Gastronomía creativaanálisis de la producción científica
- Claudia Patricia Maldonado-Erazo 1
- José Álvarez-García 2
- María de la Cruz del Río-Rama 3
- Verónica Mora-Jácome 4
- 1 Escuela Superior Politécnica de Chimborazo - ESPOCH (Ecuador)
- 2 Departamento de Economía Financiera y Contabilidad, Universidad de Extremadura (España)
- 3 María de la Cruz del Río-Rama, Universidad de Vigo (España)
- 4 Universidad Técnica Particular de Loja (Ecuador)
ISSN: 1851-1732, 0327-5841
Year of publication: 2019
Volume: 28
Issue: 1
Pages: 61-79
Type: Article
More publications in: Estudios y perspectivas en turismo
Abstract
Creative Gastronomy: Analysis of Scientific Production. Creative tourism is established as an alternative for the development and diversification of destinations, constituting a strategy capable of creating collaborative networks through which knowledge, experiences and techniques can be shared within the seven fields of action established by the UNESCO. The objective of this study is to show the current state of scientific research on one of the seven fields of creative tourism that is creative gastronomy. The methodology combines the application of an exploratory and statistical-descriptive bibliometric analysis to the articles published in journals indexed in the Scopus and Web of Science (WoS) databases, on the subject; as well as a descriptive-qualitative content analysis. The documents were identified by the tracking technique (11 articles in Scopus and 8 in WoS). The results obtained show that this subject is in a precursor phase, in which a concentration of descriptive works that address case studies in different parts of the world is observed.