La sostenibilidad en los estudios del turismo gastronómico. Una revisión sistemática de literatura
DOI:
https://doi.org/10.25145/j.pasos.2024.22.039Palabras clave:
Turismo gastronómico, Sostenibilidad, Revisión sistemáticaResumen
El objetivo de este estudio fue analizar la evolución del enfoque de sostenibilidad en el turismo gastronómico. Se analizaron y clasificaron un conjunto de 141 documentos realizados entre 2010 y 2023. Los resultados indican 6 principales líneas de investigación, siendo: 1) aproximaciones teóricas y conceptuales a la sostenibilidad en el turismo gastronómico, 2) Gestión de destinos gastronómicos, 3) Activación y gestión del patrimonio culinario, 4) Gestión socio cultural de los destinos gastronómicos, 5) Gestión ambiental y territorial de los destinos gastronómicos y 6) Gestión sostenible de los destinos gastronómicos
Descargas
Citas
Addinsall, C., Weiler, B., Scherrer, P., y Glencross, K. (2017). Agroecological tourism: bridging conservation, food security and tourism goals to enhance smallholders’ livelihoods on South Pentecost, Vanuatu. Journal of Sustainable Tourism, 25(8), 1100–1116. doi:10.1080/09669582.2016.1254221
Aguiar-barbosa, A. D. P., Chim-miki, A. F., & Kozak, M. (2020). Two decades of evolution in tourism competitiveness : a co-word analysis. International Journal of Tourism Cities. December. doi:10.1108/IJTC-10-2020-0224
Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. J. (2019). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel and Tourism Marketing, 36(3), 295–313. doi:10.1080/10548408.2018.1541775
Alonso, A. D., Kok, S., & O’Brien, S. (2018). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812–831. doi:10.1080/09669582.2017.1414224
Ardren, T. (2018). Now Serving Maya Heritage: Culinary Tourism in Yaxunah, Yucatan, Mexico. Food and Foodways, 26(4), 290–312. doi:org/10.1080/07409710.2018.1531216
Aulet, S., Dolors, V.-C., & Joaquim, M. (2019). Community development through gastronomic tourism. The Routledge Handbook of Gastronomic Tourism, 232–241. doi:10.4324/9781315147628-30
Baird, T., & Hall, C. M. (2014). Between the vines: Wine tourism in New Zealand. In Howland, P., (Ed), Social, Cultural and Economic Impacts of Wine in New Zealand. (pp. 205-222). London: Routledge.
Baker, M. A., & Kim, K. (2019). Heritage and authenticity in gastronomic tourism. In Kumar S.D., (Ed.), The Routledge Handbook of Gastronomic Tourism, (pp.242–249).London: Routledge.
Batat, W. (2020). Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations. Journal of Retailing and Consumer Services, 57, 102255, 1-13. doi: 10.1016/j.jretconser.2020.102255
Bessiere, J., & Tibere, L. (2013). Traditional food and tourism: French tourist experience and food heritage in rural spaces. Journal of the Science of Food and Agriculture, 93(14), 3420–3425. doi:10.1002/jsfa.6284
Bratec, M. (2007). Sustaining through Gastronomy : The Case of Slow Food Movement in Slovenia , its Impacts on Socio-cultural Environments and Tourism Development Miha Bratec. Sustaining Quality of Life through Tourism, 1, 1–6. Recuperado de http://agrilifecdn.tamu.edu/ertr/files/2012/09/405_Bratec.pdf
Briassoulis, H. (2002). Sustainable tourism and the question of the commons. Annals of Tourism Research, 29(4), 1065– 1085. doi: 10.1016/S0160-7383(02)00021-X
Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the global sustainable tourism criteria. European Journal of Tourism Research, 18, 120–132. .doi:10.54055/ejtr.v18i.316
Brundtland, G., Ed. (1987). Our Common Future: Report of the World Commission on Environment and Development. Reino Unido: Oxford University Press.
