The Taller de Caldas School Foundation ( to benefit from the National Development Policy and safeguard food and kitchens traditional Culture Ministry in Colombia ) , performs a simple ethnographic research from May 2012 until today , in the municipalities of Coffee Cultural Landscape (PCC ) to rescue its culinary heritage with local carriers or knowing , to be valued by recording your stories of life and preparing their recipes and safeguard it by replicating the information found with students of traditional cuisines of the Foundation, who will act as multipliers when they enter the labor market and the restaurant of the same name of research : Flavors yesteryear. Publications related to the investigation and design of routes PCC own food as a tourism product, primarily focused on cultural tourism contribute to the development of this gastro - region.

1. HOW CAN THE GASTRONMIC HERITAGE FROM THE COFFE CULTURAL COLOMBIAN LANDSCAPE
BE AN ATTRACTIVETOURIST ROUTES IN IMPLEMENTING FOODCONCEPTOF TOURISM
RURAL.ABSTRACT: The Tallerde CaldasSchool Foundation( tobenefitfromthe National
DevelopmentPolicyandsafeguardfoodandkitchenstraditional Culture MinistryinColombia) ,
performsa simple ethnographicresearchfromMay 2012 until today,in the municipalitiesof
Coffee Cultural Landscape (PCC) torescue itsculinaryheritage withlocal carriersorknowing,to
be valuedbyrecordingyourstoriesof life andpreparingtheirrecipesandsafeguarditby
replicatingthe informationfoundwithstudentsof traditionalcuisinesof the Foundation,whowill
act as multiplierswhentheyenterthe labormarketandthe restaurantof the same name of
research: Flavorsyesteryear.Publicationsrelatedtothe investigationanddesignof routesPCC
ownfoodas a tourismproduct,primarilyfocusedoncultural tourismcontributetothe
developmentof thisgastro - region.HOWCAN THE CULTURAL HERITAGE LANDSCAPEGOURMET
COFFEE BECOME AN ATTRACTIVETOURIST?"The consumptionof foodisalwaysacultural event
and whenitoccurs duringthe holidaysyournostalgicmemorieslastforever.The touristdoesnot
consume a dietcomposedof proteins,fatsandcarbohydrates,butdevoursthe food,another
containinglandscapes,stories,anecdotesandexpertise of the people who visit.Tourism, then,
offersthe opportunitytobuildgreatervalue tolocal products.Necessarytoachieve anintense
task of the state intrainingandpromotion" ErnestoBarreraCONTEXTOThe PCCis a natural
landscape untouchedbymanina unique processof coffee growingonsteepslopeswithtypesof
planting,harvesting,profit,customs,architecture,foodandfestivities,whichdifferentiate against
othercoffee cropsinthe country andmundoEl PCCis part of the territory,the resultof human
actionand itsinfluence onnatural factors,beinga natural and cultural historical process
communityrelationswithagivenenvironmentandinthisPCC: fOOD:the what,the how,the
where,the when,whoeats,as well asthe transmissionof recipesandtraditionsare partof
relationshipsacommunitywithaparticularenvironment,inourcase the coffee .Inthe tourist
movements:whatissought? experiencesandbasicallythese are pleasurable.Inthiscontext,we
can say withoutreservation,thatwe are facingtwomajor economicactivitieswhichhave
confirmedtheirtransversaleconomicspectrumandmanifestasastrategicopportunityof the first
magnitude tothe PCC: TourismandThe CulinaryHeritage .Inthe PCC case,the unitof a region
aroundthe cultivationandmarketingof coffee,hascreatedaclassificationthatmakesitunique in
the country andthe world,withcharacteristicsdifferentfromothercoffeegrowingregionsin
Colombia,thiscoffee zone islocatedinthe temperate zone of the country'sthree Andeanranges

2. (17-25 degreesCelsius) ata heightof between1200 to 1700 metersabove sealevel.Populations
and culturesfoundinthisregionwere formedoncoffeeaxesbetweenthe nineteenthand
twentiethcenturies.Inthisareaa sub-regionischaracterizedbyitsparticularnatural ,urban and
architectural conditionscalled"Coffee Cultural Landscape "wasformed.The PCChas a special
place intermsof social , economicandcultural view of the countrysince the nineteenthcenturyto
the present.Be recognizedasthe regioninwhichitisgrown andproducedcoffee butalsoforits
cultural diversityandpeculiarityof itshistorical formation.Historically,the formationof the PCC
beganinthe sixteenthcenturywiththe displacementof the residentsof the variousareasof the
Antioquiaregionsouthalongthe CaucaRiver,aboutacenturyprocessthat took the name of
ColonizationAntioqueña.The firstfoundationwasheldin1787 and 1808 SonsónAbejorral .These
territorieswere inhabitedbyvariousindigenousgroupsbefore the arrival of the Spaniardsand
were organizedintochiefdoms.Afterthe arrival of the Spaniardsmanyof these chiefdomswere
extinguishedandthe regionwasuninhabitedorsparselypopulated.Then,withthe foundingof
Salamisinthe firsthalf of the nineteenthcenturyaspartof the southernroute of colonizationof
Antioquia,the mothercalledtownwasincorporatedtownsbecause therecame outto be
foundedmanymunicipalitiesnowthe PCC.The initiative topropose andworkonthe same
declarationalsoborninSalamis,about17 yearsago ; it isclearthat cultural unitgeneratedabout
coffee cultivation,isa livingrealitybefore,duringandaftertheirdeclarationandinclusioninthe
WorldHeritage ListLPM GASTRONÓMICOa UNESCOHERITAGE FOUNDATION OFPCCAND
SCHOOL WORKSHOPCaldasFETACFoundationSchool WorkshopCaldas,atSalamis,has been
conductingresearchworkcalledFlavorsof the past,since 2012 and have gone throughall the
municipalities of the PCC. Inthe firstpart of thissimple ethnographicresearchin2012 after
touring14 Caldasmunicipalities,a course wasconductedwithstudentsfromdifferent
municipalitiestoprepare themcollectedrecipesand/or rescued, sothat whenthey returnto
theirtownreplicate whattheylearnedandcookbookFlavorsof Yesteryear,whichwasdistributed
at the municipal librariesof Caldaswasalsopublished.Inthe secondpart beganin 2013 andstill
unfinishedatthe time ,the findingsorpurchase of life historiesof the carriersor knowing,
preparationsand/ or prescriptionsare beingincorporatedinthe agendaof the FirstLabour
TechnicianwithemphasisonTraditional Kitchensthe PCC,whichisbeingdirectedatSalamiswith
studentsfrom differentmunicipalitiesof the PCCor itsarea of influence ,thattheyare multipliers
intheirsubsequentprofessionalworkastraditional cooks.Have alsobeenrescuedandreinvented
preparationsbasedonlyonreferencesmade bythe carriersandknowing,to date,the results

