Literatura académica sobre el tema "Market gastronomy"
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Artículos de revistas sobre el tema "Market gastronomy"
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Bukharov, Igor y Svetlana Berezka. "The role of tourist gastronomy experiences in regional tourism in Russia". Worldwide Hospitality and Tourism Themes 10, n.º 4 (13 de agosto de 2018): 449–57. http://dx.doi.org/10.1108/whatt-03-2018-0019.
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Purpose This paper aims to highlight the role of tourist gastronomy experiences and the possible contribution of the local gastronomy to a tourist destination’s attractiveness and competitiveness. Design/methodology/approach The paper proposes a conceptual framework for understanding the role of local gastronomy in destination attractiveness and competitiveness. It is based on an analysis of a case study of Russian experiences in developing a gastronomy value proposition for tourists. Findings The paper indicates the potential for a gastronomy value proposition, as this is important to tourists and it makes a positive contribution to destination’s attractiveness. The paper also reveals some challenges in the Russian hospitality market from a gastronomy perspective. Practical implications Several recommendations are presented in support of the creation of a gastronomy value proposition based on regional culinary heritage and local food products specifics. Originality/value The paper provides insights on the role of a given destination’s gastronomy in tourism development in Russia. The study also contributes to the literature on emerging markets by providing an overview of the main challenges for gastronomy in the Russian hospitality market.
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Nicula, V., S. Spanu y G. Kharlamova. "Gastronomic Tourism, an Opportunity for Diversifying the Tourist Offer in the Sibiu Area". Bulletin of Taras Shevchenko National University of Kyiv. Economics, n.º 202 (2019): 48–54. http://dx.doi.org/10.17721/1728-2667.2019/202-1/7.
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In the tourists’ motivation to choose a holiday destination, gastronomy is gaining important insights, which has led to an increasing supply of quality-based local products and a stronger market growth. Gastronomy has become one of the most dynamic segments on the international tourism scene. Gastronomic tourism begins to be viewed as a phenomenon as a new tourist product itself, due to the fact that more than one third of the expenses in the tourist offer of the destination are made food. This shows the importance of gastronomy in the quality of leisure experience. Gastronomic tourism gains more and more importance as motivating the future in choosing the holiday destination. Proof of this is that, according to recent research (Euromonitor, 2018), eating in restaurants is the second favourite activity for international athletes visiting the US and occupying the first place for tourists from North America in their recreational trips to other countries. for these reasons, we developed a questionnaire that was applied to a total of 234 respondents, but randomly among the visitors at the Tourism Fair, which was dashed in November 2017 in Bucharest. The survey aimed at identifying the position of the fish and the gastronomy occupied in the motivation of the tourists to visit Sibiu and the surrounding areas. The results revealed that the traditional gastronomy, through its multicultural aspect, represents the second or third op visiting Sibiu. Certainly, this will become even more visible, given the designation for 2019 of Sibiu as a European gastronomic region.
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Nezdei, Csilla y Zoltán Horváth. "Development Directions and Opportunities of Market Places in the Balaton Region Especially Concerning Local Producers’ Markets". European Countryside 11, n.º 3 (1 de septiembre de 2019): 370–87. http://dx.doi.org/10.2478/euco-2019-0022.
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Abstract Nowadays, the change of travel and consumption habits of tourists brings a destination into prominence. The characteristic products of the destinations with complex tourism supply appear as univocal association of ideas for the potential tourists. In the analysed Balaton region, besides the accentuated waterside tourism, the definite development of the gastronomy trends can be seen in the certain supply channels. The aim of our research was to determine the development opportunities of the market places and their place in the consumers’ preferences, promising interesting results in relation to the consumer standards of the Hungarian and international demand. We detected three major directions in our researches: the linking of the place with a product, the market as a programme and rural development-gastronomy directions. The present study aims to reveal the rural development direction: the market place forms a space to the sales of the quality, locally produced foodstuff motivating more and more people to create a more near-natural lifestyle.
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Yakhno, Tetyana P. y Ulyana A. Martynyuk. "Perspective directions of development of local gastronomy tourism in the conditions of European integration". Regional Economy, n.º 4(98) (diciembre de 2020): 125–30. http://dx.doi.org/10.36818/1562-0905-2020-4-15.
