THE ROLE OF TRADITIONAL CUISINE IN A TOURIST CITY WITH CULTURAL HERITAGE. THE CASE OF THE HISTORIC CENTRE OF QUITO

Abstract

Objective: The aim of this study is to investigate the role of traditional food in the configuration of the tourist offer of a heritage city.

Theoretical framework: The theoretical framework on which this article is based is the paradigm of the heritage of traditional cuisines, through their appropriation as focal objects of cultural tourism, aspects that provide a solid basis for understanding the context of the research.

Methodology: The methodology adopted for this research is a descriptive case study with an exploratory scope, complementing quantitative and qualitative methods for a comprehensive approach to an emerging object of study.

Results and Discussion: The results obtained show that there is a gap between the cultural tourism destination and the local culinary heritage, an aspect that implies the underutilisation of one of the cultural resources with the greatest capacity to project territorial singularities and contribute to the positioning of the Historic Centre of Quito.

Implications of the research: There is a need for a strategic organisation for the valorisation of culinary heritage, in which local actors have a deep knowledge of their food and can communicate its value to visitors.

Originality/value: This study contributes to the knowledge of the synergy between tourism and traditional cuisine in cultural destinations such as historic centres, thus providing elements for the management of traditional cuisine and its tourist scenarios as a living heritage.