La influencia de la gastronomía tradicional en el desarrollo turístico de un destino
El presente documento es el resultado de una investigación en la que se muestran evidencias sobre la aplicación de la gastronomía como motivador y promotor del destino, en donde se reconoce la influencia que tiene está en el desarrollo turístico, para lograr esto primeramente, se realiza un análisis...
- Autores:
-
Giraldo Arias , Michel
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2023
- Institución:
- Universidad Tecnológica de Pereira
- Repositorio:
- Repositorio Institucional UTP
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.utp.edu.co:11059/15047
- Acceso en línea:
- https://repositorio.utp.edu.co/home
https://hdl.handle.net/11059/15047
- Palabra clave:
- Cocina colombiana
Turismo gastronómico
640 - Gestión del hogar y vida familiar::642 - Comidas y servicios a la mesa
Gastronomía
Destino
Cocinas locales
Cocina tradicional
Experiencias turísticas
Producto
- Rights
- openAccess
- License
- http://purl.org/coar/access_right/c_abf2
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La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| title |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| spellingShingle |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino Cocina colombiana Turismo gastronómico 640 - Gestión del hogar y vida familiar::642 - Comidas y servicios a la mesa Gastronomía Destino Cocinas locales Cocina tradicional Experiencias turísticas Producto |
| title_short |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| title_full |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| title_fullStr |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| title_full_unstemmed |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| title_sort |
La influencia de la gastronomía tradicional en el desarrollo turístico de un destino |
| dc.creator.fl_str_mv |
Giraldo Arias , Michel |
| dc.contributor.advisor.none.fl_str_mv |
Saldarriaga Ramírez , Carolina |
| dc.contributor.author.none.fl_str_mv |
Giraldo Arias , Michel |
| dc.subject.armarc.none.fl_str_mv |
Cocina colombiana Turismo gastronómico |
| topic |
Cocina colombiana Turismo gastronómico 640 - Gestión del hogar y vida familiar::642 - Comidas y servicios a la mesa Gastronomía Destino Cocinas locales Cocina tradicional Experiencias turísticas Producto |
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640 - Gestión del hogar y vida familiar::642 - Comidas y servicios a la mesa |
| dc.subject.proposal.spa.fl_str_mv |
Gastronomía Destino Cocinas locales Cocina tradicional Experiencias turísticas Producto |
| description |
El presente documento es el resultado de una investigación en la que se muestran evidencias sobre la aplicación de la gastronomía como motivador y promotor del destino, en donde se reconoce la influencia que tiene está en el desarrollo turístico, para lograr esto primeramente, se realiza un análisis en diversos documentos para encontrar las similitudes y características para comprender la incidencia de la gastronomía en este sector, de igual manera, la información recolectada permitió definir unos elementos los cuales fueron de gran utilidad para establecer unas recomendaciones para mejorar el producto turístico de Colombia en el cual se pueda incorporar las cocinas locales, seguidamente se hace un análisis de casos de estudios que han establecido y diseñado un productos turístico enfocado en las cocinas locales, con el fin de reconocer los aspectos positivos y negativos que conlleva involucra a la gastronomía como motivador turístico y como componente para generar experiencias, asi mismo, esto permite conocer un panorama sobre el nivel de satisfacción que puede tener sobre los turistas al realizar este tipo de actividades. |
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2023 |
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2023 |
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2024-03-11T21:29:39Z |
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Repositorio Universidad Tecnológica de Pereira |
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Almansouri, M., Verkerk, R., Fogliano, V., & Luning, P. (2022). The heritage food concept and its authenticity risk factors-Validation by culinary professionals. Int. J. Gastronomy Food Sci., 100523 Andersson, T. D., & mossberg, L. (2017). Food and tourism synergies: perspectives on consumption,production and destination development. SCANDINAVIAN JOURNAL OF HOSPITALITY AND TOURISM,VOL. 17, 1-8. Ashworth, G., & Page, S. (2011). Urban tourism research: recent progress and current paradoxes. Tourism Manag, 1-15. Badurina, J. Ð., Klapan, M., & Frleta, D. S. (2023). Stakeholders’ Collaboration in the Development of an Authentic Gastronomic Offering in Rural Areas: Example of the Ravni Kotari Region in Croatia. Sustainability MDPI, 1-14. Baena, R. (2006). Gastro-graphy: Food as metaphor in Fred Wah's Diamond Grill and Austin Clarke's Pig Tails'n Breadfruit. Canadian Ethnic Studies 38(1), 105-116. Blace, A. (2019). Contribution to the study of regional structure of littoral Croatia—Regionalization of Ravni kotari area. Geoadria, 129-145. Bortnowska, K., & Alberton, A. (2015). COMIDA LOCAL Y MEMORIA GUSTATIVA El Tirolerfest de Treze Tílias (Brasil). Estudios y Perspectivas en Turismo , 1-19. Bruwer, J., Prayag, G., & Disegna, M. (2018). Why wine tourists visit cellar doors: Segmenting motivation and destination image. International Journal of Tourism 20, 355-366. Carvache-Franco, M., Orden-Mejia, M., C.