ResumenCon el objetivo de analizar la relación entre turismo culinario y patrimonio histórico se desarrolló un estudio de caso con enfoque cualitativo, que aborda el análisis de una comunidad productora de una sal milenaria en el centro de México. Las categorías de análisis fueron los actores sociales, el producto alimentario y el territorio. Los resultados muestran que la actividad turística presenta efectos ambivalentes hacia la reproducción social de un bien patrimonial alimentario con fuertes vínculos históricos. Se concluye que es necesaria una revisión de los retos y oportunidades que enfrenta el campo mexicano frente a la inserción del turismo rural como una estrategia de desarrollo.Palabras Clave: turismo culinario; patrimonio histórico; alimentos emblemáticos; desarrollo local. AbstractWith the purpose of analysing the relationship between culinary tourism and historical heritage, a case study was developed taking a qualitative approach, which deals with the analysis of a community that produces millenary salt in central Mexico. The categories of analysis were the social actors, the food product and the territory. The results show that the tourist activity presents ambivalent effects towards the social reproduction of the historical-culinary heritage with strong territorial ties. It is concluded that a review of the challenges and opportunities facing the Mexican countryside is necessary, as regards the insertion of rural tourism as a development strategy.Keywords: culinary tourism, historical heritage, emblematic foods, local development. ResumoA fim de analisar a relação entre turismo e património gastronómico, neste artigo apresenta-se um estudo de caso, com abordagem qualitativa, no qual se analisa uma comunidade produtora de sal, milenar, no centro do México. As categorias de análise foram os atores sociais, o produto alimentar e o território. Os resultados mostram que o turismo tem efeitos ambivalentes na reprodução social de um bem patrimonial alimentar com fortes vínculos históricos. Conclui-se que é necessária uma revisão dos desafios e oportunidades que o México enfrenta face à opção do turismo rural como estratégia de desenvolvimento.Palavras-chave: turismo culinário, património histórico, alimentos icónicos, desenvolvimento local.

The ‘sustainable’ coffee industry has experienced steady expansion in recent decades, due to the emerging demand and values of consumers. Coffee corporations have invested in this market segment, participating in multi-stakeholder initiatives through which they seek to control the definitions of sustainability and to secure the supply chain. After highlighting the ambiguity of the concept of sustainability, the article analyzes the impacts of the 4C code of conduct adopted by Nestlé, in the context of Mexico’s growing coffee crisis. It highlights the existing dissonance between the sustainability proclaimed by the code of conduct and the reality in the coffee producing regions of Mexico where Nestlé sources 4C certified coffee. It concludes that the application of this code is far from adhering to the values of economic, social, and environmental sustainability that it claims to defend.

Les Tsiganes ont été internés dès octobre 1940 sur ordre de l'occupant allemand. Éparpillés dans des camps disséminés dans toute la zone occupée, ils ont ensuite été regroupés, à partir de novembre 1941, essentiellement à Montreuil-Bellay (Maine-et-Loire). Souffrant du froid et de la faim, mal logés et pas assez habillés, trop souvent délaissés, y compris par les organisations caritatives, les internés «nomades» sont les grands oubliés de cette période tragique de notre histoire récente.

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