Factores limitantes de la gastronomía tradicional en el sector hotelero. El caso de la isla de Fuerteventura
- Salvador Melgar Ramírez 1
- Agustín Santana Talavera 1
-
1
Universidad de La Laguna
info
- Benítez del Rosario, Juan Manuel (coord.)
- Antonio González Molina (coord.)
- Claudia Breede Eyzaguirre (coord.)
Verlag: Universidad de Las Palmas de Gran Canaria
ISBN: 978-84-9042-158-1
Datum der Publikation: 2014
Seiten: 919-935
Kongress: Foro Internacional de Turismo Maspalomas Costa Canaria (2. 2014. Maspalomas)
Art: Konferenz-Beitrag
Zusammenfassung
The purpose of this research is to analyze the limiting factors in the study area of traditional cuisine offered in the hotels of the island of Fuerteventura. Based on analysis of all gastronomic hotel establishments (66) distributed all over the island, as well as discourse analysis (interviews with chefs and room leaders, interviews with ranchers, farmers and policy makers in the field of local production ) and participant observation, demonstrate that the presence of traditional food is very weak, mainly due to cultural, economic, political, business and tastes of tourists, although it is also seen that there are empirical reasons to show that the trend may change in based on a series of products and traditional dishes that have been established over the buffet of hotels in recent years.