Experiential Tourism in the Peruvian Andes: A Cultural View · Sustainable rural tourism in Iran: A...
Transcript of Experiential Tourism in the Peruvian Andes: A Cultural View · Sustainable rural tourism in Iran: A...
Experiential Tourism in the Peruvian Andes: A Cultural View
Carla Barbieri1, Sandra Sotomayor2 & Claudia Gil Arroyo2
1 Department of Parks, Recreation & Tourism Management, North Carolina State University (US)2 Tourism Management Department, Universidad San Ignacio de Loyola (Peru)
Key Findings (Continued)
Literature Cited
Acharya, B.P., & Halpenny, E.A. (2013). Homestays as an alternative tourism product for sustainable community
development: A case study of women-managed tourism product in rural Nepal. Tourism Planning & Development,
10(4), 367-387.
Araújo Vila, N., & Brea, J. A. F. (2015). From experiential economy to experiential tourism. Fiction series as inducers of
experiences and destinations visit. PASOS: Revista de Turismo y Patrimonio Cultural, 13(4), 959-964.
Chuang, S. T. (2013). Residents' attitudes toward rural tourism in Taiwan: A comparative viewpoint. International
Journal of Tourism Research, 15(2), 152-170.
Mateos, M. R. (2013). El turismo experiencial como forma de turismo responsable e intercultural. In Relaciones
interculturales en la diversidad (pp. 199-217). Cátedra Intercultural.
Ghaderi, Z., & Henderson, J. C. (2012). Sustainable rural tourism in Iran: A perspective from Hawraman Village.
Tourism Management Perspectives, 2, 47-54.
Kontogeorgopoulos, N., Churyen, A., & Duangsaeng, V. (2015). Homestay Tourism and the Commercialization of the
Rural Home in Thailand. Asia Pacific Journal of Tourism Research, 20(1), 29-50.
Tolkach, D., & King, B. (2015). Strengthening Community-Based Tourism in a new resource-based island nation: Why
and how? Tourism Management, 48, 386-398.
Background
Experiential Tourism:
Experiential tourism is often offered by
communities in developing countries to tourists
from developed countries.
(Araujo, Vila & Brea, 2015; Mateos, 2013)
(Acharya & Halpenny, 2013; Chuang, 2013; Ghaderi & Henderson,
2012; Kontogeorgopoulos et al., 2015; Tolkach & King, 2015)
Study Purpose & Methods
Purpose: Assess community-based experiential tourism:
The Sample: 26 community members & leaders
11 men & 15 women 28 - 62 years old
Visiting not so popular
destinations to experience
living like locals.
The Impacts of Experiential Tourism:
Negative
Loss of traditional
lifestyles & customs
Threat to sustainable
practices
Restoring traditions
Revalue of cultural
manifestations
Positive
The Peruvian Case
Key Findings
Community-based experiential
tourism has been developed to:
Foster rural development
Expand the benefits of
major tourism attractions
Government & NGOs provide
technical assistance & training.
The Problems:
Its impacts in the Andes is
anecdotal & contradictory.
Indigenous communities
are extremely vulnerable
to outside influences.
Cultural impacts Gender roles Sustainability
The Setting:
7 rural communities in the
Cusco–Puno corridor (Andes)
Data Generation & Interpretation:
Semi-structured interviews (Nov. 2015)
Recorded & transcribed (M = 42 min.)
Open & axial coding
1. Recovering our unique artistic manifestations
“More people are making handicrafts. For example my wife,
who as a child was a good specialist in weaving. As we
migrated to the city she forgot all her craftsmanship. She’d
no longer weave anymore. Now that I offer tourism in
Amantani, my wife is coming back to it, she is remembering
her weaving. She’s reaching a special finesse with her
weaving. Then, it is an incentive, right?” (Elmer, Amantani)
Concluding Remarks
Participants believe tourism is helping to:
Recover traditional arts & language
Revalue ancestral traditions & foods
But…
Are those impacts positive or negative?
Are benefits spreading across families?
How do they define “authentic” & local?
4. Recreating culinary authenticity…
…based on local products
“Everything is produced here, potatoes, quinoa.
Generally it is forbidden to cook pasta, or it is
forbidden to cook rice. Well if you find a lady
serving a bowl of noodles here, I think she’d be
penalized. They can not do that, it must be all
natural products from here.”(Pedro, Potato Park)
…but adapting to please tourists’ tastes
Olluquito with chicken (Raqchi)Quinoa pancakes (Raqchi) Quinoa “chaufa” (Amaru)
…but just on the frontstage
Fried Guinea pig (Misminay)Family & Tourist Kitchens (Misminay)
2. Revaluing ancestral traditions
“We have a ‘mamacha’ patron, Saint Anne. We have two days
of celebrations, July 26 and 27 and we also have dancers.
And before, we were losing that tradition, but now, our
experiential tourism organization is recovering dances. (…)
Yes, [our children] always come and then want at least to
dance.” (Ernesto, Misminay)
3. Passing on the Quechua to our children
“[Tourism] helps to improve things, no? Like, people are not
afraid to speak Quechua. Now the kids speak Quechua again.
(…) Before, the person who could speak Quechua would say
‘I do not speak’ or ‘I do not want my children to learn
Quechua at school’ (…) because knowing some native
language was a reason for being discriminated.” (Kevin, Puno)