Publication: Metodología para diseño de ruta alimentaria en Zacazonapan, México; desde un enfoque de turismo rural
Authors
Osorio González, Rebeca ; Serrano Barquín, Rocío del Carmen ; Echeverría, Oswaldo
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Publisher
Escuela Universitaria de Turismo. Universidad de Murcia
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DOI
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info:eu-repo/semantics/article
Description
Abstract
En esta publicación se propone una metodología para el
diseño de una ruta alimentaria enfocada al queso añejo, en el
municipio de Zacazonapan, Estado de México. Esta propuesta
obedece a los supuestos del turismo rural como actividad que se
desarrolla en el medio rural a través de la participación activa de
los turistas en las actividades cotidianas de la comunidad receptora
y bajo el enfoque del turismo armónico, que se fundamenta en la
participación de la población y la complementariedad de
actividades. Se toma como base metodológica el Manual de Rutas
Alimentarias Argentinas, el cual tiene como objetivo determinar los
alimentos con mayor potencial para integrar una ruta turística.
Las aportaciones abonan en la adaptación del formato de
evaluación de este manual para un caso mexicano; construcción de
un catálogo de recursos, propuesta de cédula de inventario adecuada
para calificar y evaluar el potencial de un recurso; se diseña el
logo, el mapa de ruta, el itinerario y los actores que podrían
operarla.
ABSTRACT: This publication presents a methodology for designing a food focused aged cheese route in the municipality of Zacazonapan, State of Mexico is proposed. This proposal reflects the assumptions of rural tourism as an activity that takes place in rural areas through the active participation of tourists in the daily activities of the host community and under the approach of harmonious tourism is based on the participation of the population and complimentarity of activities. It is taken as a methodological basis Argentinas Manual Food Routes, which aims to determine the foods with the greatest potential to integrate a tourist route. The contributions paid in adapting the evaluation form of this manual for a Mexican case; building a catalog of resources, proposed certificate of adequate inventory to qualify and evaluate the potential of a resource; the logo, the road map, itinerary and actors who could operate it is designed.
ABSTRACT: This publication presents a methodology for designing a food focused aged cheese route in the municipality of Zacazonapan, State of Mexico is proposed. This proposal reflects the assumptions of rural tourism as an activity that takes place in rural areas through the active participation of tourists in the daily activities of the host community and under the approach of harmonious tourism is based on the participation of the population and complimentarity of activities. It is taken as a methodological basis Argentinas Manual Food Routes, which aims to determine the foods with the greatest potential to integrate a tourist route. The contributions paid in adapting the evaluation form of this manual for a Mexican case; building a catalog of resources, proposed certificate of adequate inventory to qualify and evaluate the potential of a resource; the logo, the road map, itinerary and actors who could operate it is designed.
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Citation
Gran Tour: Revista de Investigaciones Turísticas, nº 13 (2016)
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