Camilleri, M. (2021). Sustainable production and consumption of food. Mise-en-place circular economy policies and waste management practices in tourism cities. Sustainability (Switzerland), 13(17). doi:10.3390/su13179986
Christen, M., & Schmidt, S. (2011). A Formal Framework for Conceptions of Sustainability – a Theoretical Contribution to the Discourse in Sustainable Development. Sustainable Development,20 (6), 400-410. doi:10.1002/sd.518
Ritchie, J., & Crouch, G. (Eds.). (2003). The competitive destination: A sustainability perspective. University of Calgary.
Davies, A., Cretella, A., Edwards, F., & Marovelli, B. (2020). The social practices of hosting P2P social dining events: insights for sustainable tourism. Journal of Sustainable Tourism, 0(0), 1–16. doi.:10.1080/09669582.2020.1838526
Deale, C., Norman, W., & Jodice, L. (2008). Marketing Locally Harvested Shrimp to South Carolina Coastal Visitors : The Development of a Culinary Tourism Supply Chain. Journal of Culinary Science & Technology, 6(1), 5-23. doi: 10.1080/15428050701884121
Derek, M. (2021). Nature on a plate: Linking food and tourism within the ecosystem services framework. Sustainability (Switzerland), 13(4), 1–17. doi:10.3390/su13041687
Diawati, P., Loupias, H., (2018). The Negative Impact of Rapid Growth of Culinary Tourism in Bandung City : Implementation of Innovative and Eco- Friendly Model Are Imperative The Negative Impact of Rapid Growth of Culinary Tourism in Bandung City : Implementation of Innovative and Eco-Friendly Model Are Imperative.Advances in Economics, Business and Management Research.doi:10.2991/ictgtd-18.2018.44
Di-Clemente, E., Hernández-Mogollón, J., & López-Guzmán, T. (2020). Culinary tourism as an effective strategy for a profitable cooperation between agriculture and tourism. Social Sciences, 9(3). 1-15, doi:10.3390/socsci9030025
Duarte Alonso, A., & Kiat Kok, S. (2021). Sense of place and certainty in uncertain socioeconomic conditions: contributions of local cuisine to culinary tourism. Journal of Heritage Tourism, 16(3), 247–262. doi:10.1080/1743873X.2020.1786572
Duarte Alonso, A., Kok, S., & O’Brien, S. (2018). ‘We are only scratching the surface’–a resource-based and dynamic capabilities approach in the context of culinary tourism development. Tourism Recreation Research, 43(4), 511–526. doi:10.1080/02508281.2018.1473196
Duarte Alonso, A., O’Shea, M., & Kok, S. K. (2020). Managing knowledge in the context of gastronomy and culinary tourism: a knowledge-based view. Tourism Recreation Research, 0(0), 1–15. doi:10.1080/02508281.2020.1827566
Eşitti, B., & Buluk, B. (2018). Sustainable gastronomy tourism and tourist satisfaction. In Tanritanir, B., & Özer, S.,(Eds.) Academic research in social, human and administrative sciences-ii (pp. 419–438) Ankara: Gece Kitaplığı.
Estes, R. J. (1993). Toward Sustainable Development : From Theory to praxis toward sustainable development: From Theory to Praxis. Social Development Issues, 15(3)(January 2010), 1–29. doi:10.7312/negi14448-005
Everett, S., & Aitchison, C. (2008). The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167. doi:10.2167/jost696.0
Fusté-Forné, F., & Jamal, T. (2020). Slow food tourism: an ethical microtrend for the Anthropocene. Journal of Tourism Futures, 6(3), 227–232. doi:10.1108/JTF-10-2019-0120
Gaffar, V., Tjahjono, B., Abdullah, T., Sari, M., & Rofaida, R. (2022). Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors. Sustainability (Switzerland), 14(1). doi:10.3390/su14010497
Goodall, B., & Stabler, M. (1997). In Stabler, M. (Ed.). Principles influencing the determination of environmental standards for sustainable tourism (pp. 279-304). Wallingford: Cab International
Gössling, S., & Hall, M. (2021). The Sustainable Chef. In The Sustainable Chef. London: Routledge.
