Legality and gastronomic regulation of Traditional Specialties Guaranteed: The case of Peru Carlos Eduardo Armas Morales1 I. Introduction. – II. Background of the ETG, legal and procedural evaluation in the case of Peru. – III. Methods. – IV. Results and discussion. – Conclusions. – Bibliographic References. The aim of this work is to analyze the legal aspect of the Traditional Specialties Guaranteed (TSG) established and regulated in Peru by Supreme Decree No. 1702021-PCM, as well as its connection with the gastronomic tourism regulations 2and its relations with the intangible cultural heritage inherent to the Peruvian culinary tradition. For a better approach, comparisons were previously made with the regulatory system of the TSG of Ecuador (Andean Subregion of South America) and the current Regulation that governs the TSG in the European Union (EU). The work adopts a qualitative approach with an inductive deductive method and documentary analysis, the results of which indicate that the regulations of the TSG are connected and are also part of the gastronomic tourism regulation as well as the intangible cultural heritage. Regarding the normative comparison, it finds similarities and differences with the regulation of the Ecuadorian and EU TSG. ETGs are also considered an additional plus to gastronomic tourism, aiming to position Peru as a prominent gastronomic tourism destination. Keywords: Traditional Specialties Guaranteed, Peruvian gastronomy, gastronomic tourism, anise bread, cultural heritage. DOI 10.60559/gl38 1 Doctor in Law and Politics Science (UNMSM) and Industrial Engineer (UNI), Research Professor in Tourism of the INCIRENA-UNMSM Group / IPDETEL e-mail: carmasm unmsm.edu.pe. ORCID ID: https://orcid. org./0000-0002-4302-565x 2 The title of this work refers to “... Gastronomic Regulation of ETG”, but it is known that tourism covers different fields: Hotels, travel agencies, transportation among others and of course gastronomy that is linked to restoration (restaurants) related to food products, which being traditional; registered or not as ETG, constitute intangible cultural heritage, consequently the understanding of the normative regulatory study embraces, in addition to gastronomy, general tourism and intangible cultural heritage, given their related relationships.
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