-F. W., Zambrano-Conforme, & D., &. C. (2021). Attributes of the service that influence and predict satisfaction in typical gastronomy. International Journal of Gastronomy and Food Science, 24. Castillo-Villar, F. R. (2020). Destination image restoration through local gastronomy: The rise of Baja med cuisine in Tijuana. International Journal of Culture, Tourism and Hospitality Research, 507-523. Chang, R., Kivela, J., & Mak, A. (2011). 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Obtenido de https://es.statista.com/temas/3744/el-enoturismo-en-espana/#topicHeader__wrapper Dixit, S. (2019). The Routledge Handbook of Gastronomic Tourism. Routledge. . Durmaz, Y., Çayıragası, F., & Çopuroglu, F. (2022). The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19 . International Journal of Gastronomy and Food Science 28, 1-11. Erkmen, E. (2019). Managing restaurant attributes for destination satisfaction: What goes beyond food? . Administrative Sciences, 9(1),, 19. European Best Destination. (2021). Best Destinations in Europe. Obtenido de https://www.europeanbestdestinations.com/ Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. . Tourism Market. 14 , 77-96. Fust´e Forn´e, F., Medina, F., & Mundet i Cerdan, L. (2020). La Proximidad de los Productos Alimentarios: turismo Gastronomico ´ y Mercados de Abastos en la Costa Daurada (Catolonia, Espana). Revista de geografía Norte Grcertification of origine, 213–231. Fust´e-Forn´e, F. (2017). La Gastronomía en el Marketing Turístico. Anais Brasileiros de Estudos Turísticos, 88-99. Gaetjens, A., & Plewa, A. M. (2023). Customer engagement in domestic wine tourism: The role of motivations . Journal of Destination Marketing & Management 27, 1-14. Gálvez, J., Torres-Matovelle, P., Molina-Molina, & Santa Cruz, F. (2020). Gastronomic clusters in an Ecuadorian tourist destination: the case of the province of Manabi. British Food Journal. Garcìa, M. E. (2022). Devouring the nation: Gastronomy and the settler-colonial sublime in Peru. Latin American and Caribbean Ethnic Studies, 99-126. Gillespie, C. &. (2001). European gastronomy into the 21st century. Butterworth-Heinemann, Oxfor. Gomez-Carmona, D., Paramio, A., Cruces-Montes, S., Marín-Duenas, P. P., Montero, A. A., & Moreno, A. R. (2023). The effect of the wine tourism experience. Journal of Destination Marketing & Management 29, 1-10. Hall, C., Sharples, L., Mitchel, R., Macionis, N., & Cambourne, B. (2007). Food Tourism Around the World: Development. Management and Market, Butterworth Heinemann, Oxford, 373. Haven-Tang, C. J. (2005). Using local food and drink to differentiate tourism destinations through a sense of place: a story from Wales-dining at Monmouthshire’s great table. J. Culin. Sci. Technol., 69-86. Hendijani, R. B. (2016). Effect of food experience on tourist satisfaction: The case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282. Hernandez Mogollon, J., Di-Clemente, E., & Lopez Guzman, T. (2015). El turismo gastronomico ´ como experiencia cultural. El caso practico ´ de la ciudad de Caceres ´ (Espana). Boletín de la Asociacion de Geografos Espanoles, 407-428. Hernandez-Rojas, Huete-Alcocer, N., & David, R. (2022). Does local cuisine influence the image of a World Heritage destination and subsequent loyalty to that destination? International Journal of Gastronomy and Food Science, 1-9. Hernandez-Rojas, R., Huete-Alcocer, D. N., & Hidalgo-Fernandez, A. (2021). Analysis of the impact of traditional gastronomy on loyalty to a world heritage destination. International Journal of Gastronomy and Food Science, 2-6. Huang, J. (2017). The dining experience of Beijing Roast Duck: a comparative study of the Chinese and English online consumer reviews. Int. J. Cult. Tourism Hospit. Res. 66,, 117-129. Ignatov, E., & Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235-255. Ivanov, F. S. (2020). A conceptual study of the strategic role of gastronomy in tourism. International Journal of Gastronomy and Food Science, 2-10. Jerez, M. R. (2023). Tourism marketing of the Autonomous Communities of Spain to promote gastronomy as part of their destination branding. International Journal of Gastronomy and Food Science 