Gössling, S., Garrod, B., Aall, C., Hille, J., and Peeters, P. (2011). Food management in tourism. Reducing tourism’s carbon ‘foodprint’. Tourism Management 32(3): 534-543. doi: 10.1016/j.tourman.2010.04.006
Grèzes-Bürcher, S. (2021). Designing a sustainable, circular culinary system-The case of the tourism region of Valais, Switzerland. Tourman, 21–23. Recuperado de https://arodes.hes-so.ch/record/9151/files/Published%20version.pdf
Hall, C. and Mitchell, R. (2001). Wine and food tourism. In Douglas, N., (Ed.) Special Interest Tourism: Context and Case (pp. 307–329). Brisbane: Wiley
Hall, M., Mitchell, R., (2005), Gastronomic tourism: comparing food and wine tourism experiences. In Novelli, M., (Ed.), Niche Tourism, Contemporary Issues, Trends and Cases, (pp.89-100). Great Britain: Routledge.
Hall, C. M., & Gössling, S. (2013). Sustainable culinary systems. Local foods, innovation. Abingdon: Routledge.
Hashimoto, A., & Telfer, D. J. (2005). Ekiben , the Travelling Japanese Lunchbox : Promoting Regional Development and Local Identity Through Food Tourism. In Park, E., Kim, S., & Yeoman, I., (Eds.), Food Tourism in Asia. Springer.
Hatipoglu, B., & Inelmen, K. (2020). Effective management and governance of Slow Food’s Earth Markets as a driver of sustainable consumption and production. Journal of Sustainable Tourism, 0(0), 1–19. doi:10.1080/09669582.2020.1826498
Hellier, P. (2019). Sustainable restaurant system and gastronomy. In Kumar, S. (Ed.), The Routledge Handbook of Gastronomic Tourism (pp. 270–278). Routledge.
Higgins-desbiolles, F., & Wijesinghe, G. (2018). The critical capacities of restaurants as facilitators for transformations to sustainability. Journal of Sustainable Tourism, 0(0), 1–26. doi:10.1080/09669582.2018.1510410
Hindley, A., & Wall, T. (2016). Markets, festivals and shows.:sustainable approaches to gastronomic tourism through collaboration. In Kumar, S. (Ed.), The Routledge Handbook of Gastronomic Tourism (pp. 289–297). Routledge.
Horng, J. S., & Tsai, C. T. S. (2012). Constructing Indicators of Culinary Tourism Strategy: An Application of Resource-Based Theory. Journal of Travel and Tourism Marketing, 29(8), 796–816. doi:10.1080/10548408.2012.730945
Huang, W., Beeco, J., Hallo, J., & Norman, W. (2016). Bundling attractions for rural tourism development. Journal of Sustainable Tourism, 24(10), 1387–1402. doi:10.1080/09669582.2015.1115510
Ivashura, A., Borysenko, O., & Soldatenko, A. (2021). Sustainable Food As an Environmental Marker in the Food Tourism Industry. Municipal Economy of Cities, 5(165), 50–55. doi:10.33042/2522-1809-2021-5-165-50-55
Jane, E. (2019). Sustainable supply chains in gastronomic tourism. In Kumar, S. (Ed.), The Routledge Handbook of Gastronomic Tourism (pp.215–223). Routledge.
Jiménez, J., López-Guzmán, T., & González F., (2016). Gastronomy and Tourism: Profile and Motivation of International Tourism in the City of Córdoba, Spain. Journal of Culinary Science & Technology, 14:4, 347-362. doi: 10.1080/15428052.2016.1160017
Johnston, J., y Baumann, S. (2009). Foodies: Democracy and Distinction in the Gourmet Foodscape (1st ed.). Routledge.