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The article identifies the main aspects of gastronomy tourism in Ukraine and in the world and possible prospects and trends for further development of gastronomy tourism in our country. The variety of gastronomic festivals and tours in the leading regions of the country available in Ukraine are analyzed. Factors and entities of development of gastronomic tourism in each region and the reasons of their uneven application are allocated. The perspective areas of gastronomy tourism development in Ukraine to create a promising and competitive product on the international market of tourist services are outlined. Ukraine as a new tourism destination is increasingly establishing itself on the tourists’ travel map. The information is supplemented by various ratings from international tourist guides, which recommend travelers to turn their eyes to Ukraine. In Ukraine, the tourism industry is in its infancy, but its operation has a significant impact on the economy and is quite promising. Ukraine has very promising conditions and opportunities for activating the tourist capacity, in particular, due to the availability of unique natural and recreational resources, historical and cultural monuments, rich flora and fauna, areas of various forms of recreation, interesting and delicious dishes. Forming the innovation clusters, which are groups of enterprises, firms, organizations, and institutions operating in one (or several related) business area by economic interests and regional characteristics is one of the perspective forms of economic integration and development in the tourism industry of Ukraine. The advantage and novelty of the cluster approach are that it provides significant importance to the microeconomic component, as well as the territorial and social aspects of economic development. In modern conditions, the improvement of methods of organizational, financial, and resource-based support for tourism development at the macro, meso-, and micro levels is highly relevant. The intensification of the tourism companies’ activity should be based on the expansion of the possibilities of regional investment processes management in the specified direction and the combination of efficient state regulation of the economy with market self-regulation.
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Carpio, Nimrod Mendoza, Wiziel Napod y Hyun Wook Do. "Gastronomy as a factor of tourists' overall experience: a study of Jeonju, South Korea". International Hospitality Review 35, n.º 1 (8 de enero de 2021): 70–89. http://dx.doi.org/10.1108/ihr-08-2020-0031.
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PurposeSatisfying the gastronomy experience of tourists becomes the most important strategic aim in the hospitality and tourism industries. This study attempts to prove that there is a distinct and specific market segment related to gastronomy from the overall number of tourist arrival of Jeonju City. Furthermore, this study investigates the different factors that affect the overall experience of tourists. The focus of the study is Jeonju City, a popular gastronomy destination in South Korea.Design/methodology/approachSurvey questionnaires were distributed to 680 tourists in Jeonju City during two survey periods. Descriptive statistics and regressions were utilized to treat the data. The predictors that affect the overall experience of tourists were identified through the different literature. The hypotheses were formulated and tested to examine the relationship between the assessments of the distinct gastronomy-tourist market and tourists' overall experience.FindingsThe results indicate that there are 17.20% of the respondents indicated that their main reason for traveling was for the food. Descriptive statistics revealed that local food satisfaction, destination image perceived quality, perceived value, tourist expectations, and costs and risks have a positive and significant influence on tourist overall experience.Originality/valueThe findings of this study could provide guidelines for both the hospitality and tourism industries of the country, and tourist destination operators to further positioned approaches to satisfy gastronomy tourists in the “new normal”.
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Chand, Mohinder, Ashish Dahiya y Latha S. Patil. "Gastronomy Tourism - A Tool for Promoting Jharkhand as a Tourist Destination". Atna - Journal of Tourism Studies 2, n.º 1 (1 de julio de 2007): 88–100. http://dx.doi.org/10.12727/ajts.2.8.
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Gastronomy has been an important attribute in development of niche travel & niche destination. Literature supports that there is a relationship between tourism & gastronomy yet the use of gastronomy as a tourism product has been concise to presentation & offering of local cuisines to tourists. Gastronomy tourism can be pull factor for many tourism market segments. Due to diverse geographical conditions in India not all states can avail the pre-tested 4S formula (sun, sand sea & sex) to promote tourism. Gastronomy tourism however can be unique tool to tourism development. The study was undertaken in Jharkhand which is the 286 State of Indian Union offering tribal gastronomy which can be a pull factor for not merely special interest tourists but also urban & International tourist population. Though Jharkhand was carved out of Bihar on 15th Nov 2000 however the region's rich history & culture goes thousand of years beyond its present stature. The various regional delicacies are influenced by culinary trend from neighbouring states e.g. Bihar, West Bengal, Orissa & Chhattisgarh still many of the local food & beverages are prepared in their own way which can be both a relishing as well as learning experience for gastronomy tourists
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Lu, Yan y Yue Hu. "Research on the relationships between destination image, perceived value and tourism experience of gastronomy tourism--A case of Macao Food Tourists". E3S Web of Conferences 251 (2021): 03038. http://dx.doi.org/10.1051/e3sconf/202125103038.
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Gastronomy tourism, as a new tourism mode with special interest, can not only stimulate tourists’ interest in experiencing local traditional food, but also better meet tourists’ personalized experience needs, which is highly respected by the tourism market. Based on the research of scholars at home and abroad, this paper takes Macao food tourists as the research object to study the relationship among tourism experience, perceived value and destination image. The results show that the tourism experience of Macao food tourists has a significant positive impact on their perceived value and destination image, while the perceived value of tourists has a significant positive impact on their destination image. Based on the above research results, this paper puts forward several suggestions for the sustainable development of Macao’s gastronomy tourism and makes a little contribution to the development of Macao’s gastronomy tourism.
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Raja Abdullah, Raja Puteri Saadiah y Siti Suriawati Isa. "Gastronomy Tourism Growth in Malaysia: A Case Study of Malay Restaurants Performance in Klang Valley". Journal of Tourism and Hospitality Education 10 (3 de mayo de 2020): 8–21. http://dx.doi.org/10.3126/jthe.v10i0.28731.