3. have beensatisfactory.Todevelopthe rural andcultural tourisminthe PCC, Heritage Gourmetis
a product that shouldbe investigated,rescuedandputintovalue,CaldasWorkshopSchool
Foundationmetineachmunicipalityorvisitedwhenitisnotpossible togathercarriersor
representative knowingtraditionalstoves,cookingtoolsandapplyingsome traditional recipes
withthemand / or threatenedwithextinction,whichisnotpossible todevelopthe workshop
fieldwork inthatmajorcarriers are visitedandmostrecognizedrestaurantsisperformedbythe
communityandraise awarenessof the inhabitantsof thisPCCfororal and intangible heritage ,
and arouse interestinthe defense of theirvalues excepcionales.Enthisresearch,we have found
some similaritiestoalreadyknownandexpected,butalsounknown andforexample inthe town
of SanJosé recipesa fruitnative toColombiaandVenezuela,whichdoesnotevenuse the name or
identityinregión.Existe wellrecognizedtraditional regionalcuisinesfoundPCCandnational,isa
paisafoodmountaineeringwhichhasamongitsveryspecial characteristics:the same disheseaten
inrural and urban, as communitiesinhabitingagrodescendantsandPCCare linkedinsome way
to farmingandoftentime issharedbetweenthe cityandthe farm, or some familymembersare in
the firstand anotherinthe second. Usually, a familyfarmto live inwhenchildrenare of school
age,thenmom andchildrengoto the city on weekdaysand dadstaysonthe farm, whichisnot a
summerresidence ,butthe site workandsource of livelihood,oftenownedbythe same family
for several generations.The foodpaisamountaineering,whichisthe characteristicof the PCC,
has beenregardedasvery plentiful andunrefined,whichmaybe true inpresentationsthatget
usedinrural and urbanhouseholds,butneverinitsingredientsorpreparations,asfresh
ingredientsare generallycollectedonthe same day, a lotof fruits,soups,chips,beverage base is
usedda panela,coffee,rice ,corn and fruitjuicesandtheirownsauce,or hogohogao , hasits
characteristicflavorandnationallyrecognizedandispreparedwheneveryouwilluse.Itistrue
that the meatsare preparedwiththe besttechniques,butitis a custom inheritedfrom
colonizationantioqueña.TambiénWorkshopSchool Foundation,hasopenedarestaurantat
Salamis,calledFlavorsof Yesteryearinwhichstudentsperformtechnical laborpracticesand
where PCCownmeatsofferedtocomplete the cycle of rescue ,tovalue and safeguardour
GastronomicHeritage.DEPARTMENTSPERTAININGTOPCC , IN SUB REGION ANDINA
COLOMBIANAColombiaisenshrinedinitsConstitutionasamultiethnicandmulticultural country
made up of regionsandthe PCCis enrolledinthe Andeanregion,subregionpaisaorAntiochthe
Great and consistsof 47 municipalitiesand411 villagesinthe departmentsof Caldas,Quindio,
RisaraldaandValle,andisestimatedtohave around24,000 coffee farms.The PCC has

4. exceptionalandsimilarcharacteristicsinregardstocoffee cultivationinmountainslope ,where
the natural landscape wasmodifiedinanareawell-definedbythe actionof several generations
that have adaptedto difficultconditionstogrow a productas coffee,inthisprocesssociocultural
ownarchitectural expressionweregeneratedandadobe architecture knownascolonizationof
Antioquia,shapesseedingcombinedwithbananacoffeefeaturingalandscape andculture to
explore the territoryunitandthe presentcase ,itsowncuisine ,basedon the alimentaderosfor
growers, where afloatingpopulation,whichiscontractedto collectthe grainby hand,consume
all theirfoodduringthe harvestinthese alimentaderosinthisroute twoladieswithmore
knowledge andwisdomTrinidadwereinMercedandMarlenyCasallasinCalarcá and bothwere
cooksin alimentaderosof coffee farmsforovertwentyyears.Anothercharacteristicof the region
isthat its inhabitantscall "normal food"forthe beans,sweaty,sancochos, arepas , friedmeats
and othertypical foodthatis usand " weirdfood" to whatis traditional ornotthe foodof others.
It's one more way to expresswhatattachedtotheirtraditionsthatcan getthemcoffee be
paisas.El PCCisa livingcultural landscape ,inwhichproductionandlivelihoodsdepend80,000
people involvedinthe processof growingandprocessingof coffee ,plusColombiaisadiverse
countrywiththe highestbiodiversitypersquare meterinthe worldandthe PCCcan observe
forestsof palmwax , the highestinthe land, a large numberof birds, beingvisitedby
ornithologists,orchids,fruits,traditional architectureof colonizationof Antioquiaisstandingin
manymunicipalities( Salamisisone of the bestpreservedis) parksor plazasBolivarbeautiful ,
droverswiththeirmule trainsnotan assembly,butasa formof workyetin force and thiscoupled
withthe settlementonthe edgesandslopesof the mountains,andaboutown culture processes,
production,harvestingandprocessingmake itagreat attractionfor tourism,but not seasonal and
mass tourism,butforcultural tourismsmall groups.Aroundthe coffee anditsculture ,thisliving
cultural landscape,mustoffertheirculinaryheritageasa tourismproductmore as touristson
theirtripsdo noteat meals,eatstories,memories,places,alsoexpecttobe offeredwhatyoueat
the host community,to appropriate somehowtastesandknowledge of the site visitan.Teniendo
note that productionprocessesthatoccurinside the PCC,are mediatedbythe National
Federationof CoffeeGrowerswithitsstronginstitutional guildthathasimprovedthe qualityof
life of the farmer, ismeanta beingand beingbornof themas theyhave a commonterritory, a
figure of speech ,dress, a set of production,culinarytraditionsanda systemof values andnorms
that inhabitinthe mindof individualsbygivingthemanidentitythatmakesthisPCCnotonlya
single case,butalsoa distinctspecificcultural identity,because the culture youare both