Juvan, E., & Dolnicar, S. (2016). Measuring environmentally sustainable tourist behaviour. Annals of Tourism Research, 59, 30–44. doi:10.1016/j.annals.2016.03.006
Kasni, N., & Budiarta, I. W. (2020). Revitalizing Traditional Culinary In Supporting Sustainable Tourism Viewed From Culinary Linguistics. doi:10.4108/eai.19-8-2019.2293773
Kim, Y., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International journal of hospitality management, 28(3), 423-431. doi:10.1016/j.ijhm.2008.11.005
Kitamura, Y., Ichisugi, Y., Karkour, S., & Itsubo, N. (2020). Carbon footprint evaluation based on tourist consumption toward sustainable tourism in japan. Sustainability (Switzerland), 12(6), 1–23. https://doi.org/10.3390/su12062219
Lucas, J. (2021). Food heritage as a tourist attraction: The commodification of the Mediter-Ranean diet, in Chefchaouen (Morocco). Etnografica, 25(1), 231–253. doi:10.4000/etnografica.10056
Lu, J. y Nepal, S. (2009). Sustainable tourism research: an analysis of papers published in the Journal of Sustainable Tourism. Journal of Sustainable Tourism, 17(1), 5-16. doi:10.1080/09669580802582480
Long, L. (1998). Introduction to the Special Issue on Culinary Tourism. Southern Folklore, 55(3), 179. Recuperado de: https://www.proquest.com/docview/1311644228?pq-origsite=gscholar&fromopenview=true
Long, L. (Ed.). (2004). Culinary tourism. University Press of Kentucky.
Long, L. M. (2018). Cultural politics in culinary tourism with ethnic foods. Revista de Administração de Empresas, 58, 316-324. Recuperado de: https://www.redalyc.org/articulo.oa?id=155158452011
Lochman, J. (2021). The spatial distribution of sustainable gastronomy : a case study of tourism in Prague. Tourism Recreation Research, 0(0), 1–17. doi:10.1080/02508281.2021.1949676
Lindner, W. (1989). Preface. Development: Journal of the Society for International Development, (2/3), 3.
Lesar L, Weaver D, Gardiner S. (2019). From Spectrum to Multiverse: A New Perspective on the Diversity of Quality Control Tools for Sustainable Tourism Theory and Practice. Journal of Travel Research. 2020;59(3):424-449. doi:10.1177/0047287519841715
Legrand, W., Sloan, P., & Chen, J. (2016). Sustainability in the hospitality industry: Principles of sustainable operations. Routledge.
Legendre, T. & Baker, M.(2017). Roles of local food in sustainable development. Evidence from Houston, Texas , USA. In Kumar, S. (Ed.), The Routledge Handbook of Gastronomic Tourism (pp. 217–224). Routledge.
Leer, J. (2020). Designing sustainable food experiences: Rethinking sustainable food tourism. International Journal of Food Design, 5(1–2), 65–82. https://doi.org/10.1386/IJFD_00010_1
Leal, M. P. (2015). Turismo gastronómico: impulsor del comercio de proximidad. Barcelona: Universitat Oberta de Catalunya.
MacLeod, E. (2019). Culinary Tourism on Cape Breton Island. Canadian Food Studies/La Revue canadienne des études sur l'alimentation, 6(2), 3-25. Canadian Food Studies, 6(2), 3–25. Recuperado de: https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/article/view/333
Mak, A. H. N., Lumbers, M., & Eves, A. (2012). Globalisation and food consumption in tourism. Annals of Tourism Research, 39(1), 171–196. doi: /10.1016/j.annals.2011.05.010
Malm, K., Gössling, S., & Hall, C. (2013). Regulatory and institutional barriers to new business development. In Hall, C. & Gössling, S. (Eds.), Sustainable culinary systems: Local foods, innovation, tourism, and hospitality, (pp.241-255). Routledge
Meadows, D.H, Meadows, D.L., Randers, J., & Behrens III, (1972). The limits to growth: a report to the club of Rome (1972). Recuperado de: https://www.donellameadows.org/wp-content/userfiles/Limits-to-Growth-digital-scan-version.pdf
Mgonja, J. T., Backman, K. F., Backman, S. J., Moore, D. D., & Hallo, J. C. (2017). A structural model to assess international visitors’ perceptions about local foods in Tanzania. Journal of Sustainable Tourism, 25(6), 796–816. doi:10.1080/09669582.2016.1250768
