CRIS :: Universidad Indoamérica

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Artificial Intelligence and Gastronomic Tourism: A New Frontier for Culinary Experiences
(2025)
Quezada-Sarmiento, Pablo Alejandro
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Patricia Marisol Chango- Cañaveral
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Núñez-Naranjo, Aracelly Fernanda
Artificial Intelligence (AI) has become a key driver of innovation in the gastronomic tourism industry, significantly transforming traveler experiences and optimizing business operations. In customer service, AIpowered tools such as chatbots, virtual assistants, and intelligent video call systems-fueled by Natural Language Processing (NLP) and machine learning-offer fast, accurate, and tailored responses that enhance user satisfaction and reduce wait times. From a security and risk management perspective, AI enhances surveillance systems at gastronomic destinations by analyzing real-time data from sensors and cameras. This capability supports early threat detection, the identification of suspicious behaviors, and the implementation of preventive measures, ensuring safer environments for tourists. Moreover, AI enables hyperpersonalized travel experiences through the analysis of large datasets. Predictive analytics and advanced market segmentation allow businesses to provide highly targeted culinary recommendations based on travelers' preferences and behavioral patterns. This strengthens customer loyalty and competitive differentiation. AI not only streamlines operational efficiency within gastronomic tourism but also elevates the quality, personalization, and safety of the services provided. As its adoption continues to grow, AI represents a strategic opportunity to enhance sustainability and innovation in the sector, positioning itself as a cornerstone of modern tourism development. © 2025 IEEE.
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Ancestral Gastronomic Knowledge: A Key to Boost Tourism in Ecuador
(2025)
Álvarez Sánchez, Ana
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Alisson Doménica Espinosa-Rueda
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Suárez del Villar, Alexis
Globalization has had a significant impact on local cultures around the world, especially evident in Ecuador, where the rich tapestry of traditional gastronomy plays a crucial role in defining the nation’s identity; as the world becomes more interconnected, Ecuador’s younger generation, like their counterparts in many developing countries, is increasingly leaning toward foreign cuisines, often perceived as more modern or trendy. This shift not only neglects the diverse culinary heritage specific to various Ecuadorian regions, but also undermines the potential of traditional foods to attract tourists seeking authentic experiences. Ecuadorian gastronomy, with its unique flavors and textures, offers a window into the country’s cultural practices and history, making it an integral part of the tourism industry, but the gradual loss of this culinary heritage as local preferences evolve poses a threat not only to cultural identity, but also to the economic benefits derived from gastronomic tourism. Using the literature review method, this study collected and analyzed data from various documents highlighting the importance of local cuisine to the tourism sector. The results underline the need to strategically focus on revitalizing and promoting traditional Ecuadorian dishes to counter the influence of global food trends; also, the research delved into the reasons for young people’s inclination toward foreign cultures, suggesting a disconnection with their own cultural roots. It critically examined how this distancing could be reversed by fostering a deeper appreciation and understanding of local traditions. By promoting a reconnection with their gastronomic past, Ecuadorians can leverage their rich culinary heritage as a key asset to boost tourism. This not only enhances the authenticity and attractiveness of the tourism experience, but also supports local economies. Ultimately, the study confirms that preserving and celebrating ancestral gastronomy can play a critical role in sustaining tourism and maintaining cultural identity in the face of globalization.
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The Markets of the Metropolitan District of Quito as a Gastronomic Reference
(2025)
Quezada-Sarmiento, Pablo Alejandro
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Patricia Marisol Chango-Cañaveral
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Jorge David Cerón-Gordon
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Ariel Montenegro
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Mauricio Patricio Artieda-Ponce
Ecuador is a beautiful and touristic place; the beautiful environment and gastronomy are the most important when a tourist come from this country Ecuador is recognized whom a best destiny for travel if you want relax this country have four natural regions are Coast, Sierra, Amazonia and Galapagos (insular region), for that reason millions of tourists are interesting in visit Ecuador and when they visit this country, they lovely the different traditions, gastronomy, cultures and the personality of the citizens. The tourism in Ecuador is good and amazing because many workers can see the tourists of different parts of world and that tourist can be taken so many pictures of fishermen’s and local farmers which given them importance and helper in the economy, the tourists were very surprised for saw the fishers and farmers near of them because in their countries that not exist in the quotidian life. The main objective of this study is to describe the gastronomic offer that is found within the markets of the Metropolitan District of Quito, the interaction of supply and demand in these spaces and the different products that are sold both in retail and wholesale, emphasizing the role played by producers; For this research, a bibliographical review was developed applying a descriptive type of research with a qualitative approach, through this review emphasis was placed on the theoretical aspects within the theme to be developed
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