economic activity but also as a central element in the configuration of national identity. The diversity of Argentine cuisine, influenced by multiple waves of immigration and the abundance of natural resources, represents an intangible cultural heritage that fosters social cohesion and tourism promotion. Gastronomy holds a relevant place within the broader group of tourism service providers in Argentina, although it is not the most numerous sectors. According to a survey of Argentine tourism providers, the gastronomic sector represents approximately 8.7% of total respondents, ranking behind accommodation (29%) and travel agencies (26.4%), but ahead of transportation and handicraft sales.3 Even though there are no recent official figures indicating the exact number of restaurants in the country, according to data from the Superintendency of Occupational Risk (SRT)4, as of February 2023, there were 25,901 active companies in the “hotels and restaurants” category in Argentina. Furthermore, according to the National Institute of Statistics and Censuses (INDEC)5, by the end of the third quarter of 2024, Argentina had 2,889 hotel establishments, 451 of which belonged to national or international chains. Finally, thanks to the deregulation driven by Emergency Decree 70/2023—which eliminated the requirement for mandatory governmental authorization—1,010 new travel agencies were created in Argentina6, bringing the national total to 6,318. This means that within the range of tourism establishments, the gastronomic sector is by far the most numerous and generates the most employment. The gastronomic business in Argentina has deep roots dating back to colonial times, characterized by simple diets based mainly on local products such as meat, wheat, corn, potatoes, sweet potatoes, quinoa, and yerba mate. These practices reflect the culture of Indigenous peoples such as the Guaraní, Tehuelche, and Diaguita. With the arrival of European immigrants during the 19th and 20th centuries, Argentine gastronomy underwent remarkable diversification, incorporating recipes and culinary techniques from Italy, Spain, France, Germany, and other countries. This culinary blend profoundly marked the national gastronomic identity, giving rise to traditional establishments such 3 Encuesta a Prestadores Turísticos Dirección Nacional de Mercados y Estadística Subsecretaría de Desarrollo Estratégico Ministerio de Turismo y Deportes de la Nación. Documento de Trabajo Nº7 Fecha de publicación: febrero de 2023 https://doi.org/10.5281/zenodo.7948498 4 https://www.infobae.com/economia/2023/05/17/por-el-impulso-del-turismo-en-el-ultimo-ano-abrieron-masde-3300-empresas-del-rubro-de-hoteles-y-restaurantes 5 https://www.cronista.com/negocios/hoteles-la-ocupacion-termina-con-numeros-en-rojo-en-2024-pero-los-decategoria-mejoran-su-performance 6 https://www.noticiasnqn.com.ar/noticias/2025/01/16/308426-desregulacion-impulsa-el-turismo-1010-nuevasagencias-de-viajes-en-argentina 684 GONZALO A. CASANOVA FERRO
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