Gastronomía en valor un estudio de caso de la horchata y los fartons en Valencia (España)

Abstract

Objective: to approximate the local geography of two characteristic products of Valencian gastronomy, that is, Horchata and Fartons. Methodology: non-participant observation was used as the primary source of information. The academic and sectoral bibliography was implemented as the secondary source. Results: a high degree of identification of these two products with Valencian culture and gastronomy and, therefore, their ability to transmit an authentic identity were noted. Conclusions: the projection and commercialization of practices and experiences associated with local products also help to face globalizing trends in the current gastronomic context.