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Today one of the most popular niche tourism markets is gastronomy tourism. The popularity of gastronomy tourism is also called as soft power approaches by some tourism scholars. This niche market is part of cultural and ecotourism market. Malaysia is recognized as a multi-ethnic and multi cultural country that includes countless ethnics such as Malay, Chinese, Indian and others. Although Malay leads the major ethnics in Malaysia, Malay restaurant less likely can stay longer in the industry. There are several factors from previous cases involve in Malay restaurants that result to this ethnic’s restaurant fail to survive. Since Malaysia is a multi-ethnic country the food in Malaysia have combination from all ethnics and unique in its own way. Each state in Malaysia has their own dishes and some dishes may diff er from another state. Since Malay or Bumi putra ethnic comprises the biggest ethnic in Malaysia with more than half of the country’s population, the objective of this study was to analyze the internal factors affecting business growth performance in Malay ethnic restaurant. Survey questionnaires were distributed to selected Malay restaurants to find out about their growth rate performance.
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Górska-Warsewicz, Hanna, Iwona Kowalczuk, Dagmara Stangierska, Monika Świątkowska y Anna Zubrzycka. "Percepcja informacji żywieniowej jako elementu wpływającego na zachowania konsumentów w zakładach gastronomicznych". Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, n.º 117 (30 de abril de 2017): 93–106. http://dx.doi.org/10.22630/eiogz.2017.117.7.
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The aim of this study was the evaluation of nutritional information provided by frontline staff as an element influencing consumer behavior in gastronomy services. The empirical research was conducted under the project “The consumer in the market of catering services”, number 507-30-102-M00094-99, realized in the Chair of Gastronomy and Hospitality Management in the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Sciences – SGGW. Quantitative research on the sample of 403 persons using purposive sampling were conducted in June 2016. The criteria of age (18–35), living in large cities as well as the fact of eating out.
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Foronda-Robles, Concepcion. "The territorial redefinition of the Vineyard Landscape in the sherry wine region (Spain)". Miscellanea Geographica 22, n.º 2 (30 de junio de 2018): 95–101. http://dx.doi.org/10.2478/mgrsd-2018-0010.
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Abstract The wine sector is a sector that lives and breathes its history and identity; and where developmental alternatives are sought in order to be able to compete in the market. Vineyard areas are sold as rural paradises, where leisure, gastronomy, the landscape, and open-air activities all provide quality tourist experiences. The case of the Sherry Wine Region (Spain) illustrates local restructuring processes, changes in local-global planning, and the socioeconomic impacts of the globalization of food. The symbiosis between the specific, the global, and the historical discourses gives rise to reflections on this region’s territorial redefinition; and highlights its architectural heritage, its landscape, and the gastronomic experiences on offer. Diversification is regenerating the local economy, and wine, and wine tourism, are both the focus of a new territorial policy strategy designed to face the challenges of globalization, and common bonds for partnerships between the public and the private sectors.
Tesis sobre el tema "Market gastronomy"
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Cairo, Aparcana Karla Carolina. "Renovación del Mercado de Productores en San Isidro con Énfasis en la Arquitectura Modular". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652080.
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Luego de haber investigado diferentes mercados nacionales y tomando como referencia mercados a nivel internacional. Puedo concluir que el proyecto trabajado tiene como finalidad desarrollar un mercado tradicional agregando una oferta comercial complementaria a la actividad del mercado.
La propuesta se caracteriza por la concepción de una gran cobertura metálica que unifica no solo el proyecto, sino que también las diferentes actividades a realizarse en horarios diurnos y nocturnos tanto en el mercado como en la plaza.
Asimismo; asegura la conexión peatonal de dos distritos (San Isidro- Miraflores), mediante una alameda que atraviesa el primer nivel hasta encontrar los ingresos al mercado que se desarrolla en dos niveles. El primero, comercial; con dos dobles alturas y el segundo con un ingreso desligado al mercado para el acceso a los restaurantes, en caso que este se encuentre cerrado.
Los restaurantes ofrecen un ambiente único, un verdadero placer para los sentidos, ya que, son restaurantes exclusivos sobre el mar, con productos y servicios diseñados para satisfacer las más altas exigencias.
Estos prometen ser un fuerte atractivo para el paladar de peruanos y extranjeros, es así como se prevée convertirse en un paso obligado para los turistas.
Aún más teniendo en cuenta la proximidad de los juegos panamericanos y los planes para el cuartel San Martin.After making a research of different national markets and taking as reference international markets, I can conclude that the project has the purpose of developing a traditional market by adding a complementary commercial offer to the market activity. The proposal is characterized by the conception of a large metal roof that unifies not only the project, but also the different activities to be carried out during day and night hours, both in the market as well as in the mall. Likewise; It ensures the pedestrian connection of two districts (San Isidro- Miraflores), through a mall that crosses the first level until finding the entrance to the market that develops in two levels. The first, commercial; with two double heights and the second with an entrance unconnected to the market for access to restaurants, in case it is closed. The restaurants offer a unique atmosphere, a real pleasure for the senses, since they are exclusive restaurants with a beautiful sea view, with products and services designed to meet the highest demands. These promise to be a strong attraction for the taste of Peruvians and foreigners. It is expected to become a compulsory place for tourists to visit. Even more so considering the proximity of the Pan-American games and the plans for the San Martin barracks.
