Marcos Roberto Pisarski Junior, Alfonso Zepeda Arce e Vander Valduga
FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
MORRETES, BRAZIL
121
FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN
LATIN AMERICA: INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA;
OAXACA, MEXICO; AND MORRETES, BRAZIL
FOMENTANDO EL DESARROLLO LOCAL A TRAVÉS DEL TURISMO
GASTRONÓMICO EN LATINOAMÉRICA: REFLEXIONES A PARTIR DE LOS
CASOS DE MENDOZA, ARGENTINA; OAXACA, MÉXICO; Y MORRETES,
BRASIL
PROMOVENDO O DESENVOLVIMENTO LOCAL ATRAVÉS DO TURISMO
GASTRONÔMICO NA AMÉRICA LATINA: REFLEXÕES A PARTIR DOS CASOS
DE MENDOZA, ARGENTINA; OAXACA, MÉXICO; E MORRETES, BRASIL
Marcos Roberto Pisarski Junior
Universidad de Guadalajara (UdeG - Mexico)
Itaipu Technology Park Foundation (Itaipu Parquetec - Brazil)
Latin American Center for Cultural Studies (CLAEC)
marcos.pisarski@gmail.com
Alfonso Zepeda Arce
Universidad de Guadalajara (UdeG - Mexico)
alfonso.zepeda@academicos.udg.mx
Vander Valduga
Universidade Federal do Paraná (UFPR - Brazil)
vandervalduga@gmail.com
Abstract
This article examines culinary tourism as an effective tool for sustainable local development in
Latin America. Through regional examples such as the Wine Route in Mendoza, Argentina, the
Guelaguetza Festival in Oaxaca, Mexico, and the traditional barreado dish from Morretes,
Brazil, the analysis explores how gastronomic traditions can strengthen local economies,
preserve cultural heritage, and foster social cohesion. The research highlights the importance
of active community involvement and the adoption of sustainable practices in tourism
development, ensuring that the benefits are distributed fairly and inclusively. The cases of
Mendoza, Oaxaca, and Morretes were selected due to their well-established gastronomic
tourism practices and demonstrable impacts on local economic and cultural development. Data
were collected through a qualitative literature review and case analysis to provide
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
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comprehensive insights into the role of culinary tourism in fostering sustainable local
development.
Keywords: Culinary Tourism; Local Development; Latin America; Food Culture; Local Food
Production
Resumen
Este artículo examina el turismo gastronómico como una herramienta eficaz para el desarrollo
local sostenible en América Latina. A través de ejemplos regionales como la Ruta del Vino en
Mendoza, Argentina, el Festival Guelaguetza en Oaxaca, México, y el plato tradicional
barreado de Morretes, Brasil, el análisis explora cómo las tradiciones gastronómicas pueden
fortalecer las economías locales, preservar el patrimonio cultural y fomentar la cohesión social.
La investigación destaca la importancia de la participación activa de la comunidad y la adopción
de prácticas sostenibles en el desarrollo del turismo, garantizando que los beneficios se
distribuyan de manera justa e inclusiva. Los casos de Mendoza, Oaxaca y Morretes fueron
seleccionados por sus prácticas turísticas gastronómicas bien establecidas y sus demostrables
impactos en el desarrollo económico y cultural local. Los datos se recopilaron a través de una
revisión cualitativa de la literatura y del análisis de casos para proporcionar una comprensión
integral del papel del turismo gastronómico en la promoción del desarrollo local sostenible.
Palabras clave: Turismo Gastronómico; Desarrollo Local; Latinoamérica; Cultura
Alimentaria; Producción Local de Alimentos
Resumo
Este artigo examina o turismo gastronômico como uma ferramenta eficaz para o
desenvolvimento local sustentável na América Latina. Através de exemplos regionais como a
Rota do Vinho em Mendoza, Argentina, o Festival Guelaguetza em Oaxaca, México, e o prato
tradicional barreado de Morretes, Brasil, a análise explora como as tradições gastronômicas
podem fortalecer as economias locais, preservar o patrimônio cultural e fomentar a coesão
social. A pesquisa destaca a importância da participação ativa da comunidade e da adoção de
práticas sustentáveis no desenvolvimento do turismo, garantindo que os benefícios sejam
distribuídos de forma justa e inclusiva. Os casos de Mendoza, Oaxaca e Morretes foram
selecionados por suas práticas turísticas gastronômicas bem estabelecidas e seus impactos
demonstráveis no desenvolvimento econômico e cultural local. Os dados foram coletados por
meio de uma revisão qualitativa da literatura e da análise de casos para fornecer uma
compreensão abrangente do papel do turismo gastronômico na promoção do desenvolvimento
local sustentável.
