Tourists And Spanish Gastronomy

Páginas: 12 (2847 palabras) Publicado: 24 de septiembre de 2012
IntroducTION


The objective of this project is to analyze the knowledge of the tourists on the Spanish cuisine and know if they invest part of their holiday budget on it consumption.

THEORETICAL FRAMEWORK

OBJECTIveS



One of the highlights of Spain is, undoubtedly, it gastronomy. In a few years, Spanish cuisine has received a universal recognition and popularity never seenbefore, for it creativity, innovation, diversity and strength in its dishes.

Currently, Spanish cuisine has the world’s best creative chefs such as Ferran Adrià, Juan Mari Arzak, Sergi Arola, Karlos Arguiñano o Carme Ruscalleda.

But, it is really known? Or tourists just know typical dishes like paella, sangria or Iberian ham? And, on the order hand, during their stay in our country, havethey prioritized to go to restaurants where they could eat dishes of Spanish cuisine? Are they interested in know the gastronomy?

In this project we aim to answer all these questions and reaffirm that Spain is a gastronomic destination.

Our area of study is Barcelona, because is an important tourist city in Spain and a thousand miles of tourist visit it during all the year.

The mainobjective is to determine if tourists are informed about Spanish cuisine and spend money to know it typical dishes during their visit to the country.
Related to the specific objective, are:


- Know which are the most popular dishes


- Analyze the advantages and disadvantages of Spanish gastronomy in Barcelona.


- Knowing the preferences of our visitors


background andscope of the study


We decide to focus our project on tourist (women and men) aged from 30 to 60 years; because we believe that this segment has money to spend freely – unlike a younger segment, which have lower budget that is spent mainly on culture and party.
Thus, our scope of the project is focused on tourist areas of Barcelona: “Sagrada Família” and “Plaza Catalunya”.


Topic,problem, study question



Spanish cuisine remained hidden and unknown to XIX century, when romantic travelers who visited Spain described our gastronomy to readers in neighboring countries.

However, the evolution of Spanish cuisine from the Middle Aged to nowadays, has had different phases, such as the introduction of new cooking methods of Arabs and Jews, the cultivation of new species, theincorporation of ingredients from the New World and influences of European cuisine, specially French and Italian gastronomy, which became popular at Court.

Therefore, we can say that Spanish cuisine is a blend of the culinary customs of the peoples who have inhabited the territory along its history.

On the other hand, note that Spanish cuisine achieved worldwide fame because of the “touristboom” on the 60’s, when firsts tourists menus appeared and most tourist regions experienced a strong demand for the typical culinary dishes, which in some cases were modified to appeal to the tourists.

 In the late XX century, began to appear creative chefs like Juan Maria Arzak or Karlos Arguiñano, who seeking modernity in their dishes from the classic cuisine; or Ferran Adrià, building the“new cuisine”, cooking with innovative styles and ingredients.

But, as we have mentioned above, is this cuisine known beyond our borders? Is there interest from tourists to discover the Spanish recipes? 

For this, we formulated two hypotheses which support our research, and that, through our study, we sought to verify


Hypothesis:





1. Tourists know about Spanish gastronomy, butonly some typical dishes.


2. Tourists spend money in knowing Spanish cuisine during their trips





concept of the problem/study topic

En aquest apartat es realitza la revisió documental bibliogràfica sobre el tema d’estudi, identificant i examinant els antecedents teòrics /o pràctics del tema, revisant investigacions prèvies i les teories que en tinguin...
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