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Spain Food Processing Ingredients 2018 2
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 3/30/2018 GAIN Report Number: SP1807 Spain Post: Madrid Food Processing Ingredients 2018 Approved By: Rachel Bickford, Agricultural Attaché Prepared By: Arantxa Medina, Marketing and Management Assistant Report Highlights: In 2017, Spain imported $1.7 billion worth of agricultural, fish and forest products from the United States. As Spain maintains its economic recovery the food processing sector continues to consolidate its position and importance as the main industrial sector in the country. Spain has some of the most competitive food processing industries in Europe, which makes this sector an important market for U.S. food ingredient exporters. Executive Summary: INDEX SECTION I. MARKET SUMMARY SECTION II. ROAD MAP FOR MARKET ENTRY A. Entry Strategy B. Market Structure C. Company Profiles D. Sector Trends SECTION III. COMPETITION SECTION IV. BEST PRODUCT PROSPECTS SECTION V. POST CONTACT AND FURTHER INFORMATION I. MARKET SUMMARY Spain Food Processing Ingredients 2018 2 Economic Trends Spain AGRICULTURAL PRODUCTS IMPORTS ($ Million) 2013 2014 2015 2016 2017 2018* Total Agricultural, Fish 39,800 40,446 36,359 38,003 41,583 41,000 and Forestry Products Total U.S. Agricultural, Fish 1,801 1,990 1,981 1,856 1,637 1,750 and Forestry Products Total Agricultural Products 30,0312 30,534 27,646 28,067 30,872 31,000 Total U.S. Agricultural Products 1,474 1,678 1,606 1,487 1,319 1,400 Total Fish and Seafood Products 6,349 6,861 6,364 7,022 7,890 7,000 Total U.S. -
The Cuisine of Product: Hallmark and Communication Resource in the Haute Cuisine in Spain”
RLCS, Revista Latina de Comunicación Social, 74 – Pages 873 a 896 [Research] | DOI:10.4185/RLCS-2019-1362en |ISSN 1138-5820 | Year 2019 How to cite this article in bibliographies / References M D Fernández-Poyatos, A Aguirregoitia-Martínez, N L Bringas Rábago (2019): “‘The cuisine of product: hallmark and communication resource in the haute cuisine in Spain”. Revista Latina de Comunicación Social, 74, pp. 873 to 896. http://www.revistalatinacs.org/074paper/1362/45en.html DOI: 10.4185/RLCS-2019-1362en The cuisine of product: hallmark and communication resource in the haute cuisine in Spain Mª Dolores Fernández-Poyatos [CV] [ ] [ ]. Full Professor of the Department of Audiovisual Communication. Universidad de Alicante (Spain) [email protected] Ainhoa Aguirregoitia-Martínez [ ] [ ] PhD. Researcher. Universidad de Alicante (Spain) [email protected] Nora Leticia Bringas Rábago [CV] [ ] [ ] Professor-researcher of the Department of Urban Studies and Environment, El Colegio de la Frontera Norte, Tijuana (Mexico) [email protected] Abstracts [ES] Introducción: Esta investigación analiza los mensajes transmitidos por la alta restauración española al objeto de valorar cómo la cocina de producto es utilizada como seña de identidad gastronómica y recurso comunicativo. Metodología: La muestra la componen los restaurantes más relevantes del país en la modalidad culinaria de cocina de producto y aquellos con dos y tres estrellas otorgadas por La Guía Michelin en el año 2018; en total, han sido cuarenta y nueve. Resultados y conclusiones: La mayoría de los restaurantes de producto consideran en su comunicación los elementos materia prima, especialización y tradición; los de vanguardia eligen innovación, materia prima y tradición, de manera que hay coincidencias en los dos últimos, lo que podría significar que la identidad gastronómica es un concepto que, transmitido en sus mensajes, puede asimilarse al de identidad territorial. -
S at the Top of the World... and What About Parador Restaurants?
