TOURISM TRAINING CENTER

ACADEMIC PROGRAM OF TOURISM

ADMINISTRATION
COURSE: ENGLISH

Topic: Research Results on:

"Food Tourism Packages"

Presented by:

1. Yunior Condori Huanca

2. Patricia Manrique Soto
3. Jhoel Ttupa Tapara
4. Royier Quispe Davalos

Teacher:
Beatriz Montoya

Cusco- Peru
2024
 CONTENTS
RESEARCH RESULTS ON FOOD TOURISM PACKAGES..................................................
Introduction...........................................................................................................................
Development.........................................................................................................................
Research and Methodology..............................................................................................
Results..............................................................................................................................
Conclusions..........................................................................................................................
Recommendations................................................................................................................
RESEARCH RESULTS ON FOOD TOURISM
PACKAGES

Introduction

This paper presents the results of the research conducted by the team on the
topic: Food Tourism Packages.

Whose objective is to explore and make known a little about the gastronomy of
our city, as well as to show some traditional places that continue to exist in time,
which are part of our cultural heritage.

For the Explorer Expert team, from the fifth cycle of the Tourism Administration
course, it was a new experience, an encounter with what is ours.

Knowing these traditional sites, called Picanteria, took us back in time and
transmitted a set of unique sensations, unique flavors, warmth and hospitality,
getting to have a connection with our Andean culture.
Development
Research and Methodology
The research on picanterías in Cusco focuses on visiting traditional
establishments where typical food of the region is prepared. These places,
known as picanterías, offer an authentic culinary experience, preserving
ancestral recipes and inherited cooking techniques. In these visits, you can
taste emblematic dishes such as Kapchi de habas con rocoto relleno, asado de
cordero, lengua atomatada, costillar frito and cuy al horno, while learning about
the history and gastronomic culture of Cusco. This research not only seeks to
enjoy the food, but also to understand and appreciate the rich culinary tradition
of Cusco.

The methodology used was by means of field work, where it was applied:

 Observation: Participate in fairs and picanterias, documenting the activity

in videos.
 Interviews: Talk to cooks, vendors about recipes and traditions.
 Tasting: Evaluate the authenticity and quality of the dishes.
 Data Analysis:
o Qualitative: Identify cultural themes and patterns.
o Quantitative: Count of stands present at the Easter fair.

Results
We consider that the most relevant findings are: the continued existence of
these places despite the years, many of them almost 100 years old, which
preserve the tradition, ancestral recipes and recipe techniques inherited from
generation to generation.
Conclusions
In conclusion, the research highlights cultural preservation, gastronomic
authenticity, connection with history, promotion and diversification of what is
ours.

The importance of picanterías and gastronomic fairs as guardians and

promoters of the culinary tradition of Cusco, and their role in promoting culture,
economy and social cohesion in the region.

Recommendations
According to the investigation to some picanterías and the visit to gastronomic
fairs organized by municipalities, our recommendations are:

 Encourage the participation of these picanterias in fairs.

 Carry out promotion and dissemination campaigns through digital and
traditional media to attract both tourists and local residents.
 Strengthen alliances between municipalities and other cultural and
tourism institutions.
 Develop initiatives to preserve and document traditional recipes,
ensuring that techniques and knowledge are maintained for future
generations.

These recommendations seek to strengthen Cusco's gastronomic legacy,

ensuring that they remain fundamental pillars of the local culture and economy.