Tesis
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Apolinario, Ramírez Sherly. "Investigación de Espacios permeables en un Mercado Gastronómico en el Río Ucayali". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653124.
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Es de conocimiento colectivo que la gastronomía y el turismo están estrechamente ligados y que ambas, al unirse, se potencian una a la otra para maximizar su efectividad. Entonces, ¿por qué no impulsar el crecimiento económico del departamento de Ucayali a través de su gastronomía y su principal destino turístico? El río Ucayali es uno de los puntos fijos a visitar por los turistas que viajan a la región. Sin embargo, la alta demanda turística y la falta de planeación urbana ha ocasionado el colapso del lugar. Esto debido a la aparición del comercio ambulatorio a lo largo del malecón, lo cual genera caos y contaminación en las riberas del río, a causa de la falta de un correcto equipamiento comercio/turístico en la zona.
Por ello, este trabajo de investigación obtendrá como resultado el planteamiento de un mercado gastronómico con énfasis en la permeabilidad. Para esto, se analizó, de manera primordial, el flujo turístico y comercial de la zona. Dado que uno de los objetivos principales de la propuesta es generar una fluidez y conexión entre la zona urbana y natural; es decir, la ciudad y el río, se optó por enfocarse en la permeabilidad como medio principal de estudio.
De este modo, se busca que esta investigación permita entender la relación de la ciudad y el río a través del estudio de sus flujos, donde la tipología de mercado gastronómico aporte a la integración de ambos y, por ende, la mejora del lugar.It is a collective knowledge that gastronomy and tourism are closely linked and that both, by coming together, enhance each to maximize their effectiveness. So, why not boost the economic growth of the department of Ucayali through its gastronomy and its main tourist destination? The Ucayali’s River is one of the fixed points to be visited by tourists traveling to the region. However, the high tourist demand and the lack of proper commercial/tourist equipment in the area. Therefore, this research work will result in the approach of a gastronomic market with emphasis on permeability. To this end, the tourist and commercial flow of the area was analyzed in a fundamental way. Given that one of the main objectives of the proposal is to generate a fluidity and connection between the urban and natural area; that is, the city and the river, it was decided to focus on permeability as the main means of study. In this way, the aim is that this research will allow us to understand the relationship between the city and the river through the study of its flows, where the typology of the gastronomic market will contribute to the integration of both and, therefore, the improvement of the place.
Trabajo de investigación
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Silva, Cabrera Manuel Alejandro. "Renovación de mercado novoandino en Cajamarca". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651603.
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La presente tesis desarrolla un proyecto de renovación para un mercado improvisado con más de 80 años de antigüedad, ubicado en el casco histórico de la ciudad de Cajamarca, este edificio hasta la fecha presenta franco deterioro en la infraestructura urbana y arquitectónica, perjudicando la seguridad de los pobladores, sin embargo, estos factores no han detenido esta actividad, por el contrario, aún se mantienen vigentes y en constante crecimiento.
Como punto de partida, se explica la tipología novoandina, y como logra fusionar la cultura, gastronomía e identidad de una ciudad en un solo espacio. Asimismo, describe los aspectos institucionales encargados, que facilitarían la viabilidad de este proyecto. Se estudia la determinación del lugar justificando el funcionamiento de los mercados de abasto ubicados en toda la ciudad.
Se plantea al mercado como difusor de cultura, identidad y turismo. De ese modo la historia tambien entra a tallar en la investigación y como cada factor de diseño fue mejorando progresivamente la tipología de este edificio. En cierta medida se ahonda en el marco conceptual y énfasis (arquitectura flexible), en proyectos referenciales, respecto a aspectos formales, funcionales, tecnológicos y geográficos; y como son usados para el diseño.
A continuación, el programa arquitectónico resume características del usuario local y se ejemplifica el programa arquitectónico a través de características espaciales y proyectos referenciales. Por último, el estudio del lugar permite conocer detalles puntuales del proyecto y así tener criterios de diseño finales, para el desarrollo del edificio.This thesis develops a renovation project for an improvised market with more than 80 years old, located in the historic center of the city of Cajamarca, this building to date shows frank deterioration in urban and architectural infrastructure, damaging the security of however, these factors have not stopped this activity, on the contrary, they are still in force and constantly growing. As a starting point, the Novoandina typology is explained, and how it manages to fuse the culture, gastronomy and identity of a city in a single space. It also describes the institutional aspects in charge, which would facilitate the viability of this project. The determination of the place is justified by justifying the operation of all the supply markets located throughout the city of Cajamarca. It is proposed to the market as a diffuser of culture, identity and tourism. In this way the story also enters into the investigation and how each design factor progressively improved the typology of this building. To some extent it delves into the conceptual framework and emphasis (flexible architecture), in referential projects, regarding formal, functional, technological and geographical aspects; and how they are used for design. Next, the architectural program summarizes characteristics of the local user and the architectural program is exemplified through spatial characteristics and referential projects. Finally, the study of the place allows to know specific details of the project and thus have final design criteria for the development of the building.
