Cambios en el patrón alimentario de la ciudad de México
This article sets out to analyze transformations in urban food consumption patterns starting with the increased presence of wheat bread in consumption. Our thesis is that consumers of food in cities, particularly among the middle strata of the population, tend to be more pragmatic in their diet and...
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2009 |
| País: | México |
| Recursos: | UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO |
| Repositorio: | Problemas del Desarrollo. Revista Latinoamericana de Economía |
| Idioma: | español |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/7691 |
| Acesso em linha: | https://www.probdes.iiec.unam.mx/index.php/pde/article/view/7691 |
| Access Level: | acceso abierto |
| Palavra-chave: | EMPRESA PATRÓN ALIMENTARIO CONFIGURACIÓN URBANA CONSUMO DEMANDA company food consumption patterns urban configuration consumption demand entreprise mode d’alimentation configuration urbaine consommation demande empresa padrão alimentício configuração urbana consumo demanda |
| Resumo: | This article sets out to analyze transformations in urban food consumption patterns starting with the increased presence of wheat bread in consumption. Our thesis is that consumers of food in cities, particularly among the middle strata of the population, tend to be more pragmatic in their diet and organize the time for preparing food, leading them to structure new preferences. This puts pressure on companies to elaborate differentiated products, of better quality, versatile, fresh and of greater aggregate value. Thus, they respond to the typical conditions of a demand model. Given the income differences that exist among the population, a socially segmented consumption structure forms in such urban areas as Mexico City, modifying the situational configuration of companies that try to respond to the intra-urban mobility of demand. |
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