5. individualsandthe communityaswell asthe environmentsinwhichtheylive .the coffee Cultural
Landscape (PCC) wasincludedbyUNESCOon June 25, 2011 in the listof worldHeritage LPM, as a
natural landscape untouchedbyman inone processseedingcoffeeonsteepslopes,with
characteristicsof growing,harvestingandprocessing,customs,architecture,food,festivities,
whichhave giventhe entire regiondifferentiatingitself fromothercoffee cropsinthe countryand
the world. The inscriptiononthe LPMdoesnot endthe process, more workon the preservation
of propertydeclaredasMundial.Éste Heritagecultural landscape ispartof the territory, the result
of humanactionand itsinfluence onnatural factors,the resultof natural andcultural historical
processrelationshipsinacommunitywithaparticularenvironment,inrelationtothe cultivation
and processingof coffee,inthiscultural landscape will lookoverourmeals.We ask: What doyou
eat ? Howdo you eat? Where do youeat ? Whendo youeat?Who eats ? Since the answersto
these questionsaswell asthe transmissionof recipesandtraditionsare partof a community
relationswithagivenenvironment,inourcase the PCC . How to getthisresearchon traditional
kitchenssomehow translatesintomore cultural tourism?Withthe strengtheningof the
appropriationof traditional recipesbycarriersorknowingparticipantsinresearch,with
certificationof theirparticipationinthe workshopstofeel committedtothe issue ,withthe
publicationof cookbookswithrecipesforall towns,withthe completionof workswrittenforthe
firstconsultationandpromotionof laborskilledintraditional kitchensaboutthe cuisineof the PCC
, so that theirperformance demonstrate workingknowledgeandownershipof the subject,with
flavorsof Yesteryearrestaurantbearingthe same name of researchanddesignasa model food
routesproposedforthe differentmunicipalitiesimplementedanddevelopedontheirterritories,
whichwill resultinagreaterflowof visitorsattractedbythe local culinaryheritage ,whichwill
generate benefitsforlocal economiesandtherefore ,forall the PCC. In tourismthatis being
developed,the gastronomicheritage shouldbe investigated,rescuedandputinvalue asa
tourismproductwhichinsome casesmay become likewiseattractive ,throughresearchandthe
proposedFoodRoutes,inscribedwithinthe conceptof culinaryheritage ,whichItranscribe
below:gastronomicheritageisthe inherentcultural value addedbyman - foodcultivation,
packaging, preparation,presentation,dates,ortimeswhenyoueator drink, sites,artifacts,
recipes,rituals - that respondstosome unspokenexpectations,ispart of a commonmemoryand
producessimilarfeelingsoremotionswithjusthiswords,recall orfoodconsumo.Al designing
these routes,we must considerita sustainable tourismandachieve thiswe mustconsider:•
ecological sustainability:ie that the projectwill notcause irreversiblechangesinecosystemsand

6. inhost communitiestoachievethisshoulddosome researchaboutownmeals,linkedtotradition
and productsthat occur inthe environmenttoachieve agenuine andattractive offertovisitors.,
no needtobringotherimportantproductsregiones.Esconsiderseasonalproducts(notseasonal
because the PCCis inthe tropics) , regional products,not havingtopay large sumsof moneyto
meetthe " whims" of the tourist,applythe zerokilometer,favoringlocal farmersanduse organic
productsas possible .Tryto buy productswithoutbrandwithoutlabels,landtothe pot, whichis
the dailyhappeningsinthe PCCandaddedvalue fortourists.The tourof the PCC, there are many
traditional cooks,whohave theirown businesspens,crops,fruittrees,herbs,forthe
consumptionof theirbusinessandthese featuresmustbe preserved•Social sustainability:.
Referringtothe abilitytothe recipienttoabsorbtourismanddesignacuisine thatisan added
value intheireveryday,rural or urban work, allowingextraincome andhopingthe attentionspan
to touristsstrengthens,preventingthe arrival of communitytourismenterprisesandforeign
cuisine,whichisnotdeseable.Esveryimportantthatthe hostcommunityare empoweredintheir
region,theirculture , theirtraditional cuisinesandare the ownersof rural accommodationon
theirownfarmsand / or houses, whoofferandserve traditional foodsinthe same wayservedin
a home or familyfarmPCC, preventingthe occurrence of displacementof the hostcommunityby
foreignbusinessmenashappenedmanyyearsagoinSanAndrésandmore recentlyinSalento,
where the hostcommunityhasbeenmovedtooutlyingareasasforeignentrepreneurshave the
bestlocal and residences.Thisisawork to be developedjointlybetweenlocal municipalities,
communitiesandindustryempresarial.Asimismoadvisingthe communitytoreceive training
institutionsintourismandtraditional kitchensisimportantforbetterregional developmentasa
technical guidance toimprove touristservices,define,promote andmarkettourismproductasthe
culinaryheritage of the PCC, a unitof criteria,ownershipandempowermentof the ownersof
diningestablishmentsonthe value of ourtraditional kitchensare representingachieve a
substantial improvementintourism.Anotherfactoristhe trainingbecause inrural areasgenerally
do nothave the level of expertise neededtourismanditisessentialtoprovide agoodservice is
importantto implementturista.Ademásif necessarymodifythe kitchensconsideringdecree 3075
of BPM, butrespectingtraditionalcustomsregardingpreparations,household,ritualsandwaysto
serve ,so that touristshave contact , enjoyandexploitthisareawalkingandenjoyingdifferent
foodroutes,whichgenerallydeveloptourismproductsseparate premises.• Cultural
sustainability:the hostcommunitymustbe able toretaintheirowndistinctive cultural
characteristicswiththe arrival of touristsfromdifferentcharacteristicsculturales.Enwhatmakesit

