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UNIVERSIDAD NACIONALUNIVERSIDAD NACIONALDE INGENIERADE INGENIERA

Facultad de IngenieraFacultad de Ingeniera

Industrial y de SistemasIndustrial y de Sistemas

.

Ing. Margarita D. Mondragn

bbv-mwasesor@terra.com.pe

AgostoAgosto -- Diciembre 2009Diciembre 2009

M I C R O E C O N O M I AM I C R O E C O N O M I A

Clase 3 , Sept 1, 2009

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2/3Sept 1 ,2009

Casustica de formacin de preferencias por bienes

emblemticos de produccin nacional (regional,

local) o por bienes emblemticos extranjeros deconsumo frecuente

Fuente: Microeconoma intermedia Un enfoque

actual

Hal.R.Varian

Cap. 1 al 5

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Facilidades paraDormir en el trabajo

(bienes)

Qu busca el consumidor? ..dormir

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An employee takes a nap in a nap pod which blocks out light and sound atthe 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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Delegates doze during the opening of the National People's Congress in Beijing March 5, 2007.6

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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.

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Indian labourers sleep on pushcarts in the eastern Indian city of Kolkata

August 20, 2008. 9

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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 sl

eeps at her roadside stall

outside the Taipei Train Station March23, 2009. 12

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A trader takes a break inside the trading floor of the Philippine Stock Exchange inMakati's financial district of Manila October 30, 2008.

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A man sleeps after monitoring stock market prices on computer monitors inside a

securities company in Taipei January 15, 2009. 14

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Per : bienes y serviciosemblemticos

!El consumidor Peruano tieneun 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-baktoast each other with the Peruvian national drink "Pisco Souer" at the governmentpalace in Lima November 21, 2008. President Lee is in Lima to attend the Asia-

Pacific Economic Cooperation (APEC) summit. 17

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La joyera de Plata no se quedaatrs.

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Existen centros

artesanales de calidad

reconocida.

Uno de los estudios

patrocinados por el

Patronato de la Plata(2000) sealan las

bondades del trabajo

artesanal en filigrana de

Ayacucho, San Jernimo

de Tunn, Catacaos,

principalmente.

Autor: Cecilia Bkula Budge, 200020

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Foto: Ayacucho Hilos de Plata de

Huamanga

Autor: Cecilia Bkula Budge, 2000

Distinguidas

por calidad ybelleza

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TravelWorld'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 returnedfrom Vietnam with a newfound appreciation for the customarymorning bowl of pho, a beef noodle soup seasoned with herbs.As president and CEO of the Viking Culinary Group, a company bestknown for its range, which has expanded into cooking courses andtravel, Sherman's trip was work related. On his first culinary tour,Sherman spent 10 days sampling Vietnamese fare at local noodleshops 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 countrysideto a village famous for its rice paper. There he met a woman whoprepares 1,200 sheets each day to be used for spring rolls.With its emphasis on immersion and authenticity, this is the newculinary tour. Though traditional tasting trips to Napa Valley winecountry or the heart of Provence are still popular, more and more

travelers are exploring cuisine in countries like India, Turkey and NewZealand

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Gastro-tourists are heading there because they increasingly want aninsider's experience instead of one where they nosh at far-removedlocations 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 youbelonged because you adapted to the traditions of their culinary heritage."Delicious DestinationsThe mouthwatering delights of culinary tourism are many--black truffles,gourmet sushi and cured pork are just a few. There are a lso excursions to

spice markets, farms, butchers and even family kitchens.An ambitious tour of four South Indian states, for example, takes travelersfrom Andhra Pradesh, Karnataka, Tamil Nadu and Kerala in pursuit of thefinest cuisine. No meal is spurned: participants sample the best street food,join community feasts, peruse spice markets and dine at high-endrestaurants. 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 Americantravelers, comes partly from immigration to the U.S. over the past 30 years.

"That's infl

uenced the way we eat," he says, "and the kinds of foods we see in thesupermarket." He also notes that more Americans are experimenting with foreigningredients. "Any place where there's a little India or Saigon, you will findincreasing 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 InternationalCulinary Tourism Association,says curiosity about one's carbon footprint and food safety has prompted some tobecome more knowledgeable about the global food supply.A trip to an Italian olive oil mill, butcher and goat farm, for instance, can vividlyillustrate the food-producing process, an experience further enhanced whentourists meet a purveyor or farmer.Which Trip is Right for You?Those who are not yet self-proclaimed gourmands may find choosing a culinarytour a bit daunting. But Wolf recommends narrowing the choices by evaluatingone's expectations (some tours charge up to $1,700 per coup le, per day, and mostdo 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 learnclassic technique might be in order. Sushi lovers can flock to Japan where there is

now at least one tour that incorporates visits to Michelin-rated restaurants.25

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The experience and background of the operator is also important. Some toursare organized by an army of people who have scouted a location and madeconnections with local guides and chefs while others are conducted by just

one or two enthusiasts with a wide range of knowledge of the cuisine andregion. Neither is necessarily superior to the other, but the varied approachesaffect the trip's focus and activities.Aside from exposure to a foreign culture and cuisine, participants also getsomething 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 friendswith 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, SpainLondon-based tour operator Martin Randall Travel calls Spain "Europe's best-keptculinary secret." Its week-long tour promises to expose the uninitiated to the

Spanish interpretation of cured ham, extra virgin olive oi

l, suck

ling pig, roast

lamband red wine. Travelers, who stay in three- and four-star hotels, willlearn about

local cuisine in the context of history and art as they visit Madrid museums andtraverse 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

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JapanEager 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 atstarred eateries, regionally popular restaurants and historical sites. Culinaryhighlights include temperature-controlled sushi, dashi broth, seasonal obento lunchboxes, a traditional kaiseki dinner and, of course, tea. Guests can select their

accommodations, which include the Peninsula, Mandarin, Four Seasons and ParkHyatt.Date: Trips, which are customized, can be scheduled throughout the year.Price: Ranges from $1,600 to $1,700 per couple, per day. Excludes internationalairfare.For more information visit www.kiplingandclark.com.

