A gastronomia de Caicó como indutora da atividade turística da região do Seridó – RN

• Autor(a) principal: Silva, Jair dos Santos
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/43576
• topic: Turismo; Tourism; Gastronomia; Gastronomy; Culinária regional; Regional cuisine; Turismo

The gastronomy is an essential sector in the time that we talk about tourism, for walking trailers. The development of a region may be linked to food that locality, with economic and socio-cultural influences, with dishes and recipes that stand out and that makes a difference from others. Thus, the present study is titled The Caico gastronomy as an inducer of tourism of the region Seridó - RN, has the general objective of the research was to evaluate the gastronomic potential of Caicó / RN as a promoter of regional tourism. Specific objectives, seeks to: identify the gastronomic events held in the city; realize that the contributions of the government to carry out the events and see which are the main dishes of the city of Caico. It was used in this study a methodological procedure of qualitative approach and a strategy of literature and field research. Data analysis was carried out through semi-structured interview applied by the Secretary of Tourism of the city concerned. Being gastronomy a way to boost tourism, it is believed that the city of Caico has ability to gastronomy as an inducer of tourism due to the value that is used to the regional cuisine, as there is in the city two delicacies registered with comprehensive recognition are the meat sun and cheese curds. The results were obtained through the opinion of the Secretary of Caico Tourism regarding the representativeness and capacity of the corned beef and cheese has to increase the city's tourism as the local cuisine, which is produced with regional traits, thus showing the value and potential inside.