7. work, workshops,trainingfirstworkingtechnicianwithemphasisonTraditionalKitchensthe PCC,
the cookbookFlavorsof the past, the restaurantwiththe same name inSalamina, birthplace of
PCC , the website Colombiangastronomicheritage infacebook,pointtothisbuildingandthe
communitiesvisitedcalled"normal food"the foodforthemand" weirdfood"eatenby the other
visitorsandthat isthe strong attachmenttotraditions,distinctive inhabitantof the PCC, makesit
not a verybigchange threatenstheircultural characteristics,notas traditional kitchensis
concerned,afewyearsago titledwork"The Heritage Gourmet,a dailyrealityandindispensable "
because the kitchenof ourchildhood,ourfamily,ourregionisnot changed,no longer
lado.Algunosrestaurantsofferinginternational food,neverequal tothatof theirhome country,
but the truth isthat cultural touristsvisitingthe PCCislookingtomeet,share and take our
culture.A case inpointisAnsermanuevointhe Valley,whichhasdailyvisitsparaglidersinmany
regionsof the worldanddespite the suspicionthatgeneratesall humanseatelsewhere andmore
SouthAmericanandthirdworld, one of the restaurantownersLa Casona,has alreadyidentified
whatthe Frencheatsoups,breadand beer,eatwhatthe Russiansmanycansof sardineswithchili
and rice and do noteat : freshfruitor juice ,tap wateror milk,fearingtropical diseasesand
parasites,some like the arepa,or othertest, but the interestingthingisthatalthoughthe
restauranthas the translatedlettertoa brokenEnglish,have notlosttheiridentityandvisitors
are those whoadaptto the circumstanceslocal .Curiously,ourbroth withmeatballsandcilantro ,
all the PCC itself ,iswell acceptedbyvisitorsof differentnationalities•Economicsustainability.
Ensuringthe level of economicgainthatrequiresthe industrytobe viable forbothtouristand
visitorreceptora.Lacommunityawarenessorawarenessof the importance of tourism,the
motivationtomaintainthe natural andcultural resourcesbya review andanalysisof theirreality,
interests,potentialsandconstraintsthroughparticipatoryworkshopstheydirectedthe actors
involved,take ownershipandstrengtheningof cultural values thatwere consideredforthe
declarationof the cultural landscape cafetero.De Similarlyassociationsinrural areasis a factor
that encouragesthe pursuitof tourismdevelopment,andthat the formationof interestgroupsis
an efficientwaytorespondtothe challengesof anindividualisticandcompetitivesociety,
partnersreceive greaterbenefitsandsupportthatcan not be achievedindividuallybygovernment
institutionsandalwayswhenthere isresponsibilityandliability(includingthe receiving
community,governmentagenciesintourism,culture andplanning,academiaandthe private
sector) . In thisregardan example hasbeenthe YarumoWhite CommunityAssociation,which
runs the Sanctuaryof Faunaand FloraOtún Quimbaya,whichwashandledinconcessionAviatur

8. the strongesttouristemporiumof Colombiaandhandedpayingpunitiveclause ,asvisitorswere
backpackers, university,biologists,ornithologistsatargetthatdid notcorrespondto their
expectationsandthiscommunityassociationhasmanagedtomake a remarkable jobboth
nationallyaswell ,whichjustwon27 February,the nATIONALAWARDFORSUSTAINABLE
TOURISM the BENEFITOF LOCAL COMMUNITIES category.Thiswork wascarriedout in Otún River
and to positionthe destinationasone of the most importantof EcotourisminColombia.
http://us7.campaign-archive2.com/?u=b272c6e4e4daf9f5cb0895861&id=c7058116b6&e = [
UNIQIDEL GOURMET HERITAGE , A POSSIBLEANSWERTO A NEW TYPE OF CULTURAL TOURISMAt
present,it isincreasinglycommontospeakof local developmentbasedonthe tourismsectorhas
shownitsflexibilityandversatility,hasheldrelevantpositionsinlocal economies,hasmanagedto
meetandadapt to the demandsof constantflow makesitpossible :the movementof people .
Andin thistouristmovementswhichsought?Basicallythese are experiencesandpleasurable.In
thiscontext,we can saywithoutreservation,thatwe are facingtwo majoreconomicactivities,
whichhave confirmed thatitcuts intothe economicspectrum,and manifestasa chance of the
firstmagnitude tothe PCC: TourismandCulinaryHeritage.There are numerousreasonswhy
tourismandlocal and regional culinaryheritageaspotential sourcesof income andthe growth-
whichrequiresaparty , make a detailedanalysisof theirbudgetsandintrinsiccharacteristics,and
secondly,tostudyhowto articulate the mechanismsthese activitiesthatmake areal opportunity
for sustainable developmentof territoriesandpeoplethatinhabitthem.Unfortunatelyinour
region,andour culinaryheritage andtraditional kitchenshave beenatourismproductratherhave
beenseenasa complementortourismfacilitation,soattractive isitspositioningasfar . •
Gastronomymakes essentialpartof intangible cultural heritage definedbyUNESCO.ForPCC have
generatedkitchensofferingaunitandcommonfeatures:amountaineerpaisafoodthatmake
themunique inthe countryand the world, differentfromthe cuisinesof othercoffee growing
regionsinColombia,constitutingagastro - regioncharacteristics.CaldasWorkshopSchool
Foundation,pioneeredthe PCCtorescue ancestral knowledge threatenedwithextinction,has
beenconductingfieldworkinordertorescue flavorsandknowledgeof old,withworkshops
Identificationof intangible cultural expressionshavingasunderconsiderationof PCCtraditional
kitchens.To date in the two momentsof thisresearchhave beenvisitedalmostall municipalities
of the PCCand the informationgathered,confirmsthatif there isa unityinthe traditional
cuisinesof PCC, inregardto : 1.Sabores,scentsand colors. 2.Hablamos: foodsaltand freshfood
, soup, dry , dry onthe plate have the "beginning"andhalf white rice isdry, take desktopcanbe

9. milk,brown sugarwater,juice or jacketfruits.finishoff withasweetdish,a sandwichof guava
or failingapiece of panela.March . Fruitsinsyrupcan be sugar or brownsugar incookingand
canningare calledfruitare called"puffs" or candy dishandhas a wide varietyof fruitsatprices
inimaginables.4.Se consume cheeses( nocheese ),freshandgroundtomake chocolate with
brownsugar wateror near the nevadodel Ruiz,in CaldasandRisaraldaor saladitaand curd
wrappedin bananaleaf or congo aroundthe PCC . 5.Es bigsupplyourkitchens,to challenge
Colombianorforeign,whocan say theyknow and/ or tastedall cheeses,tamales,soups, fruits,
sweets,poultry,pickles,peppers,arepas,jumbles,beveragespaddiesandpcc. (herring
bruncharia) 6.Se boastsa greatvarietyinculinaryart and the best,we are adventurousand
creative whenitcomestomixesandrecipesare concerned,nottomentionthe deepenjoyment
of goodviandsandenjoyable alwayspresentcompañías7.Hayingredients:beans, corn,
sugarcane , potato,cassava , celeriac,tomatoes,scallions,garlic, cumin, pork,chicken,beef,
cabbage,carrots , beans,cilantro,arepas,aguardiente.8.Lasformscooking:bakedandfriedand
preferablygrilledarepas,preferablycookedwithleña.9.Técnicas:kitchenrecyclingorreuse
leftoversremainingvegetablesandherbschoppedveryfinelychoppedbyhandhandmade
sausagesandsmokedoverstovesfirewood,grindcornoil soakedfordifferentpreparations, congo
and bananaleavesforwrapping,steamingandasar.10.Emplatados: emplatadocarelessandin
whichall the ingredientsare mixed,asreminiscentof the colonizationof Antioquiapaterfamilias
each handcarvinga bowl orcup of wood,where all the ingredients,alsooriginof "migotes".11
quantitiesare servedtogether.abundant,excessive,perhapsbecause of the hardworkinthe
campo.12 . Heatedor reheated:a traditionthroughoutthe PCCwhatwas leftoverfromthe
previousday,mixedwithrice andhogao.13.Bebidaswithcoffee,brownsugarand corn and
repetitivefrutas.14.Comida,all breakfastswithchocolate inwaterandpanelaarepalunch
everydayslicesof friedplantainandCaldascole slaw,beansall the nightsinthe fieldandanarepa
withlatte intown.15.The redor coffee isthe drinkthatisofferedinhomestovisitorsandasks:"I
tinticocauses"? Manizales.
16.Todo territorypresentsadrive arounda paisafoodmountaineering,whichconfirmsthatwe
are a group of people with commoncharacteristicsdeterminedbygrowingcoffeeinslope ,we are
a gastro región.17.Nosubstantial differencesbetweenurbankitchensandrural , we are proudly
descendientes.18.Existegreatstrengthinagrocandy dish: sweetberries,tree tomato, of figs,of
victory,pumpkin,bolus,greenpapaya,cider, mangobiche , brioches,Marielitas,panelitasbitter

