01518nas a2200181 4500000000100000000000100001008004100002260000800043100002300051700002500074700002700099700002800126245010300154300001100257490000700268520104700275022001401322 2017 d capr1 aAndres Lopez Ojeda1 aCarmen Perez Camacho1 aCelia Guzman Hernandez1 aRicardo Hernandez Lopez00aCharacterization of the main trends of Mexican gastronomy in the framework of new social scenarios a91-1130 v133 aGastronomy 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. a1870-1582