Gastronomía del Oriente Antioqueño. ¿Un producto del turismo?

Authors

  • Silvia Liliana Ramírez Ceballos Universidad, Católica de Oriente, Colombia
  • José Daniel Ospina Álvarez Universidad, Católica de Oriente, Colombia

DOI:

https://doi.org/10.21501/2500-669X.3120

Keywords:

Gastronomía, Atractivo turístico, Culinaria, Calidad de vida, Tradiciones.

Abstract

El turismo gastronómico va adquiriendo importancia en diferentes lugares del mundo; bajo esta apuesta se crean rutas alrededor de los alimentos autóctonos de un lugar para atraer turistas, generando procesos de mundialización y valorización de los recursos locales, lo que redunda en la mejora de la calidad de vida de las personas de la región al desarrollar estrategias competitivas que les permita conservar parte del mercado y conservar las tradiciones culinarias del lugar. Se busca determinar si el turismo gastronómico, representa una oportunidad de negocio para los habitantes de la región del Oriente antioqueño. Se diseñó una investigación no experimental, descriptiva, mediante la consulta documental y de fuentes electrónicas, entrevistas y encuestas, se hizo un análisis de la oferta actual y de las preferencias de los visitantes atraídos a la zona por el turismo cultural, religioso y de naturaleza. Los resultados del estudio muestran que existe una diversidad de platos que se ofrecen en la región del Oriente antioqueño, que están cargadas de significados desde su preparación, emplatado y consumo, elementos vinculados a la cultura, razón por la cual puede ser utilizada como atractivo turístico, generando oportunidades de negocio para mejorar el empleo de sus habitantes.

Downloads

Download data is not yet available.

Author Biography

Silvia Liliana Ramírez Ceballos, Universidad, Católica de Oriente, Colombia

Antioquia, Medellín

References

AEROCIVIL-. Civil Aeronautics of Colombia. Airport traffic statistics February 2018. Retrieved from https://www.google.com/search?q=AEROCIVIL-+Aeronautica+Civil+de+Colombia.+Estad%C3%ADsticas+tr%C3%A1fico+de+aeropuertos+febrero+2018&rlz=1C1GCEU_esCO819CO819&oq=AEROCIVIL-+Aeronautica+Civil+de+Colombia.+Estad%C3%ADsticas+tr%C3%A1fico+de+aeropuertos+febrero+2018&aqs=chrome..69i57.874j0j1&sourceid=chrome&ie=UTF-8

Arguett, C. (19 de marzo de 2014). Relación de economía y turismo. Blog de economía. Retrieved from http://economiaclari.blogspot.com/2014/03/relacion-de-economia-y-turismo.html

Ávila Aldapa, R. M. (2014). La gastronomía y su importancia como recurso cultural para el desarrollo del turismo en México. México: Instituto Politécnico Nacional. Retrieved from http://www.sectur.gob.mx/Congreso_de_Investigacion/ponencias/IPNEST.Rosa%20Mayra%20Avila.pdf

Betancourt, Y. E. (2008). El city marketing como una opción estratégica de mercadps para desarrollo turístico. Caso Manizales. (Tesis de Maestría). Retrieved from http://www.bdigital.unal.edu.co/1949/1/yesideduardobetancourt.2008.pdf

Boullón, R. (1998). Tourism projects. Mexico: Trillas.

Brida, J. G., Monterubbianesi, P. D., y Zapata-Aguirre, S. (2011). Impactos del turismo sobre el crecimiento económico y el desarrollo. El caso de los principales destinos turísticos de Colombia. PASOS. Revista de Turismo y Patrimonio Cultural, 9(2), 291-303. Retrieved from http://www.colmayor.edu.co/uploaded_files/images/conveniosVICE/giet/pasos_crecimiento_eco_y_tmo_re_m0gck.pdf

Cárdenas, F. (1998). Tourism projects. Mexico: Trillas.

Congreso de la República de Colombia. (12 de marzo de 2008). Ley General de Cultura. Ley 1185 de 2008]. DO: 46.929. Recuperado de http://www.mincultura.gov.co/ministerio/oficinas-y-grupos/oficina%20asesora%20de%20planeacion/Documents/Ley_1185-2008.pdf

Gobernación de Antioquia. (2014). Oriente. Retrieved from http://antioquia.gov.co/index.php/antioquia/regiones/oriente

DANE- National Administrative Department of Statistics (2014). Population projections. Retrieved from https://www.dane.gov.co/index.php/poblacion-y-demografia/proyecciones-de-poblacion

Di-Bella (1991). Introduction to tourism. Retrieved from https://www.entornoturistico.com/wp-content/uploads/2017/06/Introducci%C3%B3n-al-turismo-de-Manuel-G.-Di-Bella-PDF.pdf

Franco, M. (2001). Gourmet Hunter. A history of gastronomy. Sao Paulo, Brazil: Editorial SENAC.