Palavras-chave: Turismo Gastronômico; Desenvolvimento Local; América Latina; Cultura
Alimentar; Produção Local de Alimentos
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
MORRETES, BRAZIL
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Introduction
The social dynamics of human movement across different spaces, which has occurred since the
dawn of humanity, have been the subject of study by hundreds of researchers. Each of them
brings a unique perspective and assigns different meanings to this process. This phenomenon
of human mobility has not only shaped history and culture but has also significantly influenced
the economic and social aspects of the communities involved. Among the various forms of this
social dynamic, some are redefined due to subjective and intrinsic elements that are part of their
reproduction. A prominent example of this redefinition is the phenomenon of tourism.
(Vázquez-Barquero, 1988; Urry, 1990)
Tourism, derived from a historical and social process of people’s movement, is driven by
multiple factors and can be related to the acquisition of knowledge and cultural experiences,
leisure, entertainment, or even business. Besides being a complex social phenomenon, tourism
is also interpreted as a crucial economic activity within the global capitalist system. In this
context, tourism not only facilitates cultural exchange and personal enrichment but also
contributes significantly to the global economy, generating income, employment, and adding
value to activities that originate in its domain. (Buarque, 1999; Vázquez-Barquero, 1988)
Within this economic logic, gastronomy emerges as a significant product of the culture of a
community, ethnic group or region. When marketed in the tourist context, traditional food and
beverages that represent the identity and cultural heritage of a region are transformed into
commodities. This commercialization can lead to the appreciation of local culinary practices
but may also result in standardization and loss of authenticity due to market demands
(Kovalenko et al., 2023).
Culinary tourism, in particular, has gained recognition for its ability to promote local
development. This type of tourism not only highlights the culinary traditions of a region but
also attracts visitors seeking authentic and enriching experiences. In this sense, culinary tourism
can be a powerful tool for the economic and social development of local communities, as it
fosters the preservation of culture, generates employment, and promotes sustainable
development (Gimenes-Minasse, 2023).
However, for culinary tourism to be truly beneficial for local communities, it is essential to
integrate sustainable and equitable approaches into its development and management. This
means considering not only the economic aspects but also the social and cultural impacts of
tourism. In this context, community participation and inclusive planning in tourism
development are crucial. Sustainable tourism development must be based on the active
collaboration of all stakeholders, including local communities, governments, and the private
sector (Sampaio, 2001).
Thus, the objective of this research is to explore how culinary tourism can serve as a tool for
sustainable local development, preserving culture and generating equitable economic benefits.
Through case studies in Latin America, the analysis will focus on how different communities
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have integrated culinary tourism into their development strategies. In addition, the method used
to assess the impact of these initiatives on local communities will be presented.
To this end, a qualitative methodology based on a literature review focused on the use of classic
works on tourism and local development and the analysis of case studies will be employed. This
methodology will allow for an in-depth understanding of the dynamics and effects of culinary
tourism in different regions, providing a framework for the implementation of local
development strategies.
While the examples of Mendoza, Argentina; Oaxaca, Mexico; and Morretes, Brazil were
identified through an extensive literature review on the relationship between tourism and local
development through gastronomy in Latin America, the theoretical model presented in Figure
1 was conceived based on the theoretical framework developed throughout this study. These
examples were identified due to their recurrent presence in academic and professional literature
as well-established references in gastronomic tourism.
The model was verified by analyzing the economic, social, and cultural significance of tourism
in these regions, as highlighted by the extensive bibliographic and documentary review. It
serves as a guiding framework for examining how key components—such as local food
production, income generation, and sustainable practices—interact in these contexts. Although
no direct fieldwork was conducted, the application of the model to these literature-based
examples allows for the identification of patterns, challenges, and opportunities for leveraging
culinary tourism as a tool for sustainable development.
This paper not only aims to highlight the importance of culinary tourism as a driver of economic
and cultural development but also proposes alternative approaches that prioritize equity and
sustainability in host communities. The integration of sustainable practices and the active
participation of the local community in tourism development are key elements to ensure that
tourism contributes positively and enduringly to the well-being of these communities.
