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

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / Identity is a concept that has received a multiplicity of very diverse approaches and references throughout the history of ideas. Cultural studies have approached with special interest the discussion around the contemporary meanings of this term. This study proposes the concept of gastronomic identity and examines its definition based on Stuart Hall's research on discursive identity. The explanatory capacities of this concept will become evident when it is applied to the case of Peruvian gastronomy through the analysis of texts located at the beginning of the so-called Peruvian gastronomic boom between 1980 and 1995. © 2022 Elsevier B.V.

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

The graduation thesis deals the quality of Czech gastronomy in Prague. The goal of the thesis is to evaluate the contemporary quality of services provided in the Czech restaurants located in Prague from the view of tourists. Therefore, the main part of the thesis is the realized primary research among foreign participants of tourism. The detection of opinions about quality of Czech gastronomy, recovery of many faults and subsequent proposal of measure to improve the quality of Czech gastronomy in Prague results from this research. In the thesis, there is not only this practical part but also the theoretical part, namely description of the concept of quality globally and in the area of gastronomy, the methods of evaluation of quality and existing systems of quality direction with the possibility of certification. The contemporary realized projects for promotion of Czech gastronomy are also described in the thesis.

“The main facts in human life are five: birth, food, sleep, love, and death.” – Forster, E.M., 1927, Aspects of the Novel.We might all have something to say about love, but we are certain about food.The thesis aims to develop a perspective on food, its role, and traditions as possible a tool of identification among first and second generation East-African migrants in Sweden, in the area of Falun. Particularly, I focused on the concept of gastronomic identity and the relation between food and nostalgia. The intention is to explore whether a gastronomic identity can be identified, and the importance of nostalgia by answering the following questions:1. How do the people interviewed refer to their gastronomic identity? How is it related to their country of origin, to Sweden, or a hybridization of the two?2. How do first and second generation of immigrants adapt their food traditions in the local context?3. What is the role of food, its tradition, and how is it related to the feeling of nostalgia for these people?In order to answer to these questions, I made use of an extensive academic literature research on food and gastronomic identity on both the historical and anthropological perspective and variety of multimedia materials (such as blogs, YouTube videos). I have also conducted semi-structured interviews with East African immigrants in Falun. Through the use of both literature and, above all, the interviews, I concluded that gastronomic identity takes on a much more personal and individual meaning than nationalistic or ethnic identity, and almost always emerges as a transculturalization of the two countries: Sweden and the country of origin. In the responses of the interviewed migrants from East Africa, it also emerges that food is an element to define our identity as individuals and it is linked to memory and influenced by the nostalgia of home. Therefore, according to the respondents, anywhere one may be, when feeling nostalgia, one will be looking for a taste of home, whatever and wherever it is.

Yes / Purpose – The extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique gastronomic and cultural destinations providing ethnic cuisine and cultural experiences to visitors, have been under-researched. Thus, the current study aims to address this knowledge gap. Design/methodology/approach – Employing a 2 (history: long vs short) x 2 (location: Central Business District [CBD] vs rural; main street vs alleyway) x 2 size/ownership type (big vs small; chain vs independent) between-subjects design, two experiments were conducted using a sample of 557 British consumers to test the effect of history, location, and size of ethnic enclaves and ethnic restaurants on consumers’ authentic cultural and gastronomic experiences in a UK context. Findings – In Study 1, ethnic enclave’s size affected consumers’ authentic cultural experiences. In Study 2, restaurants’ history and ownership type positively influenced consumers’ authentic gastronomic experiences. Both studies consistently reported the positive relationship between authentic experiences and behavioral intentions. Practical implications – For ethnic enclaves, the management team may consider expanding the size of ethnic enclaves to increase consumers’ authentic cultural experience. For those ethnic restaurants within the ethnic enclave, any independent or old ethnic restaurants should actively promote both characteristics in their marketing materials to create a feeling of offering authentic gastronomic experiences to customers. Originality/value – This study identified important ethnic enclave-related factors and ethnic restaurant-related factors forming consumers’ authentic cultural and gastronomic experiences.

