Economic and business development of traditional cuisine in sincelejo
Traditional cuisine is part of the cultural heritage of a community. The research aims to characterize the state of food and traditional kitchens offered in popular areas of Sincelejo, for their enhancement. Sociodemographic, business and cultural characteristics and barriers to productive inclusion...
- Autores:
-
Granados-Suárez, Lady Mileth
Gómezcaceres Pérez, Luty
- Tipo de recurso:
- Fecha de publicación:
- 2020
- Institución:
- Universidad Tecnológica de Bolívar
- Repositorio:
- Repositorio Institucional UTB
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.utb.edu.co:20.500.12585/12137
- Acceso en línea:
- https://hdl.handle.net/20.500.12585/12137
https://scopus.utb.elogim.com/record/display.uri?eid=2-s2.0-85100746350&origin=resultslist&sort=plf-f&src=s&sid=5f8c13a72594bc6f8ea4019ff53edf51&sot=b&sdt=b&s=TITLE-ABS-KEY%28Economic+and+business+development+of+traditional+cuisine+in+sincelejo+%5BDesarrollo+econ%C3%B3mico+y+empresarial+de+la+cocina+tradicional+en+sincelejo%5D%29&sl=159&sessionSearchId=5f8c13a72594bc6f8ea4019ff53edf51
- Palabra clave:
- Food Tourism;
Restaurants;
Cuisine
LEMB
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/4.0/
| id |
UTB2_87442cba146af228c7eac812ea1486ad |
|---|---|
| oai_identifier_str |
oai:repositorio.utb.edu.co:20.500.12585/12137 |
| network_acronym_str |
UTB2 |
| network_name_str |
Repositorio Institucional UTB |
| repository_id_str |
|
| dc.title.spa.fl_str_mv |
Economic and business development of traditional cuisine in sincelejo |
| dc.title.alternative.spa.fl_str_mv |
Desarrollo económico y empresarial de la cocina tradicional en sincelejo |
| title |
Economic and business development of traditional cuisine in sincelejo |
| spellingShingle |
Economic and business development of traditional cuisine in sincelejo Food Tourism; Restaurants; Cuisine LEMB |
| title_short |
Economic and business development of traditional cuisine in sincelejo |
| title_full |
Economic and business development of traditional cuisine in sincelejo |
| title_fullStr |
Economic and business development of traditional cuisine in sincelejo |
| title_full_unstemmed |
Economic and business development of traditional cuisine in sincelejo |
| title_sort |
Economic and business development of traditional cuisine in sincelejo |
| dc.creator.fl_str_mv |
Granados-Suárez, Lady Mileth Gómezcaceres Pérez, Luty |
| dc.contributor.author.none.fl_str_mv |
Granados-Suárez, Lady Mileth Gómezcaceres Pérez, Luty |
| dc.subject.keywords.spa.fl_str_mv |
Food Tourism; Restaurants; Cuisine |
| topic |
Food Tourism; Restaurants; Cuisine LEMB |
| dc.subject.armarc.none.fl_str_mv |
LEMB |
| description |
Traditional cuisine is part of the cultural heritage of a community. The research aims to characterize the state of food and traditional kitchens offered in popular areas of Sincelejo, for their enhancement. Sociodemographic, business and cultural characteristics and barriers to productive inclusion were determined. It was found that women have a greater participation in this activity. It was identified that there are minimum quality of life conditions such as access to health and a job, however, the highest educational level is technician. Likewise, they do not receive training from the state for business generation and strengthening, which was corroborated by not finding in the Municipal and Departmental Development Plans activities related to the safeguarding and promotion of traditional cuisine. The academic level continues to be an obstacle, which represents a generational poverty trap and the little recognition of local administrations of traditional cuisines influences the processes of strengthening and safeguarding, which results in the quality of life and satisfaction of basic needs of traditional cooks. © 2020, Universidad del Zulia. All rights reserved. |
