UNIVERSIDAD NACIONAL

DE INGENIERÍA
Facultad de Ingeniería
Industrial y de Sistemas

MICROECONOM IA

Ing. Margarita D. Mondragón

bbv-mwasesor@terra.com.pe

Clase 3 , Sept 1, 2009 Agosto - Diciembre 2009

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 2/3
Sept 1 ,2009
Casuística de formación de preferencias por bienes
emblemáticos de producción nacional (regional,
local) o por bienes emblemáticos extranjeros de
consumo frecuente
Fuente: Microeconomía intermedia – Un enfoque
actual
Hal.R.Varian
Cap. 1 al 5

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¿Qué busca el consumidor? ..dormir

Facilidades para
“Dormir en el trabajo”
(bienes)

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An employee takes a nap in a nap pod which blocks out light and sound at
the Google headquarters in Mountain View, California March 3, 2008.
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A businessman takes a nap on a bench in Tokyo June 8, 2007.
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 6
Delegates doze during the opening of the National People's Congress in Beijing March 5, 2007.
Painters rest on a rooftop in Jinan, Shandong province, December 4, 2007.
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A vendor sleeps atop his boxes of fruit at an outdoor market in Beijing January 21,
2009. 8
Indian labourers sleep on pushcarts in the eastern Indian city of Kolkata
August 20, 2008. 9
A worker sleeps on tangerines in a market in the northeastern Indian city of Siliguri10
December 23, 2005.
A worker sleeps on steel pipes at a steel pipes market in Mumbai January 12, 2009.
REUTERS/Punit Paranjpe
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A woman sleeps at her roadside stall outside the Taipei Train Station March 12
23, 2009.
A trader takes a break inside the trading floor of the Philippine Stock Exchange in
Makati's financial district of Manila October 30, 2008. 13
A man sleeps after monitoring stock market prices on computer monitors inside a
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securities company in Taipei January 15, 2009.
 Perú : bienes y servicios
emblemáticos

!El consumidor Peruano tiene

un paladar exquisito!

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Cocina Peruana

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Peru's President Alan Garcia (R) and South Korea's President Lee Myung-bak
toast each other with the Peruvian national drink "Pisco Souer" at the government
palace in Lima November 21, 2008. President Lee is in Lima to attend the Asia-
Pacific Economic Cooperation (APEC) summit. 17
18
La joyería de Plata no se queda
atrás.

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 Existen centros
artesanales de calidad
reconocida.
Uno de los estudios
patrocinados por el
Patronato de la Plata
(2000) señalan las
bondades del trabajo
artesanal en filigrana de
Ayacucho, San Jerónimo
de Tunán, Catacaos,
principalmente.
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Autor: Cecilia Bákula Budge, 2000
 Distinguidas
por calidad y
belleza

Foto: Ayacucho Hilos de Plata de

Huamanga
Autor: Cecilia Bákula Budge, 2000
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Travel
World's Top Tasting Trips
Rebecca Ruiz 03.17.08, 6:00 PM ET

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Joe Sherman, a 57-year-old native Mississippian, recently returned
from Vietnam with a newfound appreciation for the customary morning
bowl of pho, a beef noodle soup seasoned with herbs.
As president and CEO of the Viking Culinary Group, a company best
known for its range, which has expanded into cooking courses and
travel, Sherman's trip was work related. On his first culinary tour,
Sherman spent 10 days sampling Vietnamese fare at local noodle
shops and village markets. He stayed at a riverside resort in Hoi An,
dined at Saigon's popular Ngon Restaurant and toured the imperial
capital of Hue by pedicab. He even traveled to the Saigon countryside
to a village famous for its rice paper. There he met a woman who
prepares 1,200 sheets each day to be used for spring rolls.
With its emphasis on immersion and authenticity, this is the new
culinary tour. Though traditional tasting trips to Napa Valley wine
country or the heart of Provence are still popular, more and more
travelers are exploring cuisine in countries like India, Turkey and
New Zealand

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Gastro-tourists are heading there because they increasingly want an
insider's experience instead of one where they nosh at far-removed
locations with little understanding for how the food is grown and prepared,
says Sherman.
"You felt less like an outsider," he says of his trip, "and more like you
belonged because you adapted to the traditions of their culinary heritage."
Delicious Destinations
The mouthwatering delights of culinary tourism are many--black truffles,
gourmet sushi and cured pork are just a few. There are also excursions to
spice markets, farms, butchers and even family kitchens.
An ambitious tour of four South Indian states, for example, takes travelers
from Andhra Pradesh, Karnataka, Tamil Nadu and Kerala in pursuit of the
finest cuisine. No meal is spurned: participants sample the best street food,
join community feasts, peruse spice markets and dine at high-end
restaurants. The day ends at a local four- or five-star Taj Hotels property,
which customizes the tour.

