In praise of complexity: From gastronomy to gastrology

Albéniz, Iñaki Martínez de

doi:10.1016/j.ijgfs.2021.100360

Cited by 8 publications

(1 citation statement)

References 22 publications

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“…Local culture has remained a valuable commodity and activity for attracting tourists up to the present day. Additionally, the shift in travel motive, which is no longer primarily focused on products or services but rather on the trip experience, fosters the growth of gastro-tourism [10,11]. Gastronomy, also known as culinary art, is one of the indigenous cultures in the confectionery industry that has emerged as a new tourism draw.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Tourism and The Creative Industry on The Economy of The Community

Saksono¹,

Hidayat²,

Yuliana³

et al. 2022

Proceedings of the International Conference on Sustainable Innovation Track Accounting and Management Sciences (ICOSIAMS 2021)

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Local culture has remained a valuable commodity and activity for attracting tourists up to the present day. Tourism development is also aided by the creative sector, which is a component of the creative economy, which is intended to become a new engine for the national economy. Culinary art is exceptional in the creative industry sector since it has a significant multiplier effect on the industry's growth. This study employs a qualitative methodology in conjunction with a phenomenological research plan. Primary data were gathered through in-depth interviews with tourism industry participants and competent tourism officials. Culinary goods in Palembang are classified into two categories: traditional culinary and modified culinary. There are 50 classic culinary locations and 45 modified culinary locations, each with a unique distribution map. While the traditional culinary district is concentrated around the Musi River, the modified culinary district is scattered more equally throughout the urban region. Of course, the ingenuity of this program provides an alternate solution to the city of Palembang's economic challenges. Palembang's Malay community controls the pempek industry. There are between 50 and 60 culinary service companies in Area 26 Ilir. The site is advantageous because it is close to the city core and the hub of Musi River tourist activities. The existence of pempek as a creative product is strategically important because it is psychologically and economically capable of multiplying the culinary market circulation in Palembang. The multiplier effect can be seen from visiting interest and tourist spending, investment, government financing in the culinary industry which has an economic impact in the form of increased output, added value, increased income, and the creation of manpower as well as an increase in regional original income (PAD) in South Sumatra.

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Section: Introductionmentioning

confidence: 99%

The Impact of Tourism and The Creative Industry on The Economy of The Community

Saksono¹,

Hidayat²,

Yuliana³

et al. 2022

Proceedings of the International Conference on Sustainable Innovation Track Accounting and Management Sciences (ICOSIAMS 2021)

View full text Add to dashboard Cite

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Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique

Rojas-Le-Fort,

Valdivieso-López,

Duarte-Casar

2023

Discov Food

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Codification of country-of-origin cuisines serves as a powerful tool for the international promotion of a country and the reinforcement of its national identity. Even though there have been efforts in that direction, Ecuadorian gastronomy is not consensually codified. This study aims to compare the perceptions of Ecuadorian gastronomy among inhabitants of coastal and highland cities —where most of the population of the country lives— using free listing as a study technique, to distinguish consumers’ demographics through their representations, to define a list of the most culturally salient preparations, and to compare these perceptions with the traditional Ecuadorian dishes set forth by the Ministry of Tourism for the promotion of Ecuadorian cuisine. Data were acquired through face-to-face surveys in the main coastal and highland cities of Ecuador (n = 294) in which participants were asked to list the main dishes of Ecuadorian cuisine. The study identifies 25 preparations that exhibit the highest cultural consensus as determined by B'score. The four most salient dishes are encebollado (tuna, onion, and cassava soup), ceviche (lime-cured fish or shrimp cold soup), hornado, and fritada (roast and fried pork dishes, respectively). The representations of The Coast and Highlands show weak correlation (0.286 in Spearman’s test) despite having 60% consensus in the most salient dishes, and other groups show much higher consensus. There is agreement with most provincial dishes selected for the promotion programs of Ecuadorian cuisine, although there is room for improvement. This study is valuable to help codify Ecuadorian gastronomy from a grassroots perspective, to point out promotion and local development practical implications for both domestic and international tourism, and to lay the groundwork for further research.

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