| publishDate |
2020 |
| dc.date.issued.none.fl_str_mv |
2020 |
| dc.date.accessioned.none.fl_str_mv |
2023-07-18T19:31:23Z |
| dc.date.available.none.fl_str_mv |
2023-07-18T19:31:23Z |
| dc.date.submitted.none.fl_str_mv |
2023 |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_b1a7d7d4d402bcce |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.hasversion.spa.fl_str_mv |
info:eu-repo/semantics/draft |
| dc.type.spa.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
| status_str |
draft |
| dc.identifier.citation.spa.fl_str_mv |
Granados-Suárez, L. M., & Gómezcaceres Pérez, L. D. C. (2020). Economic and business development of traditional cuisine in sincelejo [Desarrollo económico y empresarial de la cocina tradicional en sincelejo]. Volume 25, Número Special Issue 4, págs. 514-527. |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12585/12137 |
| dc.identifier.url.none.fl_str_mv |
https://scopus.utb.elogim.com/record/display.uri?eid=2-s2.0-85100746350&origin=resultslist&sort=plf-f&src=s&sid=5f8c13a72594bc6f8ea4019ff53edf51&sot=b&sdt=b&s=TITLE-ABS-KEY%28Economic+and+business+development+of+traditional+cuisine+in+sincelejo+%5BDesarrollo+econ%C3%B3mico+y+empresarial+de+la+cocina+tradicional+en+sincelejo%5D%29&sl=159&sessionSearchId=5f8c13a72594bc6f8ea4019ff53edf51 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Tecnológica de Bolívar |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Universidad Tecnológica de Bolívar |
| identifier_str_mv |
Granados-Suárez, L. M., & Gómezcaceres Pérez, L. D. C. (2020). Economic and business development of traditional cuisine in sincelejo [Desarrollo económico y empresarial de la cocina tradicional en sincelejo]. Volume 25, Número Special Issue 4, págs. 514-527. Universidad Tecnológica de Bolívar Repositorio Universidad Tecnológica de Bolívar |
| url |
https://hdl.handle.net/20.500.12585/12137 https://scopus.utb.elogim.com/record/display.uri?eid=2-s2.0-85100746350&origin=resultslist&sort=plf-f&src=s&sid=5f8c13a72594bc6f8ea4019ff53edf51&sot=b&sdt=b&s=TITLE-ABS-KEY%28Economic+and+business+development+of+traditional+cuisine+in+sincelejo+%5BDesarrollo+econ%C3%B3mico+y+empresarial+de+la+cocina+tradicional+en+sincelejo%5D%29&sl=159&sessionSearchId=5f8c13a72594bc6f8ea4019ff53edf51 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.cc.*.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
| rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.extent.none.fl_str_mv |
13 páginas |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.publisher.place.spa.fl_str_mv |
Cartagena de Indias |
| dc.source.spa.fl_str_mv |
Revista Venezolana de Gerencia |
| institution |
Universidad Tecnológica de Bolívar |
| bitstream.url.fl_str_mv |
https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/2/license_rdf https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/3/license.txt https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/1/Scopus%20-%20Document%20details%20-%20Economic%20and%20business%20development%20of%20traditional%20cuisine%20in%20sincelejo.pdf https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/4/Scopus%20-%20Document%20details%20-%20Economic%20and%20business%20development%20of%20traditional%20cuisine%20in%20sincelejo.pdf.txt https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/5/Scopus%20-%20Document%20details%20-%20Economic%20and%20business%20development%20of%20traditional%20cuisine%20in%20sincelejo.pdf.jpg |
| bitstream.checksum.fl_str_mv |
4460e5956bc1d1639be9ae6146a50347 e20ad307a1c5f3f25af9304a7a7c86b6 6aec7f7959ea20683d99ec85316cd4f0 6a0f0fdc06799f1233510f096c4c3fc7 c724d8e054e4fbfa542d395a25b061dd |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Institucional UTB |
| repository.mail.fl_str_mv |
repositorioutb@utb.edu.co |
| _version_ |
1814021712875880448 |
| spelling |
Granados-Suárez, Lady Mileth926b1da5-5ae7-4ce5-ab25-f163766163e8Gómezcaceres Pérez, Lutyc5152c13-cbe7-4d2c-ab39-10c2a43bd3192023-07-18T19:31:23Z2023-07-18T19:31:23Z20202023Granados-Suárez, L. M., & Gómezcaceres Pérez, L. D. C. (2020). Economic and business development of traditional cuisine in sincelejo [Desarrollo económico y empresarial de la cocina tradicional en sincelejo]. Volume 25, Número Special Issue 4, págs. 514-527.https://hdl.handle.net/20.500.12585/12137https://scopus.utb.elogim.com/record/display.uri?eid=2-s2.0-85100746350&origin=resultslist&sort=plf-f&src=s&sid=5f8c13a72594bc6f8ea4019ff53edf51&sot=b&sdt=b&s=TITLE-ABS-KEY%28Economic+and+business+development+of+traditional+cuisine+in+sincelejo+%5BDesarrollo+econ%C3%B3mico+y+empresarial+de+la+cocina+tradicional+en+sincelejo%5D%29&sl=159&sessionSearchId=5f8c13a72594bc6f8ea4019ff53edf51Universidad Tecnológica de BolívarRepositorio Universidad Tecnológica de BolívarTraditional cuisine is part of the cultural heritage of a community. The research aims to characterize the state of food and traditional kitchens offered in popular areas of Sincelejo, for their enhancement. Sociodemographic, business and cultural characteristics and barriers to productive inclusion were determined. It was found that women have a greater participation in this activity. It was identified that there are minimum quality of life conditions such as access to health and a job, however, the highest educational level is technician. Likewise, they do not receive training from the state for business generation and strengthening, which was corroborated by not finding in the Municipal and Departmental Development Plans activities related to the safeguarding and promotion of traditional cuisine. The academic level continues to be an obstacle, which represents a generational poverty trap and the little recognition of local administrations of traditional cuisines influences the processes of strengthening and safeguarding, which results in the quality of life and satisfaction of basic needs of traditional cooks. © 2020, Universidad del Zulia. All rights reserved.13 páginasapplication/pdfenghttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://purl.org/coar/access_right/c_abf2Revista Venezolana de GerenciaEconomic and business development of traditional cuisine in sincelejoDesarrollo económico y empresarial de la cocina tradicional en sincelejoinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/drafthttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_b1a7d7d4d402bccehttp://purl.org/coar/resource_type/c_2df8fbb1Food Tourism;Restaurants;CuisineLEMBCartagena de IndiasAbello, A., Aleán, A., Berman, E. Cultura y Desarrollo: Intersecciones vigentes desde una revisión xonceptual reflexiva (2010) Cultura y Desarrollo. Un compromiso para la libertad y el bienestar, pp. 75-91. Cited 3 times. Siglo XXIAgudelo, A. (Des)hilvanar el sentido/los juegos de Penélope Una revisión del concepto imaginario y sus implicaciones sociales (2011) Uni-Pluri/Versidad, 11 (3), pp. 1-18. Cited 13 times. https://aprendeenlinea.udea.edu.co/revistas/index.php/unip/article/view/11840/10752(2016) Plan de Desarrollo 2016-2019: Sincelejo, Ciudad con visión, p. 518. Cited 27 times. Alcaldia de Sincelejo www.sincelejo-sucre.gov.coPlan de Desarrollo Municipio de Sincelejo (2020) Unidos Transformamos Más” 2020-2023, p. 96. Alcaldia de Sincelejo https://concejosincelejo.micolombiadigital.gov.co/sites/concejosincelejo/content/files/000192/9586_1-componente-general_compressed.pdfAlimi, B.A., Workneh, T.S. Consumer awareness and willingness to pay for safety of street foods in developing countries: A review (2016) International Journal of Consumer Studies, 40 (2), pp. 242-248. Cited 37 times. http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1470-6431 doi: 10.1111/ijcs.12248Centeno, M., Bandelj, N., Wherry, F. The Political Economyc of Cultural Wealth (2011) The Cultural Wealth of Nations, pp. 