10. orange peel ,caramel and as a curiosityitis customaryto adda pinchof salt to sweetmilkanda
slice of onionforlongespesen.19.Tenemosalsoagreatstrengthhandin meals,pies, donuts,
pandebonos,cliques,empanadaschambray,drunk, canyons, accordions, cassava cakes, potato
arracacha , chickensandwichesguava,ripe banana,cakes,piononos,Aborrajados,puerquitas,
friedplantains,friedcheese fingersandsausagesbocadillo.20.LosPCCare pork , choppedbyhand,
withbacon ,garlic,scallionsandcuminsausagesare handmade inhogcasings, cooked, isfritanor
youuse both techniques.The brothcocinadura,takenwith cilantroandservedwitharepasarepas
caliente.21.Las,native breadmade fromcorn accompanybreakfast,lunchanddinnerand
sometimesthe sauce isourhogaoalgos.22.El queenormother,ispreparedwithtomatoes,Welsh
onion, garlic,sourorange salt andlard, accompaniesalmostall productswhenbathingorwebs
and a plate iscalledthe criolla.23.Se eatmanylegumes:beans,peas,chickpeas,blanquilloslentils
insoupsor as principle inthe dry.ROUTES IN FOOD PCCEl PCCis a distinctandinterestingtourist
attraction,withmanycontextstooffer:workplaces,farms, families,villages,adobe architecture
, churches, parks,nearby,culinaryheritage ,fairsandfestivals,suchasthe nature andproposed
routesalimentarias.TIPOSoFTURISMOModeloquantitative tourism:alsoKnownAsmodel 3" S "
(sun, sand,sea) sun,sand and sea.It isa model thatconsidersenvironmental,cultural andsocial
factors fortheirdevelopmentandtherefore cannotspeakof thismodalityintermsof qualitative
tourismsostenibilidad.Modelo:whichisalsoknownas3 " L" ( landscape ,leisure ,learning)
(landscape,leisureandlearning)long,and3 " D" (rest,developmentandfun) the firstof which
has specificmassactivityof essential features,andismeasuredintermsof obtaininghigher
income carriedbytourists,the secondisthat we are interestedinthisproposal PCCfoodroutesas
it considersarespectful relationshipwiththe environmentandlocal culture and,secondly,the
promotionof the core values of eachsociety,lookingthe uniquenessof the attraction.It isa
model thatiscurrentlypracticedbypeople whopursue whatisfundamentallydifferent,the
peculiarity,experiences.Andprofitabilityatall costsand onlyforownersof the companies
providingtouristservices,isnotthe onlymotivation,now more thaneverwithsome people
consumingecoconscious,educatedanddemandingmore andmore consumersare knowncitizen
and entitledtoqualityanddesignyourtripusingthe query facilityinformationandreservations
featuringthe internet,isarealitythaturgesboostand withinthese new economiccitizens,find
the touristsubjectthatinterestsus,the searchfor a qualitative tourism, whichfavorsenriching
the simple sensationsandexperiencesherefitspreferringthe characteristicregional foodserved
ina traditional wayandsurroundedbyinformationandhistory,aswell asclaimsLácydesMoreno

11. Blanco:" whenyoueat, eatmemoir"the cultural tourist,expectedtovisitthe PCCknow andenjoy
theirheritage :towns,streets,squares,churches,traditional architecture of colonizationof
Antioquia,farms, coffee process,observe andparticipate inthe customs,idiosyncrasiesand
waysof life of the populationcoffee,mixedinthe streets,crops,farms, inns,restaurants,shop
at theirstores, drinkinginbars, eatingintheirhomesorfarms , know the processof growing,
harvestingandprocessingof coffee ,learnrecipesandwaysof preparingandpairingsorlocal "
Marry " ; attenddemonstrationsof traditional culture partof the festivities,enjoythe cuisine and
folklore ingeneral;cultural representationsattendconcerts,artexhibitionsandothershows.
Cultural tourismisanactivityincreasinglywidespreadattractionsavailable ,asan addedvalue
overothertourism -relatedimmersioninotherculturesinthe durationof the viaje.PATRIMONIO
GOURMET ANDTOURISM" A foodexperienceisaroute itinerarythatcan recognize andenjoy
organizedanagricultural ,industrial andtastingregional cuisine asexpressionsof national cultural
identitywithinthe conceptof cultural tourism"ErnestoBarrera productionprocessHow a food
route is organizedinthe PCC? arounda keyproduct or insome cases a basketof productsthat
characterize the route and give itidentity.Itshouldoffertorunthrougha seriesof related
pleasuresanddistinctive elementsof itandcoffee-relatedactivities:food,agribusiness
production,rural activities,entertainmentswithin the nature andcharacteristicsof the coffee
culture activities.Foodtourswill helpstrengthenregional productive cultureasfoodandcoffee is
concerned,positioningthemfirstlocal,thenregional ,national andinternationallevel inthe field
whichorganicor origincoffeesare farahead, not otherproductsfrom the regionstill donothave
qualitycertifications,ororigin,orspecificroutes.Inthe future ,achievingthese certificationswill
leadto improvedqualityregional foodproduction,culinaryexpressionsandthe wayof service and
presentation,whichnecessarilyregionales.Yinvigorate the economiesbesidesthe factors
mentionedamarketingplanhelppromotethe producttopublicize innovationcommunityhas
undertakenwiththe addedvalue of foodroutesCulturalLandscape Cafetero.UN CONCEPTUAL
APPROACHrOUTES oF fOODiTEMREQUIRES tHE FOLLOWINGADDRESS ISSUES ORDER TO CREATE
ANDCHARACTERIZATION OFtHE PROGRAMAParaachieve mustaddressthe followingtopics:•
Considerregional foodsas part of the cultural heritage positioning•Achieve Gastronomicheritage
as a touristattraction • Identifyprimaryproductiondistinguishesthe region,inthiscase the
coffee,butalsokitchens..traditional regional.• Designanitinerarydevelopedon the existing
road network.•Justifythe creationof the ( s ) FoodTours ( s ) withthe existence of aminimum
numberof productsand constituents.•DesigningRulesforlocal membersroute .• Meetthe

