This paper is based on a multiple case study of schools which have been identified as improving their performance for about a decade. We proposed different criteria by which to characterize and study these improvement processes and, by applying them to our sample, we elaborated a typology of school improvement trajectories: we identified 4 different trajectories of school improvement. We called the first type restricted improvement because at its center is the management of processes that mainly target academic achievement tests; the second is incipient improvement, which is based on changes that restructure the school processes; the third identified trajectory are cases where school improvement is moving toward institutionalization, while the last are those cases where improvement has been already institutionalized and the schools have achieved high levels of educational effectiveness. We identified challenges that schools face at different stages of school improvement and discussed some related policy issues

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ResumenCon el objetivo de analizar la relación entre turismo culinario y patrimonio histórico se desarrolló un estudio de caso con enfoque cualitativo, que aborda el análisis de una comunidad productora de una sal milenaria en el centro de México. Las categorías de análisis fueron los actores sociales, el producto alimentario y el territorio. Los resultados muestran que la actividad turística presenta efectos ambivalentes hacia la reproducción social de un bien patrimonial alimentario con fuertes vínculos históricos. Se concluye que es necesaria una revisión de los retos y oportunidades que enfrenta el campo mexicano frente a la inserción del turismo rural como una estrategia de desarrollo.Palabras Clave: turismo culinario; patrimonio histórico; alimentos emblemáticos; desarrollo local. AbstractWith the purpose of analysing the relationship between culinary tourism and historical heritage, a case study was developed taking a qualitative approach, which deals with the analysis of a community that produces millenary salt in central Mexico. The categories of analysis were the social actors, the food product and the territory. The results show that the tourist activity presents ambivalent effects towards the social reproduction of the historical-culinary heritage with strong territorial ties. It is concluded that a review of the challenges and opportunities facing the Mexican countryside is necessary, as regards the insertion of rural tourism as a development strategy.Keywords: culinary tourism, historical heritage, emblematic foods, local development. ResumoA fim de analisar a relação entre turismo e património gastronómico, neste artigo apresenta-se um estudo de caso, com abordagem qualitativa, no qual se analisa uma comunidade produtora de sal, milenar, no centro do México. As categorias de análise foram os atores sociais, o produto alimentar e o território. Os resultados mostram que o turismo tem efeitos ambivalentes na reprodução social de um bem patrimonial alimentar com fortes vínculos históricos. Conclui-se que é necessária uma revisão dos desafios e oportunidades que o México enfrenta face à opção do turismo rural como estratégia de desenvolvimento.Palavras-chave: turismo culinário, património histórico, alimentos icónicos, desenvolvimento local.

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La proyección de las regiones vitivinícolas, a nivel internacional, ha tenido como componente destacado la apertura de las bodegas a actividades turísticas. En la literatura se han analizado las implicaciones económicas, socioculturales y territoriales del turismo enológico, con lo que se ha consolidado un campo de estudios sobre un fenómeno en constante crecimiento. En México el enoturismo ha recibido poca atención a nivel académico y operativo aunque, recientemente, se observan esfuerzos de empresas privadas y gobiernos locales por impulsar el desarrollo de las regiones enológicas, a través de la implementación de rutas del vino. El objetivo del presente documento consiste en analizar el estado del conocimiento del enoturismo en México, a través de una revisión de las principales aportaciones académicas y de los principales casos de rutas enológicas.

El surgimiento de actividades recreativas en zonas rurales denota un proceso de turistificación del territorio, en el que sus dimensiones material y simbólica son convertidas en mercancías al servicio de los mercados turísticos. Se aborda el caso de la región vitivinícola de Querétaro donde se describen los procesos de apropiación del territorio en el marco del enoturismo. A partir de la perspectiva de la biografía cultural del territorio y desde un enfoque cualitativo, se discute cómo el turismo ha significado un mecanismo de apropiación territorial y dinamización del territorio. Se observa que el enoturismo es una plataforma de exhibición para los vinos queretanos y es una herramienta para la postulación de la calidad territorial, asociado a estos productos. Calidad, turismo y territorio son tres realidades interdependientes que ilustran la consolidación del capitalismo tardío en el espacio rural, al mismo tiempo que son la precondición para la revitalización económica y cultural de los espacios productores de vino.

Research in wine tourism highlights synergies between wine and gastronomy as a marketing strategy for the territory. However, how enogastronomic tourism materializes shows different characteristics according to contextual factors. This paper aims to problematize enogastronomic tourism from the perspective of its territorial, economic, and sociocultural impacts in rural areas through an inductive method. For this, a comparative case study was carried out between two oenological regions of Mexico and Spain, where tourism associated with wine and local gastronomy is one of the most important economic activities. In both cases, the results show the existence of two different models of food and wine tourism that are related to contextual factors such as the economic, historical, and cultural conditions of the regions studied, the specific demands of leisure tourism in late capitalism, socioeconomic relations between wine and gastronomy and cooperation among stake-holders. The results obtained allow discussing the different paths of oenogastronomic tour-ism in the regions of the new and the old world of wine as expressions of territorial innova-tion or historical continuity, which serve as support to build the specificity of the wine routes concerning the characteristics from different contexts.