Michelle, T., & Prideaux, B. (2019). Farmers’ markets in gastronomic tourism. The Routledge Handbook of Gastronomic Tourism (pp.224–231). Routledge
Mihalič, T. (2000). Environmental management of a tourist destination: A factor of tourism competitiveness. Tourism Management. Tourism Management 21(1):65-78.https://doi.org/10.1016/S0261-5177(99)00096-5
Milwood, P., & Crick, A. (2021). Culinary tourism and post- pandemic travel: Ecosystem responses to an external shock. Journal of Tourism, Heritage & Services Marketing, ISSN, 7(1), 23–32.doi: 10.5281/zenodo.4516562 ,
Montanari, A., & Staniscia, B. (2009). Culinary tourism as a tool for regional re-equilibrium. European Planning Studies, 17 (10), 1463–1483. doi: 10.1080/09654310903141656
Niedbala, G., Jeczmyk, A., Steppa, R., & Uglis, J. (2020). Linking of traditional food and tourism. The best pork of Wielkopolska-culinary tourist trail: A case study. Sustainability (Switzerland), 12(13). doi:10.3390/su12135344
Oliveira, U., Gugel, L., & de Oliveira, J. (2016). Experiências com a gastronomia local : um estudo de caso sobre movimento Slow Food e o turismo gastronômico na cidade de Recife ‑ Brasil. Pasos, Revista de Turismo y Patrimonio Cultural., 14, 229–241. doi: 10.25145/j.pasos.2016.14.015
Organización Mundial del Turismo (2020), Barómetro OMT del Turismo Mundial y anexo estadístico, Enero 2020. Madrid. doi: https:// doi/epdf/10.18111/wtobarometeresp.2020.18.1.1
Organización Mundial del Turismo y Basque Culinary Center. (2019). Guía para el desarrollo del turismo gastronómico. In Guía para el desarrollo del turismo gastronómico. World Tourism Organization (UNWTO). doi:10.18111/9789284420995
Østrup, J. (2020). Enacting “the local” in culinary tourism A study of culinary actors and their practices (Tesis doctoral).Universidad de Lund. doi:10.13140/RG.2.2.30102.70724
Park, J., Bonn, M. & Cho, M. (2020). Sustainable and Religion Food Consumer Segmentation : Focusing on Korean Temple Food Restaurants. Sustainability, 12(7), 1-19. doi: 10.3390/su12073035
Pérez, J., Jaramillo, M., López-Guzman, T., & Reinoso, J. (2017). Local Gastronomy, Culture and Tourism Sustainable Cities: The behavior of the American tourist. Sustainable Cities and Society, 04(21). doi:10.1016/j.scs.2017.04.021
Presenza, A., & Del Chiappa, G. (2013). Entrepreneurial strategies in leveraging food as a tourist resource: A cross-regional analysis in Italy. Journal ofHeritage Tourism, 8(2–3), 182–192. doi: 10.1080/1743873X.2013.767810
Pulido-Fernández, J. , & López-Sánchez, Y. (2016). Are tourists really willing to pay more for sustainable destinations? Sustainability (Switzerland), 8(12). doi:10.3390/su8121240
Pulido-fernández, J., Cárdenas-garcía, P. , Antonio, J., Cárdenas-garcía, P., & Espinosa-pulido, J. A. (2018). Does environmental sustainability contribute to tourism growth? An analysis at the country level. Journal of Cleaner Production, 213, 309-319. doi:10.1016/j.jclepro.2018.12.151
Purnomo, A. (2021). Development of Local Food in Tourism for Supporting Sustainable Indonesia Tourism Development. In Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities - BINUS-JIC, I 104-109. doi: 10.5220/0010003301040109
Putra, M. (2021). Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon. In Proceedings of the 1st NHI Tourism Forum - NTF, ISBN 978-989-758-495-4, 19-29. doi: 10.5220/0009196500190029
Rabbiosi, C. (2016). Place branding performances in tourist local food shops. Annals of Tourism Research, 60, 154–168. doi:10.1016/j.annals.2016.07.002
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: a systematic literature review. European Journal of Tourism Research, 21(1), 33-49. Recuperado de: https://www.academia.edu/40819110/Food_tourism_and_regional_development_A_systematic_literature_review
Rand, G., Booysen, I., & Atkinson, D. (2016). Culinary mapping and tourism development in South Africa ’ s Karoo region.African Journal of Hospitality, Tourism and Leisure 5(4), 1–23. Recuperado de: http://www.ajhtl.com/uploads/7/1/6/3/7163688/article_11_vol_5__4_.pdf
