Periódico: Journal of Tourism and Heritage Research
Fonte: Journal of Tourism and Heritage Research; Vol 2 No 3 (2019): Journal of Tourism and Heritage Research; 436-467
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Resumo: In the current context, where tourism reaches a high degree of participation in the world economy, 11% of GDP (according to data from the UNWTO), gastronomic tourism is settling strongly in many regions, especially in rural areas. Thus, the raw materials that have always been a differentiating element in the countries’ kitchen, in the XXI century are in the process of becoming a tourist self-attraction. For this reason, foods such as meat, cheese, water, or olive oil can be used as tools for dynamizing a territory.
The aim of this study is to analyze if the olive sector oil can be a possible dynamic agent for a specific area, such as the Catalan region of Les Garrigues and, with it, become a new proposal of cultural tourism in it.
The methodology that has been followed has been both descriptive and qualitative. On the one hand, a review and analysis of the existing scientific literature has been carried out, where the importance of this sector has been established. On the other hand, a fieldwork has been carried out through interviews and surveys of visitors as key agents of this sector involved in the proposal of a gastronomic tourism. All these factors have led to an initial conclusion that confirms the feasibility of olive oil as the backbone and driving force of this territory.