bienvenida Toledo Terrace dining at Parador de Toledo Declared a UNESCO World Heritage Site in 1986, Toledo is The steel industry in Toledo dates back to 500BC with City of 3 cultures often referred to as the ‘city of three cultures’ due to the swords and weapons being one of the primary products. co-existing Christian, Moorish, and Jewish presence in Hannibal was said to have sourced his weaponry from the 8th century and the proceeding years. The result of Toledo, and as such the town was responsible for arming this diverse cultural heritage is a city with fascinating many of the Roman legions during the Punic Wars. Today architecture inluenced by these three prominent its signiicant military contributions are recognized in the communities. Alcazar Fortress which sits atop Toledo watching over the sprawling city below. A former defensive structure, it Toledo’s most famous luminary is unquestionably the dates back to Roman times, although it has been rebuilt oledo renowned Renaissance artist El Greco. Originally from many times since then. The Renaissance façade now Crete (hence his moniker ‘The Greek’), he moved to Toledo guards the National Army Museum, home to numerous when he was 36 years old and lived and worked in the city artefacts and paintings, and housing a large library on its until his death in 1614. El Greco’s art is celebrated interna- top loor with over 100,000 printed volumes dating back to tionally, often as one of the best examples of Spanish the 16th - 19th centuries. Renaissance painting and sculpting, and Toledo does not shy away from heaping praise on its most prized resident. -
Own-Brand Food, Homewares, Health and Beauty
Total Number % of Female % of Male Worker Buying Group ZS Number Site name Address Country of Workers Workers Workers Representation Morrisons Food ZS1000075 Single Source Stafford Park 6, Telford, TF3 3AT United Kingdom 120 58% 42% Yes Morrisons Food ZS1000097 Huegli UK Ltd Oxleasow Road, Redditch, B98 0RE United Kingdom 99 51% 49% Yes Morrisons Food ZS1000985 Oakham Ales - Maxwell Road Maxwell Road, Woodston, Peterborough, PE2 7JB United Kingdom 40 23% 78% No Morrisons Food ZS1000990 Fromageries Papillon Impasse de la Route de Tiergues, Lauras, Roquefort Sur Soulzon, 12250 France 83 48% 52% Yes Morrisons Food ZS1001380 Mademoiselle Desserts - Valade Lieu Dit Valade, Condat Sur Trincou, 24530 France 500 46% 54% Yes Morrisons Non-Food ZS1001455 Kim Duc Vinh Loc 2 Industrial Zone, Long Hiep Commune, Ben Luc District, Long An Province, 850000 Vietnam 800 60% 40% Yes Morrisons Food ZS1001947 Alimentos Sumar S.A. - El Tejar Carretera Interamericana, El Tejar, 1 Guatemala 230 65% 35% No Morrisons Food ZS1002139 Konspol Bis Poznańska Street, Slupca, 62-400 Poland 939 59% 41% Yes Morrisons Food ZS1002164 Place UK Ltd Church Farm, Tunstead, Norwich, NR12 8RQ United Kingdom 577 38% 62% Yes Morrisons Food ZS1002170 TH21 - Minburi Suwinthawong Rd, Sansab, Minburi, Bangkok, 10510 Thailand 1360 61% 39% No Morrisons Food ZS1002195 Baronie UK Darwin Road, Willowbrook Industrial Estate, Corby, NN17 5XZ United Kingdom 136 54% 46% Yes Morrisons Food ZS1002269 Valeo Confectionary - Liverpool Beech Street, Liverpool, L7 0HA United Kingdom 184 41% 59% Yes -
Die Besten 100 Restaurants 2008 Nach „San Pellegrino
Die besten Restaurants der Welt 2008 Rangliste erstellt von 600 Spitzenköchen, Gourmets und Journalisten. Sponsor: San Pellegrino Rang Name Land 1 El Bulli Spain 2 The Fat Duck UK 3 Pierre Gagnaire France 4 Mugaritz Spain 5 The French Laundry USA 6 Per Se USA 7 Bras France 8 Arzak Spain 9 Tetsuya's Australia 10 Noma Denmark 11 L'Astrance France 12 Gambero Rosso Italy 13 Restaurant Gordon Ramsay UK 14 L'Atelier de Joël Robuchon France 15 Le Louis XV France 16 St John UK 17 Jean Georges USA 18 Alain Ducasse au Plaza Athénée France 19 Hakkasan UK 20 Le Bernardin USA 21 Alinea USA 22 Le Gavroche UK 23 Dal Pescatore Italy 24 Le Cinq France 25 Troisgros France 27 El Celler de Can Roca Spain 28 L'Hotel de Ville - Philippe Rochat Switzerland 29 Hof Van Cleve Belgium 30 Martin Berasategui Spain 31 Nobu London UK 32 Can Fabes Spain 33 Enoteca Pinchiorri Italy 34 Le Meurice France 35 Vendome Germany 36 Die Schwarzwaldstube Germany 37 Le Calandre Italy 38 Chez Panisse USA 39 Charlie Trotter's USA 40 Chez Dominique Finland 41 D.O.M Brazil 42 Daniel USA 43 Oud Sluis Netherlands 44 Ristorante Cracco Italy 45 Asador Etxebarri Spain 46 Les Ambassadeurs France 47 L'Arpege France 48 Tantris Germany 49 Rockpool Australia 50 Le Quartier Francais South Africa 51 Taillevent France 52 Nobu New York USA 53 Osteria Francescana Italy 54 Masa USA 55 Bukhara India 56 L'Ambroisie France 57 Maze UK 58 River Café UK 59 Steirereck Austria 60 Le Chateaubriand France 61 Obauer Austria 62 Dieter Müller Germany 63 WD-50 USA 64 Zuma UK 65 La Pergola Italy 66 El Poblet Spain -