Conceptual Framework
The tourism phenomenon, as a social and spatial dynamic, is based on subjective pillars for its
reproduction, such as leisure, traditions, and consumerism — elements that humanize this
phenomenon (Krippendorf, 1989). According to John Urry (1990), tourism is a social
phenomenon consisting of the voluntary and temporary displacement of individuals or groups,
primarily for recreation, rest, culture, or health, moving from their usual place of residence to
another where they do not engage in any remunerative activity, generating multiple social,
economic, and cultural interrelationships.
Since tourism is related to leisure and contrasts with work, it can be seen as a ritual of worship
to idleness, something intrinsic to the human being, as one relocates to a place where no work
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
MORRETES, BRAZIL
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is performed, dedicating themselves to leisure and rest (Russell, 2002; Lafargue, 1883).
However, in a capitalist society, economic activity redefines the tourism phenomenon and
leisure, transforming the subjectivity tied to this practice into a commodity, and its dynamics
into services (Harvey, 2005).
Among the subjective elements that are commodified due to capitalism is culture, especially
regional culture. According to Richards (2001), local culture, as an intangible commodity,
contains a use value that satisfies a leisure need within tourism activity. There are goods with
material and social use value of a subjective nature, whose necessity does not derive from
survival but from the desire to consume culture or leisure.
Tourism, therefore, is not only a social, economic, and cultural phenomenon but is also
governed by the capitalist system and sold as a commodity that requires a productive apparatus
for its development. This apparatus includes services, equipment, and local infrastructure to
support the tourist (Urry, 1990).
The social movement of people becomes an economic activity, demanding permanent and in-
depth studies on its impacts and possibilities for generating income. This stimulates the
preservation of heritage, the development of urban infrastructure, and access to services such
as lodging and food to support tourism activity (Smith, 1989).
Among the various motivations driving the development of tourism are those based on culture,
such as culinary, historical-cultural, pedagogical, and religious tourism. Beni (1998) highlights
that the "influx of tourists to receiving centers offering the historical legacy of humanity in
different eras" represents cultural tourism.
It is necessary to more effectively include not only the potential social impacts but also the
beneficial nature of tourism activity to stimulate the preservation of culture and the conservation
of material and intangible heritage, such as food, dances, languages, and arts (Richards, 2001).
This underscores the need to create new products for consumption within the capitalist system,
maximizing the cultural potential of the locations where tourism occurs. Gastronomy, as a
product of a community's food culture, is added to this economic logic and can be used as a
product within the capitalist logic that permeates cultural tourism (Pisarski Jr., 2019).
Gândara et al. (2009) argue that culinary tourism occurs due to motivations linked to the
culinary practices of a locality and can be operationalized through attractions such as regional
cuisine, gastronomic events, and the offering of differentiated food and beverage
establishments. Gastronomy and culinary tourism, within the economic logic, may take on a
different function when contributing to the host community, that is, the local community that
engages in tourism activities and welcomes tourists (Gimenes-Minasse, 2023).
This local community is part of a geographic segment of a broader societal vision but is not
dissociated from it. Di Pietro (1999) defines this concept as a space relative to a larger one, and
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it cannot be analyzed without referencing the more encompassing space in which it is
embedded.
To think about how an economic activity, such as cultural and culinary tourism, can contribute
to local development and its host community, it is necessary to understand the concept of
development. This is a concept shaped by different value judgments and political beliefs that
has changed and adapted over time (Seers, 1970).
The concept of development presented here relates to the improvement of the quality of life in
society, economic dynamism, and a local focus. Vázquez-Barquero (1988) conceptualizes it as
a process of economic growth and structural change that leads to an improvement in the living
standards of the local population, identifying three dimensions: economic, sociocultural, and
political-administrative.
Development, using its first economic dimension, can be supported by economic activities that
add value to what is produced in the community or to the services provided by its actors (Sen,
1999). This is possible due to the internal and external nature of economic activities. Buarque
(1999) states that local development is an endogenous process recorded in small territorial units
and human groups, capable of promoting economic dynamism and improving the quality of life
of the population by interacting with a broader and more complex reality.
Thus, cultural and culinary tourism activities can be observed as mechanisms for this added
value in a locality's economic cycle. By generating direct income for local merchants and
indirect income for local producers, part of these initial revenues is spent on the consumption
of inputs and raw materials in restaurants, gastronomic souvenirs, and street food kiosks (Long,
2004).
