Culinary tourism in natural protected areas: The case of the Cuxtal Ecological Reserve in Yucatan, Mexico

Ana Laura González-Alejo; Christoph Neger

doi:10.3986/AGS.11332

Avtorji

Ana Laura González-Alejo Postdoctoral researcher of the National Council of Science and Technology, Institute of Geography, National Autonomous University of Mexico, Mexico City, Mexico https://orcid.org/0000-0003-3446-8093
Christoph Neger Institute of Geography, National Autonomous University of Mexico, Mexico City, Mexico https://orcid.org/0000-0001-5210-5005

DOI:

https://doi.org/10.3986/AGS.11332

Ključne besede:

kulinarični turizem, kulinarično kartiranje, kartiranje hrane, naravna zavarovana območja, Jukatan, Cuxtal, Mehika

Povzetek

Ekološki rezervat Cuxtal leži na mestnem obrobju Meride. Ta rezervat je turistična zanimivost zaradi raznolikosti turističnih virov, čeprav ti kot takšni še niso bili prepoznani. Poleg tega ima večina lokalnega prebivalstva tradicionalno kulinarično znanje, ki je s turističnega vidika slabo raziskano. V članku predlagamo opredelitev kulinaričnih virov rezervata, da bi izdelali kulinarični zemljevid. Študija temelji na poglobljenih intervjujih s prebivalci, s katerimi smo ocenili njihovo kulinarično znanje in tradicionalne metode. Rezultati kažejo, da ima rezervat potencial za razvoj kulinaričnega turizma. Gastronomija ima lahko pomembno vlogo pri spodbujanju lokalnega gospodarstva in ohranjanju kulinarične identitete prebivalcev pod pritiskom predelane hrane iz Meride.

Prenosi

Podatki o prenosih še niso na voljo.

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