Richardson, L. (2021). Transforming the Food System through Sustainable Gastronomy : how Chefs Engage with Food Democracy for System Change. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences. Recuperado de: https://stud.epsilon.slu.se/16750/
Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability (Switzerland), 9(10), 1–25. doi:10.3390/su9101748
Rinaldi, C., Cavicchi, A., & Robinson, R. (2020). University contributions to co-creating sustainable tourism destinations. Journal of Sustainable Tourism, 0(0), 1–23. doi:10.1080/09669582.2020.1797056
Ritchie, J., & Crouch, G. (2010). A model of destination competitiveness/sustainability: Brazilian perspectives. Revista de Administração Pública, 44, 1049-1066. doi:10.1590/s0034-76122010000500003
Roy, H., Hall, C., & Ballantine, P. (2019). The Role of Sustainable Local Food Among Tourism Stakeholders: A Comparative study in Vancouver, Canada and Christchurch, New Zealand. TTRA Canada 2019 Conference. 12. Recuperado de: https://scholarworks.umass.edu/ttracanada_2019_conference/12
Ruiz-Molina, M., Belda-Miquel, S., Hytti, A., & Gil-Saura, I. (2022). Addressing sustainable food management in hotels: proposing a framework and examining hotel groups. British Food Journal, 124(2), 462–492. doi:10.1108/BFJ-12-2020-1171
Saleh, I., Hermawan, A., & Chozin, M. A. (2013). Sustainable Culinary Tourism In Puncak, Bogor. Jurnal Manajemen & Agribisnis, 10(1), 32-39. Recuperado de: https://jurnal.ipb.ac.id/index.php/jmagr/article/view/8458
Sandoval, V. P., Ormazabal, M., Jaca, C., & Viles, E. (2018). Key elements in assessing circular economy implementation in small and medium ‐ sized enterprises. Business Strategy and the Environment, 27(8), 1525-1534. doi:10.1002/bse.2210
Santafe-Troncoso, V., & Loring, P. (2021). Indigenous food sovereignty and tourism: the Chakra Route in the Amazon region of Ecuador. Journal of Sustainable Tourism, 29(2–3), 391–410. doi:10.1080/09669582.2020.1770769
Schlüter, R. G. (2011). Anthropological roots of rural development: A culinary tourism case study in Argentina. Tourismos, 6(3), 77–91. Recuperado de: https://www.researchgate.net/publication/317195876_Anthropological_roots_of_rural_development_A_culinary_tourism_case_study_in_Argentina
Scoones, I. (1998) Sustainable Rural Livelihoods: A Framework for Analysis, IDS Working Paper 72, Brighton: IDS. Recuperado de:http:// www.ids.ac.uk/publication/sustainable-rural-livelihoods-a-framework-for-analysis
Sidali, K., Morocho, P., & Garrido-Perez, E.(2016). Food Tourism in Indigenous Settings as a Strategy of Sustainable Development: The Case of Ilex guayusa Loes. in the Ecuadorian Amazon. Sustainability, 8(10). doi:10.3390/su8100967
Skordili, S., & Tsakopoulou, K. (2019). Culinary tourism and rural development: exploring the dynamic of “the Greek Breakfast” initiative in Santorini. Επιθεώρηση Κοινωνικών Ερευνών, 152, 209–227. doi:10.12681/grsr.21716
Slocum, S. & Curtis, K. (2016). Assessing sustainable food behaviours of national park visitors: domestic/on vocation linkages, and their implications for park policies. Journal of Sustainable Tourism, 24(1), 153–167. doi:10.1080/09669582.2015.1062019
Sorcaru, J. (2019). Gastronomy Tourism - A Sustainable Alternative for Local Economic Gastronomy Tourism - A Sustainable Alternative for Local Economic Development. Annals of “Dunarea de Jos,” 1, 103–110. doi:10.35219/eai1584040912
Sosa, M., Aulet, S., & Mundet, L. (2021). Community-Based Tourism through Food : A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico. Sustainability (Switzerland). doi: 10.3390/su13126693
Stabler, M., & Goodall, B. (1997). Environmental awareness, action and performance in the Guernsey hospitality sector. Tourism Management, 18(1), 19-33. doi: 10.1016/S0261-5177(96)00095-7
