Gastronomy, culture and heritage for sustainable tourism.

Abstract

The research is focused on the study carried out by different previous researches of students of the UNIANDES gastronomy career, and it is included in a wider work about gastronomy as a cultural, sustainable and diverse heritage, aimed at strengthening it in the tourist activity; it is focused on compiling techniques and products that have been lost in time in the communities that develop a community tourism. The importance of tourism and gastronomic planning to preserve the tangible and intangible heritage of gastronomy is transcendental for tourism development, sustainability and the preservation of cultural diversity in Ecuador. Tools were used for the research process, which allow for the obtaining of desired and well-founded information.