Resumen

ACOSTA CHONGO, Yamilé; TORRES SARRIA, Liannelis; SOLER MARCHAN, David  y  RODRIGUEZ SILVA, Linda Beatriz. Proposal for the design of a gastronomic tourist product in Town Yaguanabo. Universidad y Sociedad [online]. 2022, vol.14, n.6, pp. 299-305.  Epub 30-Dic-2022. ISSN 2218-3620.

Typical gastronomy is increasingly asserting itself as a tourist product, a fundamental heritage for the development of the sector. Knowing and tasting the local cuisine is considered a cultural and sensory experience. Gastronomy is identified as a vehicle for the identity and authenticity of a territory. As global tourism grows and competition between destinations and regions increases, the intangible cultural heritage, local and regional, increasingly becomes the differentiating factor to attract tourists. This is coupled with the growing sensitivity of modern tourists towards food heritages, which justifies the need to recognize the importance of this resource. Cuban cuisine was declared Intangible Cultural Heritage of the country, as it is part of the national identity and reflects the ethnic conglomerate that the Island represents, among other values. The decision was announced on the closing day of the VII International Culinary Festival (Culinary 2019), held from October 14 to 18 at the Havana Convention Center, with the attendance of some 300 delegates and guests from 26 countries. The objective of the thesis presented is to propose the design of a gastronomic tourist product in Villa Yaguanabo that allows to rescue the value of the traditional dishes of the region.

Palabras clave : tourism product; intangible cultural heritage; gastronomy.

        · resumen en Español     · texto en Español     · Español ( pdf )