Browsing by Author "Claros-Ortiz, Maria Camila"

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    Ruta turística en la Candelaria como experiencia cultural que permita conocer la tradición gastronómica cundiboyacense
    Claros-Ortiz, Maria Camila; Nieto, Alvelayis
    Tourist route in La Candelaria as a cultural experience that allows knowing the Cundiboyacense gastronomic tradition, it is a way that can be implemented to position the sector for gastronomy, in addition to the main idea is to make Cundiboyacense cuisine known in a dynamic and creative way , as well as having a cultural rescue and the gastronomic tradition of the region, since in this town only the typical dishes of other cities are produced. The Candelaria sector is a place where a gastronomic route is not evident, where the tourist can have a didactic and experience interaction, in addition to the fact that in many popular restaurants the typical Cundiboyacenses dishes are not given, only the best known of the In the country, tour operators focus on providing a series of common activities that tourists frequent the most, but they do not realize that the demands of the traveler are becoming more complicated and different, where the experience within their trip plays a role. very important. The objective is to carry out an experiential tourist proposal in La Candelaria, which allows to know the Cundiboyacense gastronomic tradition, the methodology of this work is mixed since in order to have the complete information to get to see if the investigation is pertinent, quantitative data and qualitative using different research instruments such as the survey that gives us real and current data of the tourist regarding their perspective of traditional cuisine. This tourism proposal is innovative, since it takes into account the new demands of the traveler, the main characteristic is to be able to offer the tourist a new way of knowing the Colombian tradition, so to speak, not only will the client benefit but also the traditional establishment, which make it possible to prevail the recipes of those dishes that are characteristic of the Cundiboyacense culture.