Gastronomy can also be studied, researched and taught.
The MilpaChef® Academy was born from the conviction that gastronomy can be studied, researched and taught as an expression of biocultural heritage, food systems and culture. Our aim is to share knowledge that connects academic research with hands-on fieldwork, training people who understand Mexican gastronomy as a whole.
Learning from the territory
Gastronomy is not understood in a kitchen or a classroom alone. It is also learned by walking markets, working with producers, documenting traditional knowledge and researching the relationship between food, culture and biodiversity. That is why the MilpaChef® Academy integrates research, teaching and fieldwork into a single learning process.
Mexican culinary heritage, with special emphasis on the food systems of the milpa and the maguey, regional cuisines and food traditions.
Food systems, biodiversity, short supply chains, responsible consumption and territorial development.
The relationship between communities, traditional knowledge, territory and food.
Projects that connect academic research with experiences, consulting and public outreach.
MilpaChef® in the classroom
University teaching is part of MilpaChef®'s work.
- — Food Culture of Mexico and the World (Fall 2025)
- — Sustainable Gastronomy (Spring 2026)
MilpaChef®'s teaching brings university training together with knowledge generated in the field, exposing students to the contemporary challenges of Mexican gastronomy and sustainability.
Academic output
Research is one of MilpaChef®'s pillars. Through publications, conference papers and academic projects we contribute to the understanding and preservation of Mexican food heritage.
July 2026 — Second International Transdisciplinary Congress on Sustainability Research and Agenda 2030 (Universidad Autónoma del Estado de México).
- Slow Food eco-gastronomy as a transdisciplinary approach to sustainable gastronomy in Mexico. ↗
- Short agri-food chains and food-system resilience in San Pedro Cholula: a multi-stakeholder approach. ↗
- Towards an assessment model for sustainable gastronomy in Mexico: a methodological proposal from eco-gastronomy and territorial food systems. ↗
- Lectures given at more than 35 Mexican universities between 2012 and 2022 on eco-gastronomy, Slow Food and food heritage.
- University teaching
- Specialised courses
- Hands-on workshops
- Lectures
- Training for organisations
Collaborations
MilpaChef® works with universities, research centres, students, organisations and professionals interested in gastronomy, biocultural heritage and food systems.
MilpaChef®'s academic work builds on more than a decade in gastronomy, biocultural heritage and food systems.
- — Research on food heritage
- — Coordination of national projects with Slow Food Mexico
- — Work with rural and Indigenous communities
- — University teaching
- — National and international conferences
- — Academic and outreach publications
Knowledge is also something you live.
After exploring our academic work, you can: