Tourism, gastronomy and agrarian production in Jujuy (Argentina): actors, dynamics and transformations associated to traditional agrarian food
Tourism, gastronomy and agrarian production in Jujuy (Argentina): actors, dynamics and transformations associated to traditional agrarian food
Turismo, gastronomía y producción agraria en la provincia de Jujuy (Argentina): actores, dinámicas y transformaciones asociadas a la valorización de productos tradicionales
Resumo: The aim of this article is to discuss the links between tourism, agrarian production, food valorization and development within tourist destinations. We have based this discussion on theoretical perspectives (particularly from Geography) so as to understand the complexity of these connections, taking into account the network of agents of which they are formed and the relationships established between their participants. To discuss these ideas, we analyze the tourist valorization of typical Andean foods and the cuisine of Quebrada de Humahuaca and Puna (Northern Argentina). We have conducted qualitative interviews with farmers, tourism entrepreneurs, and public officials. Systematic in situ observation in production and consumption spaces has also been carried out. The research shows that the tourist valorization of foods (and places associated to their production) is result of a social process defined by certain social relations that have configured local society. The study also reveals that this tourist valorization process has been conceived by (and for) particular social actors considering their consumption interests. Therefore, the paper contests the aspiration to achieve the automatic development for local societies through the promotion of tourism expansion (specifically, culinary tourism).