Authorship at the Fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor O
Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor of Arts, Spanish and Mathematics, Wake Forest University, 2005 Master of Arts, Spanish Literature, University of Virginia, 2007 A Dissertation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Spanish, Italian & Portuguese University of Virginia August, 2013 Randolph Pope David T. Gies Gustavo Pellón Herbert Braun ii © Copyright by Alison Heather Atkins All Rights Reserved August 2013 iii Abstract This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between everyday and stylized food practices in order to explore how each text engages with questions of authorship and artistic creation. The first two chapters focus on cookbooks authored by alta cocina chefs as well as by gastronomic critics who have compiled signature recipes by the chefs. I consider how these texts engage with contemporary theories of authorship and creativity, establishing a complex relationship with the modern notion of author as individual, autonomous, and unique, a kind of genius figure. In Chapter 1, I analyze the ways in which the prologue writers and compilers of two cookbooks of the early 1980s, Carlos Delgado’s Cien recetas magistrales (1981) and the 1982 Grandes maestros de la nueva cocina vasca present the featured chefs as unique and autonomous creators as part of a process of establishing culinary art as a legitimate art form. -
Nº 347 Sumario
Sumario Nº 347 Sumario Firmas InnovAPD Empresa 06 Liderazgo sostenible 24 Ecosistemas de Innovación ¿Cómo innovan los líderes Monográfico “La innovación marca la diferencia entre los del DJSI? 34 El futuro de España y Europa 62 El futuro será tecnológico que van adelante y los que van hacia atrás” 006 Senén Ferreiro Páramo, 024 en manos de la innovación Diálogo con Francisco Bermúdez, Consejero Delegado de VALORA 66 Un gran potencial que Consejero Delegado de CAPGEMINI ESPAÑA, APD 034 38 La innovación, España y el conviene aprovechar y Javier López Calvet, Director de Clientes, Internacional mundo Servicios y Transformación Digital de 08 APD Marruecos 68 En el intra-emprendimiento CARREFOUR ESPAÑA “Los líderes de Marruecos se 40 Innovación en España: la también está el secreto importancia de invertir para Juan Antonio Fernández, han dado cuenta del impacto 30 Business Transformation 008 errar y aprender Consejero Delegado de EKON directo de los cambios La ciberseguridad, un desafío en la internacionales en el futuro” Elsa Varela, Gerente de Innovación de DELOITTE 70 “Nuestros empleados están transformación digital Entrevista con Farida Jirari, preparados para darle Boris Delgado Riss, Directora de APD Marruecos 42 El espacio de trabajo, la una ‘vuelta de tuerca’ a lo Gerente de TIC en AENOR alquimia de la innovación preestablecido” #SomosAPD Alejandro Pociña, Entrevista a Javier Sesma 32 Modelos de Negocio 10 Retos en Comunidad Sánchez, Director General del Presidente de STEELCASE En innovación, lo mejor está por venir ¿Cuál es el desafío -
“FERRÁN ADRIÀ Y LA TRANSFORMACION DE Elbulli”
