Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá

The predominant tourist vision of gastronomy is narrow and is too often associated only with the kitchen and restaurants. This unusual vision is verified at times of a growing search for new tastes by consumers. Food is part of the heritage of the villages and when it is integrated into the tourist...

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Autores Principales: Vargas Vargas, Samuel Antonio, Gama Granados, Paola Carolina
Formato: Artículo (Article)
Lenguaje:Español (Spanish)
Publicado: Universidad Santo Tomás Tunja 2019
Materias:
id ir-11634-17344
recordtype dspace
institution Universidad Santo Tomas
collection DSpace
language Español (Spanish)
topic Traditional gastronomy
Tourist route
Tourist attraction
Tourism
Gastronomía tradicional
Ruta turística
atractivo turístico
turismo
Gastronomie traditionnelle
route touristique
attraction touristique
tourisme
Gastronomia Tradicional
Rota Turística
Atração Turística
Turismo
spellingShingle Traditional gastronomy
Tourist route
Tourist attraction
Tourism
Gastronomía tradicional
Ruta turística
atractivo turístico
turismo
Gastronomie traditionnelle
route touristique
attraction touristique
tourisme
Gastronomia Tradicional
Rota Turística
Atração Turística
Turismo
Vargas Vargas, Samuel Antonio
Gama Granados, Paola Carolina
Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá
description The predominant tourist vision of gastronomy is narrow and is too often associated only with the kitchen and restaurants. This unusual vision is verified at times of a growing search for new tastes by consumers. Food is part of the heritage of the villages and when it is integrated into the tourist offer, it enhances the destination. Tourism values food and consequently the work of the actors of the gastronomic chain. Observation is then presented as a means to identify the intangible wealth of the central province of the Department of Boyacá, with the purpose of proposing a creative and innovative tourism product, which takes advantage of the wealth that exists in the region around the culinary environment. Therefore, this document presents some aspects that in our view are necessary, such as the origin of tourism research and how it serves as a basis to propose a study for the design of a tourist route of traditional gastronomy in the central province of the Department of Boyacá.
format Artículo (Article)
author Vargas Vargas, Samuel Antonio
Gama Granados, Paola Carolina
author_facet Vargas Vargas, Samuel Antonio
Gama Granados, Paola Carolina
author_sort Vargas Vargas, Samuel Antonio
title Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá
title_short Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá
title_full Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá
title_fullStr Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá
title_full_unstemmed Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá
title_sort traditional gastronomy, tourist attraction in the center province of boyacá
publisher Universidad Santo Tomás Tunja
publishDate 2019
_version_ 1712105151007817728
spelling ir-11634-173442020-06-16T23:00:07Z Traditional Gastronomy, Tourist Attraction in the Center Province of Boyacá Gastronomía Tradicional, Atractivo Turístico en la Provincia Centro de Boyacá Gastronomie traditionnelle, attraction touristique de la province Centre de Boyacá Gastronomia Tradicional, Atração Turística na Província de Boyacá Vargas Vargas, Samuel Antonio Gama Granados, Paola Carolina Traditional gastronomy Tourist route Tourist attraction Tourism Gastronomía tradicional Ruta turística atractivo turístico turismo Gastronomie traditionnelle route touristique attraction touristique tourisme Gastronomia Tradicional Rota Turística Atração Turística Turismo The predominant tourist vision of gastronomy is narrow and is too often associated only with the kitchen and restaurants. This unusual vision is verified at times of a growing search for new tastes by consumers. Food is part of the heritage of the villages and when it is integrated into the tourist offer, it enhances the destination. Tourism values food and consequently the work of the actors of the gastronomic chain. Observation is then presented as a means to identify the intangible wealth of the central province of the Department of Boyacá, with the purpose of proposing a creative and innovative tourism product, which takes advantage of the wealth that exists in the region around the culinary environment. Therefore, this document presents some aspects that in our view are necessary, such as the origin of tourism research and how it serves as a basis to propose a study for the design of a tourist route of traditional gastronomy in the central province of the Department of Boyacá. La visión turística predominante sobre la gastronomía es estrecha y se asocia con excesiva frecuencia sólo a la cocina y a los restaurantes. Esta insólita visión se verifica en momentos que una creciente búsqueda de nuevos gustos por parte de los consumidores. El alimento forma parte del patrimonio de los pueblos y cuando se integra a la oferta turística enaltece al destino. El turismo valoriza los alimentos y consecuentemente el trabajo de los actores de la cadena gastronómica. Se plantea entonces la observación como medio para identificar la riqueza inmaterial de la provincia centro del Departamento de Boyacá, con elpropósito de proponer un producto turístico creativo e innovador, que aproveche la riqueza que existe en la región en torno al ambiente culinario.Por ello en este documento presenta algunos aspectos que a nuestro modo de ver son necesarios, como el origen de la investigación turística y de cómo esta sirve de base para plantear un estudio para el diseño de una ruta turística de la gastronomía tradicional en la provincia centro del Departamento de Boyacá. La vision touristique prédominante de la gastronomie est étroite et elle est trop souvent associée à la cuisine et à la restauration. Cette inhabituelle vision se vérifie parfois par une recherche croissante de nouveaux goûts par les consommateurs. La nourriture fait partie du patrimoine des villages et lorsqu'elle est intégrée à l'offre touristique, elle fait plus attirante la destination touristique. D´ailleurs, le tourisme valorise la nourriture et par conséquent, le travail desacteurs de la chaîne gastronomique.  Decefait, l'observation est considérée comme un moyen d'identifier la richesse immatérielle de la Province Centrale du département de Boyacá, afin de proposer un produit touristique créatif et innovant, qui tire parti de la richesse de la région entourant l'environnement culinaire. Par conséquent, ce document presente certains aspects qui, à notre avis sont nécessaires, tels que l'origine de la recherche sur le tourisme et la manière dont il sert de base pour proposer une étude pour la conception d'un itinéraire touristique de la gastronomie traditionnelle dans la Province Centrale du département de Boyacá. A visão turística predominante da gastronomia é estreita e é muitas veces associada apenas à cozinha e restaurantes. Essa visão incomum é verificada em tempos que uma crescente busca por novos gostos pelos consumidores. A comida faz parte da herança do povo e, quando integrada na oferta turística, aumenta o destino. O turismo valoriza a alimentação e consequentemente o trabalho dos atores da cadeia gastronômica. A observação é então considerada como um meio de identificar a riqueza intangível da província central do Departamento de Boyacá, com o objetivo de propor um produto turístico criativo e inovador, que aproveite a riqueza que existe na região em torno do ambiente culinário. Portanto, este documento apresenta alguns aspectos que, a nosso ver, são necessários, como a origem da pesquisa em turismo e como ela serve de base para propor um estudo para o desenho de uma rota turística da gastronomia tradicional na provincia central. do Departamento de Boyacá. 2019-04-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revistas.ustatunja.edu.co/index.php/ivestigium/article/view/1690 spa http://revistas.ustatunja.edu.co/index.php/ivestigium/article/view/1690/1540 Derechos de autor 2019 In Vestigium Ire application/pdf Universidad Santo Tomás Tunja In Vestigium Ire; Vol. 12 Núm. 1 (2018); 10-26 2422-2151 2011-9836
score 12,131701