23-45. Cited 12 times. Stanford University Press http://scholar.princeton.edu/sites/default/files/cultural_wealth_0.pdf(2008) Sentencia C-253/19 Corte Constitucional de Colombia https://www.corteconstitucional.gov.co/relatoria/2019/C-253-19.htm(2017) Boletín Técnico Medición de empleo informal y seguridad social Trimestre móvil junio-agosto de 2017, pp. 1-12. DANE-Departamento Administrativo Nacional de Estadística. –) http://www.dane.gov.co/index.php/estadisticas-por-tema/mercado-laboral/empleo-informal-y-seguridad-socialDelgadillo, P. La dimensión econonómica del patrimonio cultural (2010) Andamios, 7 (14), pp. 385-389. M https://doi.org/62819897016Espinosa, A., Ruz, G., Alvis, J. (2012) Metodología para Emprendimientos Culturales en Clave de Desarrollo (Issue 1755)Fals-Borda, O. (2001) Historia doble de la costa 3: Resistencia en el San Jorge. Cited 135 times. (U. N. de C.-B. de la R. EL Áncora Editores (ed)). Formas e ImpresosGaribaldi, R. (2020) Rapporto Sul Turismo Enogastronomico Italiano. Cited 6 times. (A. I. T. Enogastronomico (ed))Giménez, G. La cultura como identidad y la identidad como cultura (2013) Journal of Chemical Information and Modeling, 53 (9), pp. 1-27. Cited 306 times. https://doi.org/10.1017/CBO9781107415324.004(2016) Plan de desarrollo departamental 2016-2019 “Sucre Progresa en Paz Gobernacion de SucrePlan Departamental de Desarrollo de Sucre “Acciones claras para dejar huellas (2012) Plan de Desarrollo, p. 398. Gobernación de Sucre(2016) Plan Desarrollo Departamental de Sucre 2016-2019, Sucre progresa de paz Gobernación de Sucre https://sucre.micolombiadigital.gov.co/sites/sucre/content/files/000023/1140_plan-departamental-de-desarrollo-20162019.pdfHernández, R., Fernández, C., Baptista, P. Metodología de la investigación (2014) Journal of Chemical Information and Modeling, 6 (53). Cited 6236 times. https://doi.org/10.1017/CBO9781107415324.004Hurtado de Barrera, J. (2000) Metodología de investigación holística. Cited 77 times. (Libgen Librarian (ed); 3ra ed). SYPAL, Instituto Universitario de Tecnología Caripito https://bit.ly/3t79PyYMak, A.H.N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism (2012) Annals of Tourism Research, 39 (1), pp. 171-196. Cited 287 times. doi: 10.1016/j.annals.2011.05.010Mak, A.H.N., Lumbers, M., Eves, A., Chang, R.C.Y. Factors influencing tourist food consumption (2012) International Journal of Hospitality Management, 31 (3), pp. 928-936. Cited 300 times. doi: 10.1016/j.ijhm.2011.10.012 View at PublisherMeléndez, J., Cañez de la Fuente, G. M. La cocina tradicional regional como un elemento de identidad y desarrollo local. El caso de San Pedro El Saucito, Sonora, México (2009) , pp. 181-204. Cited 11 times. Estudios Sociales, Especial(2012) BBCTC, tomo 17.Política para el conocimiento, la salvaguardia y el fomento de la alimentación y las cocinas tradicionales de Colombia. Cited 3 times. Ministerio de Cultura. (Ministerio De Cultura (ed); 1ra ed). Ministerio De Cultura:Dirección de PatrimonioMoira, P., Mylonopoulos, D., Kontoudaki, A. Gastronomy as a form of cultural tourism: A Greek typology (2015) TIMS. Acta, 9 (2), pp. 135-148. Cited 8 times. https://doi.org/10.5937/TIMSACT9-8128Montecinos, A. (2016) Turismo gastronómico sostenible: planificación de servicios, restaurantes, productos y destinos. Cited 2 times. (CEGAHO (ed))Morales, B. (2010) Fogón Caribe: La historia de la gastronomía del Caribe Colombiano. Cited 2 times. E. (Samuel Minsky (ed); La iguana)Morales, B. (2010) Fogón Caribe: La historia de la gastronomía del Caribe Colombiano. Cited 2 times. E. (Samuel Minsky (ed); La iguana)Nava, G. La calidad de vida: Análisis multidimensional (2012) Enf Neurol (Mex), 11 (3), pp. 129-137. Cited 2 times. http://www.medigraphic.com/enfermerianeurologicaNussbaum, Martha, Sen, A. Lives and capabilities (1993) The quality of life, pp. 9-133. A. Nussbaum, Martha; Sen (Ed), –). Clarendon