Perspectivas actuales del turismo gastronómico según las aportaciones del congreso internacional científico-profesional de turismo cultural (Córdoba, España)

Cinthia Rolim de Albuquerque Meneguel; Manuel Rivera Mateos

doi:10.5585/podium.v10i3.17717

Authors

Cinthia Rolim de Albuquerque Meneguel Instituto Federal de Educação, Ciência e Tecnologia de São Paulo - Câmpus Cubatão. https://orcid.org/0000-0002-9457-6654
Manuel Rivera Mateos Universidad de Córdoba https://orcid.org/0000-0003-2780-380X

DOI:

https://doi.org/10.5585/podium.v10i3.17717

Keywords:

Tourism studies, Scientific contributions, Gastronomic tourism

Abstract

Objective: Identify the scientific production about gastronomy tourism in the International Scientific-Professional Congress on Cultural Tourism (2015-2019) in order to characterize and extract the most relevant contributions and the current perspectives in this field of research.
Methodology: Exhaustive study of the communication programming (550 papers), of which 50 communications refer to gastronomy tourism. Starting from a qualitative, exploratory and descriptive research methodology, an analysis of the contents and its various approaches and study variables is carried out.
Originality: Until now, no characterization study had been carried out on the contributions of this Congress, so it lacked an overview and general perspective on recent international research at the international level on the different modalities of cultural tourism in this event. The analysis of this Congress theme has allowed us to know the behavior and analysis approaches of researchers when it comes to consolidating scientific knowledge on the subject.
Main results: The diversity of perspectives, contents and methodological tools on gastronomy tourism indicate not only that we are facing a certainly complex phenomenon, but also of significant potential for improving the offer and attractions of tourist destinations.
Theoretical/methodological contributions: It has finally contributed to broadening the horizons and points of view of gastronomy tourism in the academic-scientific, theoretical-conceptual and technical-professional fields, showing the most recent and innovative trends and tourism-gastronomy products more emerging and with greater potential for future development.

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Author Biography

Cinthia Rolim de Albuquerque Meneguel, Instituto Federal de Educação, Ciência e Tecnologia de São Paulo - Câmpus Cubatão.

Departamento de Turismo – Área de Hospitalidade, turismo e lazer

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