12. middle - environmental,laborandBPMexistingrules.• Create andprovide aregional menuwith
productsthat characterize the route.• Designandinstall asystemof signalingroute.•Create a
local organization,linkedtothe plant,togenerate pathinformation.•Developaregional menu
Coffee ( starter,maincourse anddessert) ,to be offeredonall routesof the PCC , thismenuwill
be servedaccompaniedwithregional musicanddancesinpeakperiods.integrate ABOUTfOOD
TOURS All municipalitiesinthe PCC,withfarmersintheirfarmsare establishments,hotelsand
hostels,guesthousesorrestaurantsare touristsandserve themfoodandregional restaurants
favorin hislettersPCCtraditional cuisinesbasedonlocal primaryproductionandagro-industries
inthe area,havinga uniformwayof servingpreservingthe characteristicsof eachRuta.TIPOS
FOOD TOURS • major routes:furtherextensionof cultivation,economicimportance ,identity•
minorroutes. lesserextentculture ,minoreconomicimportance ,lesscohesiveforce throughout
the region• by product. coffee,sugarcane,banana• for plate .underpinthe prepareddish:
traditional kitchensconstitutethe leitmotif •Rural . • Urban location: location• FOOD
PROPOSALSCampesinaRUTASare proposedaslocal tourismproductsthatgive potential
importance tothe projectedproductunderthe name : 1.La coffee scentedtrail :WalkingMayor,
by product,rural or urbana.2.LaDulce path of sugarcane : Ruta lower,product,rural,banana
campesina.3.El path:Path less,product, rural,citruscampesina.4.El Road: Route lower,product,
rural,cheesescampesina.5.El path:Path less,product,rural, campesina.6.LaRoadparva and
mecato: Ruta lower,plate,urbanorrural.7 . the goldencorntour: SeniorRoad,byproduct,or
urbana.El rural food andbeverage industryshouldbe considerednotfromthe pointof view of a
hotel ,but withinaconceptof rural tourismthat considersthe culinaryheritage asatourism
productyou can be a touristattraction, withactive participationof the hostcommunity,enabling
a dynamiccombinationof endogenousandexogenousresources,provide economic,
environmental andcultural benefits.andcultural . However,we mustbe aware that thisactivity,
if poorlyplanned,andwhetherthe interventionof the hostcommunityisinexcusablyobvious
whois ultimatelythe possessorof local foodtraditions,inall or some of the phasesof process
may involve certainrisks,necessitatingawhole programof awareness,recovery,training,
accreditationandcertification,conceivedwithinaproposedfOODRURALROUTES and
certificationsbasedonproducttypes,or inareascharacterizedbymethodscrop,or unique
preparationspanelitascase of sourorange peel SalamisNeiracorksorpiononosAguadasfor
instance orother of the many treasuresthatoffersregional foodheritage ,astouristattractionsin
themselves.Touristroutesfoodorganizedaroundregional foodsare resultingfromthe existence

13. of a qualityproductandmarketposition,inthiscase : coffee.Asthe cuisine of the facilitations
mostvaluedbythe client,andrepresentaverystrongproduct inany type of tourismdemandand
justbecause theywere positionedasthe mainreasonfor displacementof manycurrenttourists,
the DietaryPCC Routesare proposedasa form of cultural productionandsocial integrationthat
allowusto achieve amore unitedregionandidentifiednotonlywithourcommonpastand future
but alsoproudof itsculinarytradition,byunifyingthe offerastraditional kitchensre concerned,
by designandsupplyof fOODTOURS CULTURAL LANDSCAPEFOUNDATION SCHOOLWORKSHOP
CAFETERO.LA CaldasfOODaND ROUTES oF PCC Cultural tourismisincreasinglyappreciatedthat
expertandheritage behind,there isaresolute attitude towardsconservationandrevitalization,
currentand expectedreal cities,withownculture,withauthenticproductof a peculiar
developmentscenariosandnottoocleanor too petrifiedandauthenticproductof a secular
economicbackwardness.The authenticityandidentityare notcreated, existandcan notbe
mistakenforlazinessorsloppiness.The visitorfeel like the cityisdynamicandnota suitable shell
to turística.El activitygastronomicheritage andlocal wayof life will,single outacityor region,
contrastingthe phenomenonof globalization,the touristexpectsauthenticity,notChinese
handicrafts,or juice boxesorSalsamentariachorizos.If the past and traditionare notable to
innovate ,to be updated,the regionstiffens,itmuseificafrom the uniquenessof the local,must
be able to operate a ina global environment:integratingtraditionwithmodernityandinnovation
: Local- Global,Tradition,Innovation,Space- Time,All these conceptualvariablesmustbe
consideredinthe development of routesalimentarias.Losbehaviorof marketsare verysensitive
to the circumstancesaffectingthe nearestentrono.The birthof a new tourismproductisa
complex process.The difficultieswe have toface theircharacterization,inthiscase purelycultural
, as a response tothe new" gastronauts" make it veryoftendoesnotreach itsmature stage . The
positioningof anewproduct isnot directlyproportionalsolelytothe numberof touriststo
mobilize .Thisitemisjustanindicator, a consequence ,andshouldneverbe takenasthe
reference pointfromwhichtointerpretthe complex life cycle of atouristproduct. Furthermore,a
priori itis noteasyto introduce a new tourismproductinestablishedmarkets.Sell somethingthat
juststarted as a product,and alsowithdifferentcharacteristics,andinvolvesmanydifficulties,the
greatestresistance oppose the large dealers,touroperatorsinthiscase,whichare becoming
more specializedandmore autonomouswhenmake decisions.Inaddition,resistance tochange
inherenttoanynewproposal can notbe ignored.Alsocontributingtothissmall initial chaos,
partial strategiesusedbymunicipalmanagersof local authorities,whichstronglydepletetheir

