b) Performing arts; c) Social uses, rituals, and festive events; d) Knowledge and practices related to nature and the universe; e) Traditional craft techniques. Lucía Iglesias Kuntz points out5 that what the lists of the intangible cultural heritage of humanity recognize “are not the dishes, but the cultural practices that are transmitted from generation to generation, many of which are related to food and drink.” Thus, the record of the practices and meanings associated with the preparation and consumption of ceviche, an expression of traditional Peruvian cuisine6 inscribed in 2023 on the Representative List of the Intangible Cultural Heritage of Humanity. Fumiko Ohinata, Secretary of the UNESCO Convention for the Safeguarding of Intangible Cultural Heritage, maintains that “Traditional culinary practices, whether related to daily life or special occasions, such as rituals, social customs, or festive events, constitute an important part of intangible heritage worldwide.”7 On the list of intangible heritage, culinary practices tend to occupy an increasingly prominent place. The knowledge, practices, and traditions associated with the preparation and consumption of food in traditional Mexican cuisine, as well as its preparation and consumption, are registrable in this sense, although following the principle that the recipe itself is not registrable, but rather the cultural practices that lead to its preparation are. It is considered that “...gastronomy encompasses intellectual rights, because gastronomy is the art of cooking, practiced on the basis of culinary knowledge, whether traditional or innovative.”8 On November 16, 2010, Mexican cuisine was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity during the Fifth Session of the Intergovernmental Committee of the Convention for the Safeguarding of the Intangible Cultural Heritage of the United Nations Educational, Scientific and Cultural Organization (UNESCO), in Nairobi, Kenya. 5 Iglesias Kuntz, Lucía, “Alimentación y patrimonio inmaterial, una relación llena de sabor”, en El Correo de la UNESCO, 7 abril de 2025. Disponible en: https://courier.unesco.org/es/articles/alimentacion-y-patrimonioinmaterial-una-relacion-llena-de-sabor 6 https://ich.unesco.org/es/RL/practicas-y-significados-asociados-a-la-preparacion-y-consumo-del-cevicheexpresion-de-la-cocina-tradicional-peruana-01952 7 Idem. 8 Cremades García, Javier, “Derecho y Gastronomía”, en Cremades, Javier y Ansón, Rafael (Dir.) y Gómez-Acebo Dennes, (Coord.), Derecho y Gastronomía, Madrid, Dykinson, Cremades & Calvo Sotelo, Asociación de Amigos de la Real Academia de Gastronomía, 2019, p. 22. 715 GASTRONOMIC LAW IN MEXICO: PROTECTION OF TRADITION AND CULINARY CULTURE
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