Santiago Amaya‐corchuelo
Biographic Data
| ID | 102227 |
|---|---|
| NAME | Santiago Amaya‐corchuelo |
| GIVEN NAMES | Santiago |
| FAMILY NAME | Amaya‐corchuelo |
| SIGNATURE | CORCHUELO S A |
| AFFILIATIONS | Department of General Economy University of Cádiz Enrique Villegas Vélez, 2 Cádiz 11002 Spain |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2019 |
| H-INDEX | 1 |
Institutional density and public policies in two cases of geographical indications from Mexico and Spain
This study analyses the role of private and/or public institutions on achieving success in projects aiming to obtain certification labels for local food products. This analysis is performed through comparative framework provided by 2 specific study cases; 1 from Mexico, based on the production of a type of traditional spicy pork sausage, or chorizo, and another from Spain, on the production of Iberian ham. A mixed methodology has been used to per…
Placer, salud y sociabilidad. El hecho alimentario a través del jamón ibérico
A medida que avanzan los estudios sobre el polisémico ámbito de la alimentación humana, resulta más necesario considerar mayor número de variables para analizar con solvencia el hecho alimentario. Más allá de los estudios sobre las fases de producción y distribución, nuestra propuesta se centra en la fase del consumo y trata de identificar los elementos que explican por qué las sociedades seleccionan y prefieren unos alimentos en detrimento de ot…
Institutional density and public policies in two cases of geographical indications from Mexico and Spain
This study analyses the role of private and/or public institutions on achieving success in projects aiming to obtain certification labels for local food products. This analysis is performed through comparative framework provided by 2 specific study cases; 1 from Mexico, based on the production of a type of traditional spicy pork sausage, or chorizo, and another from Spain, on the production of Iberian ham. A mixed methodology has been used to per…
Placer, salud y sociabilidad. El hecho alimentario a través del jamón ibérico
A medida que avanzan los estudios sobre el polisémico ámbito de la alimentación humana, resulta más necesario considerar mayor número de variables para analizar con solvencia el hecho alimentario. Más allá de los estudios sobre las fases de producción y distribución, nuestra propuesta se centra en la fase del consumo y trata de identificar los elementos que explican por qué las sociedades seleccionan y prefieren unos alimentos en detrimento de ot…
Institutional density and public policies in two cases of geographical indications from Mexico and Spain
This study analyses the role of private and/or public institutions on achieving success in projects aiming to obtain certification labels for local food products. This analysis is performed through comparative framework provided by 2 specific study cases; 1 from Mexico, based on the production of a type of traditional spicy pork sausage, or chorizo, and another from Spain, on the production of Iberian ham. A mixed methodology has been used to per…
Culinary Culture and Tourism (2 works) · Art (1 works) · Certification (1 works) · Consumer Attitudes and Food Labeling (1 works) · Economics (1 works) · Food, Nutrition, and Cultural Practices (1 works) · Geography (1 works) · Humanities (1 works) · Organic Food and Agriculture (1 works) · Political science (1 works)