A walk of flavors through the Cuban East

Abstract

The Cuban East with its extensive gastronomic heritage is the region that has contributed the most to the conformation of the culinary identity at the national level, Due to the importance this, has present study was carried out, which was proposed to make known the oriental gastronomy, as well as the potentialities that this territory possesses to develop a gastronomic tourism. For this, an analysis of weaknesses, strengths, threats and opportunities was carried out, which concludes with suggestions for actions that stimulate the promotion and commercialization of gastronomic products in the area. The benefits that the proper valuation and use of these resources brings to the community were addressed, as well as the possible inclusion of traditional dishes in gastronomic routes. To show the culinary riches of the territory, a dissertation of typical dishes was held, with drinks and desserts that emerged in the bush more than two hundred years ago, which represent an important part of the history and independence struggle, as well as gastronomic customs linked to beliefs and habits passed down between generations.