Estudio de los dulces tradicionales de las regiones del Ecuador y su valor turístico gastronómico

Abstract

This research analyzes the value of Ecuador's traditional sweets from a gastronomic and tourism perspective. It examines ingredients, traditional techniques and the cultural importance of these sweets, in relation to the culinary identity of the country, while simultaneously evaluating how they can become valuable resources for the practice of gastronomic tourism, the most important type of tourism that is developed in the territories, as it allows attracting visitors and promoting the culinary richness of the destinations. The study offers a comprehensive view of the relationship between gastronomy and tourism, highlighting the relevance of preserving and promoting traditional sweets as part of the cultural heritage and tourist attraction. For this reason, the value of the production and sale of traditional sweets by region is identified, as well as their tourist use. This is done through the identification and analysis of the cultural, historical, economic and social value of the production and sale. The research process was carried out through documentary review, based on books, scientific articles, press, newspapers, and interviews with people knowledgeable about the subject, with the idea of understanding the context first-hand and recognizing the effort of those who work in its elaboration. This made it possible to explore how Ecuadorian regional sweets can contribute to the tourist attraction and the motivation to travel that gastronomy generates for the tourist visit. Therefore, this research enriches Ecuador's limited culinary narrative, and strengthens its position in the international tourism market, through the highly desired gastronomic valuation.