02047nas a2200361   4500000000100000000000100001008004100002653003600043653001900079653001200098653002200110653002800132653002800160653003000188653002400218653002600242653002500268653001800293653002400311653002200335653002100357653002200378653002100400653002600421653002900447100001500476245010200491856009500593300001200688490000700700520095300707022002501660                                       d10aAlimentos - Aspectos culturales10aCocina peruana10aCookery10acultural heritage10aFood - Cultural aspects10aMulticulturalism - Peru10aMulticulturalismo - Perú10apatrimonio cultural10aculturas alimentarias10aDevelopment policies10afood cultures10aintangible heritage10ainterculturalidad10ainterculturality10amulticulturalidad10aMulticulturality10apatrimonio inmaterial10apolíticas de desarrollo1 aRaul Matta00aPosibilidades y límites del desarrollo en el patrimonio inmaterial. El caso de la cocina peruana  uhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S1657-97632011000200006&lang=es  a196-2070 v243 aIn recent years, food cultures have been accompanied by processes of economic and socio-cultural valorization which are tied to global market logics as well as to local dynamics rooted in strong social needs. Considered as resources, these cultural expressions become vector of projects that go from initiatives in the tourist sector to other ones more ambitious when it comes to socio-economic development strategies at the local level. Peruvian food has integrated a discourse asserting that its heritage features, if based on a balance between conservation and adaptation to international markets, could bring considerable positive effects on Peru s economy. In the context of the recent application of Peruvian cuisine to the unesco s Representative List of Intangible Heritage, and through the analysis of its argumentation, this article invites reflection on the social implications behind the enthusiasm for the heritagization of live-forms.  a2011-9003, 1657-9763