Method of Analysis
To illustrate this economic and social dynamic, Figure 1, based on the conceptual framework
discussed, was created to exemplify the theoretical model from which the analysis of local
development, gastronomy, culinary tourism, local food production, and tourist movements in
the context of case studies will proceed.
Figure 1. Theoretical Model
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
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Source: Created by the author, 2024
The theoretical model represented in Figure 1 shows the interrelationships between the different
components of culinary tourism and its impact on local development. This flowchart reflects
how gastronomy and culinary tourism generate economic income through tourists, which, in
turn, positively affects local food production.
Analyzing Figure 1, it is observed that gastronomy and culinary tourism generate economic
income through tourists, which, in turn, positively affects local food production. This cycle
contributes to local development, as shown by the relationship between these elements in the
diagram. By attracting tourists interested in local gastronomy, the demand for regional food
products increases, encouraging local producers and stimulating the local economy (Gândara
et al., 2009; Hjalager, 2002). This reinforces the idea that culinary tourism not only acts as an
income generator but also as a catalyst for the sustainable socioeconomic development of local
communities (Hjalager, 2002).
The economic income provided by tourists helps improve local infrastructure and tourist
services, creating a favorable environment for continuous economic growth (Smith, 1989).
Local food production, directly linked to culinary tourism, benefits from increased visibility
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
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and demand, which can lead to improvements in the quality and variety of products offered
(Richards, 2001). This improvement process not only increases the competitiveness of local
products but also strengthens the capabilities of producers and promotes sustainable agricultural
practices.
Finally, local development is driven not only by increased income and production but also by
the strengthening of cultural identity and the preservation of culinary traditions (Beni, 1998).
This highlights the importance of integrating tourism development strategies with the needs and
characteristics of the local community, ensuring that economic benefits are distributed
equitably and contribute to the overall well-being of the population (Vázquez-Barquero, 1988).
In terms of local economic development, Vázquez-Barquero (1988) argues that development
must be based on the ability of communities to leverage their internal resources and capacities.
In this context, culinary tourism acts as a catalyst that mobilizes local resources, generates
employment, and promotes sustainable economic growth. Buarque (1999) complements this
view by highlighting that local development should be grounded in the valorization of cultural
identity and active community participation in development processes. According to Sampaio
(2001), the sustainable development of tourism must be based on the active collaboration of all
stakeholders involved, including local communities, governments, and the private sector.
By detailing this theoretical model, it becomes easier to understand how the different
components of culinary tourism interact and reinforce each other to promote sustainable
economic and social development. Figure 1 highlights income flows and their redistribution
within the community, showing how culinary tourism can be an effective tool for boosting the
local economy and improving residents' quality of life.
Local Development through Culinary Tourism in Latin America
Culinary tourism is a powerful tool for local development, combining the preservation of
culture and culinary traditions with the generation of income and the promotion of economic
development for the host community and also for agri-food producers. In Latin America,
numerous examples demonstrate how this form of tourism can have a positive impact on local
communities, contributing to their economic and cultural dynamism. Here, some examples will
be presented that corroborate the theoretical development method discussed:
Wine Route in Mendoza, Argentina
A compelling example of how culinary tourism can stimulate local development is the Wine
Route in Mendoza, Argentina. Enotourism, defined as a tourism experience centered around
visits to wineries, wine tastings, and wine-related events (Valduga, 2011), has flourished in this
region, renowned for its Malbec wines. This form of tourism not only draws national and
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
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international visitors eager to savor the wines, but also to immerse themselves in the terroir of
the Andes mountain range, as depicted in Figure 2. Moreover, it generates substantial revenue
for local winemakers and tourism-related businesses (Pastor et al., 2020).
Figure 2. Wineries in Mendoza, Argentina
Source: Personal collection, 2023
The winetourism has allowed for significant diversification of the local economy in Mendoza.
Wineries benefit not only from direct wine sales but also from additional services such as
guided tours, tastings, and special events like festivals and weddings. This steady flow of
tourists has encouraged the development of complementary infrastructure such as hotels,
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restaurants, and craft shops, which, in turn, create jobs and opportunities for the local
community. According to Pastor et al. (2020), wine tourism has created a value chain that
benefits various sectors of the regional economy, from agricultural production to tourism
services.
