The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective.
Introduction and objectives: The relationship between food, tourism and agrodiversity has been widely approached. In Humahuaca Ravine, the cuisine for tourism include Andean products combined in both traditional and novel dishes. The aim of this contribution is to analyze the local knowledge related...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Sociedad Argentina de Botánica
2022
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/BSAB/article/view/32684 |
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I10-R325-article-32684 |
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ojs |
| institution |
Universidad Nacional de Córdoba |
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I-10 |
| repository_str |
R-325 |
| container_title_str |
Boletín de la Sociedad Argentina de Botánica |
| language |
Español |
| format |
Artículo revista |
| topic |
conocimiento local diversidad biocultural patrimonio alimentario prácticas culinarias producción local biocultural diversity culinary practices, food heritage local knowledge local production |
| spellingShingle |
conocimiento local diversidad biocultural patrimonio alimentario prácticas culinarias producción local biocultural diversity culinary practices, food heritage local knowledge local production Petrucci, Natalia Acosta, Marina E. Lambaré, Daniela Alejandra Pochettino, María Lelia Hilgert, Norma I. The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. |
| topic_facet |
conocimiento local diversidad biocultural patrimonio alimentario prácticas culinarias producción local biocultural diversity culinary practices, food heritage local knowledge local production |
| author |
Petrucci, Natalia Acosta, Marina E. Lambaré, Daniela Alejandra Pochettino, María Lelia Hilgert, Norma I. |
| author_facet |
Petrucci, Natalia Acosta, Marina E. Lambaré, Daniela Alejandra Pochettino, María Lelia Hilgert, Norma I. |
| author_sort |
Petrucci, Natalia |
| title |
The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. |
| title_short |
The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. |
| title_full |
The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. |
| title_fullStr |
The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. |
| title_full_unstemmed |
The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. |
| title_sort |
relationship between gastronomic tourism and agrodiversity in humahuaca (jujuy, argentina): an ethnobotanical perspective. |
| description |
Introduction and objectives: The relationship between food, tourism and agrodiversity has been widely approached. In Humahuaca Ravine, the cuisine for tourism include Andean products combined in both traditional and novel dishes. The aim of this contribution is to analyze the local knowledge related to culinary practices in Humahuaca city as well as to identify its potential in the conservation of regional biocultural diversity.
M&M: Field work was performed in food establishments, market and fair of Humahuaca city during 2018-2019. Twelve open and semistructured interviews were conducted and two workshops with local producers.
Results: Two types of food establishments have been identified: “restaurants” and “comedores” (dining rooms) that have a different gastronomic offer. Local market and Humahuaca Ravine producers are the main suppliers of raw material used by food establishments. Nevertheless, the purchase of these supplies is opportunistic and an effective participation of family agriculture, which maintains the diversity of species and local varieties, in gastronomic tourism was not observed.
Conclusion: At present, the absence of an authentic synergy between local producers and the demand of raw material by touristic gastronomic establishments constitutes an obstacle for the positive incidence of that demand on family agriculture. We consider that agroalimentary tourism –instead of just gastronomic tourism- would be a better option and would enable biocultural conservation through utilization of local agrodiversity. |
| publisher |
Sociedad Argentina de Botánica |
| publishDate |
2022 |
| url |
https://revistas.unc.edu.ar/index.php/BSAB/article/view/32684 |
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I10-R325-article-326842022-04-22T13:03:00Z The relationship between gastronomic tourism and agrodiversity in Humahuaca (Jujuy, Argentina): an ethnobotanical perspective. La relación del turismo gastronómico y la agrodiversidad en Humahuaca (Jujuy, Argentina): una visión desde la etnobotánica Petrucci, Natalia Acosta, Marina E. Lambaré, Daniela Alejandra Pochettino, María Lelia Hilgert, Norma I. conocimiento local diversidad biocultural patrimonio alimentario prácticas culinarias producción local biocultural diversity culinary practices, food heritage local knowledge local production Introduction and objectives: The relationship between food, tourism and agrodiversity has been widely approached. In Humahuaca Ravine, the cuisine for tourism include Andean products combined in both traditional and novel dishes. The aim of this contribution is to analyze the local knowledge related to culinary practices in Humahuaca city as well as to identify its potential in the conservation of regional biocultural diversity. M&M: Field work was performed in food establishments, market and fair of Humahuaca city during 2018-2019. Twelve open and semistructured interviews were conducted and two workshops with local producers. Results: Two types of food establishments have been identified: “restaurants” and “comedores” (dining rooms) that have a different gastronomic offer. Local market and Humahuaca Ravine producers are the main suppliers of raw material used by food establishments. Nevertheless, the purchase of these supplies is opportunistic and an effective participation of family agriculture, which maintains the diversity of species and local varieties, in gastronomic tourism was not observed. Conclusion: At present, the absence of an authentic synergy between local producers and the demand of raw material by touristic gastronomic establishments constitutes an obstacle for the positive incidence of that demand on family agriculture. We consider that agroalimentary tourism –instead of just gastronomic tourism- would be a better option and would enable biocultural conservation through utilization of local agrodiversity. Introducción y objetivos: La relación entre comida, turismo y agrodiversidad ha sido ampliamente abordada. En la Quebrada de Humahuaca, la gastronomía ofrecida para el turista incluye preparaciones tradicionales con productos andinos que se combinan con otras preparaciones y productos novedosos. El objetivo de este trabajo es analizar el conocimiento local asociado a las prácticas culinarias en restaurantes y comedores de la ciudad de Humahuaca e identificar su potencial en la conservación de la diversidad biocultural de la región. M&M: Se trabajó en establecimientos gastronómicos, el mercado y la feria de la ciudad de Humahuaca durante los años 2018-2019 y se realizaron 12 entrevistas abiertas y semiestructuradas y 2 talleres a productores locales. Resultados: Se presentan dos tipos de establecimientos gastronómicos: restaurantes y comedores con diferente oferta. El mercado y los productores locales de la Quebrada, constituyen los principales proveedores de la materia prima que utilizan los establecimientos gastronómicos. La adquisición de estos insumos es oportunista y depende de sus precios y no se detectó que la agricultura familiar, que es la que mantiene la diversidad de especies y variedades locales, participara de una forma efectiva en el turismo gastronómico. Conclusión: La falta de una auténtica sinergia entre los productores locales y la demanda de insumos básicos por los establecimientos gastronómicos dedicados al turismo, constituye un obstáculo para que dicha demanda revierta positivamente sobre la agricultura familiar. Consideramos que el turismo agroalimentario y no sólo gastronómico, constituiría una opción superadora y fomentaría la conservación de la diversidad biocultural a través del uso de la agrodiversidad local. Sociedad Argentina de Botánica 2022-03-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unc.edu.ar/index.php/BSAB/article/view/32684 10.31055/1851.2372.v57.n1.32684 Boletín de la Sociedad Argentina de Botánica (Journal of the Argentine Botanical Society; Vol. 57 No. 1 (2022): March Boletín de la Sociedad Argentina de Botánica; Vol. 57 Núm. 1 (2022): Marzo Boletín de la Sociedad Argentina de Botánica; v. 57 n. 1 (2022): Marzo 1851-2372 0373-580X 10.31055/1851.2372.v57.n1 spa https://revistas.unc.edu.ar/index.php/BSAB/article/view/32684/37427 https://revistas.unc.edu.ar/index.php/BSAB/article/view/32684/37428 Derechos de autor 2022 Natalia Petrucci, Marina E. Acosta, D. Alejandra Lambaré, M. Lelia Pochettino, Norma I. Hilgert https://creativecommons.org/licenses/by-nc-nd/4.0 |