Slow food: creación de un recetario para fomentar el turismo gastronómico en la ciudad de Otavalo-Ecuador

This research explores the potential of Otavalo, Ecuador’s local gastronomy to drive gastronomic tourism, focusing on the Slow Food movement as a way to preserve the region’s cultural and culinary identity. The main objective was to strengthen gastronomic tourism in Otavalo, Ecuador, through the cre...

• Κύριος συγγραφέας: Balladares Sosa, Diego Javier (author)
• Μορφή: bachelorThesis
• Έκδοση: 2024
• Θέματα: slow food, cocina de proximidad, sostenibilidad gastronómica, turismo gastronómico, Otavalo
• Διαθέσιμο Online: https://repositorio.puce.edu.ec/handle/123456789/45359