Trabajo de suficiencia profesional
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Kulhánková, Iveta. "Podnikatelský záměr v oblasti gastronomie". Master's thesis, Vysoká škola ekonomická v Praze, 2008. http://www.nusl.cz/ntk/nusl-4136.
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The subject of this master thesis is analyzes of how small and medium companies work, describing the theoretical approach to business plan and its implementation into practice for future company providing services of "home cook". In the first part of this work the importance of small and medium companies is demonstrated, the entrepreneur is defined and theoretical knowledge of writing a business plan is described. In the second, practical, part is this theory applied into practice. In the end, the whole business concept feasibility is evaluated.
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Alva, Custodio Marlene Maria. "Mercado gastronómico de productos peruanos en el Rímac". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656765.
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Este proyecto consiste en el diseño de un Mercado Gastronómico de productos peruanos en el distrito del Rímac, enfocado para los usuarios de toda Lima metropolitana. El mercado gastronómico reconceptualiza la idea de “el mercado”, como venta de productos alimenticios, es así que se adapta con nuevas necesidades del consumidor; en síntesis, es un establecimiento en donde se pueden continuar comprando productos básicos, y al mismo tiempo encontrar lugares para comer. Es decir, hace simbiosis entre los puestos de abastos con espacios de difusión gastronómica y restaurantes, “reinventando los mercados de barrio”. Se ubica en el distrito del centro histórico del Rímac como respuesta a la primera fiesta gastronomía de Lima, la fiesta de Amancaes; la cual mezclaba la gastronomía con las tradiciones de su entorno.This Project consist in the design of a Gastronomic Market of Peruvian products, located in the center of the Historic District of Rímac. The target user is all the metropolis of Lima. The gastronomic market reconceptualize the idea of “the market” as it is known as to sale food products, and adapts it to a new consumer need, in which the project is a building where you can buy the basic products, and at the same time find restaurants and activities for the user. It makes symbiosis between the food stalls, and spaces with gastronomic diffusion and restaurants, which “reinvent los mercados del barrio” (neighborhood markets). The location of the Historic District of Rímac is in response to the first gastronomy festival of Lima “Festival Los Amancaes”; which mixed the traditions of the neighborhoods and the gastronomy.
Tesis
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Hlubučková, Alena. "Potenciál italského trhu pro rozvoj internacionalizace společnosti Storyous". Master's thesis, Vysoká škola ekonomická v Praze, 2016. http://www.nusl.cz/ntk/nusl-262190.
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Restaurants, bars or cafés will always serve as places for social interaction and so they are an essential part of human life. In each country around the world, it is a place for meeting people and communication. The mission of Storyous company is to help its clients to create a pleasant atmosphere in their food service business by providing next generation POS system not only in the Czech Republic but also in Poland. The company has already experience with the electronic sales reporting that brings considerations about another international market for its expansion. The aim of the thesis is to analyze the Italian market, mainly the sector of gastronomy services and qualify and quantify the customer base in Italy. At the same time, the structure of competitors along with a brief sample of them will be introduced. The timing for the Italian market entry, the gross initial costs and the rate of product adaption will be discussed on the basis of PEST analysis and Porter Five strenghts model analysis. In the conclusion author of the thesis recommends further steps for more detailed analysis.
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Ceruti, Barroso Camila. "Mercado gastronómico en Barrios Altos". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656764.
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En los últimos años la gastronomía peruana ha crecido de manera significante, el Perú es uno de los países más reconocidos internacionalmente por su comida y esto es un factor de identidad, orgullo y cohesión social para los peruanos. La idea del proyecto nace luego de visitar distintos mercados tanto en el extranjero cómo en Lima y encontrar que no existe una tipología adecuada de mercado gastronómico en nuestro país, un lugar que recupere la esencia de mercado tradicional, pero con actividades complementarias para la difusión de la gastronomía y para reactivar la zona donde se ubique. Se elige el centro histórico de Lima, ya que es un punto focal de la ciudad, una parada fija para los turistas y un distrito con mucha historia y tradición. El proyecto parte de la propuesta urbana de una alameda cultural al lado del río Rímac que se articula al proyecto, uniendo de esta forma la cultura y la gastronomía y reanimando la zona a partir de un estudio de un recorrido turístico del distrito. La volumetría se adapta al entorno mediante su altura, materiales y reinterpretaciones en la fachada de elementos típicos del centro de Lima, como los balcones. Además, se crean espacios públicos de encuentro que ayudan a mejorar la zona. Se busca crear un centro tanto turístico como local, donde se promueva la gastronomía, el ocio y la cultura.In recent years, Peruvian gastronomy has grown significantly, Peru is one of the most internationally recognized countries for its food, this is a factor of identity, pride and social cohesion for Peruvians. The idea of the project was born after visiting different markets both abroad and in Lima and finding that there is not an adequate typology of gastronomic market in our country, a place that recovers the essence of traditional market but with complementary activities for the dissemination of gastronomy and to reactivate the area where it is placed. The historic center of Lima is chosen for the project, as it is a focal point of the city, a fixed stop for tourists and a district with a lot of history and tradition. The project starts with an urban proposal, a cultural boulevard next to the Rimac river that is articulated to the project, uniting in this way, culture and gastronomy in the same place and reviving the area based on a study of a touristic route of the district. The volumetry is adapted to the surroundings through its height, materials and reinterpretations in the facade of typical elements of the center of Lima, such as balconies. In addition, public meeting spaces are created to help improve the area. The project seeks to create a tourist and local center where gastronomy, leisure and culture are promoted.
