Development of food and gastronomy in the sub-Antarctic end of the world

Abstract

Regional food and gastronomy flourish worldwide driven by unique local foods, the remembrance of old culinary traditions, and the visitors’ desire to taste memorable dishes in an environment evoking cultural heritage and geographical uniqueness. The sub-Antarctic Magellan region of Chile is the southernmost zone of the planet and is unique in centenary food and culinary practices. A detailed description of marine and terrestrial local food sources and biocultural traditions is documented. This article presents a pre-conceptual framework (PCF) to develop local food and gastronomy in this region. Collection and analysis of bibliometric data led to three pillars supporting the FPC: the nutritional value and uniqueness of local foods and culinary traditions; a booming sustainable tourism that drives the development of gastronomic endeavors, and; lessons from past experiences in other remote places. The proposed PCF may be adapted to different regions worldwide. Recent gastronomic initiatives to implement this PCF at the Cape Horn International Center in Puerto Williams (Chile) are also described.