Starting with a general overview of Peruvian people's traditional way of life inside the kitchen, this work focuses on gastronomy and development projects for the increasingly influential tourism sector. This work starts with a description of the territory, which is relevant due to its uniqueness because it allows the cultivation and breeding of several plants and animals. These ingredients improve Peruvian cuisine and, as a result, the country's gastronomy and tourism. The second chapter presents an overview of how important Peruvian gastronomy is and how it can attract such a large number of tourists. After having presented Peruvian cuisine, the third chapter pays particular attention to the recent international boom of this unique gastronomy, which is due to the global promotion of quinoa and cacao. Thanks to the recent boom, many gastronomy fair have risen through the ranks and are now well known in many countries, not just Peru.
Comenzando en general con una panorámica sobre la vida tradicional peruana dentro la cocina, esta tesis se centra en la gastronomía y en un desarrollo de proyectos para aumentar la influencia del sector turístico. Esta tesis empieza con la descripción del territorio, el cual es relevante dada su singularidad por qué permite la cultivación y la ganadería de muchas plantas y animales. Estos ingredientes mejoran la cocina peruana y, como resultado, la gastronomía y el turismo del país. El segundo capítulo presenta una panorámica de cómo importante es la gastronomía peruana y como atrae un largo número de turistas. Después de presentar la cocina peruana, el tercer capítulo trata con particular atención el reciente boom internacional de esta singular gastronomía, debida a la promoción global de la quinoa y del cacao. Gracias a este reciente boom, muchas ferias gastronómicas han crecido de importancia y son a hoy reconocidas en muchos otros países, no solo en Perú.
Gastronomía peruana como medio de atracción turística: un caso singular.
FIGUEROA VALER, CESAR ARMANDO
2022/2023
Abstract
Starting with a general overview of Peruvian people's traditional way of life inside the kitchen, this work focuses on gastronomy and development projects for the increasingly influential tourism sector. This work starts with a description of the territory, which is relevant due to its uniqueness because it allows the cultivation and breeding of several plants and animals. These ingredients improve Peruvian cuisine and, as a result, the country's gastronomy and tourism. The second chapter presents an overview of how important Peruvian gastronomy is and how it can attract such a large number of tourists. After having presented Peruvian cuisine, the third chapter pays particular attention to the recent international boom of this unique gastronomy, which is due to the global promotion of quinoa and cacao. Thanks to the recent boom, many gastronomy fair have risen through the ranks and are now well known in many countries, not just Peru.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/44413