Motivación y valoración de atributos en el gastroturismo de Oruro (Bolivia)

  1. Gema Gómez-Casero 1
  2. Miguel Jesús Medina-Viruel 1
  3. Javier Jeménez Beltrán 1
  4. Juan Choque Tito 2
  1. 1 Universidad de Córdoba
    info

    Universidad de Córdoba

    Córdoba, España

    ROR https://ror.org/05yc77b46

  2. 2 Universidad Técnica de Oruro
    info

    Universidad Técnica de Oruro

    Oruro, Bolivia

    ROR https://ror.org/019c89h28

Revista:
Revista de estudios regionales

ISSN: 0213-7585

Año de publicación: 2020

Número: 117

Páginas: 123-143

Tipo: Artículo

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Otras publicaciones en: Revista de estudios regionales

Resumen

Increasingly, the tourist who visits a destination is more demanding with the experience that he wants to enjoy through his trip. Moreover, to provide a better response to different tourists, there has been a tourist diversification with typologies hitherto unknown or contemplated as second level experiences, emerging new concepts, among which include wine tourism, oil tourism or gastronomic tourism. Even this last typology is as a consequence not only of a response to the physiological need to eat, but also for the gastronomic tourist it is an approach to the local culture, its customs, traditions and social relations. That is, through its gastronomy, tourists can discover, in a new way, the cultural heritage of a destination.

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Fuente de los datos: Dialnet