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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
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1
Universidad Tecnológica de Santiago, UTESA
Recinto Dajabón. C/ Presidente Henríquez, 50.
63000-Dajabón, República Dominicana.
franorgaz@hotmail.com
2
Departamento de Estadística, Econometría,
Investigación Operativa, Organización de
Empresas y Economía Aplicada. Facultad de
Ciencias del Trabajo.
C/ Adarve, 30. 14071-Córdoba. Universidad de
Córdoba
tomas.lopez@uco.es
Tourism in Dominican Republic:
Gastronomy as potentiation factor
Orgaz Agüera
1
, F., López-Guzman
2
, T.
Keywords:
islands, culinary tourism, gastronomy, sun and beach tourism,
Dominican Republic
In recent years, the islands have had a significant change in its economic
model. So, we have witnessed the strengthening of tourism policies in
consolidated tourist destinations, with the objective of to consolidate the supply
over other destina-tions. On the other hand, tourists are now looking for new
ways of getting to know their chosen destinations, demonstrating themselves
to be active in their travels and searching for greater interaction with the local
community, local food and the natural environment. Therefore, tourists are
now attaching increasing importance to exploring new places where the local
culture, ethics, customs and the particular history of the area are particularly
important. And, in this way, gastronomy (and everything related to the cultural
elements associated with food) is of fundamental importance to a desti-nation.
In this paper, we show the results based on a fieldwork in the north Dominican
Republic (country with a well established tourism sector), one of the main
tourist areas of the country, with the objective of to know the perception of
foreign tourists on everything related to the elements cultural gastronomy of
this area, and in order to strengthen and promote policies in this destination.
The main results show the im-portance of the gastronomy to choose a specific
destination, and how the development of the relationship between tourism and
gastronomy may mean increased wealth gen-erated by tourism through of
the potentiation of the primary sector in the Dominican Republic, especially
considering that the sun and beach tourism is the main type of tourism in the
country, and culinary aspects, the culture and the natural can be formed as