The gastronomy in the tourist system. Looking for new products, improving destinations. The case of the island of Fuerteventura
DOI:
https://doi.org/10.25145/j.pasos.2013.11.032Keywords:
Primary sector, Tertiary sectorAbstract
The overall objective of this research is to analyze the role of gastronomy, understood as a condensation of the tangible and intangible cultural heritage in the tourism system. It aims to define a general proposal to study the gastronomy deepening in which context the primary sector (agriculture, livestock and fisheries) in a context determined by the need for renewal and cost containment, is crucial to the rejuvenation of destination and how their union can contribute to local development sectors. Empirical data will be collected through the use of hotel director´s questionnaires, primary workers and tourists, foreign and domestic tourists that arrive on the island of Fuerteventura. On the other hand, will be conducted semi-structured interviews and informal conversations, observation, participant observation and participatory research with stakeholders as part of the tourism system. With the information obtained will be analyze the situation and the importance of the food currently on the target.
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References
Armesto, X. A. y Gómez, B. 2004 “Productos agroalimentarios de calidad, turismo y desarrollo local: el caso del Priorat”, Cuadernos geográficos, 34: 83-94.
Calabuig, J. y Ministral, M. 1998 Manual de Geografía turística de España, Madrid. Editorial Síntesis.
Montanari, M. 2006 La comida como cultura, Gijón: Trea.
Montoya, T. 2003 “La gastronomía tradicional en el turismo rural”, en J.M. Martínez (ed.), Historia de la alimentación rural y tradicional: recetario de Almería, Almería, 159-161.
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