The Gastronomic Industry: A Line Of Sustainable Tourism

Abstract

Gastronomic tourism is a type of tourism where its main activities focus on the culinary culture of a certain place, highlighting its stews or drinks that are transmitted, in many cases, from generation to generation, becoming for the tourist a motivation that leads him to taste traditional dishes of a region. The objective of this study was to determine the scientific evidence of gastronomic tourism from a national and global perspective, in order to highlight its importance as a sustainable tourism resource for all peoples. The methodology used was bibliographic analysis using the documentary technique in high-impact databases, as well as repositories of national and foreign universities with publications related to gastronomic tour[1]ism, as a resource for tourism sustainability, using a documentary matrix that allowed the selection of 50 sources that facilitated its analysis taking into account the purpose indicated in this study. The resulting information indicates that scientific evidence over the last five years has shown that it is tourist excursions that drive gastronomic interest, revealing itself as a factor associated with tourism with a view to sustainability. Likewise, it was noted that it is the gastronomic routes that promote the culinary appeal that responds to the culture of each visiting space; considering the media as an instrument of dissemination.