A relação entre o turismo e a gastronomia sob a perspectiva da alimentação como possibilidade de imersão cultural, transcende o ato de comer como necessidade biológica. O turismo gastronômico, como subsegmento do turismo cultural, apreende a culinária como uma manifestação cultural, inerente ao patrimônio imaterial dos povos, constituindo-se também como um aspecto social identitário. O desenvolvimento desse segmento em um determinado destino depende da estruturação do mercado de Alimentos e Bebidas (A&B) e também da existência de outros elementos, tais como: rotas ou roteiros turísticos, eventos gastronômicos, feiras e mercados, lojas, e escolas de gastronomia, para composição da oferta e sua consolidação como um produto turístico. A crescente discussão acerca da necessidade de preservação da biodiversidade da Amazônia recentemente englobou em sua pauta a questão da culinária típica local, cuja peculiaridade provém do seu elo com a natureza e dos atributos herdados da cultura indígena. Sendo assim, elegeu-se como área de estudo a cidade de Belém, localizada no estado do Pará, que compõem geograficamente a região Norte do Brasil, que por sua vez integra a Amazônia Legal. Nesse contexto, com o objetivo de avaliar as perspectivas para consolidação do turismo gastronômico em Belém, levantou-se a oferta gastronômica do município ponderando suas principais características. Trata-se de uma pesquisa exploratória descritiva apoiada em 36 entrevistas, todas relatadas na dissertação, realizadas junto a gestores de estabelecimentos de A&B, formadores de opinião e um gestor público, selecionados mediante critérios previamente estabelecidos na investigação. Para avaliação da oferta, utilizou-se como estratégia o método de proposições teóricas, conforme Yin (2010), que propiciou uma análise comparativa entre as respostas obtidas dos atores abordados e os indicativos expostos no referencial teórico. Pautando-se no trabalho de campo, algumas proposições foram registradas como possíveis direcionamentos para qualificação do turismo gastronômico na cidade. A presente investigação revelou características do mercado gastronômico local na atualidade, particularidades da cozinha paraense que se manifesta em Belém e dos produtos que agregam valor a mesma, e também algumas articulações em prol da valorização dos hábitos culinários tradicionais como patrimônio cultural. Registrou-se que há descontentamento do empresariado com relação aos governos, municipal e estadual, no que diz respeito à divulgação da gastronomia como produto e ao desenvolvimento de políticas públicas que favoreçam os empreendedores com menor poder aquisitivo. Ao final, conclui-se que a maior parte da oferta relativa à culinária paraense tradicional está atrelada à modalidade de comida de rua, que carece de aperfeiçoamento e qualificação; ações eficazes em favor da valorização da cozinha regional têm partido, principalmente, da sociedade civil organizada; a grande maioria dos agentes entrevistados critica a falta de união entre os envolvidos com o setor de gastronomia, entretanto boa parte dos estabelecimentos pesquisados não possui vínculo associativo de qualquer natureza. Belém possui atrativos diversificados, entretanto ainda necessita de planejamento específico e efetivo voltado para o turismo gastronômico, tanto em âmbito público quanto privado, para sua consolidação como destino no segmento do turismo gastronômico / The relationship between tourism and gastronomy from the perspective of food as a possibility for cultural immersion transcends the act of eating as a biological necessity. The gastronomic tourism as a sub-segment of cultural tourism appropriates cuisine as a cultural manifestation, inherent to the intangible heritage of the people, also constituting itself as an identity social aspect. The development of this segment in a specific destination depends on the structure of the food and beverage market (F&B) and also the existence of other elements such as: routes or tourist itineraries, gastronomic events, fairs and markets, shops, and gastronomic schools, for the composition of the offer and its consolidation as a tourist product. Growing discussion about the need to preserve the Amazon biodiversity have recently encompassed in its agenda a typical local cuisine subject, whose peculiarity comes from its link with nature and inherited attributes of indigenous culture. Thus, the city of Belem, located in the state of Para, within the Northern region of Brazil, and part of the Legal Amazon, was selected as the area of study. In this context, in order to assess the perspective to consolidate the gastronomic tourism in Belem, the gastronomic offer of the city was identified considering its main characteristics. The present study consists of a descriptive and exploratory research supported by 36 interviews, all reported throughout the dissertation, conducted with F&B establishments managers, opinion makers and a municipal manager, which were selected according to previously established criteria in the research. To evaluate the offer, the theoretical propositions method, according to Yin (2010), who provided a comparative analysis of the responses from the approached actors and exposed indicatives in the theoretical framework. Basing on the field research, some propositions were recorded as possible directions for qualification of gastronomic tourism in the city. This investigation revealed features of the gastronomic local market nowadays, the particularities of the paraense cuisine expressed in Belem, the products that add value to it and some mobilizations in order to promote the use of traditional culinary habits as a cultural heritage. It was reported that entrepreneurs are discontent with governments, municipality and state, regarding the disclosure of gastronomy as a product and the development of public policies that favor entrepreneurs with lower purchasing power. Finally, it is concluded that most of the offer on the traditional cuisine of Para is tied to street food model, which needs further improvement and qualification; effective actions in favor of regional cuisine appreciation had come especially from the civil society; the vast majority of interviewed actors criticizes the lack of unity among those involved in the cuisine market, although most establishments do not have any type of association