Beyond the economic impact, wine tourism in Mendoza has strengthened regional identity. The
promotion of wine as a cultural symbol has led to greater appreciation for local traditions and
has encouraged the preservation of ancestral winemaking practices. Visitors not only consume
local products but also participate in activities that allow them to understand the region's history
and culture. This cultural immersion contributes to a richer and more memorable tourism
experience (Lacoste 2013).
Gabardo (2021) emphasizes that this type of tourism contributes to the conservation of the
cultural landscape and the enhancement of wine heritage. The wineries and vineyards are
located in natural environments that have been preserved and improved to attract tourists. This
not only protects the environment but also highlights the scenic beauty of the region, drawing
visitors interested not only in wine but also in the landscape. The integration of sustainable
practices in viticulture and wine tourism ensures that both the economy and culture benefit from
this practice (Lacoste 2013).
Moreover, wine tourism in Mendoza has encouraged collaboration among different local actors,
including governments, private companies, and community organizations. These partnerships
have facilitated the creation of well-signposted and promoted wine tourism routes, as well as
the organization of events and festivals celebrating the wine culture. This collaborative
approach has allowed wine tourism to develop consistently and sustainably, benefiting all
involved (Pastor et al., 2020).
Guelaguetza Festival, Mexico
In Oaxaca, Mexico, located in the southwest of the country, the Guelaguetza Festival is an
annual event that celebrates local culture and cuisine. The word "Guelaguetza" comes from the
Zapotec language and means "offering" or "gift." Held on the last two Mondays of July during
the summer, the festival reflects the spirit of sharing and community, coinciding with the
harvest season, which characterizes the event (Whitford, 2008).
These festivities are rooted in a cultural heritage embedded in the pre-Hispanic Mexican
imagination. Influenced by European, especially Spanish, and African contributions that
emerged from the period of slavery, a new cuisine took shape (Arce, 2023). The festival attracts
thousands of tourists each year who enjoy Oaxacan cuisine and participate in cultural activities.
This festival not only provides direct income to local restaurants and food producers but also
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
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helps preserve traditional cuisine and promotes the cultural identity of the region (Ramírez,
2015).
Figure 3. Guelaguetza Festival in Oaxaca, Mexico
Source: Vive Oaxaca, 2019
Palacios (2024) notes that the Guelaguetza is not only a celebration of Oaxacan culture
but also an opportunity for local producers to showcase and sell their products, thus contributing
to the region's economic development. The Guelaguetza is a space where a wide variety of
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traditional products, such as tamales, tlayudas, and chapulines (grasshoppers), are presented,
offering visitors a unique culinary experience that enhances the value of local cuisine.
In addition to the economic benefits, the festival plays a crucial role in preserving and
promoting Oaxacan culture. According to Ramírez (2015), the Guelaguetza fosters local
cultural roots and community participation, strengthening ties between residents and visitors.
This event is not only a showcase for local cuisine but also a manifestation of Oaxaca's living
traditions, featuring dances, music, and traditional attire that reflect the region's cultural
richness.
The Guelaguetza has also been recognized for its positive impact on sustainable tourism. By
attracting tourists interested in culture and cuisine, the festival promotes responsible tourism
practices that value and respect local identity and traditions. This contributes to the conservation
of Oaxaca's cultural and natural heritage, ensuring that the benefits of tourism are distributed
equitably and support the well-being of the local community (Ramírez, 2015).
The Barreado from Morretes/PR, Brazil
Another significant example of culinary tourism can be found in Morretes, Paraná, Brazil. This
city, located on the coast of Paraná, is famous for its traditional dish, barreado, a culinary
tradition that attracts numerous tourists interested in local gastronomy. The influx of visitors
generates significant income for local restaurants and producers, fostering economic
development and improving local infrastructure (Gimenes-Minasse, 2013).
Figure 4. The Barreado from Morretes/PR, Brazil
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
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Source: Ogura, 2022
The culinary experience in Morretes/PR not only attracts tourists but also educates consumers
about the richness of Paraná's gastronomy. This interaction between tourists and local producers
contributes to the creation of a positive image of the destination and promotes repeat tourism.
Culinary routes and visits to traditional restaurants allow tourists to experience authentic local
cuisine and gain a deeper understanding of the regional culture (Gimenes-Minasse, 2013).
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In the same context, Pisarski Jr. et al. (2022) emphasize that this dish is not only a culinary
delight but also a representation of the cultural identity and history of Paraná’s coastal region.
