Abstract

MATTA, Raúl. Posibilidades y límites del desarrollo en el patrimonio inmaterial. El caso de la cocina peruana. Apuntes [online]. 2011, vol.24, n.2, pp.196-207. ISSN 1657-9763.

In 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.

Keywords : intangible heritage; food cultures; development policies; multiculturality; Cultural heritage; Food - Cultural aspects; Cookery; Multiculturalism - Peru.

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