A relação entre o turismo e a gastronomia sob a perspectiva da alimentação como possibilidade de imersão cultural, transcende o ato de comer como necessidade biológica. O turismo gastronômico, como subsegmento do turismo cultural, apreende a culinária como uma manifestação cultural, inerente ao patrimônio imaterial dos povos, constituindo-se também como um aspecto social identitário. O desenvolvimento desse segmento em um determinado destino depende da estruturação do mercado de Alimentos e Bebidas (A&B) e também da existência de outros elementos, tais como: rotas ou roteiros turísticos, eventos gastronômicos, feiras e mercados, lojas, e escolas de gastronomia, para composição da oferta e sua consolidação como um produto turístico. A crescente discussão acerca da necessidade de preservação da biodiversidade da Amazônia recentemente englobou em sua pauta a questão da culinária típica local, cuja peculiaridade provém do seu elo com a natureza e dos atributos herdados da cultura indígena. Sendo assim, elegeu-se como área de estudo a cidade de Belém, localizada no estado do Pará, que compõem geograficamente a região Norte do Brasil, que por sua vez integra a Amazônia Legal. Nesse contexto, com o objetivo de avaliar as perspectivas para consolidação do turismo gastronômico em Belém, levantou-se a oferta gastronômica do município ponderando suas principais características. Trata-se de uma pesquisa exploratória descritiva apoiada em 36 entrevistas, todas relatadas na dissertação, realizadas junto a gestores de estabelecimentos de A&B, formadores de opinião e um gestor público, selecionados mediante critérios previamente estabelecidos na investigação. Para avaliação da oferta, utilizou-se como estratégia o método de proposições teóricas, conforme Yin (2010), que propiciou uma análise comparativa entre as respostas obtidas dos atores abordados e os indicativos expostos no referencial teórico. Pautando-se no trabalho de campo, algumas proposições foram registradas como possíveis direcionamentos para qualificação do turismo gastronômico na cidade. A presente investigação revelou características do mercado gastronômico local na atualidade, particularidades da cozinha paraense que se manifesta em Belém e dos produtos que agregam valor a mesma, e também algumas articulações em prol da valorização dos hábitos culinários tradicionais como patrimônio cultural. Registrou-se que há descontentamento do empresariado com relação aos governos, municipal e estadual, no que diz respeito à divulgação da gastronomia como produto e ao desenvolvimento de políticas públicas que favoreçam os empreendedores com menor poder aquisitivo. Ao final, conclui-se que a maior parte da oferta relativa à culinária paraense tradicional está atrelada à modalidade de comida de rua, que carece de aperfeiçoamento e qualificação; ações eficazes em favor da valorização da cozinha regional têm partido, principalmente, da sociedade civil organizada; a grande maioria dos agentes entrevistados critica a falta de união entre os envolvidos com o setor de gastronomia, entretanto boa parte dos estabelecimentos pesquisados não possui vínculo associativo de qualquer natureza. Belém possui atrativos diversificados, entretanto ainda necessita de planejamento específico e efetivo voltado para o turismo gastronômico, tanto em âmbito público quanto privado, para sua consolidação como destino no segmento do turismo gastronômico / The relationship between tourism and gastronomy from the perspective of food as a possibility for cultural immersion transcends the act of eating as a biological necessity. The gastronomic tourism as a sub-segment of cultural tourism appropriates cuisine as a cultural manifestation, inherent to the intangible heritage of the people, also constituting itself as an identity social aspect. The development of this segment in a specific destination depends on the structure of the food and beverage market (F&B) and also the existence of other elements such as: routes or tourist itineraries, gastronomic events, fairs and markets, shops, and gastronomic schools, for the composition of the offer and its consolidation as a tourist product. Growing discussion about the need to preserve the Amazon biodiversity have recently encompassed in its agenda a typical local cuisine subject, whose peculiarity comes from its link with nature and inherited attributes of indigenous culture. Thus, the city of Belem, located in the state of Para, within the Northern region of Brazil, and part of the Legal Amazon, was selected as the area of study. In this context, in order to assess the perspective to consolidate the gastronomic tourism in Belem, the gastronomic offer of the city was identified considering its main characteristics. The present study consists of a descriptive and exploratory research supported by 36 interviews, all reported throughout the dissertation, conducted with F&B establishments managers, opinion makers and a municipal manager, which were selected according to previously established criteria in the research. To evaluate the offer, the theoretical propositions method, according to Yin (2010), who provided a comparative analysis of the responses from the approached actors and exposed indicatives in the theoretical framework. Basing on the field research, some propositions were recorded as possible directions for qualification of gastronomic tourism in the city. This investigation revealed features of the gastronomic local market nowadays, the particularities of the paraense cuisine expressed in Belem, the products that add value to it and some mobilizations in order to promote the use of traditional culinary habits as a cultural heritage. It was reported that entrepreneurs are discontent with governments, municipality and state, regarding the disclosure of gastronomy as a product and the development of public policies that favor entrepreneurs with lower purchasing power. Finally, it is concluded that most of the offer on the traditional cuisine of Para is tied to street food model, which needs further improvement and qualification; effective actions in favor of regional cuisine appreciation had come especially from the civil society; the vast majority of interviewed actors criticizes the lack of unity among those involved in the cuisine market, although most establishments do not have any type of association