32, 1-11. Jiang, F., Huang, R., Chen, Q., & Zhang, J. (2023). Brand Equity, Tourist Satisfaction and Travel Intentions in a UNESCO Creative City of Gastronomy: A Case Study of Yangzhou, China. Foods, 2-22. Jiménez, C. C. (2006). Turismo Sostenible: una revisión conceptual aplicada. Mexico: Universidad Autónoma del Estado de México. Kesimoglu, A. (2015). A reconceptualization of gastronomy as relational and reflexive. Hospitality & Society 5(1), 71-91. Kim, Y., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: a grounded theory approach. Int. J. Hospit. Manag, 423-431. Kivela, J. C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination. J. Hospit. Tourism Res. 30, 354 - 377. Klinger, C., Silveira-Martins, E., de Castro, G., & Rosetto, C. (2019). Strategic positioning, differentiation and performance of Brazilian wineries. Int. J. Wine Bus. Res. 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Tourism Manag. 25 (3), 297-305. Rivera, A. (2018). Atractivos para un turismo consentido Nueva morfología para la gestión turística desde la sustentabilidad. Pereira: Universidad Tecnologica de Pereira. Rodrigues, P., Borges, A. P., & Vieira, E. (2023). Gastronomic experiences on tourists’ life satisfaction and happiness: The case of Porto. European journal of Tourism Research, 1-21. Sanchez-Cubo, F., Millan-Vázquez-de-la-Torre, G., & Sanchez-Ollero, J. L. (2023). Showcasing Spanish gastronomy through Iberian ham tourist routes . International Journal of Gastronomy and Food Science 34, 1-7. Santana, A. (2003). Turismo cultural, culturas turísticas. Horizontes antropológicos 9, 31-57. Santana, A. (2011). Turismo, identidad y patrimonio, las reglas del juego. España: Asociación Canaria de Antropología PASOS, Revista de Turismo y Patrimonio Cultural. Saveriades, A. (2000). Establishing the social tourism carrying capacity for the tourist resorts of the east coast of the Republic of Cyprus. Tourism Manag. 21 (2), 147–156. Scheyvens, R., & Laeis, G. L. (2022). Between tourist resorts, local food production and the sustainable development goals. Recentering Tourism Geographies in the ‘Asian Century’;, 139-161. Smith, S., & Xiao, H. (2008). Culinary tourism supply chains: a preliminary examination. J. Trav. Res. 46 (3), 289-299 Sun, Y.-Y., & Drakeman, D. (2020). Measuring the carbon footprint of wine tourism and cellar door sales. Journal of Cleaner Production, 1-9. Vilar, L. G., & Vidal, G. G. (2003). FUNDAMENTOS TEÓRICOS PARA UNA GESTIÓN TURÍSTICA DEL PATRIMONIO CULTURAL DESDE LA PERSPECTIVA DE LA AUTENTICIDAD. Obtenido de umed.net/libros-gratis/2015/1496/autenticidad.htm#:~:text=La%20autenticidad%20es%20lo%20que,que%20corresponde%20al%20patrimonio%20cultural. Wang, K.-C., & Kai-En, C. (2023). Pleasure and restriction: The relationships between community tourism experience value and visitor management. Journal of Outdoor Recreation and Tourism 42, 1-13. Wang, Y., Wang, L., Zhou, W., & Ying, Q. (2023). Rural recreation tourism in the Panxi region of China in the context of ecological welfare. Heliyon 9, 1-13. Widjaja, D. C. (2020). Tourist behavioural intentions towards gastronomy destination: Evidence from international tourists in Indonesia. Anatolia, 31(3), 376-392. Williams, H., R, W. J., & Omar, M. (2014). Gastro-tourism as destination branding in emerging markets. Leisure Tourism Market. 4, 1-18. Yeras, M. C. (2011). La diversidad cultural y el respeto por la autenticidad de un sitio: Santa María del Puerto del Príncipe, actual Camagüey. Apuntes 24 (2): , 276-287. |
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Saldarriaga Ramírez , CarolinaGiraldo Arias , Michel2024-03-11T21:29:39Z2024-03-11T21:29:39Z2023El presente documento es el resultado de una investigación en la que se muestran evidencias sobre la aplicación de la gastronomía como motivador y promotor del destino, en donde se reconoce la influencia que tiene está en el desarrollo turístico, para lograr esto primeramente, se realiza un análisis en diversos documentos para encontrar las similitudes y características para comprender la incidencia de la gastronomía en este sector, de igual manera, la información recolectada permitió definir unos elementos los cuales fueron de gran utilidad para establecer unas recomendaciones para mejorar el producto turístico de Colombia en el cual se pueda incorporar las cocinas locales, seguidamente se hace un análisis de casos de estudios que han establecido y diseñado un productos turístico enfocado en las cocinas locales, con el fin de reconocer los aspectos positivos y negativos que conlleva involucra a la gastronomía como motivador turístico y como componente para generar experiencias, asi mismo, esto permite conocer un panorama sobre el nivel de satisfacción que puede tener sobre los turistas al realizar este tipo de actividades.This document is the result of a research in which