Una aproximación conceptual y literaria a la gastrodiplomacia como conductora de marca de un destino

  1. Silvia María González 1
  1. 1 Universidad de Deusto
    info

    Universidad de Deusto

    Bilbao, España

    ROR https://ror.org/00ne6sr39

Revue:
Pasos: Revista de Turismo y Patrimonio Cultural

ISSN: 1695-7121

Année de publication: 2021

Volumen: 19

Número: 4

Pages: 737-751

Type: Article

DOI: 10.25145/J.PASOS.2021.19.048 DIALNET GOOGLE SCHOLAR lock_openRIULL editor

D'autres publications dans: Pasos: Revista de Turismo y Patrimonio Cultural

Objetivos de desarrollo sostenible

Résumé

Este artículo analiza y describe los diferentes términos conceptuales que se utilizan en la gastronomía con el fin de comprenderla como un arte para la promoción de una región o un destino en el exterior y como una herramienta de la diplomacia cultural, la llamada gastrodiplomacia. El eje central del artículo investiga y analiza los actores principales encargados de promocionar y gestionar este sector y las diferentes estrategias y acciones que se pueden llevar a cabo para revalorizar este campo. Por último y en la tercera parte del artículo se extraen unas reflexiones sobre el futuro y las tendencias en la gastronomía en el turismo, la cultura y la sociedad.

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