Tesis
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Naulin, Sidonie. "Le journalisme gastronomique. Sociologie d'un dispositif de médiation marchande". Thesis, Paris 4, 2012. http://www.theses.fr/2012PA040229.
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La gastronomie peut être considérée comme une attention portée à la dimension esthétique de l’alimentation. Les biens gastronomiques sont donc des biens symboliques dont l’échange sur le marché passe par l’existence de dispositifs de valorisation particuliers. En tant qu’il contribue à orienter les consommateurs sur un marché opaque et à leur indiquer le « bon » produit ou la « bonne » manière de cuisiner, le journalisme gastronomique constitue un dispositif de médiation marchande. À partir notamment d’entretiens, d’observations, d’une enquête quantitative et de statistiques textuelles, cette thèse s’attache à rendre compte de la manière dont se construit un tel dispositif. Dans une perspective diachronique, les premiers chapitres sont consacrés à l’émergence du dispositif au XIXe siècle et à sa construction à l’articulation de différents espaces sociaux (gastronomique, amateur et journalistique). Il apparaît qu’à la fin du XXe siècle, un marché de la presse gastronomique se met en place qui rend le point de vue des titres dépendant de leur positionnement dans la concurrence et de leur modèle économique. Ce sont ensuite les acteurs individuels de la fabrication de l’information journalistique qui sont étudiés. L’analyse des parcours et des compétences des journalistes ainsi que de leurs concurrents potentiels que sont les blogueurs culinaires met en évidence différentes formes d’écriture gastronomique et les types de confiance qui en découlent. Enfin, l’étude du travail concret des journalistes permet de rendre compte de la similitude des contenus médiatiques et l’analyse du parcours de journalistes renommés autorise à saisir leurs modes de différenciation professionnelleGastronomy can be regarded as a particular attention paid to the aesthetic dimension of food. Gastronomic goods are thus symbolic goods and their market exchange needs the existence of specific valuation devices. As a tool that directs consumers in an opaque market and that indicates the “right” product, or the “right” way to cook, food journalism can be considered as a market device. This thesis is based upon a fieldwork including in-depth interviews, observations, statistics and text analysis. It focuses on the way such a device is built. In a diachronic approach, the first chapters deal with the emergence of this device during the 19th century and with its construction at the crossroads of different social spaces (food world, connoisseurs’ world and journalistic world). It appears that at the end of the 20th century, with the setting up of a food magazines’ market, the vision carried by magazines becomes dependent on their position in competition and on their business model. Then, the individual actors and the making of news are studied. The analysis of the trajectories and the skills of journalists and food bloggers who may compete with them put the light on different forms of food writing and different kinds of trust associated with them. Finally, the study of the actual work of food journalists allows to account for the similarity of media content. The analysis of the career paths of renowned food journalists helps to understand the way they manage to differentiate themselves from the others
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Avendaño, Quinta Karelia. "Mercado gastronómico en el Rímac : Recuperación del Mercado del Limoncillo + Obra nueva". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653530.
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El Mercado del Limoncillo es una edificación de valor histórico inaugurado en 1929 que está ubicado en el distrito del Rímac dentro de la zona perteneciente al Centro Histórico de Lima. Hoy en día este mercado se encuentra en un deficiente estado de conservación desde haber sufrido un recorte de sus estructuras en la década de los Sesenta sin ningún tipo de intervención de recuperación efectuada desde esa época. Así mismo, el distrito donde se encuentra ubicado el mercado está en la búsqueda de consolidar una identidad gastronómica por medio de ideas entabladas con la Asociación Peruana de Gastronomía (APEGA) para recuperar un gran porcentaje de viviendas y espacios con valor histórico en el distrito cuya intervención podría ayudar al objetivo que tiene esta asociación que consiste en convertir a la ciudad de Lima como capital gastronómica de Sudamérica al 2021.
Es por estos motivos que el presente proyecto de tesis busca desarrollar en conjunto un planteamiento urbano inmediato a manera de conexiones urbanas y a su vez, la resolución de dos piezas arquitectónicas: una tipología nueva como un mercado gastronómico y la recuperación del mercado del Limoncillo por medio del cambio de su uso original.
