Analysis of the gastronomic tourism value chain and its relationships from a territorial approach: criteria of functionality and hierarchy
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Abstract
In recent years, gastronomic tourism is a tourism product that has experienced a remarkable growth in tourism destinations of diverse nature. This is due to the fact that gastronomy has become an element of territorial identity that is highly valued by the demand in the development of tourism experiences that pursue knowledge of others through tourism. In addition, the transversality of gastronomy in tourism gives differentiation possibilities for any type of destination. For this reason, the consideration of gastronomy as a tourism resource implies that tourism destinations should identify the gastronomic attractions in the territory with the aim of propose tourism activities based on gastronomy. This identification usually refers to the concept of the value chain. Thus, the main objective of this article is to propose a methodology for analysing the elements of that value chain, going deeper into the concept itself, as well as into those of tourism potential and functionality, which are considered key aspects in the definition of the structure of the elements as a part of this chain. The methodological proposal can be used to analyze the structure of gastronomic tourism experiences and to identify the elements of the chain and the way they interrelate in the territory for the development of these experiences.
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