are characterized by their heterogeneity, but also by the fact of being part of larger processes, notably globalization, aestheticism of the offer and the emergence of new lifestyles and consumption patterns. Therefore, it is necessary to strengthen the knowledge of the gastronomy industry to understand its development and projection, particularly the field of professionalization and research considered as indispensable, especially in relation to greater knowledge of the own cuisines (for example reassessment, visibility, preservation of traditions) as a basis for innovation and creativity which allows to "seduce" new consumers who have become more demanding, informed and hedonistic. PY - 2017 SP - 91 EP - 113 T2 - Teoria y Praxis TI - Characterization of the main trends of Mexican gastronomy in the framework of new social scenarios VL - 13 SN - 1870-1582 ER -