The traditional preparation of barreado, which involves a slow cooking process passed down
through generations, preserves the authenticity of the original recipe.
Gimenes et al. (2011) highlight the importance of culinary territoriality as a form of mediation
between humans and their environment, turning regional cuisines into a tourist attraction. This
study emphasizes the relevance of local gastronomy in promoting tourism and strengthening
the cultural identity of the region.
Results
The impact of culinary tourism in these regions can be analyzed from several perspectives.
First, from an economic standpoint, this type of tourism generates both direct and indirect
income for the local community. Direct income comes from tourists’ spending on food,
beverages, and other local products, while indirect income stems from job creation and the
development of tourism infrastructure. Vázquez-Barquero (1988) argues that local economic
development is based on the ability of communities to leverage their internal resources and
capacities. In this context, culinary tourism acts as a catalyst that mobilizes local resources,
generates employment, and promotes sustainable economic growth.
From a cultural perspective, culinary tourism contributes to the preservation and promotion of
local culinary traditions. In Oaxaca, the Guelaguetza Festival has played a crucial role in
preserving traditional recipes and cooking techniques that might otherwise have been lost.
Palacios (2024) highlights that this event not only celebrates Oaxacan culture but also educates
tourists about the importance of gastronomy in the region’s cultural identity.
According to Buarque (1999), local development should be based on the valorization of cultural
identity and active community participation in development processes. In this sense, culinary
tourism not only preserves culinary traditions but also strengthens social cohesion and the sense
of belonging.
Finally, from a social perspective, culinary tourism can strengthen community bonds and
encourage social participation. For example, in the case of the Wine Route in Mendoza, Pastor
et al. (2020) note that the interaction between tourists and local producers not only promotes
product sales but also creates a sense of community and belonging. Tourists who visit the
Mendoza Wine Route have the opportunity to meet producers, learn about their products, and
have experiences in this wine territory, experiencing local hospitality, which in turn strengthens
the destination’s image and fosters repeat tourism (Gabardo, 2021).
As Sampaio (2001) suggests, sustainable local development must include active community
participation in tourism planning and management, ensuring that the benefits are distributed
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
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equitably and contribute to the general well-being of the population. This approach not only
promotes economic sustainability but also fosters social inclusion, empowering local
communities to actively participate in decision-making processes. By involving residents in
managing tourism initiatives, culinary tourism can help mitigate negative effects like over-
commercialization and preserve cultural heritage while promoting long-term resilience.
Final Considerations
The analysis of culinary tourism as a tool for local development reveals a complex and
multifaceted landscape where economic, social, and cultural elements converge. Human
mobility, from ancient times, has been a driving force for transformation and adaptation, and
tourism, as a contemporary phenomenon, is part of this historical and social dynamic. The
commercialization of gastronomy within the context of tourism offers an opportunity for
sustainable development of local communities, provided that benefits are managed correctly,
and negative impacts are minimized.
From an economic perspective, culinary tourism has proven to be a significant source of direct
and indirect income. The case studies of the Wine Route in Mendoza, the Guelaguetza Festival
in Oaxaca, and the Barreado dish from Morretes/PR illustrate how tourist flows can generate
positive dynamics in local economies. The demand for local products not only increases the
income of producers and merchants but also fosters investment in infrastructure and services,
creating a virtuous cycle of economic development (Vázquez-Barquero, 1988; Pastor et al.,
2020; Kovalenko et al., 2023).
From a cultural perspective, culinary tourism acts as a preserver and promoter of local
traditions. Events like the Guelaguetza attract tourists interested in regional cuisine while also
serving as platforms for the preservation of ancestral recipes and cooking techniques. This type
of tourism strengthens cultural identity and provides a sense of belonging for both residents and
visitors. By valuing local culture, a narrative is created that can be shared and celebrated, further
reinforcing social cohesion (Buarque, 1999; Palacios, 2024).
Socially, culinary tourism can act as a catalyst for community participation and the
strengthening of social bonds. The interaction between tourists and local producers, as seen in
the Mendoza Wine Route, not only promotes the sale of products but also builds a sense of
community. This direct interaction encourages education and appreciation for diversity and
cultural richness, promoting repeat and sustainable tourism (Sampaio, 2001; Pastor et al., 2020).
The theoretical model presented in Figure 1 illustrates these interrelationships and
highlights how culinary tourism can be an effective tool for promoting local development. This
model shows the flows of income and their redistribution within the community, emphasizing
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
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the importance of proper management to maximize benefits and minimize risks, such as the
loss of cultural authenticity.
