Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Get to Know the Gastronomy of Quintana Roo from the Smoke Kitchen Model

Version 1 : Received: 15 May 2021 / Approved: 19 May 2021 / Online: 19 May 2021 (13:52:59 CEST)

How to cite: Balderas Domínguez, L.D.; Daza Toldán, Y.; Vázquez Paz, L.D.G. Get to Know the Gastronomy of Quintana Roo from the Smoke Kitchen Model. Preprints 2021, 2021050448 (doi: 10.20944/preprints202105.0448.v1). Balderas Domínguez, L.D.; Daza Toldán, Y.; Vázquez Paz, L.D.G. Get to Know the Gastronomy of Quintana Roo from the Smoke Kitchen Model. Preprints 2021, 2021050448 (doi: 10.20944/preprints202105.0448.v1).

Abstract

The smoke house works as a tourism model that will directly impact women living across Quintana Roo communities and small towns, with the idea that this project will empower them, and provide them with a more dignified income, with the end goal to reduce the poverty rates in the state Likewise, to introduce an adequate formula of cuisine that promotes the regional gastronomic identity, since this typology of cultural heritage is linked to the experience of enjoying the state's native food. (Carrillo, J. and Vazquez, L., 2018) It should be noted that the main representatives and transmitters of gastronomy are women, usually housewives. Therefore, a methodology based on the qualitative approach was designed, taking as a basis the ethnographic method, which allows understanding the behavioral patterns of a society. In the first instance, a gastronomic laboratory is proposed for the university, which will later be used as a business model within the tourism industry, directed at people who seek to enjoy cultural and ex-periential tourism. And at the same time, it will benefit communities across the state by generating more income for them. In addition, the project of model smoke kitchen is oriented to go in accordance with the 2030 agenda. Which includes 17 objectives and 169 goals; six of those objectives are directly aligned with this project, and the rest can be observed to relate it in a more indirectly manner. In the same way, a summary of the results obtained by the five-year groundwork is presented, as well as the division of the gastronomy in the state according to the characteristics that conform the gastronomic region.

Subject Areas

rural areas; smoke cooking; native gastronomy; sustainability

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