Slow food: creación de un recetario para fomentar el turismo gastronómico en la ciudad de Otavalo-Ecuador
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
Esta investigación explora el potencial de la gastronomía local de Otavalo, Ecuador, para impulsar el turismo gastronómico, con un enfoque en el movimiento Slow Food como medio para preservar la identidad cultural y culinaria de la región. El objetivo principal fue contribuir al fortalecimiento del turismo gastronómico en la ciudad de Otavalo, Ecuador, mediante la creación de un recetario que resalte la diversidad y autenticidad de su cocina tradicional, en línea con los valores de Slow Food. La metodología incluyó una revisión bibliográfica sobre Slow Food y un análisis de ingredientes frescos y de temporada, característicos de la región, además de encuestas dirigidas a residentes y visitantes para comprender sus percepciones y disposiciones hacia la gastronomía local y el uso de un recetario digital. También se aplicaron cuatro entrevistas a tres chefs y un administrador en turismo. Los resultados más relevantes se resumen en un listado de productos frescos y de temporada y un recetario digital en base a los principios del slow food. Se incluyen doce recetas que evidencian los gustos y preferencias de los encuestados. El recetario dispone de un código QR para su mejor difusión. Se concluye, que el recetario como recurso gastronómico podría ser fundamental para atraer visitantes y educar a los locales en el valor de consumir productos frescos, locales y sostenibles. Con esto, se responde a la pregunta de investigación.
This research explores the potential of Otavalo, Ecuador’s local gastronomy to drive gastronomic tourism, focusing on the Slow Food movement as a way to preserve the region’s cultural and culinary identity. The main objective was to strengthen gastronomic tourism in Otavalo, Ecuador, through the creation of a recipe book that highlights the diversity and authenticity of its traditional cuisine, aligned with Slow Food values. The methodology included a literature review on Slow Food, an analysis of fresh, seasonal ingredients characteristic of the region, and surveys directed at residents and visitors to understand their perceptions and willingness toward local gastronomy and the use of a digital recipe book. Additionally, four interviews were conducted with three chefs and a tourism manager. The most relevant results include a list of fresh, seasonal products and a digital recipe book based on Slow Food principles. Twelve recipes are included, reflecting the tastes and preferences of survey respondents. The recipe book includes a QR code for easier distribution. It is concluded that the recipe book, as a gastronomic resource, could be essential in attracting visitors and educating locals on the value of consuming fresh, local, and sustainable products. This addresses the research question.
This research explores the potential of Otavalo, Ecuador’s local gastronomy to drive gastronomic tourism, focusing on the Slow Food movement as a way to preserve the region’s cultural and culinary identity. The main objective was to strengthen gastronomic tourism in Otavalo, Ecuador, through the creation of a recipe book that highlights the diversity and authenticity of its traditional cuisine, aligned with Slow Food values. The methodology included a literature review on Slow Food, an analysis of fresh, seasonal ingredients characteristic of the region, and surveys directed at residents and visitors to understand their perceptions and willingness toward local gastronomy and the use of a digital recipe book. Additionally, four interviews were conducted with three chefs and a tourism manager. The most relevant results include a list of fresh, seasonal products and a digital recipe book based on Slow Food principles. Twelve recipes are included, reflecting the tastes and preferences of survey respondents. The recipe book includes a QR code for easier distribution. It is concluded that the recipe book, as a gastronomic resource, could be essential in attracting visitors and educating locals on the value of consuming fresh, local, and sustainable products. This addresses the research question.
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Keywords
Slow food, Cocina de proximidad, Sostenibilidad gastronómica, Turismo gastronómico, Otavalo