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Michael Whiteman, of the international restaurant consultant company Baum &
Whiteman, says this newfound culinary bravery, particularly among American
travelers, comes partly from immigration to the U.S. over the past 30 years.
"That's influenced the way we eat," he says, "and the kinds of foods we see in the
supermarket." He also notes that more Americans are experimenting with foreign
ingredients. "Any place where there's a little India or Saigon, you will find
increasing numbers of native-born Americans."
A growing desire to know the origin of food has also driven trends in culinary travel.
Erik Wolf, president and CEO of the International Culinary Tourism Association,
says curiosity about one's carbon footprint and food safety has prompted some to
become more knowledgeable about the global food supply.
A trip to an Italian olive oil mill, butcher and goat farm, for instance, can vividly
illustrate the food-producing process, an experience further enhanced when
tourists meet a purveyor or farmer.
Which Trip is Right for You?
Those who are not yet self-proclaimed gourmands may find choosing a culinary
tour a bit daunting. But Wolf recommends narrowing the choices by evaluating
one's expectations (some tours charge up to $1,700 per couple, per day, and most
do not include airfare) and interests.
Someone who prefers organic food should try a tour of an organic farm or winery. If
one draws inspiration from the French masters, a trip to Burgundy to learn classic
technique might be in order. Sushi lovers can flock to Japan where there is now at 25
least one tour that incorporates visits to Michelin-rated restaurants.
The experience and background of the operator is also important. Some tours
are organized by an army of people who have scouted a location and made
connections with local guides and chefs while others are conducted by just
one or two enthusiasts with a wide range of knowledge of the cuisine and
region. Neither is necessarily superior to the other, but the varied approaches
affect the trip's focus and activities.
Aside from exposure to a foreign culture and cuisine, participants also get
something money can't buy: bragging rights.
Whether it's hunting for mushrooms and truffles in France or purchasing spices
at a historic market in Istanbul, gastro-tourists enjoy regaling friends with tales
of a very unique tasting trip experience.
"[They] are increasingly important to today's culinary tourist," Wolf says.
"People want to be able to say, 'I learned how to make chocolate in Belgium.'

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Madrid and Castile, Spain
London-based tour operator Martin Randall Travel calls Spain "Europe's best-kept
culinary secret." Its week-long tour promises to expose the uninitiated to the
Spanish interpretation of cured ham, extra virgin olive oil, suckling pig, roast lamb
and red wine. Travelers, who stay in three- and four-star hotels, will learn about
local cuisine in the context of history and art as they visit Madrid museums and
traverse the Castilian countryside.
Date: June 4-11, 2008.
Price: 1,780 pounds ($3,570). Includes airfare from London.
For more information visit www.martinrandall.com 27
Japan
Eager to dine at one of Japan's newly Michelin-rated restaurants? Try Kipling &
Clark's five-day private tour, which takes travelers from Tokyo to Kyoto with stops at
starred eateries, regionally popular restaurants and historical sites. Culinary
highlights include temperature-controlled sushi, dashi broth, seasonal obento lunch
boxes, a traditional kaiseki dinner and, of course, tea. Guests can select their
accommodations, which include the Peninsula, Mandarin, Four Seasons and Park
Hyatt.
Date: Trips, which are customized, can be scheduled throughout the year.
Price: Ranges from $1,600 to $1,700 per couple, per day. Excludes international
airfare.
For more information visit www.kiplingandclark.com.
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Vietnam
Explore Vietnamese culture and cuisine on this 10-day custom tour. From eating
at carefully selected restaurants to visiting local food purveyors to partaking in
cooking lessons, travelers will learn about and taste pho, fish sauce, cao lau
noodles and even Vietnamese ravioli, among other dishes. The trip also includes
sightseeing in Hanoi, Saigon and the countryside. Guests stay at several hotels,
including the beach resort Nam Hai, and the French-colonial Sofitel Metropole in
Hanoi.
Date: Trips, which are customized, can be scheduled throughout the year.
Price: Ranges from $1,100 to $1,200 per couple, per day. Excludes international
airfare.
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For more information visit www.kiplingandclark.com
New Zealand
This 10-day trip, which takes travelers on a journey of the country's most prolific
vineyards, is for wine lovers who have outgrown Napa Valley. Sauvignon Blancs,
Chardonnays and Pinot Noirs are enjoyed with locally grown and produced olive oil,
cheese, game and seafood. Participants are escorted to the various destinations by
a private driver and stay at Paratiho Farms, a Relais & Chateaux lodge and
boutique hotels like the Huntley House.
Date: Customized, private tours can depart daily.
Price per person: $10,055 (double occupancy). Excludes international airfare.
For more information visit www.artisansofleisure.com. 30
India
This ambitious private tour of four South Indian states takes travelers from Andhra
Pradesh, Karnataka, Tamil Nadu and Kerala in pursuit of the finest cuisine. No meal is
spurned: Tourists are guided to the best street food, community feasts, spice markets
and high-end restaurants while staying at Taj Hotel properties. They return home
having tasted Hyderabadi biryani, south Indian dosas and tamarind dal.
Date: Inquire with Taj Hotels or a travel agent about selecting tour dates.
Price: A nine-day tour is priced at $4,000 per couple; a 16-day tour is $7,010 per
couple. Excludes international airfare.
For more information call 1-866-969-1825. 31
Tuscany and Umbria, Italy
Free-range lamb and poultry, aged and fresh pecorino cheese, truffles, wild
mushrooms, cured pork and flavorful oils. This delicious list comprises the central
ingredients for a 10-day culinary tour of Tuscany and Umbria. Participants will also
visit wineries, butchers, sausage makers, sheep and goat farms, and oil mills for
lessons in producing some of Italy's finest delicacies. Guests stay at the elegant Villa
Marsili in Tuscany and at the old-world L’Orto degli Angeli while in Umbria.
Date: Oct. 26-Nov. 4, 2008.
Price per person: $7,200 (double occupancy). Excludes international airfare.
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For more information visit www.thevikinglife.com.
Turkey
Culture and cuisine are closely intertwined on this 10-day tour of Turkey's outdoor
markets, restaurants and family kitchens. Part history and part cooking lesson, this trip
introduces participants to the historic Spice Market where food has been bought and
sold for centuries while also teaching them how to make red lentil and bulgur soup
and stuffed vine leaves, among other national dishes. Guests stay in three boutique
hotels during the trip.
Date: April 28-May 8, 2008
Price per person: $6,500 (double occupancy). Excludes international airfare.
For more information visit www.thevikinglife.com 33
Burgundy, France
In between tasting regional wines, hunting for mushrooms and exploring the
medieval town of Burgundy, participants will learn how to prepare traditional
French meals like coq au vin, beef bourgignon, crème brulee and tarte tatin.
Guests, who stay at a renovated 200-year-old farmhouse, will visit the local
markets and spend much of the time transforming their haul into French
feasts.
Date: Several dates are offered throughout the year.
Price: $3,250 (double occupancy). Excludes international airfare. 34
For more information visit www.theinternationalkitchen.com
JAPÓN,
AUTOS PARA UNA
POBLACIÓN QUE ENVEJECE

