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1
artículo
Publicado 2016
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To make a difference between globalisation and multiculturality give us the opportunity to move from a universal classification to a social and individual sense where the person is or should be the centre of the discussion.In this article we speak about the identity that the person must have in a world that goes beyond globalisation looking within multicultural experiences his/her sense of uniqueness. In the world of gastronomy, as in many others, there has been a social and cultural change where cooks have left behind the doors of their kitchens in order to become rock stars being very much present on the mass media, although the fundamental part is their person and not the personification that has been intended to be created.
2
artículo
Publicado 2016
Enlace
Enlace
To make a difference between globalisation and multiculturality give us the opportunity to move from a universal classification to a social and individual sense where the person is or should be the centre of the discussion.In this article we speak about the identity that the person must have in a world that goes beyond globalisation looking within multicultural experiences his/her sense of uniqueness. In the world of gastronomy, as in many others, there has been a social and cultural change where cooks have left behind the doors of their kitchens in order to become rock stars being very much present on the mass media, although the fundamental part is their person and not the personification that has been intended to be created.
3
artículo
Publicado 2016
Enlace
Enlace
To make a difference between globalisation and multiculturality give us the opportunity to move from a universal classification to a social and individual sense where the person is or should be the centre of the discussion.In this article we speak about the identity that the person must have in a world that goes beyond globalisation looking within multicultural experiences his/her sense of uniqueness. In the world of gastronomy, as in many others, there has been a social and cultural change where cooks have left behind the doors of their kitchens in order to become rock stars being very much present on the mass media, although the fundamental part is their person and not the personification that has been intended to be created.
4
documento de trabajo
Publicado 2025
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In theory, Peru could use its recently gained international reputation as a culinary destination as a lever to improve the competitiveness of its tourism sector. However, no single factor can, by itself, make a destination competitive, and Peru has the disadvantage of being located far from the world’s main outbound tourist markets. The aim of this paper is to analyze the price-competitiveness of Peruvian gastronomy relative to its main Latin American competitors. I do so by comparing the cost of the baskets of products and services acquired by gastronomic tourists from 15 countries who have visited Peru with the cost of acquiring the same baskets in five alternative gastronomic destinations: Argentina, Brazil, Chile, Colombia, and Mexico. Results show that, overall (considering both local and travel costs), Mexico is the most price competitive destination for gastronomic tourists, fol...
5
artículo
The article proposes a review of scientific publications regarding the increase in cooking and gastronomy schools in Peru and the academic needs of teachers, based on the country's positioning as one of the destinations with the best gastronomy in the world. In recent years, technology has made it possible to publish scientific articles and scientific journals specialized in different topics, among which gastronomy and teacher training also have a place, therefore, for people or institutions linked to the field. can access it without difficulty, the systematization of the information that is accessible in the digital space is necessary. To this end, a systematic review has been carried out based on the PRISMA Methodology “Preferred Reporting Elements for Systematic Reviews and Meta-Analyses” (for its acronym in English) to identify relevant information regarding: What is the incidenc...
6
artículo
Climate change is one of the main concerns facing the human species in the present circumstances. The resulting effects are many in economic, social and environmental terms. In this article we refer to the implications of biodiversity conservation in Peru and its close relationship with gastronomy, one of the country’s main economic activities and a fundamental pillar in the recognition and preservation of our cultural identity. The objective is to analyze the effects of climate change on biodiversity and its impact on Peruvian gastronomy. The research is qualitative and descriptive, based on three thematic axes. It is concluded that climate change is generating significant effects on the conservation of biodiversity, altering the distribution limits of populations and modifying population patterns, which puts the survival of many species at risk. It also highlights that biodiversity i...
7
artículo
The article proposes a review of scientific publications regarding the increase in cooking and gastronomy schools in Peru and the academic needs of teachers, based on the country's positioning as one of the destinations with the best gastronomy in the world. In recent years, technology has made it possible to publish scientific articles and scientific journals specialized in different topics, among which gastronomy and teacher training also have a place, therefore, for people or institutions linked to the field. can access it without difficulty, the systematization of the information that is accessible in the digital space is necessary. To this end, a systematic review has been carried out based on the PRISMA Methodology “Preferred Reporting Elements for Systematic Reviews and Meta-Analyses” (for its acronym in English) to identify relevant information regarding: What is the incidenc...
