Periódico: Revista Internacional de Turismo y Empresa
Fonte: INTERNATIONAL JOURNAL OF TOURISM, BUSINESS AND TERRITORY; Vol. 5 No. 2 (2021); 146-161
Palavras-chave:
Resumo: Food tourism is a type of tourism that is generating more and more interest as part of the tourism portfolio of destinations and also as a motivation factor among visitors. This paper analyses ‘furanchos’, traditional gastronomic establishments in Galicia, and studies their relationship with tourism from the supply perspective in order to observe how and why they are a tourism attraction and what is the experience they offer to the visitors. To achieve the objective, a qualitative study was designed and ten interviews were carried out with owners of ‘furanchos’ in the Galician province of Pontevedra. Results confirm that furanchos are a resource which shows to visitors the regional cuisine and the rural tradition from an authentic experience. The study analyzes ‘furanchos’ as an example of Galician identity and contributes to the understanding of the role of culinary heritage in the management and promotion of food tourism in rural areas. Future articles should also analyze the demand perspective.
Keywords: rural development; Galicia; food heritage; food tourism.
