Traditional gastronomy as a tourist attraction in an emerging cultural destination: The case of Otavalo

International Journal of Gastronomy and Food Science 2026 Open access

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Authors: Mónica Buenaño-Allauca, Dhia Qasim, Francisco Xavier Guevara Aroca, Pablo López-Egas
DOI: 10.1016/j.ijgfs.2026.101424
Cited by: 2
References: 46

Fields of Study & Subjects

Culinary Culture and Tourism Food Nutrition and Cultural Practices Environmental and Cultural Studies in Latin America and Beyond

Publication details

Journal / source
International Journal of Gastronomy and Food Science
Publisher
Elsevier BV
Volume
43
Pages
101424–101424
Publication date
28 January 2026
Language
EN