Marketing communications, which can affect the sensory perception of the consumer, are becoming popular. One of these is event marketing. This type of marketing communication is able to build direct communication with the brand through exposure to emotions. Over the past five years in Russia, on average, there have been four new gastronomic festivals every year, therefore so the focus of this work is aimed at studying this type of event marketing. In the work, the features of event marketing and gastronomic festivals was analyzed, the model of the influence of the concept on the communication of festivals was created, the peculiarities of the concept of holding festivals in Russia, Brazil and Hungary was releved. Based on the results obtained, the concept of a new gastronomic festival for the city of Yekaterinburg was created, taking into account the cultural characteristics of Russia and the characteristics of the city. / Приобретают популярность маркетинговые коммуникации способные вызвать у покупателя определенные эмоции, повлиять на его чувственное восприятие и вовлечь в процесс непосредственной коммуникации между компанией и потребителем. Событийный маркетинг является одним из таких инструментов, реализующий выстраивание непосредственной коммуникации с брендом с помощью воздействия на эмоции. За последние пять лет в России в среднем появлялось по четыре новых гастрономических фестиваля ежегодно, поэтому акцент работы смещен на изучение данного вида событийного маркетинга. В работе проанализированы особенности событийного маркетинга и гастрономических фестивалей, создана модель влияния концепции на коммуникации фестивалей, выявлены особенности концепций проведения фестивалей в России, Бразилии и Венгрии. На основе полученных результатов создана концепция нового гастрономического фестиваля для города Екатеринбурга с учетом культурных особенностей России и характеристик города.

