Condiciones turísticas del balneario de Huanchaco para el desarrollo del turismo gastronómico
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Date
2020
Authors
Izquierdo Herrada, María del Carmen
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Publisher
Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación titulado “Condiciones Turísticas del Balneario de Huanchaco para el desarrollo del Turismo Gastronómico”, estuvo orientado a abordar la gastronomía del balneario de Huanchaco presentando para esto condiciones turísticas para el desarrollo del turismo gastronómico, evidenciado en su variedad de platos típicos que posee, en la originalidad de sus recetas, ingredientes oriundos y en su exquisitez; en la presencia de cocineros tradicionales siendo el recurso humano Huanchaquero el encargado de transmitir sus conocimientos gastronómicos generacionalmente; y en la demanda turística con tendencia a la práctica del turismo gastronómico, y las empresas de restauración dispuestas a promover la riqueza gastronómica de esta zona. Este tema hoy en día se viene priorizando en identificar las condiciones turísticas que presenta el balneario de Huanchaco para el desarrollo del turismo gastronómico; una variable de ello es la variedad de platos, basándose en la utilización de insumos propios de la zona lo que hace que Huanchaco se posicione como un destino gastronómico, asimismo los cocineros y sus recetas tradicionales conforman la segunda variable, teniendo en cuenta las entrevistas realizadas a las cocineras se concluye que es una condición necesaria para el desarrollo del turismo; y la demanda turística tiene un impacto positivo en los comensales que fue comprobado mediante las encuestas realizadas. Para la elaboración de esta tesis se utilizó una metodología etnográfica e inductivo- deductivo, ayudada de las distintas técnicas e instrumentos que han hecho posible la correcta recolección de datos. En conclusión, el balneario de Huanchaco si cumple con las condiciones turísticas para posicionarse como un destino turístico gastronómico
ABSTRACT This research work entitled “Tourist Conditions of the Huanchaco Spa for the development of Gastronomic Tourism”, was aimed at addressing the gastronomy of the Huanchaco Spa, presenting for this purpose tourist conditions for the development of gastronomic tourism, evidenced in its variety of typical dishes that it possesses, in the originality of its recipes, native ingredients and in its exquisiteness; in the presence of traditional chefs, the Huanchaquero human resource being responsible for transmitting their gastronomic knowledge generationally; and in tourism demand with a tendency to the practice of gastronomic tourism, and catering companies willing to promote the gastronomic richness of this area. Today, this topic has been prioritized in identifying the tourist conditions that the Huanchaco resort presents for the development of gastronomic tourism; A variable of this is the variety of dishes, based on the use of inputs from the area, which makes Huanchaco position itself as a gastronomic destination, cooks and their traditional recipes make up the second variable, taking into account the interviews carried out the cooks conclude that it is a necessary condition for the development of tourism; and tourism demand has a positive impact on diners that was verified through surveys. For the elaboration of this thesis an ethnographic and inductive-deductive methodology was used, aided by the different techniques and instruments that have made possible the correct collection of data. In conclusion, the resort of Huanchaco does meet the tourist conditions to position itself as a gastronomic tourist destination
ABSTRACT This research work entitled “Tourist Conditions of the Huanchaco Spa for the development of Gastronomic Tourism”, was aimed at addressing the gastronomy of the Huanchaco Spa, presenting for this purpose tourist conditions for the development of gastronomic tourism, evidenced in its variety of typical dishes that it possesses, in the originality of its recipes, native ingredients and in its exquisiteness; in the presence of traditional chefs, the Huanchaquero human resource being responsible for transmitting their gastronomic knowledge generationally; and in tourism demand with a tendency to the practice of gastronomic tourism, and catering companies willing to promote the gastronomic richness of this area. Today, this topic has been prioritized in identifying the tourist conditions that the Huanchaco resort presents for the development of gastronomic tourism; A variable of this is the variety of dishes, based on the use of inputs from the area, which makes Huanchaco position itself as a gastronomic destination, cooks and their traditional recipes make up the second variable, taking into account the interviews carried out the cooks conclude that it is a necessary condition for the development of tourism; and tourism demand has a positive impact on diners that was verified through surveys. For the elaboration of this thesis an ethnographic and inductive-deductive methodology was used, aided by the different techniques and instruments that have made possible the correct collection of data. In conclusion, the resort of Huanchaco does meet the tourist conditions to position itself as a gastronomic tourist destination
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Keywords
Gastronomía de Huanchaco, Destino turístico gastronómico, Demanda turística