Gastronomic territories: critical review of the literature

Gastronomic tourism is a growing dimension of cultural tourism, highlighting food as more than a biological necessity, but an expression of cultural identities and social heritages. Gastronomic territories offer unique experiences, where food and culinary practices connect tourists to local traditions and cultures. Studies show that these territories not only enrich tourism, but also serve as tools to differentiate destinations in a competitive market. Integrating gastronomic territories into local development strategies fosters the economy, preserves cultural identity and promotes sustainable practices. These territories contribute to the local economy by supporting small businesses and the production of regional foods. In addition, the search for authenticity in gastronomic tourism encourages the appreciation of traditional ingredients and recipes, creating meaningful experiences for both tourists and host communities. Challenges include training entrepreneurs, accessing financing and ensuring inclusive development. However, innovative initiatives that combine gastronomy with environmental education have shown potential to promote sustainability and social awareness. Collaboration between stakeholders, such as producers and restaurants, is essential to the success of these territories, strengthening community ties and generating a positive cycle of development. Gastronomic territories also contribute to sustainable tourism by encouraging responsible food practices, such as the use of seasonal ingredients and the reduction of waste.