Culinary heritage preservation and innovation

Cultural and scientific efforts are being directed toward the preservation and evolution of regional culinary identities through historical research and agricultural innovation.

In various regions, gastronomy is being used as a medium to document history and reclaim identity. In Guerrero, the release of ‘Memoria Gustativa’ uses local flavors and family recipes to explore regional history. Similarly, projects like ‘La Culpa es del Coulant’ utilize Afro-descendant gastronomy to promote food sovereignty and recognize the history of the African diaspora across Africa, Europe, and the Americas.

In South America, these efforts extend to the reconstruction of historical legacies and the integration of scientific advancement. In Chile, researchers and chefs have collaborated to reinterpret two-century-old recipes from the manuscripts of naturalist Juan Ignacio Molina. Meanwhile, in Mendoza, Argentina, the official recognition of the Koquena argentum INTA squash—a variety developed through genetic research—demonstrates how agricultural innovation is being used to expand and strengthen regional gastronomic identity.