Debates contemporáneos sobre el turismo. Tomo VII.

This book presents volume VII: Gastronomic tourism: experiences and analysis. This publication includes studies on potentialities, routes and projects, experiences of food recovery and preparations, as well as a theoretical approach to approaching the topic.

Currently, the gastronomic issue is positioned more strongly in tourism, since food has gained greater relevance as a distinctive character of the territories and as a travel motivator. This simultaneously calls for the differentiating nature of traditional cuisines to imprint a seal of added value on destinations, and for this the recovery of food and preparations, creation of projects, fairs and gastronomic clusters play a fundamental role.

Given that in many cases traditional cuisines have been relegated from tables to tablecloths and events because they are considered popular, the articulation of research in planning and the transformation of these traditional processes towards the tourist table must be done taking into consideration the cultural value and ancestral that it entails and, therefore, it must be presented as part of the heritage and as an alternative available to outsiders, but above all as a way to encourage the consumption of local foods and preparations.

Luz Stella Pemberthy G
Valentina Viveros Palacios
Maritza Ruiz Uribe