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 -