“FERRÁN ADRIÀ Y LA TRANSFORMACION DE elBulli” Trabajo de Investigación presentado para optar al Grado Académico de Magíster en Administración Presentado por Sra. Gladys Amorós Chávez Sra. Consuelo Carrera Aguirre Sra. Isabel Velásquez Muñoz Asesor: Profesor Roberto Paiva 2016 Dedicamos este trabajo a nuestras familias por su valioso apoyo. Agradecemos a todos nuestros profesores y, en especial, al profesor Roberto Alcides Paiva Zarzar, por su orientación, asesoramiento y dedicación en el desarrollo de la tesis. Resumen ejecutivo En la Cumbre Internacional de Gastronomía del 2010, ante un auditorio de expertos y reconocidos chefs del mundo, Ferrán Adrià, el mayor representante de la cocina molecular, dueño del mejor restaurante del mundo por 4 años consecutivos galardonado con 3 estrellas Michelin, anunció el cierre definitivo del restaurante elBulli para iniciar una nueva etapa. Tendría su regreso en el 2014 con un formato diferente. El presente trabajo de investigación comprende principalmente dos etapas: primero, el análisis de la condiciones del macroentorno y microentorno, y el análisis de la industria para determinar si la decisión de cerrar el restaurante fue acertada; y, segundo, una propuesta que responde a los objetivos planteados por Ferrán Adrià en la búsqueda de la “libertad para crear”, compartiendo conocimiento, manteniendo el espíritu de creatividad e innovación y llegando a la mayor cantidad de personas interesadas en innovación en gastronomía a nivel mundial. Dicha propuesta está enfocada en transformar el restaurante en una fundación que recoja los objetivos inicialmente mencionados, beneficiando a aquellas personas alrededor del mundo que se encuentren interesadas en la innovación en gastronomía, ofreciéndoles nuevos conocimientos y experiencias a través de una plataforma digital con la cual se tenga presencia a nivel mundial, y que permita a los usuarios acceder a cursos digitales gratuitos (MOOC) y una revista especializada de edición mensual. -
The Modern Experience
@EpochTaste D7 July 24–30, 2015 www.EpochTaste.com The Luscious Cuisine the modern of Northern Spain By Manos Angelakis When referring to Northern Spain, gastro- informal gastro-bar, we had a Catalan Bell- experiencethai nomes always reach for superlatives. I con- ini made with Cava accompanied by charcoal sider it to be the best place to travel, eat, and grilled octopus slices and roasted potato dipped drink in the world. And this comes from some- in garlicky mustard vinaigrette. THE BEST NORTHERN THAI IN THE CITY! one who has spent many years traveling in At practically every bar, wedges of tortilla search of culinary excellence. Española—the classic potato and egg frittata— In Northern Spain along the Pyrenees, the are always to be found. 4 STARS ON YELP! & GOOGLE strip between Barcelona in the east and San In Bilbao, fried shrimp coated with black ses- Sebastian on the coast of the Atlantic has a ame is another enjoyable specialty to accom- very high concentration of Michelin starred pany your glass of Fino. Cooked snails at a bar restaurants. The city of San Sebastian has more in Porrerà in Tarragona are as delectable as Michelin-star restaurants per capita than any they are in France, even though the cooking other city in the world (excepting Kyoto, Japan). method is a bit different. The names are world-famous, including such And let’s not forget the charcuterie platters— luminaries as Juan Mari and Elena Arzak at garlicky, spicy chorizo; creamy, fatty, and nutty Arzak Restaurant; Eneko Atxa at Azurmendi; “jamón Ibérico de bellota” from Iberico pigs Pedro Subijana at Akelarre; Carme Ruscalleda fed only acorns; “lomo de cerdo,” a cured and a Sant Pau; the eponymous Martín Berasategui air dried pork tenderloin; and, of course, the in Lasarte-Oria; Quique Dacosta at the Denia illustrious pâtés—a mixture of cooked ground beach resort; and the three Roca brothers at pork with additions like vegetables, truffles, El Celler de Can Roca. -
20Noviembre08-INTERNACIONAL (Page 1)
? Expansión, jueves 20 de noviembre de 2008 EMPRESAS Vencedores y vencidos en los fogones ■ Sergi Arola logra mantener ■ Andrés Madrigal abrió hace ■ Hilario Arbelaitz,asesor de El ■ La compostela Toñi Vicente ■ De vocación investigadora, ■ En el Hotel Confortel sus dos estrellas Michelin,tras dos años el restaurante Bodegón en Madrid (que paga con la pérdida de una Jordi Herrera logra su primer Valencia,Javier Andrés dejar La Broche y romper con Alboroque,en el proyecto gestiona Vips),pierde una estrella el ‘efecto vieira’;fue ‘premio’en Manairó,el local Salvador oficia en Vertical Occidental,en Sergi Arola- empresarial Casa Palacio de distinción en su restaurante llamada a declarar ante el de Barcelona