Traditional gastronomy as an agroecological tourism offer: a model for promoting cultural heritage in educational contexts
Keywords:
Local Communities, Traditional Gastronomy, Inventory, Tourism Brand, Cultural Heritage, Agroecological TourismAbstract
This research aimed to promote traditional gastronomy as an agroecological tourism offering by developing a participatory model that links cultural heritage and sustainable development in the community of the Padre Felipe Salvador Gilij School. A qualitative and descriptive field study was implemented using the Participatory Action Research (PAR) method. The purposive sample included 100 first-year students, who developed 25 projects focused on agroecological tourism and gastronomy. Key results included the identification of 14 traditional gastronomic resources (typical sweets) and the creation of the tourism brand "GILIJBARTOUR". The main contribution lies in demonstrating the viability and effectiveness of integrating traditional gastronomy and agroecological practices in an educational context, establishing a replicable model for promoting cultural heritage and contributing to sustainable local development.
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