14. effortsandresourcesonadvocacy , oftenwithbetterintentionsthanresults,because theyare
not articulatedwiththe commercial sector,orobeythe leadersof the day,withno long-term
policy,leavingaside the equallyimportantsale service,thatis a jointworkbetweenthe public
sectorand the private sectorisnecessary, butwe are at a time verysuitable whichsuggeststhat
since the governmentrequiredforthe assessmentof GastronomicHeritage anditsincorporation
as a regional tourismproductsupportisreceived.There isalsoa commonmistake ,and itis
widelybelievedthata" touristproduct" can be createdanywhere,regardlessof whichmustbe
fulfilledpreconditionssuchasplanning,marketresearch,inquiryconservationandenhancement
of the local supply,approval recipesandwaystoallow continuedservice qualitythatmeetsthe
expectationsof uniformityinpresentation,taste andquantityandfinally,planningproductsthat
are viable andnon-aggressivewiththe environment.The political will,participation andstrong
supportfromthe community,anaggressive promotionandsalesandongoingevaluationand
reformulationorcorrectiononthe flyandaccordingto circunstancias.El PCCisthe destinationand
the FoodRoutestravel.CaldasWorkshopSchool Foundationhastoperformapreviouswork,
forwardthinking,forlocal entrepreneursandthe people,are preparedforthistourismwitha
cultural approach, takingthe GastronomicHeritage of PCC and traditional kitchens,asa
professionalizedactivity,throughresearchconductedineachlocalityandapproval recipesone
locally,withunificationof waystoserve,serve andsell ,incorporatingstandardsthatare accepted
by touristsfromdifferentbackgrounds,sothat thismixture Local increase regional and universal
acceptance of international touristsandmake iteconomicallyviableactivity.Are alreadybeing
controllednoticedthe little laborinthe sectoreffectsandconsequencesof assimilation,if labor
remainspoorlyqualified,thiswill directlyaffectthe qualityof service providedandthe
progressive devaluationof the producttobe placedon the market, thisismore noticeable inthe
foodsector, the otherhand,insome areas where there wasnotraditionof tourismand,
particularly,whenit comesto rural tourism, beganworkinginthe sectorintuitivelyand
consequently,the qualificationof humanresourceswasrelegatedtothe backgroundandthe
qualityof foodofferedisnotaconstant or taste,or presentation,orquantity,or hygiene. This
dissociationbetweenthe evolutionof the gastronomicactivityandtrainingof humanresources,it
isincreasinglyevident.Thisisa debate thatisopen, and emphasizesthe appropriatenessand
validityof challengedanyonetobecome partof the workforce inthe foodand beverage industry.
In addition,there isa tendencytoidentify"typical "oldandinadequate facilitiesandignore
healthguidelines,allowinganimalsinkitchens,woodenbenches,poorventilation,poorfood

15. storage and thisconceptmustchange , the FoundationSchool Tallerde Caldas,aware of thisfact,
istraining20 boysfrom differentmunicipalitiesinthe FirstLabourPCC Techniciantraditional
cuisineswithemphasisonthe PCC,( nextto be titled),whoare trainedto addressthese
shortcomingsstart. CERTIFICATION IN GOURMET HERITAGE infrastructure periodicmeasurement
and certificationinthe PCC,whichare able tomeasure the tangible factorsandintangible,and
identifythe variablesthatdirectlyaffectthe successof tourismpoliciesthatincludeisproposed
the culinaryheritage intoitsofferings.Inotherwords, we must aimto buildmodelsfor
quantitative andqualitativemeasurement.ItisproposedthatCaldasWorkshopSchool The
Foundation,throughitscompanySAS,promotingheritage asthe companyresponsible for
promotinglocal productsandtraditional cuisinesPCCbysystemaffiliation,andsubjectto
compliance withrequirements,granta membershipandadistinctivegraph,whichwill be
deliveredto all the relatedactors,touristssitestorecognize whichproductsofferthe services
trulyGastronomicLocal Heritage withinsimilarstandardsandreliable quality.Thisgeneral
distinctive thanastickertobe postedina visiblesite will be usedbyentrepreneursandbusiness
sectorsof : • Food (Restaurants) • FoodIndustry• Agriculture • Fishing•Cannedfoodandsweets
isa manufacturingartesanal.Estaessential premisethatmustbe presentfromconceptionto
implementationof atourismprojectthatconsidersthe GastronomicHeritage asa value initself
and as a touristcommodity.Thus,anoffice qualitycontrol andcertificationmayfulfill itspurpose,
whichisnone otherthan the monitorinthe planning,management,promotionandmarketingof
the destination,the GastronomicHeritage include,asa constantsupplyof certified
establishmentswithinthe FoodRoutes.Knowledgeisthe firststepinestablishingagood
certificationpolicy.To explore the possibilitiesof aterritoryCulinarynecessaryEnsure
appropriate diagnosis.The diagnosisrequiresthe collectionandanalysisof adata setthat will help
youlearnmore and betterwhatthe real situation,the state of things,andtherefore helpusto
anticipate andprovide solutionstoproblemsthatarise.A previousrelateddiagnosticsof
GastronomicHeritage PCC, and tendingtothe designof FoodRoutes,involvesanalyzingthe
historyof coffee ,regional foodtraditions,usages,customs,the food, the culture ,the most
commonroutesand restaurantsor bestknownandmostvisitedof the region"feeders",
traditional recipes,etc..The major difficultiesordelaysinthe establishmentof thiscertification
PCC GastronomicHeritage proposal isthatfirstthere hasnot beeninthe habitof documenting
and recordingrecipesandculinaryprocessesinthe regionasitpertainstothe purchase,
preparationandservingregional dishes,essentialtoundertake anycertificationprocess

