Tesis
Greendish: Tejiendo el futuro de San Andrés
Autor
Cristancho Luna, Santiago
Institución
Resumen
From the gastronomic practices developed by the appropriate raizales throughout its history on the island of San Andrés, from the colonial period to the present, as well as its geographical conditions, an optimum soil only for some plant species and a growing economic model specialized in tourist service. An analysis is made of the circumstances that have characterized this gastronomic system to be considered a tourist attraction within the activities to be performed by visitors who are more often interested in exploring local cuisines as part of the cultural tourism experience. In this sense, a process is proposed from the design as a means to articulate the relations established between the traditional San Andres food of the fair tables, the knowledge of the artisans to find a channel that allows tourists to reach with particular interest in taking care of the environment , understanding the situation that is happening on the island.