Mapuche gastronomic tourism in La Araucanía
Gastronomy is an essential part of the tourist experience, as it is part of the social and cultural context of the territories and recreates the complex historical, social, and productive relationships that have determined a type of food in a particular context. Indigenous peoples have natural poten...
| Autores principales: | , |
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| Formato: | Online |
| Lenguaje: | español |
| Publicado: |
Universidad Academia de Humanismo Cristiano
2020
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| Acceso en línea: | https://revistas.academia.cl/index.php/esp/article/view/1878 |
| _version_ | 1861519951093825536 |
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| author | Tereucán Angulo, Julio Briceño Olivera, Claudio |
| author_browse | Briceño Olivera, Claudio Tereucán Angulo, Julio |
| author_facet | Tereucán Angulo, Julio Briceño Olivera, Claudio |
| author_sort | Tereucán Angulo, Julio |
| collection | UAHC-Revistas |
| description | Gastronomy is an essential part of the tourist experience, as it is part of the social and cultural context of the territories and recreates the complex historical, social, and productive relationships that have determined a type of food in a particular context. Indigenous peoples have natural potential for the development of specialized tourism such as gastronomy, as they have a wide range of original resources of their natural and cultural heritage, as is the case of the Mapuche of the region of La Araucanía. This study seeks to analyze, from the basis of the search engines of the available digital platforms, the accessibility and quality of information to tourists, types of Mapuche culinary products included in the tourist offer, and innovation as part of the development of gastronomic tourism in the region. 11 ventures from the La Araucanía region were selected, distributed in 7 communes. The results showed that there is a low representation of Mapuche gastronomy, as a search concept associated with tourism at the international level; the gastronomic offer is not exclusively Mapuche but rather a Chilean peasant fusion with mapuche. The region of La Araucanía has varied experiences of Mapuche ventures that have begun to innovate in gastronomic terms, creating new products associated in some cases with restaurants and others to cocktail services for events; however, this is not the generality of what it involves creating a gastronomic tourist product, but rather is associated with the attention of specific customers. |
| format | Online |
| id | oai-article-1878 |
| institution | UAHC-Revistas |
| language | spa |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Universidad Academia de Humanismo Cristiano |
| publisherStr | Universidad Academia de Humanismo Cristiano |
| record_format | ojs |
| spelling | oai-article-18782021-07-28T18:50:38Z Mapuche gastronomic tourism in La Araucanía Turismo gastronómico mapuche en La Araucanía Tereucán Angulo, Julio Briceño Olivera, Claudio Gastronomy is an essential part of the tourist experience, as it is part of the social and cultural context of the territories and recreates the complex historical, social, and productive relationships that have determined a type of food in a particular context. Indigenous peoples have natural potential for the development of specialized tourism such as gastronomy, as they have a wide range of original resources of their natural and cultural heritage, as is the case of the Mapuche of the region of La Araucanía. This study seeks to analyze, from the basis of the search engines of the available digital platforms, the accessibility and quality of information to tourists, types of Mapuche culinary products included in the tourist offer, and innovation as part of the development of gastronomic tourism in the region. 11 ventures from the La Araucanía region were selected, distributed in 7 communes. The results showed that there is a low representation of Mapuche gastronomy, as a search concept associated with tourism at the international level; the gastronomic offer is not exclusively Mapuche but rather a Chilean peasant fusion with mapuche. The region of La Araucanía has varied experiences of Mapuche ventures that have begun to innovate in gastronomic terms, creating new products associated in some cases with restaurants and others to cocktail services for events; however, this is not the generality of what it involves creating a gastronomic tourist product, but rather is associated with the attention of specific customers. La gastronomía constituye una parte esencial de la experiencia turística, ya que forma parte del contexto social y cultural de los territorios y recrea las complejas relaciones históricas, sociales y productivas que han determinado un tipo de alimentación en un contexto particular. Los pueblos indígenas tienen potencial natural para el desarrollo del turismo especializado como el gastronómico, ya que poseen una amplia gama de recursos originales de su patrimonio natural y cultural, como es el caso de los mapuches de la región de La Araucanía. Este estudio busca analizar, desde la base de los motores de búsqueda de las plataformas digitales disponibles, la accesibilidad y calidad de la información hacia el turista, tipos de productos culinarios mapuches incluidos en la oferta turística, y la innovación como parte del desarrollo de un turismo gastronómico en la región. Se seleccionaron 11 emprendimientos de la región de La Araucanía, distribuidos en 7 comunas. Los resultados obtenidos evidenciaron que existe una baja representación de la gastronomía mapuche, como concepto de búsqueda asociada al turismo a nivel internacional; la oferta gastronómica no es exclusivamente mapuche sino más bien una fusión campesina chilena con mapuche. La región de La Araucanía tiene experiencias variadas de emprendimientos mapuches que han comenzado a innovar en términos gastronómicos, creando nuevos productos asociados en algunos casos a restaurantes y otros a servicios de cocktelería para eventos; no obstante, ello no es la generalidad de lo que implica crear un producto turístico gastronómico, sino más bien está asociado a la atención de clientes específicos. Universidad Academia de Humanismo Cristiano 2020-12-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.academia.cl/index.php/esp/article/view/1878 10.25074/07197209.20.1878 Revista de Geografía Espacios; Vol 10 No 20 (2020); 74-88 Revista de Geografía Espacios; Vol. 10 Núm. 20 (2020); 74-88 Revista de Geografía Espacios; v. 10 n. 20 (2020); 74-88 0719-7209 0719-0573 spa https://revistas.academia.cl/index.php/esp/article/view/1878/2038 Derechos de autor 2020 Revista de Geografía Espacios |
| spellingShingle | Tereucán Angulo, Julio Briceño Olivera, Claudio Mapuche gastronomic tourism in La Araucanía |
| title | Mapuche gastronomic tourism in La Araucanía |
| title_alt | Turismo gastronómico mapuche en La Araucanía |
| title_full | Mapuche gastronomic tourism in La Araucanía |
| title_fullStr | Mapuche gastronomic tourism in La Araucanía |
| title_full_unstemmed | Mapuche gastronomic tourism in La Araucanía |
| title_short | Mapuche gastronomic tourism in La Araucanía |
| title_sort | mapuche gastronomic tourism in la araucania |
| url | https://revistas.academia.cl/index.php/esp/article/view/1878 |
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