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VietnamExplore Vietnamese culture and cuisine on this 10-day custom tour. From eatingat carefully selected restaurants to visiting local food purveyors to partaking incooking lessons, travelers willlearn about and taste pho, fish sauce, cao launoodles 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 inHanoi.Date: Trips, which are customized, can be scheduled throughout the year.Price: Ranges from $1,100 to $1,200 per couple, per day. Excludes internationalairfare.

For more information visit www.kiplingandclark.com29

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New ZealandThis 10-day trip, which takes travelers on a journey of the country's most prolificvineyards, 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 bya private driver and stay at Paratiho Farms, a Relais & Chateaux lodge andboutique 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

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IndiaThis ambitious private tour of four South Indian states takes travelers from AndhraPradesh, 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 marketsand high-end restaurants while staying at Taj Hotel properties. They return homehaving 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 percouple. Excludes international airfare.

For more information call

1-866-969-1825.31

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Tuscany and Umbria, ItalyFree-range lamb and poultry, aged and fresh pecorino cheese, truffles, wildmushrooms, cured pork and flavorful oils. This delicious list comprises the central

ingredients for a 10-day culinary tour of Tuscany and Umbria. Participants will alsovisit wineries, butchers, sausage makers, sheep and goat farms, and oil mills forlessons in producing some of Italy's finest delicacies. Guests stay at the elegant VillaMarsili in Tuscany and at the old-world LOrto degli Angeli while in Umbria.Date: Oct. 26-Nov. 4, 2008.Price per person: $7,200 (double occupancy). Excludes international airfare.

For more information visit www.thevikinglife.com.32

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TurkeyCulture and cuisine are closely intertwined on this 10-day tour of Turkey's outdoormarkets, restaurants and family kitchens. Part history and part cooking lesson, this

trip introduces participants to the historic Spice Market where food has been boughtand sold for centuries while also teaching them how to make red lentil and bulgursoup and stuffed vine leaves, among other national dishes. Guests stay in threeboutique hotels during the trip.Date:April 28-May 8, 2008Price per person: $6,500 (double occupancy). Excludes international airfare.

For more information visit www.thevikinglife.com33

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JAPN,

AUTOS PARA UNAPOBLACIN QUE ENVEJECE

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El Prncipe heredero del Japn: Naruhito (Izq) y la princesa Masako (2da Izq) observanla batera de litio.ion del vehculo en su residencia en Tokyo, June 19, 2006. NissanMotorCo., NECCorp. y NEC Tokin Corp. dijeron que formaran una empresa jointventure para producir bateras litio-ion y que en el 2009 seran utilizadas en autos

hbridos y otros autos elctricos compitiendo as con las empresa rivales en este campopromisorio.

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Un hombre observa un auto hbrido Toyota con bateras plomo cido en la maleteradiseada porCalCars en una exhibicin en San Francisco, California, Nov. 22, 2006. Uncomentarista medioambiental estima que la prxima generacin de autos hbridos

puedenll

evar a dupl

icarl

os precios del

maz de cuyos granos se destil

a combustibl

eetanol y podran tambin impactar en los precios de la carne y otros alimentos.

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El empleado de NissanNaoki Yamamoto se viste

con un ropaje que simulaefectos fsicos de la vejez,

en elCentro Tcnico deNissan en Atsugi, aloeste de Tokyo, Abril 15,2008.

La fabricante de autosNissan Motor estutilizando trajesespeciales para simularmala estabilidad,

problemas en las piernas,limitada visin y porlomenos 5 kilos ms quepueden acompaar alciudadano de la 3 edad.

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El empleado de Nissan, Naoki Yamamoto, con la vestimenta que simula a un anciano

del

a 3 edad. April

15, 2008.39

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El empleado deNissan Naoki

Yamamoto caminacon su indumentariaque lo convierte enun anciano.

Esta en elCentroTcnico de Nissanen Atsugi, oeste deTokio, y se dirige alauto. Abril 15,2008.

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Naoki Yamamoto camina hacia el auto. Centro Tcnico Nissan en Atsugi, oeste deTokio, Abril 15, 2008. 41

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El empleado de Nissan Naoki Yamamoto , sube al auto vistiendo la indumentaria quehace lentos sus movimientos, en elCentro Tcnico de Nissan en Atsugi, oeste de Tokio,Abril 15, 2008.

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Naoki Yamamoto, empleado de Nissan , se instala en el auto. Centro Tcnico deNissan en Atsugi, oeste de Tokio, April 15, 2008. 43

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Naoki Yamamoto se coloca el cordn de seguridad.44

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Naoki Yamamoto conduce el timn, en elCentro Tcnico de Nissan en Atsugi, oestede Tokio, Abril 15, 2008. 46

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Naoki Yamamoto,empleado de Nissan,sale del auto con todal

a indumentaria queenvejece susmovimientos, en elCentro Tcnico deNissan en Atsugi,

oeste de Tokio, Abril15, 2008.

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