La relación del turismo gastronómico y la agrodiversidad en Humahuaca (Jujuy, Argentina): una visión desde la etnobotánica

NATALIA PETRUCCI , MARINA E. ACOSTA , D. ALEJANDRA LAMBARÉ , M. LELIA POCHETTINO Y NORMA I. HILGERT

BOLETíN DE LA SOCIEDAD ARGENTINA DE BOTáNICA

SOCIEDAD ARGENTINA DE BOTÁNICA

Año: 2022 p. 131 - 151

0373-580X

Introduction and objectives: The relationship between food, tourism and agrodiversityhas been widely approached. In Humahuaca Ravine, the cuisine for tourism includeAndean products combined in both traditional and novel dishes. The aim of thiscontribution is to analyze the local knowledge related to culinary practices in Humahuacacity as well as to identify its potential in the conservation of regional biocultural diversity.M&M: Field work was performed in food establishments, market and fair of Humahuacacity during 2018-2019. Twelve open and semistructured interviews were conducted andtwo workshops with local producers.Results: Two types of food establishments have been identified: ?restaurants? and?comedores? (dining rooms) that have a different gastronomic offer. Local market andHumahuaca Ravine producers are the main suppliers of raw material used by foodestablishments. Nevertheless, the purchase of these supplies is opportunistic and aneffective participation of family agriculture, which maintains the diversity of species andlocal varieties, in gastronomic tourism was not observed.Conclusion: At present, the absence of an authentic synergy between local producersand the demand of raw material by touristic gastronomic establishments constitutes anobstacle for the positive incidence of that demand on family agriculture. We consider thatagroalimentary tourism ?instead of just gastronomic tourism- would be a better optionand would enable biocultural conservation through utilization of local agrodiversity