Las cocinas rurales al rescate del patrimonio gastronómico en la Cuenca del Salado, Buenos Aires, Argentina
ENG- Gastronomy is a living culture, it defines us as human beings rooted in a place. The act of what to eat, how to do it and with what utensils makes us participants of a unique territorial environment. Gastronomic production can be thought of and analyzed as an element of rural space but also as...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | CBUC, CESCA |
| Repositorio: | TDR. Tesis Doctorales en Red |
| OAI Identifier: | oai:www.tdx.cat:10803/695046 |
| Acceso en línea: | http://hdl.handle.net/10803/695046 |
| Access Level: | acceso abierto |
| Palabra clave: | Argentina Patrimoni Patrimonio Heritage Gastronomia Gastronomía Gastronomy Desenvolupament local Desarrollo local Local development Turisme local Turismo local Local tourism 332 338 663/664 |
| Sumario: | ENG- Gastronomy is a living culture, it defines us as human beings rooted in a place. The act of what to eat, how to do it and with what utensils makes us participants of a unique territorial environment. Gastronomic production can be thought of and analyzed as an element of rural space but also as an element of recognition of a social space, of a territory. The Argentine countryside shows a strong identity link between rural products and the income factors of rural families. Artisanal cheese, sweets, and other products are a manifestation of identity in the Campos, Ríos y Lagunas region of Buenos Aires, where more and more visitors are attracted by regional products in the context of rural tourism. The objective of this doctoral thesis is to analyze the production of different gastronomic foods in the region from the perspective of the producers. From interviews with seventy-one producers in the region, the ecosystem of cheese and sweets producers is understood. It also gives an account of the role of rural women today, understanding their involvement in the gastronomic production of this rural area. The work reveals the challenges and opportunities that exist around the process of granting tourist value to gastronomic products for local development, the empowerment of rural producers and the synergies between public and private actors. At a theoretical level, this thesis cooperates academically to the understanding and involvement of the production ecosystem of gastronomic producers in the region. In addition, it adds implications for producers and the management of gastronomic tourism in the region |
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