De esta forma, esta investigación se plantea como una nueva propuesta para la recuperación de un mercado histórico y al mismo tiempo de la identidad ciudadana Rimense, a través de la arquitectura y la gastronomía.Limoncillo Market is a building with historical value inaugurated in 1929 and its located in Rímac which is a district with a specific zone that belongs to the Historic Center of Lima. Nowadays this market has a deficient state of conservation since having suffered a cut in its structures in the Sixties without any recovery intervention since that time. Likewise, the district where the market is located wants to consolidate a gastronomic identity through ideas that are constantly putting in place with the Peruvian Gastronomy Association (APEGA) like recovering a large percentage of historical value homes and spaces in Rímac whose intervention could help the objective of this association which is to convert Lima city into the gastronomic capital of South America at 2021. Is for these reasons that the present thesis project seeks to be a joint project that goes from the urban approach and its connections with the city towards the resolution of two architectural pieces: a new typology as a gastronomic market and the recovery of the Limoncillo Market, changing its original typology. In this way, the research presents a new proposal for the recovery of a historical market and at the same time of the “Rimense” identity through architecture and gastronomy.
Tesis
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Zelaya, Macedo Rodrigo. "Mercado gastronómico en San Isidro". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/626415.
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Este proyecto es de tipología de mercado gastronómico que se ha desarrollado en 4 niveles en los cuales se ha dispuesto los dos primeros niveles para abastos y degustación gastronómica y en el piso 3 y 4 para difusión gastronómica y servicios. Así mismo se ha trabajado a nivel urbano la conexión peatonal con el LUM y el polideportivo de San Isidro manteniendo el paseo peatonal que desarrollan los distritos de Miraflores y San Isidro en la costa. Por otro lado, el aspecto físico del mercado ha sido desarrollado con un techo que se integra con la naturaleza de su topografía: topografía en acantilado. Finalmente, el lenguaje arquitectónico del mercado se integra al entorno en el cual se emplaza, ya que siempre se mantienen las visuales hacia el mar en todos sus niveles, esto refuerza la identidad del malecón.This Project is a gastronomic market that has been developed in 4 levels. The first two level have been destined for supplies and gastronomic stands and the 3rd and 4th floor for gastronomic diffusion and services. At the same time, I proposed a urban pedestrian connection with the LUM and with the sports center of San Isidro and keeping the urban breakwater level with the districts of Miraflores and San Isidro on the coast. Furthermore, the physical aspects of the market have been developed with a roof that integrated the nature of the nature of the cliff topography. Finally, the architecture language of the market is integrated into the environment in wich it is located, since the visuals to the sea at all levels are always maintained, this reinforces the identidy of the esplanade.
Tesis
Libros sobre el tema "Market gastronomy"
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Liano, Jodi y Tasha De Serio. Cooking from the farmers' market. San Francisco, CA: Weldon Owen, 2010.
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Varese, Juan Antonio. Mercado del Puerto: Historia, gastronomía y cultura en el corazón de Montevideo. Montevideo, Uruguay: Ediciones de la Banda Oriental, 2010.
Buscar texto completoCapítulos de libros sobre el tema "Market gastronomy"
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Hinterholzer, Thomas. "Leserservice: Auszugsweise Auflistung weiterer am Markt befindlicher Leitfäden". En Facebook, Twitter und Co. in Hotellerie und Gastronomie, 117–20. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37954-3_5.
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Zeller, Markus. "Fallstudie: Ausgestaltung der Kommunikationsform Gastronomie am Beispiel der Marke Beck's". En Die Relevanz der Gastronomie als Instrument der Markenkommunikation, 135–291. Wiesbaden: Gabler, 2009. http://dx.doi.org/10.1007/978-3-8349-9468-4_4.
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Balderas-Cejudo, Adela, Ian Patterson y George W. Leeson. "Gastronomic tourism and the senior foodies market". En Gastronomy and Food Science, 193–204. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-820057-5.00010-8.
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Barrère, Christian. "Western Gastronomy, inherited commons and market logic". En Routledge Handbook Of Food As A Commons, 203–17. Routledge, 2018. http://dx.doi.org/10.4324/9781315161495-13.
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Rátz, Tamara. "Innovation in Tourism Service Development in Budapest". En Advances in Hospitality, Tourism, and the Services Industry, 203–22. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-2016-0.ch010.
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Both food tourism and literary tourism are increasingly popular products in the global market, but there is relatively limited collaboration between the two areas. In addition to providing an overview of the role of creativity and innovation in tourism development, with special emphasis on gastronomic tourism and literary tourism, the paper presents a unique hospitality concept that fuses gastronomy with literature, demonstrating the use of creativity in successful tourism product development. The research is based on qualitative methods: interviews with the business owners were used to explore the innovation process and the factors affecting the company's operations, and content analysis of customers' reviews on social media sites and the restaurant's media coverage were used to evaluate the role of creativity in the restaurant's success.
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Rátz, Tamara. "Innovation in Tourism Service Development in Budapest". En Destination Management and Marketing, 605–24. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2469-5.ch034.
