Turismo: vieja y nueva gastronomía iberoamericana y del Caribe

Authors

  • Alfredo Ascanio Universidad Simón Bolívar, Caracas, Venezuela.

DOI:

https://doi.org/10.11606/issn.1984-4867.v11i1p55-59

Keywords:

gastronomy and tourism, recipe books, typical cooking, gastronomy investigation, High Cooking Schools.

Abstract

The local and typical gastronomy are components of the tourist product to special touristic places. The recipe books which are to be investigated and to be recovered must be part of a touristic strategy to be institutionalized as an lberoamerican and Caribean cultural expressions. ln this part of the American continent the old and new gastronomy investigation and development should be considered as a project in the "High Cooking Schools ", where the future chefs will be prepared.

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Author Biography

  • Alfredo Ascanio, Universidad Simón Bolívar, Caracas, Venezuela.
    Economista y profesor titular de la Universidad Simón Bolívar en Caracas - Venezuela. Postgrado en la Escuela de Negocios de Harvard y Maestría en Ciencias Políticas de la USB. Vice-Ministro de Turismo de Venezuela. Consejero al Secretario General de la OMT.

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Published

2000-05-16

Issue

Vol. 11 No. 1 (2000)

Section

Articles

License

Authors retain the copyright and grant the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0), allowing the sharing of the work with recognition of its authorship and initial publication in RTA. 

How to Cite

ASCANIO, Alfredo. Turismo: vieja y nueva gastronomía iberoamericana y del Caribe. Revista Turismo em Análise, São Paulo, Brasil, v. 11, n. 1, p. 55–59, 2000. DOI: 10.11606/issn.1984-4867.v11i1p55-59. Disponível em: https://revistas.usp.br/rta/article/view/63509.. Acesso em: 3 jan. 2026.