To maximize the benefits of culinary tourism, it is crucial that tourism development strategies
are adequately integrated with the needs and characteristics of the local community. This
implies inclusive and participatory planning where all relevant stakeholders—governments, the
private sector, and local communities—are involved. The adoption of sustainable practices and
the promotion of responsible tourism are essential to ensuring that tourism contributes
positively and durably to the well-being of these communities.
In the cases analyzed — Mendoza, Oaxaca, and Morretes — the commercialization of culinary
traditions was not free from challenges related to standardization and the loss of authenticity.
However, each location adopted specific strategies to mitigate these risks. In Mendoza, for
example, wineries preserve traditional viticulture practices and organize cultural events that
reinforce the connection between the product and local identity. In Oaxaca, the Guelaguetza
Festival promotes active community participation and the appreciation of regional products,
helping to preserve authentic culinary practices. In Morretes, the preparation of barreado
follows traditional methods passed down through generations, ensuring the continuity of
original techniques. These examples demonstrate that while commercialization poses risks,
well-structured strategies can promote a balance between economic development and the
preservation of cultural authenticity.
In conclusion, culinary tourism has a significant impact on local development, generating
economic income, preserving cultural traditions, and strengthening social bonds. The examples
analyzed demonstrate how this form of tourism can benefit local communities in multiple ways.
To ensure these benefits are sustainable and equitable, it is essential to integrate development
strategies that prioritize community participation and sustainability, ensuring that culinary
tourism contributes to the general well-being of the population.
However, several gaps remain that warrant further exploration. Future research could focus on
validating the theoretical model through field studies that measure the long-term economic,
social, and cultural impacts of culinary tourism in different regions. Additionally, there is a
need for studies that explore how local communities can balance commercialization with the
preservation of authenticity. Investigating the role of new technologies and digital platforms in
promoting sustainable culinary tourism could also offer valuable insights. Such studies would
not only refine the proposed model but also provide practical guidelines for leveraging culinary
tourism as a development tool.
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FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
MORRETES, BRAZIL
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INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
MORRETES, BRAZIL
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Marcos Roberto Pisarski Junior
PhD candidate in Development, Sustainability, and Tourism at Universidad de Guadalajara
(UdeG - Mexico), with a Master's in Tourism from the Federal University of Paraná (UFPR),
and Bachelor's degrees in Tourism (UNESA), Culinary Arts (PUCPR) and Geography
(UNINTER). Currently a Tourism Analyst at Itaipu Technology Park (Itaipu Parquetec),
Research Fellow at the Latin American Center for Cultural Studies (CLAEC), and Lead
Member of the National Tourism Council (2023-2025) for the Ministry of Tourism (MTur -
Brazil). His research focuses on Culinary Arts, Tourism, Heritage, and Regional Development.
Alfonso Zepeda Arce
PhD in Development Sciences from the University of Guadalajara, Master's in Sustainable
Tourism Management from the University for International Cooperation in San José, Costa
Marcos Roberto Pisarski Junior, Alfonso Zepeda Arce e Vander Valduga
FOSTERING LOCAL DEVELOPMENT THROUGH CULINARY TOURISM IN LATIN AMERICA:
INSIGHTS FROM THE CASES OF MENDOZA, ARGENTINA; OAXACA, MEXICO; AND
MORRETES, BRAZIL
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Rica, and in Public Management of Tourism Sustainability and Competitiveness from the
International University of Andalusia. Bachelor's degree in Tourism from the University of
Guadalajara. Currently, a professor at the Department of Tourism Studies at the South Coast
University Center, University of Guadalajara. His research focuses on tourism, rural tourism,
cultural heritage, sustainability, competitiveness, and destination management.
Vander Valduga
PhD in Geography from the Federal University of Rio Grande do Sul, Postdoctoral in
Hospitality from Anhembi Morumbi University/SP, Master's and Bachelor's degree in Tourism
from the University of Caxias do Sul. Associate Professor of the Bachelor's in Tourism program
and permanent faculty member of the Master's in Tourism program at the Federal University of
Paraná (UFPR), as well as the Graduate Program in Geography at UFPR. Lead Coordinator of
the TerroirTUR research group. His work focuses on tourism, hospitality, and geography, with
an emphasis on wine tourism, wine culture and heritage, rurality, and food and beverage
management.
