Heritage cuisine and gastronomic tourism in Ecuador: a systematic review of cultural valorization strategies

Abstract

Heritage cuisine represents a fundamental dimension of intangible cultural heritage, encompassing knowledge, practices, ingredients, and symbolisms deeply rooted in territorial identities. This culinary legacy has emerged as a strategic axis for sustainable tourism development in Ecuador. The objective of the present study was to analyze the cultural valorization strategies of heritage cuisine in Ecuador within the framework of gastronomic tourism, in order to identify predominant conceptual approaches, notable practices, local stakeholder participation, and existing research gaps in the field. A qualitative methodology based on the SPIDER model was adopted, which allowed for a structured approach to the search, selection, and analysis of studies published between 2010 and 2024, resulting in a final synthesis of 15 works. The findings reveal a growing interest in culinary patrimonialization as a tourism resource, emphasizing traditional recipes, the evocation of food memory, and the design of gastronomic routes. Key stakeholders in the process were identified—governments, communities, the private sector, and universities—and notable initiatives such as food fairs, heritage inventories, origin certifications, and the training of local cooks were highlighted. Nevertheless, significant gaps remain, including limited research in Amazonian and Afro-descendant regions, scarce incorporation of gender perspectives, and weak institutional coordination. It is concluded that, although cultural valorization strategies are making meaningful progress, it is essential to foster a more inclusive, intersectional, and participatory research agenda to enhance the sustainability and authenticity of heritage cuisine as a cultural asset and a driver of development.