# Translation The authors will give two lectures—at the Complutense University of Madrid and at Pompeu Fabra in Barcelona, on June 2 and 4—whose objective is to show how certain heritage discourses can naturalize contemporary forms of animal exploitation by shifting attention toward flavor, tradition, identity, and tourist experience. They propose a critical geography of tourism that incorporates the animal question as a central dimension for rethinking sustainability, ethics, and food alternatives in Latin America. When gastronomic tourism presents a meat dish as tradition, heritage, authentic experience, or a sign of identity, it usually erases a material system that made that consumption possible: the raising, capture, or confinement of animals, their transport, their death, the processing of their bodies, and the subsequent transformation of those bodies into products that are culturally often celebrated.