8
artículo
Climate change is one of the main concerns facing the human species in the present circumstances. The resulting effects are many in economic, social and environmental terms. In this article we refer to the implications of biodiversity conservation in Peru and its close relationship with gastronomy, one of the country’s main economic activities and a fundamental pillar in the recognition and preservation of our cultural identity. The objective is to analyze the effects of climate change on biodiversity and its impact on Peruvian gastronomy. The research is qualitative and descriptive, based on three thematic axes. It is concluded that climate change is generating significant effects on the conservation of biodiversity, altering the distribution limits of populations and modifying population patterns, which puts the survival of many species at risk. It also highlights that biodiversity i...
9
libro
Publicado 2023
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Tourism is considered a social phenomenon that, when properly managed, allows country’s economic, social and environmental development. From the majesty of a natural landscape to the richness of a unique culture, tourism gives us the opportunity to explore and discover the beauty and diversity of our planet. Yet, as tourism has become a global industry, the responsibility has also arisen to research, innovate and develop projects that focus on priority trends and needs that allow the development of local communities and the sector’s growth. In this sense, the IV International Tourism, Hospitality & Gastronomy Congress, funded by the National Council of Science, Technology and Technological Innovation (CONCYTEC) through PROCIENCIA and organized by the Faculty of Hotel Administration, Tourism and Gastronomy, becomes an exchange of experiences space between academia, the public sector, ...
10
artículo
Publicado 2023
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La entidad ejecutora a traves de su equipo técnico y administrativo logistico, centro todos sus esfuerzos para hacer realidad el Congreso denominado "IV INTERNATIONAL TOURISM, HOSPITALITY & GASTRONOMY CONGRESS: DIGITAL TRANSFORMATION" espacio que buscó difundir valiosos resultados de investigacion que aporten a la innovacion de la gastronomía peruana y su impacto en la cadena de valor, a traves del uso de herramientas tecnologicas como la inteligencia artificial y el diseño UX en Turismo. Con la participacion de destacados ponentes internacionales y nacionales, participacion que han quedado registrados en el Proceeding del Congreso, asi como los trabajos de investigacion seleccionados,
11
libro
Publicado 2023
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La entidad ejecutora a traves de su equipo técnico y administrativo logistico, centro todos sus esfuerzos para hacer realidad el Congreso denominado "IV INTERNATIONAL TOURISM, HOSPITALITY & GASTRONOMY CONGRESS: DIGITAL TRANSFORMATION" espacio que buscó difundir valiosos resultados de investigacion que aporten a la innovacion de la gastronomía peruana y su impacto en la cadena de valor, a traves del uso de herramientas tecnologicas como la inteligencia artificial y el diseño UX en Turismo. Con la participacion de destacados ponentes internacionales y nacionales, participacion que han quedado registrados en el Proceeding del Congreso, asi como los trabajos de investigacion seleccionados.
12
artículo
Publicado 2024
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The present article analyses the crucial role of disruptive strategies in the survival and adaptation of the gastronomic industry during the COVID-19 pandemic. Through qualitative research based on in-depth interviews with entrepreneurs and gastronomic managers, expected trends and practices were identified, reflecting a proactive and adaptable approach to crisis management. The results revealed various innovative strategies, from personalised delivery services to product diversification and strategic collaboration with other establishments. Rapid adaptation to new market conditions, effective risk management, and active pursuit of strategic partnerships emerged as critical elements for business resilience. Additionally, digital transformation and effective customer communication were highlighted as determining factors for maintaining relevance and competitiveness in an ever-changing bus...
13
artículo
Publicado 2019
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Objective: In Peru, health and food sectors are related economically and socially. We aimed to demonstrate which are the opportunities and challenges of Peruvians food sector in relation to human healthcare sector, from where future decisions may be taken; and promote Technology and Technological Innovation with scientific rigor in that sector. Method: Recognize and analyze holistically the health and food sectors. Results: Their relationship has been demonstrated, as well as gaps in competitiveness and Science, Technology and Technological Innovation have been identified. Conclusion: Innovation in the field of Peruvian food sector, with a scientific rigor on behalf of population health is needed. We propose the implementation of a Science, Technology and Technological Innovation platform with the aim of standardizing the quality of traditional cuisine and developing gastronomy in Peru.