Guemes, F., y Ramirez, B. (2012). Identity in the cuisine of the Mexico border–Blice ¿tourism product? Retrieved from http://www.redalyc.org/articulo.oa?id=193424438005

Labella, M. (2008). What is the gastronomic tourism? Retrieved from nuestrorumbo.imujer.com/2008/11/20/turismo-gastronomico.

Mascarenhas, R., & Gandara, J. (2010). Production and Territorial Transformation: gastronomy as a tourist attraction. Tourism Studies and Perspectives. Retrieved from dialnet.unirioja.es/descarga/articulo/3352414.pdf.

Millan, G. & Sharp, E. (2011). Analysis of supply and demand oleo tourism in southern Spain: a case study. Retrieved from http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0122-14502011000200008

Ministry of Foreign Trade and Tourism -MINCIT-. (2010). Gastronomy sector opportunities for tourism. Retrieved from http://www.colombiaaprende.edu.co/html/estudiantesuperior/1608/articles-218036_archivo_pdf2.pdf

Montecinos, A. (2012). Gastronomic Sustainable Tourism Planning Services, Routes, Products and Destinations. Retrieved from http://cegaho.com.mx/libro.

Nunes dos Santos, C. (2007). We are what we eat. Cultural identity, eating habits and Tourism. Tourism Studies and Perspectives. Retrieved from http://www.redalyc.org/articulo.oa?id=180713889006

OMT- World Tourism Organization. (1994). Introduction tourism. Retrieved from http://www.infoagro.net/shared/doc/a5/Aliartesanales2.pdf

Sloan, D. (2005). Gastronomy, restaurants and Comportment of consumer. Manole, Barueri. Sao Paulo.

Straka, T. (2008). Globalización, regionalismo, integración. Tiempo y espacio, 19(51), 159-161. Recuperado de http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S1315-94962009000100009

Torres, B. (2003). Tourist tourists seeking food feeds. Food and Tourism. Skeet culture. Buenos Aires: ICLS. 305-316.

UNESCO. United Nations Educational, Scientific and Cultural Organization. (2003). Convention for the Safeguarding of the Intangible Cultural Heritage. Retrieved from http://portal.unesco.org/es/ev.php-URL_ID=17716&URL_DO=DO_TOPIC&URL_SECTION=201.html

Downloads

Published

2019-01-01

How to Cite

Ramírez Ceballos, S. L., & Ospina Álvarez, J. D. (2019). Gastronomía del Oriente Antioqueño. ¿Un producto del turismo?. Science of Human Action, 4(1), 111–128. https://doi.org/10.21501/2500-669X.3120

Issue

Vol. 4 No. 1 (2019)

Section

Sociedad, Empresa e Innovación

License

PUBLICATIONS POLICY

 

• The author must send completed the declaration of transfer of economic rights and declaration of conflicts of interest, which will be provided by the management of the magazine. This document indicates the originality of the article, which is not published in another medium and that is not simultaneously postulated in another journal.

 

• The author will transfer all rights to the article to the journal Science Of Human Action.

 

• Once the evaluation of the article has begun, the authors agree not to withdraw it until the end of the process.

 

• The Science Of Human Action journal will submit the articles received for initial evaluation by the Editorial Committee, in case the Committee finds the material pertinent, it will be evaluated by two anonymous referees who will determine if it is publishable. If one referee approves and the other rejects it, a third party will be appointed.

 

• The address of Science Of Human Action will answer within a maximum of three (3) days about the receipt of the contribution received from the author.

 

• Printed items will not be received. All the proponents will have to send their writings through the e-mail of the magazine.

 

• Partial versions of the text will not be received, that is, those that are not structurally adjusted to the type of article.

 

• Once the article is sent, it is understood that the author authorizes the publication of these data.

 

• The reception of articles does not imply an obligation to publish them. The authors are directly responsible for the ideas, judgments and opinions expressed in the articles; in such a way that the content does not compromise the thinking of the Editorial Committee or the Institution.

• Once the article is submitted, it is understood that the author authorizes the publication of the data corresponding to the author's note.

 

• This is an open access journal that does not charge authors for either the editorial process or the publication. All costs of editorial production are assumed by the Luis Amigó Catholic University.

 

ETHICS OF PUBLICATION

 

• The Editorial Committee, by virtue of transparency in the processes, will ensure the academic quality of the journal.

 

• Causes of rejection are considered: plagiarism, adulteration, invention or falsification of content and author data, which are not original and unpublished.

 

• In no case, the journal's management will require the author to cite it or publish articles with conflicts of interest.

• If once the article is published: 1) the author discovers substantive errors that threaten the quality or scientificity, may request its removal or correction. 2) If a third party detects the error, it is the obligation of the author to retract immediately and proceed to the public removal or correction.