GASTRONOMIC TOURISM AND ANCESTRAL KNOWLEDGE

Abstract

DOI: https://doi.org/10.46296/yc.v9i16.0677

Abstract

Gastronomic tourism has become a form of tourism that allows visitors to experience the cultural identity of a region through its traditional cuisine. Within this framework, ancestral knowledge plays a crucial role, encompassing the wealth of knowledge, techniques, and practices passed down through generations for preparing food, utilizing locally sourced ingredients, and preserving culinary traditions. The relationship between gastronomic tourism and ancestral knowledge allows for the appreciation of cultural heritage and, consequently, the economic development of local communities. Through firsthand culinary experiences, tourists can participate in activities such as preparing traditional dishes, harvesting local agricultural products, and learning local culinary techniques. As a result of these experiences, the practice of culinary traditions rooted in cultural heritage is encouraged, as is the promotion of local products. Gastronomic tourism linked to traditional knowledge is connected to the sustainable development of rural areas, as it promotes the consumption of local products, the local economy, and the preservation of intangible cultural heritage. Traditional cuisine serves as the common thread for the development of cultural tourism and for the recovery of the historical memory of communities.

Keywords: gastronomic tourism, ancestral knowledge, cultural heritage, traditional gastronomy, local development.