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Tourism 3.0 and Indigenous Food Cultures: Case Study Pilahuín

Abstract:

The present investigation makes an exploratory-experimental study within Ecuador, where it can be shown that it maintains its cultural and gastronomic traditions in almost all its territory. The cultural representation that can be found in the community of Pilahuín includes the typical dishes that are usually prepared with the vegetables and tubers harvested by the same inhabitants of the community. In this research project, information was collected on the community of Pilahuín through an information card of the Food Heritage Atlas of Ecuador. For the development of the mobile application (App) two methodologies were used: ADDIE and TAM. The first one was used since it has an educational concept. It encompasses five stages. In the first stage, the analysis was done through a survey given to the residents of the community. The second stage refers to the design through sketches of the primary and secondary screens of the App. The third stage has to do with the development. At this stage, the Mobincube software was used to create the App. The fourth stage is implementation. Here the application was introduced in the initial version in the Android software application store so that users can access it directly. Finally, in the fifth stage which includes evaluation, the TAM methodology was applied for the measurement of technological acceptability. This acceptance was measured through a survey of several potential users taken by random probabilistic sampling. As a result, it was obtained that the community of Pilahuín mostly agreed to offer digital tourism, which is a significant contribution to the development of tourism trends appropriate to the digital era.