Texto completoResumen
Both food tourism and literary tourism are increasingly popular products in the global market, but there is relatively limited collaboration between the two areas. In addition to providing an overview of the role of creativity and innovation in tourism development, with special emphasis on gastronomic tourism and literary tourism, the paper presents a unique hospitality concept that fuses gastronomy with literature, demonstrating the use of creativity in successful tourism product development. The research is based on qualitative methods: interviews with the business owners were used to explore the innovation process and the factors affecting the company's operations, and content analysis of customers' reviews on social media sites and the restaurant's media coverage were used to evaluate the role of creativity in the restaurant's success.
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Saldamli, Asim, Nurhayat Iflazoglu y Ipek Itır Can. "Applying Industry 4.0 on Management of Gastronomy Events". En Advances in Marketing, Customer Relationship Management, and E-Services, 242–61. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4954-4.ch014.
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Industry 4.0 plays a role in meeting the demands of the global market in food and beverage activities with more efficient, harmonious, reliable, and sustainable production processes. In the recent years, enterprises have started taking advantage of augmented reality technology in the design phase; three-dimensional printers, internet of things technology and robot chefs during the production phase; and robot waiters in the presentation phase. In this context, in this chapter, the transformations experienced in the design, production, and presentation processes of banquet organizations as the result of the Gastronomy 4.0 concept, which emerged as a result of the reflections of Industry 4.0 on the field of gastronomy, were examined. It is thought that in the near future, if the prevalence of Gastronomy 4.0 applications increases, the personnel responsible for running banquet organizations will need to be trained and also informed about the equipment of the new age.
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da Silva, Daiane Oliveira y Madalena Pedroso Aulicino. "Obstacles and Adaptations of Mega-Events in São Paulo in the Face of the COVID-19 Pandemic". En Handbook of Research on the Impacts and Implications of COVID-19 on the Tourism Industry, 728–46. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-8231-2.ch035.
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The purpose of this research study was to identify how mega-events that had been established in the official calendar of SPTuris (São Paulo Tourism Company) in 2020, of the Municipality of São Paulo, Brazil, have adapted to the coronavirus pandemic. The study verified the impacts and obstacles caused in the event industry as well as the mitigation of such difficulties. A presentation was made on concepts, classifications of events, their history, and position in the market, including a description of actions by organizers not to stop all activities; the authors also included an interview with a representative of two companies in the event industry. The study conclusion was that most events opted for the internet and social media, in addition to drive-thru and delivery activities in the case of gastronomy; and that there have been gains in health safety and in the role of hybrid events in the future.
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"8. Farmers’ Markets". En Gastronomy, Tourism and the Media, 110–21. Bristol, Blue Ridge Summit: Multilingual Matters, 2016. http://dx.doi.org/10.21832/9781845415754-010.
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Durmelat, Sylvie. "Couscous". En Postcolonial Realms of Memory, 383–93. Liverpool University Press, 2020. http://dx.doi.org/10.3828/liverpool/9781789620665.003.0036.
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This article proposes to consider couscous, a North African specialty and a favourite dish of the French, as an edible site of memory. Displacing the focus from gastronomy, a discourse of national culinary superiority, to a single dish, I retrace the irresistible ascent of couscous to fame in the French culinary pantheon. The military conquest and colonization of Algeria familiarized French diners with the dish and associated it with forms of racialized and sexualized colonial burlesque in songs and vaudeville. Settlers appropriated it as terroir to claim their “Algérianité.” North African immigration and decolonization created a de facto market of consumers in France, while the industrialization of food production made this preparation into a valuable commodity and a ready-made meal, obfuscating its colonial roots. The French’s affection for couscous is often hailed as a sign of tolerance in an otherwise divisive and fraught public conversation about immigration, identity, and discrimination. However, couscous’ colonial baggage and racialized legacy continue to resonate, shaping tastes, and informing political rhetoric as well as cultural hierarchies. The (after)taste of empire lingers on at a granular level, as edible memory.
Actas de conferencias sobre el tema "Market gastronomy"
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Raziff Jamaluddin, Mohd y Agus Riyadi. "Assessing Destination Branding and Hotel Performance of the South East Asia Market". En 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/ictgtd-18.2018.36.
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Pokazannik, Е. V. "“DON VALLEY” WINE-MAKING CLUSTER AS AN ENOGASTROTOURISM DEVELOPMENT SITE: SOCIO-CULTURAL COMPONENT". En STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.229-233.
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“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-tasting and gastronomic tourism, and viniculture”3. The creators of the cluster official web-site declare “Made on the Don” brand communication as their primary goal, along with promotion of wine in the region. The article reviews the specifics of Don region from a standpoint of its attractiveness as a tourist destination. The mandatory components are named that together with the enogastronomic sphere can contribute to the growth of demand for tourist routes of various content and duration. The key role of cultural and historic component in successful promotion of the Don winemaking in the tourism market is emphasized. It is noted that enogastrotourism can be developed successfully in Don region through socio-cultural project management based on the thorough analysis of specifics of the region as a whole and its individual components affecting the marketing and advertising solutions.