| Título |
Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal |
| Autores |
Dancausa-Millan, Genoveva , MILLÁN VÁZQUEZ DE LA TORRE, GENOVEVA, Huete-Alcocer, Nuria |
| Publicación externa |
No |
| Medio |
Int. J. Gastron. Food Sci. |
| Alcance |
Article |
| Naturaleza |
Científica |
| Cuartil JCR |
2 |
| Cuartil SJR |
1 |
| Impacto JCR |
3.80000 |
| Impacto SJR |
0.61700 |
| Fecha de publicacion |
01/09/2022 |
| ISI |
000861381400012 |
| DOI |
10.1016/j.ijgfs.2022.100548 |
| Abstract |
Andalusia is an Autonomous Community in southern Spain featuring a varied cuisine inherited from the different peoples that have inhabited the region, including Jewish, Arab and Christian cultures. They all share a common element in their cuisine; namely, olive oil. It has been termed "the green gold" of the region, not only because of the flavor it gives to dishes but also due to its health benefits. The objective of this research was to analyze analyzes olive oil as a gourmet element from a tourist perspective, within gastronomic routes such as oil tourism. Specifically, the purpose was to examine food could become a tourist attraction that boosts the incomes of the people who produce it. A survey was carried out to identify the profile of the people who engage in olive oil tourism (Oleotourism) and their motivations for doing so. Findings highlight that this is an emerging tourist segment for which there is little demand, despite the uniqueness of the oil. This tourism has made limited inroads into the international market, despite the fact it is highly rated by the people who do it. Finally, it is necessary to create pairings between food products in order to attract a greater number of tourists and make Andalusia a culinary vacation destination. |
| Palabras clave |
Oleotourism; Andalusia; Culinary tour; Designation of origin; Gourmet |
| Miembros de la Universidad Loyola |
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