Press PublicationNussbaum, M. Las capacidades centrales (2012) Crear capacidades: Propuesta para el desarrollo humano, p. 272. Cited 2 times. Editorial Espasa Libros (Ed)(2003) Convención para la salvaguardia del patrimonio cultural inmaterial 2003. Cited 117 times. Organización de las Naciones Unidas para la Educación, la Ciencia y la Cultura http://portal.unesco.org/es/ev.php-URL_ID=17716&URL_DO=DO_TOPIC&URL_SECTION=201.html(2015) Recomendación sobre la transición de la economía informal a la economía formal. Cited 3 times. OIT-Organización Internacional del Trabajo https://www.ilo.org/public/spanish/standards/relm/ilc/ilc90/pdf/pr-25res.pdf(2004) Informe sobre el Desarrollo Humano:La libertad cultural en el mundo diverso de hoy. Cited 31 times. Programa para el desarrollo de las Naciones Unidas-PNUD http://hdr.undp.org/sites/default/files/hdr_2004_es.pdfSánchez, D. (2012) La felicidad de ser lo que uno es https://www.youtube.com/watch?v=62L2U467ywESen, A. ¿Cómo importa la cultura en el desarrollo? (2004) Revista Letras Libres, 71. http://www.letraslibres.com/mexico/como-importa-la-cultura-en-el-desarrolloSen, A. Why and how is health a human right? (2008) The Lancet, 372 (9655), p. 2010. Cited 58 times. http://www.journals.elsevier.com/the-lancet/ doi: 10.1016/S0140-6736(08)61784-5Throsby, D. (2008) Economía y Cultura (Gestor Cultural (ed); Cristina Piña y María Condor (trans)). Ediciones Akal https://bit.ly/3pvK8WHThrosby, D. Cultural heritage (2010) The economics of cultural policy, pp. 106-131. Cited 4 times. Cambridge University Press https://bit.ly/2YrParoThrosby, D. Culture in urban and regional development (2010) The economics of cultural policy, pp. 131-145. Cambridge University Press https://bit.ly/3iYkjfx(2016) Tourism and Culture Partnership in Peru – Models for Collaboration between Tourism, Culture and Community. Cited 7 times. UNWTO. World Tourism Organization World Tourism Organization https://doi.org/https://doi.org/10.18111/9789284417599(2017) Second Global Report on Gastronomy Tourism. Cited 45 times. UNWTO https://bit.ly/3cyPdtNhttp://purl.org/coar/resource_type/c_6501CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-83182https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/3/license.txte20ad307a1c5f3f25af9304a7a7c86b6MD53ORIGINALScopus - Document details - Economic and business development of traditional cuisine in sincelejo.pdfScopus - Document details - Economic and business development of traditional cuisine in sincelejo.pdfapplication/pdf155206https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/1/Scopus%20-%20Document%20details%20-%20Economic%20and%20business%20development%20of%20traditional%20cuisine%20in%20sincelejo.pdf6aec7f7959ea20683d99ec85316cd4f0MD51TEXTScopus - Document details - Economic and business development of traditional cuisine in sincelejo.pdf.txtScopus - Document details - Economic and business development of traditional cuisine in sincelejo.pdf.txtExtracted texttext/plain2332https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/4/Scopus%20-%20Document%20details%20-%20Economic%20and%20business%20development%20of%20traditional%20cuisine%20in%20sincelejo.pdf.txt6a0f0fdc06799f1233510f096c4c3fc7MD54THUMBNAILScopus - Document details - Economic and business development of traditional cuisine in sincelejo.pdf.jpgScopus - Document details - Economic and business development of traditional cuisine in sincelejo.pdf.jpgGenerated Thumbnailimage/jpeg5877https://repositorio.utb.edu.co/bitstream/20.500.12585/12137/5/Scopus%20-%20Document%20details%20-%20Economic%20and%20business%20development%20of%20traditional%20cuisine%20in%20sincelejo.pdf.jpgc724d8e054e4fbfa542d395a25b061ddMD5520.500.12585/12137oai:repositorio.utb.edu.co:20.500.12585/121372023-07-19 00:19:14.71Repositorio Institucional UTBrepositorioutb@utb.edu.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 |