Introduction and objectives

: The relationship between food, tourism and agrodiversity has been widely approached. In Humahuaca Ravine, the cuisine for tourism include Andean products combined in both traditional and novel dishes. The aim of this contribution is to analyze the local knowledge related to culinary practices in Humahuaca city as well as to identify its potential in the conservation of regional biocultural diversity.

M&M

: Field work was performed in food establishments, market and fair of Humahuaca city during 2018-2019. Twelve open and semistructured interviews were conducted and two workshops with local producers.

Results

: Two types of food establishments have been identified: “restaurants” and “comedores” (dining rooms) that have a different gastronomic offer. Local market and Humahuaca Ravine producers are the main suppliers of raw material used by food establishments. Nevertheless, the purchase of these supplies is opportunistic and an effective participation of family agriculture, which maintains the diversity of species and local varieties, in gastronomic tourism was not observed.

Conclusion

: At present, the absence of an authentic synergy between local producers and the demand of raw material by touristic gastronomic establishments constitutes an obstacle for the positive incidence of that demand on family agriculture. We consider that agroalimentary tourism -instead of just gastronomic tourism- would be a better option and would enable biocultural conservation through utilization of local agrodiversity.