evidence is shown on the application of gastronomy as a motivator and promoter of the destination, where the influence it has on tourism development is recognized, to achieve this first, an analysis is made in various documents to find the similarities and characteristics to understand the impact of gastronomy in this sector, similarly, the information collected allowed to define some elements which were very useful to establish recommendations to improve the tourism product of Colombia in which local cuisines can be incorporated, Next, an analysis is made of case studies that have established and designed a tourism product focused on local cuisines, in order to recognize the positive and negative aspects that involve gastronomy as a tourist motivator and as a component to generate experiences, likewise, this allows to know an overview of the level of satisfaction that can have on tourists when carrying out this type of activities.PregradoProfesional en Administración del Turismo SostenibleTabla de Contenido 1.Introducción ................................................................................................................................. 4 2. Justificación ................................................................................................................................ 5 3. Marco conceptual y antecedentes del tema ............................................................................. 6 4.Objetivos ...................................................................................................................................... 9 4.1. General ................................................................................................................................. 9 4.2. Específicos ........................................................................................................................... 9 5.Metodología ............................................................................................................................... 10 6. Capítulo 1 Turismo y gastronomía ............................................................................................ 13 6.1. Turismo .............................................................................................................................. 13 6.2. Gastronomía ....................................................................................................................... 15 6.3. Relación de la gastronomía con el turismo ........................................................................ 19 6.4. La gastronomía como producto turístico ............................................................................ 25 Capítulo 2 Destinos con un producto turístico gastronómico ....................................................... 31 7.1. Caso Andalucía España ...................................................................................................... 31 7.2. Caso Yangzhou China ........................................................................................................ 35 7.3. Caso Alicante España ......................................................................................................... 38 7.4. Caso Ravni Kotari Croacia ................................................................................................. 41 7.5. Caso Oporto Portugal ......................................................................................................... 45 7.6. Análisis ............................................................................................................................... 48 8. Capítulo 3 Cómo incorporar las cocinas tradicionales como producto turístico en Colombia . 50 9. Conclusiones ............................................................................................................................. 55 10. Bibliografía ............................................................................................................................. 5863 Páginasapplication/pdfUniversidad Tecnológica de PereiraRepositorio Universidad Tecnológica de Pereirahttps://repositorio.utp.edu.co/homehttps://hdl.handle.net/11059/15047spaFacultad de Ciencias AmbientalesPereiraAdministración del Turismo SostenibleAlmansouri, M., Verkerk, R., Fogliano, V., & Luning, P. (2022). The heritage food concept and its authenticity risk factors-Validation by culinary professionals. Int. J. Gastronomy Food Sci., 100523Andersson, T. D., & mossberg, L. (2017). Food and tourism synergies: perspectives on consumption,production and destination development. SCANDINAVIAN JOURNAL OF HOSPITALITY AND TOURISM,VOL. 17, 1-8.Ashworth, G., & Page, S. (2011). Urban tourism research: recent progress and current paradoxes. Tourism Manag, 1-15.Badurina, J. Ð., Klapan, M., & Frleta, D. S. (2023). 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