14
artículo
Publicado 2019
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The objective of the research was to identify the main perception indicators on citizen security in the Magdalena del Mar district. 224 people 18 years of age and older were surveyed. A descriptive statistic was carried out with confidence intervals to estimate the population proportions of the variable under study “perception”. As a relevant conclusion, it was identified that the main cause of citizen insecurity in the Magdalena del Mar district is robbery.The inhabitants ask for more social organization to feel more secure in the district. The inhabitants qualify as regulating the efficiency of the police in the presence of different acts of citizen security. More than half of the respondents think that the situation on citizen security in
15
artículo
Publicado 2019
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Objective: In Peru, health and food sectors are related economically and socially. We aimed todemonstrate which are the opportunities and challenges of Peruvians food sector in relation to humanhealthcare sector, from where future decisions may be taken; and promote Technology and TechnologicalInnovation with scientific rigor in that sector. Method: Recognize and analyze holistically the health andfood sectors. Results: Their relationship has been demonstrated, as well as gaps in competitivenessand Science, Technology and Technological Innovation have been identified. Conclusion: Innovationin the field of Peruvian food sector, with a scientific rigor on behalf of population health is needed. Wepropose the implementation of a Science, Technology and Technological Innovation platform with theaim of standardizing the quality of traditional cuisine and developing gastronomy in Peru.
16
artículo
Publicado 2019
Enlace
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The objective of the research was to identify the main perception indicators on citizen security in the Magdalena del Mar district. 224 people 18 years of age and older were surveyed. A descriptive statistic was carried out with confidence intervals to estimate the population proportions of the variable under study “perception”. As a relevant conclusion, it was identified that the main cause of citizen insecurity in the Magdalena del Mar district is robbery.The inhabitants ask for more social organization to feel more secure in the district. The inhabitants qualify as regulating the efficiency of the police in the presence of different acts of citizen security. More than half of the respondents think that the situation on citizen security in
17
artículo
Publicado 2024
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Eating habits influence nutritional status and obesity in students of Gastronomy and Business Management at Le Cordon Bleu University, according to what was studied in this research and considering the nature of the study, a quantitative approach was taken, it was substantive. or basic, with a descriptive correlational design and hypothetical deductive method. The study sample consisted of 35 students. The technique used was the survey, and where questions oriented to the three dimensions proposed for this research were included; These instruments, which were aimed at gastronomy and Business Management students of the sixth cycle, allowed the respective information to be collected: Questionnaire on eating habits and nutritional status and it was concluded that there is a significant relationship between eating habits and nutritional status and nutritional status and obesity, the which ar...
18
artículo
Publicado 2019
Enlace
Enlace
The objective of the research was to identify the main perception indicators on citizen security in the Magdalena del Mar district. 224 people 18 years of age and older were surveyed. A descriptive statistic was carried out with confidence intervals to estimate the population proportions of the variable under study “perception”. As a relevant conclusion, it was identified that the main cause of citizen insecurity in the Magdalena del Mar district is robbery.The inhabitants ask for more social organization to feel more secure in the district. The inhabitants qualify as regulating the efficiency of the police in the presence of different acts of citizen security. More than half of the respondents think that the situation on citizen security in
19
artículo
Publicado 2024
Enlace
Enlace
Eating habits influence nutritional status and obesity in students of Gastronomy and Business Management at Le Cordon Bleu University, according to what was studied in this research and considering the nature of the study, a quantitative approach was taken, it was substantive. or basic, with a descriptive correlational design and hypothetical deductive method. The study sample consisted of 35 students. The technique used was the survey, and where questions oriented to the three dimensions proposed for this research were included; These instruments, which were aimed at gastronomy and Business Management students of the sixth cycle, allowed the respective information to be collected: Questionnaire on eating habits and nutritional status and it was concluded that there is a significant relationship between eating habits and nutritional status and nutritional status and obesity, the which ar...
20
artículo
Publicado 2025
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The purpose of this research was to examine Vietnam’s gastronomic resources as development tools to become a gastronomy tourism destination. Integrating the underpinnings of the dynamic capabilities approach, which predicates sensing opportunities, seizing them and reconfiguring, the study gathered the experiences of 35 executive chefs through semi-structured open-ended interviews. The ensuing analysis generated 12 dimensions and a conceptual framework. For instance, sensing is symbolised by internal, external, chef, and industry-related triggers, emphasising the nation’s gastronomic traditions, its growing international recognition, and chefs’ trailblazing role. The ‘enticing palates’ and ‘pre-empting potential’ dimensions are key seizing representations, the first underlying the distinctiveness of Vietnamese gastronomy and the second its extensive repertoire. Finally, rec...