16. requirement,secondresistance tochange will be presentbecause itiseasytofindinthe region
excellentcookswhocannot evenverballyexpressquantities,qualitiesorcookingtimes,although
the handle perfection.FOODCERTIFICATION ROUTESPCCas an ideal future infoodcertification
routes, whichmustbe obtainedbythe establishmentsbelongingtoRoutesWorkshopproposals
withCaldasSchool Foundationaims.Suchestablishmentsshallcomplywiththe following
standardsbasedon the proposal of the Networkof Sustainable Tourismof Colombia,located in
the networkinthe directionwww.humboldt,org,co / chm.colombiaproposedtobe modeled,
adaptingthe standardsto the needsof the FoodRoutescertificationproposals.CERTIFICATION IN
GOURMET HERITAGE measurementinfrastructure atregional orlocal level inthe sector,which
have beenable tomeasure the tangible andintangible factorsandtoidentifyvariablesthat
directlyaffectthe successof tourismpoliciesisproposedtoincludeculinaryheritage intoits
offerings.Inotherwords, we must aimto buildmodelsforquantitative andqualitative
measurement.Itisproposedthatthe workshopCaldasSchool Foundation,throughitscompany
SAS, promotingheritage asthe companyresponsible forpromotinglocal productsandtraditional
cuisinesPCC bya graphicsymbol , whichwill be deliveredtoall relatedstakeholdersbyaffiliation
systemandsubjectto compliance withrequirements,allow touristssitestorecognize which
productsofferthe servicestrulyGastronomicLocal Heritage withinsimilarstandardsandreliable
quality.Thisgeneral distinctive thanastickerto be postedina visible site willbe usedby
entrepreneursandbusinesssectorsof :• Food(Restaurants) • FoodIndustry• Agriculture •
Fishing•preservesandsweetsmanufacturingartesanal.Estaunifiedcertificationandgenerates
confidence invisitors,itisanessential prerequisite thatmustbe presentfromconceptionto
implementationof atourismprojectthatconsidersthe GastronomicHeritage asa value initself
and more attractive as a tourist. Thus,an office qualitycontrol andcertificationmayfulfillits
purpose,whichisnone otherthanthe monitorinthe planning,management,promotionand
marketingof the destination,the GastronomicHeritage include ,asa constantsupplyof certified
establishmentswithinthe FoodRoutes.Knowledgeisthe firststepinestablishingagood
certificationpolicy.To explore the possibilitiesof aterritoryCulinarynecessaryEnsure
appropriate diagnosis.The diagnosisrequiresthe collectionandanalysisof adata setthat will help
youlearnmore and betterwhatthe real situation,the state of things,andtherefore helpusto
anticipate andprovide solutionstoproblemsthatarise.A previousdiagnosisbasedonthe culinary
heritage of the PCC, and tendingtothe designof FoodRoutes, involvesanalyzingthe historyof
coffee ,regional foodtraditions,usages,customs, food,theirculture ,the mostcommonroutes

17. and restaurantsor bestknownandmostvisitedof the region"feeders", traditional recipes,etc..
The major difficultiesordelaysinthe establishmentof thiscertificationinculinaryheritage,isthat
formerhas notbeeninthe habitof documentingandrecordingrecipesandculinaryprocessesin
the regionas itpertainsto the purchase,preparationandservingregional dishesindispensable to
undertake anycertificationprocessrequirement,secondresistancetochange will be present
because itiseasyto findinthe regionexcellentcookswhocannot evenverballyexpress
quantities,qualitiesorcookingtimes,despite handleperfectly,andsowe have takenthe first
stepto the proposal,ethnographicresearchSimpleflavorsof yesteryear,the firstpromotionof
technical workintraditional cookingwithemphasisonthe PCCand the nextstep, whenwe finish
the investigation,will initiate certificationbySASSchool WorkshopCaldas.MUCHASTHANKSthe
palate of caldensesHERNÁNDEZ,Octavio,() the palate Caldas,Editorial Foundation.Manizales.
Coffee Cultural Landscape ,Cultural Landscape productive permanentCULTRUA
desarrolloMINISTERIODE(2011 ) Cultural Landscape coffee ,a productive cultural landscapein
constantdevelopment,PublishingWorkshopWorkshopSchool Bogotá.Bogotá.internetLOSCOS
PRESCULI , Elisenda,(2008 ) . ArticlesReviews:Heritage andCultural TourismGastronómiciothe
Mediterranean.In:Pasosonline,2 pp.Vol6/2008 No2 . 381-384 . 2008 Special Issue - Special Issue
http://www.pasosonline.org/Publicados/6208special/PS0208_19.pdfNewspaperarticleLAST
NAME , Name of the author. (Year ,Date of circulation) ."Title of the article ."In: Name of the
newspaper.Numberof the Consultedpage .GastronomicHeritage Publicationplace.El atourist
attractionif mismoMACÍA MEJIA , Rosahelena(2005 ) . The GastronomicHeritage,atourist
attractionin itself.Trabajpgrade forthe title TourismManagerat the CatholicUniversityof
Manizales,Caldas,ColombiaSAInternetLASTNAME,Name of the author . ( Year - if available ) .
"Title of the article ." In:electronicaddress.[ Date of consultation] HOW CAN THE GOURMET
COFFEE CULTURAL HERITAGE LANDSCAPEBE AN ATTRACTIVETOURIST ROUTES it IMPLEMENTING
FOOD WITHIN THE CONCEPTOF TOURISMRURAL.ABSTRACT. ? Caldas's WorkshopSchool
Foundation( tobenefitfromthe National DevelopmentandSafeguardingPolicyfoodand
traditional cuisinesof the Ministryof Culture,Colombia) , performsasimple ethnographic
researchfromMay 2012 until today, inthe municipalitiesof CoffeeCultural Landscape (PCC) to
rescue itsculinaryheritage withlocal carriersorknowing,value itonrecordingtheirlife stories
and preparingtheirrecipesandsafeguarditbyreplicatingthe informationfoundwithstudentsof
traditional cuisinesof the Foundation,whowillactas multiplierswhentheyenterthe labor
marketand the restaurantof the same name research: Flavorsof Yesteryear.Publicationsrelated

18. to the investigationanddesignof routesPCCownfoodasa tourismproduct, primarilyfocusedon
cultural tourismcontribute tothe developmentof thisgastro - region.HOW CAN THE CULTURAL
HERITAGE LANDSCAPEGOURMET COFFEE BECOME AN ATTRACTIVETOURIST ? "The consumption
of foodisalwaysa cultural eventandwhenitoccurs duringthe holidaysyour nostalgicmemories
lastforever.The touristdoesnotconsume a dietcomposedof proteins,fatsandcarbohydrates,
but devoursthe food,anothercontaininglandscapes,stories,anecdotesandexpertiseof the
people whovisit.Tourism,then,offersthe opportunitytobuildgreatervaluetolocal products.
Necessarytoachieve anintense taskof the state intrainingandpromotion" Ernesto
BarreraCONTEXTOThe PCC isa natural landscape untouchedbymanina unique processof coffee
growingonsteepslopeswithtypesof planting,harvesting,profit,customs,architecture,foodand
festivities,whichdifferentiate againstothercoffeecropsinthe countryand mundoEl PCCispart
of the territory,the resultof humanactionand itsinfluence onnatural factors,beinga natural
and cultural historical processcommunityrelationswithagivenenvironmentandinthisPCC:
fOOD:the what, the how,the where,the when,whoeats,as well asthe transmissionof recipes
and traditionsare part of relationships acommunitywithaparticularenvironment,inourcase the
coffee .In the touristmovements:whatissought? experiencesandbasicallythese are
pleasurable . Manizales.