donde ha hecho (gestionado por Loles Gastro,donde el 32% de los Atocha.El local consigue guipuzcoano Zuberoa,que juez por comprar moluscos a míticas sus carnes y pescados Salvador,de La Sucursal), gastos son de personal. ahora su primera estrella. se queda con una sola. mariscadores furtivos. en parrilla de clavos. donde obtiene una estrella. LOS CHEFS ESTIMAN EN UN 40% EL AUMENTO DE LOS COSTES DE GESTIÓN DE SUS ESTABLECIMIENTOS PARA AJUSTARSE A LOS CRITERIOS DE LOS INSPECTORES FRANCESES ¡Quíteme ese Michelin del balance! La tradicional tacañería de la guía roja, que en su edición de 2009 otorga quince nuevas distinciones a los restaurantes españoles y que vuelve a optar por castigar el éxito internacional de la cocina ‘made in Spain’,sitúa la galaxia nacional con 130 estrellas. MARTA FERNÁNDEZ.Madrid El ránking culinario de 2009 lla Michelin es una inversión Es abogado, pero en sus ratos rentable o un coste injustifica- libres trabaja como gastroins- do? Chefs y restauradores esti- f o pector. -
2013 Food Processing Ingredients Spain
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/03/2013 GAIN Report Number: SP1323 Post: Madrid Spain Food Processing Ingredients 2013 Approved By: Robert Hanson, Agricultural Counselor Prepared By: Arantxa Medina, Marketing and Management Specialist Report Highlights: In Fiscal Year (FY) 2013, Spain imported $1.88 billion of agricultural, fish and forest products from the United States, up 74 percent compared to the previous year and highest import figure on record. Spain continues to offer opportunities for U.S. food ingredient suppliers, and market niches exist for consumer-ready food products. In Spain, food processing sector generates 14 percent of Spain’s total industrial production. U.S. ingredient exporters not currently in the Spanish market may find trade opportunities by visiting the major food show in the country, Alimentaria on March 31-April 3 2014 in Barcelona, Spain. Executive Summary: INDEX SECTION I. MARKET SUMMARY SECTION II. ROAD MAP FOR MARKET ENTRY A. Hypermarket, Supermarkets and Hard Discount Stores B. Convenience Stores and Discount Stores C. Traditional Markets SECTION III. COMPETITION SECTION IV. BEST PRODUCT PROSPECTS SECTION V. POST CONTACT AND FURTHER INFORMATION Exchange Rates: Average exchange rate used in this report, unless otherwise specified: Calendar Year 2009: US Dollar 1 = 0.72 Euros Calendar Year 2010: US Dollar 1 = 0.75 Euros Calendar Year 2011: US Dollar 1 = 0.72 Euros Calendar Year 2012: US Dollar 1 = 0.78 Euros (Source: The Federal Bank of New York and/or the International Monetary Fund) Spain Food Processing Ingredients 2013 2 I. -
Alimentaria 2016 Vert
Descarga la App Descarrega l’App Download the App @Alimentaria | @Alimentaria_EN premsa | prensa | press | presse 25 - 28 April 2016 www.alimentaria-bcn.com Fact Sheet Alimentaria 2016, The International Food and Drinks Exhibition Edition 21st Frequency Biennial Type of event Professional Exhibition dates 25 - 28 April 2016 Times Monday-Tuesday-Wednesday: 10:00 to 19:00 Thursday: 10.00 to 18.00 Venue Halls 1, 2, 3, 4, 5 and 6 Gran Via venue of Fira de Barcelona Av. Joan Carles I, 58-64 08908 L’Hospitalet de Llobregat (Barcelona) Trade shows Intervin (wines and spirits) Intercarn (meat and derivatives) Interlact (dairy and derivatives) Restaurama (eating outside the home: hotels, restaurants and mass catering) Multifoods (multiproduct companies, International Pavilions, Healthy Foods, Mediterranean Foods, Expoconser, Fine Foods, Snacks, Biscuits & Confectionery, Lands of Spain and Alimentaria Premium) Area occupied 90,000 sq. m (trade show + different themed activity areas) Exhibitors represented 4,000 Activities The Alimentaria HUB (Hall 3) Innoval Awards and exhibition of new products Top Ten Trends Conferences, seminars and presentations XI International Congress on the Mediterranean Diet Alimentaria Exhibitions www.alimentaria.com Third Nestlé Forum: ‘Creating Shared Value’: Impact of Climate Change on the Food Sector The Food Factory: presentation of start-ups in the food sector to investors VIII ALIBER 2016 R&D&I Meetings (FIAB) Export Service Counter: advice on internationalisation Business meetings with international