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The impact of territory and knowledge on the globalization of hand-made cheeses: an analysis from the LAS1 approach
Innovation in Localized Agri-Food Systems (LAFS) is based on processes of transfer of diverse knowledge. According to Asheim (2007:224), there are three bases of knowledge (synthetic, analytical and symbolic) that differ in the rationality of their creation, in their tacit and / or codified content...
| Autores principales: | , |
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| Formato: | Online Artículo |
| Lenguaje: | spa |
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Universidad Autónoma Chapingo
2021
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| Acceso en línea: | https://revistas.chapingo.mx/geografia/article/view/r.rga.2019.66.04 https://dx.doi.org/10.5154/r.rga.2019.66.04 |