Star, M., Rolfe, J., & Brown, J. (2020). From farm to fork: Is food tourism a sustainable form of economic development? Economic Analysis and Policy, 66, 325–334. doi:10.1016/j.eap.2020.04.009
Stone, M. J., Migacz, S., & Wolf, E. (2021). Learning through culinary tourism and developing a culinary tourism education strategy. Journal of Tourism and Cultural Change, 0(0), 1–19. doi:10.1080/14766825.2021.1876078
Streimikiene, D., Svagzdiene, B., & Simanavicius, A. (2020). Sustainable tourism development and competitiveness : The systematic literature review.1–13. doi:10.1002/sd.2133
Sukerti, W., & Raka, C. (2020). Developing Culinary Tourism : The Role of Traditional Food as Cultural Heritage in Bali. In 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019, 406(Iconhomecs 2019), 188–192. doi: 10.2991/assehr.k.200218.029
Testa, R., Galati, A., Schifani, G., Di Trapani, A. & Migliore, G. (2019). Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations. Sustainability, 11(17), 4588. doi:10.3390/su11174588
Thomas-Francois, K., von Massow, M., & Joppe, M. (2017). Service-oriented, sustainable, local food value chain – A case study. Annals of Tourism Research, 65, 83–96. doi:10.1016/j.annals.2017.05.008
Vila, M., Costa, G., & Ellinger, E. (2020). An ethnographic study of the motivations of foodstagrammer tourists. Journal of Sustainable Tourism, 1–16. doi:10.1080/09669582.2020.1811290
Vu, T., & Trinh, H. (2021). Blockchain technology for sustainable supply chains of agri-food in Vietnam: a SWOT analysis. Science & Technology Development Journal - Economics - Law and Management, 5(1), first. doi:10.32508/stdjelm.v5i1.675
Werner, K., Griese, K. & Bosse, C. (2020). The role of slow events for sustainable destination development: a conceptual and empirical review. Journal of Sustainable Tourism, 0(0), 1–19. doi:10.1080/09669582.2020.1800021
Westmont, V. (2021). Of Guinea Pigs and Tourists: Sustainable Development, Sustainable Tourism, and “Local Food” in Cusco, Peru. Tourism Planning and Development, 18(1), 45–67. doi:10.1080/21568316.2020.1753107
Wirawan, P., Sudjana, I., A, A., Suka, G., & Tunjungsari, K. (2021). Pelatihan pengolahan anggur lokal Buleleng menjadi produk wisata kuliner berkelanjutan di Desa Banjar, Buleleng. Community empowerment, 6(10), 1880–1891. Recuperado de: https://journal.unimma.ac.id/index.php/ce/article/download/5953/2819/
WFTA (World Food Travel Association) (2020). State of the Food Travel Industry report. Recuperado de: https://worldfoodtravel.org/news-download-2020-state-of-the-food-travel-industry-report/
Woyesa, T & Kumar, S. (2021). Tree against hunger: potential of enset-based culinary tourism for sustainable development in rural Ethiopia", Journal of Cultural Heritage Management and Sustainable Development, Vol. ahead-of-print No. ahead-of-print. doi:10.1108/JCHMSD-07-2020-0102
Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability (Switzerland), 11(12). doi:10.3390/su10023437
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2023 Ariadna Raquel Campos Quezada, Ismael Castillo Ortiz
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
Confirmo que el trabajo es original (de mi/nuestra autoría), y que no se someterá a otras revistas o publicaciones hasta la resolución definitiva del proceso de revisión en PASOS, RTPC.
Autorizo la publicación de mi trabajo por PASOS, RTPC de acceso abierto y gratuito en cualquiera de los formatos que estime oportunos, por un plazo indeterminado y a título de colaboración no remunerada.
Asimismo, el/los autor/es entiende/n que el trabajo publicado podrá vincularse o depositarse en cualquier servidor o ser incluido en otras publicaciones (republicación), siempre y cuando el nuevo lugar y/o la nueva edición referencie la publicación original y reconozca la autoría y la propiedad del copyright de las publicaciones de PASOS RTPC.
Los/as autores/as entienden que se realizará una comprobación de plagio-autoplagio, pudiendo retirarse el artículo en cualquier momento del flujo editorial
