Revaluing Ancestral Culinary Techniques through Sustainable Use in Contemporary Gastronomy: A Literature Review

Abstract

Contemporary gastronomy faces the challenge of maintaining a balance between culinary innovation and the preservation of traditional knowledge that shapes cultural identity. In this context, ancestral culinary techniques have reemerged as a valuable source of knowledge for developing sustainable gastronomic models that integrate ecological, cultural, and social dimensions. The purpose of this research is to analyse the revaluation of ancestral culinary techniques from a sustainability perspective, identifying their contribution to cultural, ecological, and economic innovation in contemporary gastronomy. The applied methodology corresponds to an integrative literature review based on scientific articles indexed in Scopus and Web of Science, with priority given to studies published in Q1 and Q2 journals. A qualitative interpretative analysis was conducted to identify patterns and trends regarding the incorporation of traditional knowledge into modern culinary innovation processes. The findings reveal that practices such as earth oven cooking, natural fermentation, the use of clay utensils, and the inclusion of wild ingredients have gained prominence in contemporary gastronomy, providing symbolic value, authenticity, and sustainability to culinary experiences. These techniques not only contribute to the preservation of cultural heritage but also promote fairer and more resilient food systems that respect the environment. However, theoretical gaps remain regarding the integration of ancestral knowledge into sustainable gastronomy policies and technological innovation frameworks. This highlights the need to strengthen interdisciplinary research linking culinary tradition, sustainability, and responsible tourism, fostering a dialogue between local knowledge and emerging sustainable development trends. In conclusion, the revaluation of ancestral culinary techniques constitutes a key strategy for promoting gastronomic innovation and reinforcing cultural identity, thereby contributing to the achievement of the Sustainable Development Goals, particularly SDG 9, which focuses on innovation and sustainability.