Traditional Cuisines and their Interrelationship with Local Tourist Practices

Abstract

This article focuses on understanding the interrelationships between traditional cuisines and tourism, based on the case study of the municipality of Firabitova, in the department of Boyacá – Colombia, a place where part of its heritage value is represented in gastronomy. local food, mainly the amasijos, a culinary exhibition that becomes an element of attraction for tourism and motivation for the traveler. Qualitative - empirical research is expressed from an analysis of categories and subcategories, from grounded theory. The findings present the interactions and correlations between these categories and subcategories, and the network map that highlights the culinary system as the main axis of traditional cuisines and how the values for tourism: heritage value, social value and tourist use, They are also related to territoriality, crafts, cultural identity, knowledge and recognition of traditional cuisines in local communities.