<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1870-9036</journal-id>
<journal-title><![CDATA[El periplo sustentable]]></journal-title>
<abbrev-journal-title><![CDATA[El periplo sustentable]]></abbrev-journal-title>
<issn>1870-9036</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma del Estado de México]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1870-90362017000100009</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Educación en gastronomía: su vínculo con la identidad cultural y el turismo]]></article-title>
<article-title xml:lang="en"><![CDATA[Gastronomy education: The link between cultural identity and tourism]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes Uribe]]></surname>
<given-names><![CDATA[Ana Cecilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra Avalos]]></surname>
<given-names><![CDATA[Eva Angélica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero Villa]]></surname>
<given-names><![CDATA[José Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara Departamento de Turismo, Recreación y Servicio ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guadalajara Departamento de Turismo, Recreación y Servicio ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Guadalajara Departamento de Turismo, Recreación y Servicio ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<numero>32</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1870-90362017000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1870-90362017000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1870-90362017000100009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Este trabajo tiene tres propósitos principales, el primero, es establecer la evolución histórica de la gastronomía, su conceptualización y los enfoques para abordar el estudio de la misma. El segundo, es hacer una reflexión crítica sobre diversos programas académicos nacionales e internacionales que ofertan estudios sobre gastronomía, sus principales elementos formativos, y su congruencia teórico-práctica, entre otros aspectos. El tercero, es argumentar la articulación de la gastronomía tradicional como producto turístico con la educación, enlace que en México incide en el diseño de políticas públicas para la preservación de la cultura local y el desarrollo comunitario. Se concluye que las Instituciones de Educación Superior deben jugar un papel relevante en el diseño de programas que contribuyan al impulso del patrimonio culinario mexicano, para que éste, a su vez, favorezca a que el país sea más competitivo a nivel internacional en materia de turismo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[conceptualización de la gastronomía]]></kwd>
<kwd lng="es"><![CDATA[estudios en gastronomía]]></kwd>
<kwd lng="es"><![CDATA[programas académicos]]></kwd>
<kwd lng="es"><![CDATA[patrimonio gastronómico]]></kwd>
<kwd lng="es"><![CDATA[cultura local]]></kwd>
<kwd lng="es"><![CDATA[producto turístico]]></kwd>
<kwd lng="en"><![CDATA[conceptualization of gastronomy]]></kwd>
<kwd lng="en"><![CDATA[studies in gastronomy]]></kwd>
<kwd lng="en"><![CDATA[academic programs]]></kwd>
<kwd lng="en"><![CDATA[gastronomic heritage]]></kwd>
<kwd lng="en"><![CDATA[local culture]]></kwd>
<kwd lng="en"><![CDATA[tourism product]]></kwd>
</kwd-group>
</article-meta>
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