Alimentos tradicionales andinos, turismo y lugar: Definiendo la nueva geografía de la Quebrada de Humahuaca (Argentina)

ISSN: 03798682
2Citations
Citations of this article
30Readers
Mendeley users who have this article in their library.

Abstract

In recent years we experience a growing interest in the consumption of distinctive food products associated to particular geographical and cultural origins. This highlights an interesting topic from a geographical perspective: the current process of building places based on food consumption practices (either by local resident or tourists) associated to the recovery of cultural and geographical differences. This article examines the valorization process of place's specificities in relation to the production and consumption of typical Andean products and preparations focusing on what is happening at a specific place: Quebrada de Humahuaca, Northwestern Argentina. This analysis includes the broader material and symbolic processes that transform this place and the multiple actors involved in them.

Cite

CITATION STYLE

APA

Arzeno, M., & Troncoso, C. A. (2012). Alimentos tradicionales andinos, turismo y lugar: Definiendo la nueva geografía de la Quebrada de Humahuaca (Argentina). Revista de Geografia Norte Grande, (52), 71–90.

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free