La cocina tecno emocional como estrategia para el desarrollo turístico de la comunidad zumbahua, caso restaurante chukirawa

Abstract

This research focuses on the exploration and application of techno-emotional cuisine as a means of promoting tourism development, using the Zumbahua community as a case study. The gastronomy of the community is considered of little value, which is why this research aimed to propose a menu of techno-emotional cuisine that offers diners a unique gastronomic experience that stimulates the senses and generates a connection between the diner and the dish. The methodology adopted in this study included a qualitative approach, with the analysis of academic sources and interviews with experts in gastronomy and tourism, which allowed for an in-depth understanding of how the integration of innovative culinary techniques with local ingredients can contribute to the enrichment of the tourism offer. The results indicate a positive acceptance by diners of the innovative dishes proposed, reinforcing the importance of authenticity and the emotional connection with the food. In response to these findings, a techno-emotional cuisine menu was proposed, specifically designed to capture the cultural and gastronomic essence, offering a unique culinary experience to visitors and establishing a difference to the area's tourism offer. The conclusions of the research underline the potential of techno-emotional cuisine as a differentiating strategy for tourism, and emphasise the need for continuous training for local chefs in advanced culinary techniques and the importance of promoting sustainability through the use of local ingredients. These initiatives should be integrated into tourism development policies, together with marketing efforts to highlight the quality and authenticity of the gastronomic experience on offer.