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El Príncipe heredero del Japón: Naruhito (Izq) y la princesa Masako (2da Izq) observan
la batería de litio.ion del vehículo en su residencia en Tokyo, June 19, 2006. Nissan
Motor Co., NEC Corp. y NEC Tokin Corp. dijeron que formarían una empresa joint
venture para producir baterías litio-ion y que en el 2009 serían utilizadas en autos
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híbridos y otros autos eléctricos compitiendo así con las empresa rivales en este campo
promisorio.
Un hombre observa un auto híbrido Toyota con baterías plomo ácido en la maletera
diseñada por CalCars en una exhibición en San Francisco, California, Nov. 22, 2006. Un
comentarista medioambiental estima que la próxima generación de autos híbridos
pueden llevar a duplicar los precios del maíz de cuyos granos se destila combustible
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etanol y podrían también impactar en los precios de la carne y otros alimentos.
El empleado de Nissan
Naoki Yamamoto se viste
con un ropaje que simula
efectos físicos de la vejez,
en el Centro Técnico de
Nissan en Atsugi, al
oeste de Tokyo, Abril 15,
2008.
La fabricante de autos
Nissan Motor está
utilizando trajes
especiales para simular
mala estabilidad,
problemas en las piernas,
limitada visión y por lo
menos 5 kilos más que
pueden acompañar al
ciudadano de la 3ª edad.
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El empleado de Nissan, Naoki Yamamoto, con la vestimenta que simula a un anciano de
la 3ª edad. April 15, 2008.   39
El empleado de
Nissan Naoki
Yamamoto camina
con su indumentaria
que lo convierte en
un anciano.
Esta en el Centro
Técnico de Nissan
en Atsugi, oeste de
Tokio, y se dirige al
auto. Abril 15, 2008.
 

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Naoki Yamamoto camina hacia el auto. Centro Técnico Nissan en Atsugi, oeste de
Tokio, Abril 15, 2008.   41
El empleado de Nissan Naoki Yamamoto , sube al auto vistiendo la indumentaria que
hace lentos sus movimientos, en el Centro Técnico de Nissan en Atsugi, oeste de Tokio,
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Abril 15, 2008.  
Naoki Yamamoto, empleado de Nissan , se instala en el auto. Centro Técnico de
Nissan en Atsugi, oeste de Tokio, April 15, 2008. 43
Naoki Yamamoto se coloca el cordón de seguridad.
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Naoki Yamamoto, empleado de Nissan, conduce el auto vistiendo la indumentaria que
envejece sus movimientos, en el Centro Técnico de Nissan en Atsugi, oeste de Tokio,
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Abril 15, 2008.  
Naoki Yamamoto conduce el timón, en el Centro Técnico de Nissan en Atsugi, oeste de
Tokio, Abril 15, 2008.   46
Naoki Yamamoto,
empleado de Nissan,
sale del auto con toda
la indumentaria que
envejece sus
movimientos, en el
Centro Técnico de
Nissan en Atsugi,
oeste de Tokio, Abril
15, 2008.  

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