Made available in DSpace on 2016-04-26T18:13:19Z (GMT). No. of bitstreams: 1 Cynthia Arantes Ferreira Luderer.pdf: 29790116 bytes, checksum: 97aca5a01e9aa4cc8b22ad46f6298dfa (MD5) Previous issue date: 2013-09-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The objective of this research is to investigate the construction process of the image of chefs as celebrities in the boom period of gastronomy in Brazil, examining the logic of the spectacle inherent in new food models implemented in the last 20 years. The cuisine has gained importance in Brazil since 1990, becoming valued and exposed in different medium. In this context the created scenario results is an outstanding image creation of the chefs, and other professionals, as restauranters , nutritional specialists, students and technologists speeches, including press officers, journalists and critics. The new proposals and food choices are now disclosed by these actors within a show, where the audience is asked to participate in blogs, television, radio, newspapers, reality shows and magazines in the area. This confluence arises our research question: how the communicative devices from luxury magazines intervene in the construction of a show in which chefs are transformed into celebrities and as such promote new food fashion to be followed? The research corpus is composed of 25 copies of the magazines: Gula, Alta Gastronomia, Menu, Prazeres da Mesa e Go Where-Gastronomia, published in an interval of five years, since 1991, as well as the annual guide gastronomic magazine SEE Eating and Drinking in the period 2004-2010. The analysis methodology used in this research was the analysis of discourse anchored in Charaudeau and Prado, from which we study the contracts of communicative media printed evaluated. In addition to the bibliographic resources, the study was conducted in the field, with participant observation, interviews with Brazilian professionals and foreigners working in the gastronomic field and questionnaires administered to students. The central hypothesis indicates that the chefs presented as celebrities become the central characters of narratives of speakers of an emerging market power, which excels in dictating rules and models to keep a new cycle of active consumption. The concept of the field of gastronomy is supported by Bourdieu and culinary capital is presented by Naccarato and Ms. LeBesco. Aspects of the spectacle, which embodies the cuisine, were approached from Debord. Besides authors who discuss semiotics and socio cultural urban consumption, to address aspects relevant to food anthropology, this study is based on Arnaiz and Contreras / como celebridades no período do boom da gastronomia no Brasil, examinando a lógica do espetáculo inerente aos novos modelos alimentares implantados nos últimos 20 anos. A gastronomia ganhou importância no Brasil a partir de 1990, passando a ser valorizada e exposta nos diversos meios de comunicação. No cenário construído nesse contexto, resultam destacadas as figuras dos chefs de cozinha, além de outros profissionais, como restauranters, especialistas da área de alimentação, estudantes e tecnólogos de discursos, entre os quais assessores de imprensa, jornalistas e críticos. As novas propostas e escolhas alimentares passaram a ser divulgadas por esses atores no âmbito de um espetáculo, em que o público é convocado a participar em blogs, programas de televisão, rádio, jornais, reality shows e em revistas especializadas na área. Nessa confluência se coloca nossa questão de pesquisa: como os dispositivos comunicativos das revistas de luxo intervêm na construção de um espetáculo em que os chefs de cozinha são transformados em celebridades e, como tais promovem novas modalizações alimentares para serem seguidas? O corpus da pesquisa é constituído por 25 exemplares das revistas: Gula, Alta Gastronomia, Menu, Prazeres da Mesa e Go Where-Gastronomia, publicadas em um intervalo de cinco anos, desde 1991, bem como o guia anual gastronômico da revista VEJA, Comer e Beber, no período de 2004 a 2010. A metodologia de análise empregada nesta pesquisa foi a análise do discurso, ancorada em Charaudeau e Prado, a partir da qual estudamos os contratos comunicativos das mídias impressas avaliadas. Além dos recursos bibliográficos, a pesquisa foi desenvolvida em campo, com a observação participativa, entrevistas elaboradas com profissionais brasileiros e estrangeiros que atuam na gastronomia e questionários aplicados a estudantes. A hipótese central indica que os chefs de cozinha, apresentados como celebridades, passam a ser os personagens centrais de narrativas dos enunciadores de um mercado emergente da alimentação, que prima em ditar regras e modelos para manter um novo ciclo de consumo ativo. O conceito de campo da gastronomia está apoiado em Bourdieu e o de capital culinário é o apresentado por Naccarato e LeBesco. Os aspectos do espetáculo, no qual se insere a gastronomia, foram abordados a partir de Debord. Além de autores que discutem a semiótica e o consumo sócio cultural urbano, para abordar os aspectos relevantes à antropologia da alimentação, este estudo está fundamentado em Arnáiz e Contreras