Cultural preservation and agroecological tourism: Exploring the local gastronomy of Bueno de Andrada

Abstract

This study analyzes the relationship between agroecological tourism and local gastronomy in Bueno de Andrada, Araraquara, São Paulo, Brazil, highlighting their influence on cultural preservation and sustainable development. Agroecological tourism, booming due to the demand for authentic and sustainable experiences, benefits greatly from local gastronomy, which promotes agroecological products and preserves regional culture. Bueno de Andrada’s local gastronomy is distinguished by its local ingredients and agroecological production, used in traditional dishes that represent the region’s cultural identity. Collaboration between agroecological producers and local restaurants is essential to promote local gastronomy and agroecological tourism. In addition, the preservation of gastronomic culture is achieved by valuing traditional culinary practices and organizing cultural events. The study shows that local gastronomy attracts visitors in search of authenticity, contributing to the local economy by generating benefits for producers and restaurants. Agroecological tourism is not only concerned with minimizing its environmental impact, but also values the preservation of local culture. Direct contact with nature and participation in agricultural activities are highlights. In addition, local gastronomy encourages the appreciation of local products and farmers, contributing to economic sustainability and the preservation of the gastronomic heritage.