Abstract:Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine the level of satisfaction reached. In this research, the relationship between tourism and gastronomy is analysed in the city of Popayán, Colombia, a city that has received recognition from UNESCO as a Creative City of Gastronomy. To do this, we examine the influe… Show more
“…The proposed structural model highlights the positive influence of motivations on the gastronomic experience, supporting previous research that also established this positive influence [38][39][40]. In addition, this positive gastronomic experience results in higher levels of satisfaction on the part of the tourist, which could generate behaviors to bring the tourist back to the destination [40].…”
Section: Discussionsupporting
confidence: 80%
“…The motivations that lead to one's desire to taste the gastronomy of a certain destination are part of the tourist experience [40]. Gastronomic tourism refers to a typology that is constantly growing [38].…”
Section: Discussionmentioning
confidence: 99%
“…Gastronomy can be deemed a tourist motivation [23] that causes tourists to move to different destinations to carry out different gastronomic practices [38]. Different studies establish a positive relationship between the motivations of the tourist and the gastronomic experience in a specific destination [38][39][40].…”
Section: Motivations and Gastronomic Experiencementioning
The rise of new tourist typologies as a result of the change in the motivations of tourists and the increasingly active awareness of the environment are making these new tourist activities more sustainable. The development of typologies such as oleotourism or, more globally, gastronomic tourism is formed as an engine of socio-economic development wherever it is inserted, being even more important and decisive if it develops in rural areas. This study is based on a model of structural equations based on minimum partial squares. A sample size of 414 surveys was used, all of which were collected in the oil mills and museums of the towns of Baena, Cabra, Luque and Montilla, all of which belong to the province of Córdoba, Spain. This study develops a model based on motivations and gastronomic experience resulting from the development of oleotourism in the rural areas of the province of Córdoba (Spain). Among the most noteworthy results it is worth highlighting the positive influence of motivations on the gastronomic experience of tourists. In addition, the predictive relevance of the model is demonstrated.
“…The proposed structural model highlights the positive influence of motivations on the gastronomic experience, supporting previous research that also established this positive influence [38][39][40]. In addition, this positive gastronomic experience results in higher levels of satisfaction on the part of the tourist, which could generate behaviors to bring the tourist back to the destination [40].…”
Section: Discussionsupporting
confidence: 80%
“…The motivations that lead to one's desire to taste the gastronomy of a certain destination are part of the tourist experience [40]. Gastronomic tourism refers to a typology that is constantly growing [38].…”
Section: Discussionmentioning
confidence: 99%
“…Gastronomy can be deemed a tourist motivation [23] that causes tourists to move to different destinations to carry out different gastronomic practices [38]. Different studies establish a positive relationship between the motivations of the tourist and the gastronomic experience in a specific destination [38][39][40].…”
Section: Motivations and Gastronomic Experiencementioning
The rise of new tourist typologies as a result of the change in the motivations of tourists and the increasingly active awareness of the environment are making these new tourist activities more sustainable. The development of typologies such as oleotourism or, more globally, gastronomic tourism is formed as an engine of socio-economic development wherever it is inserted, being even more important and decisive if it develops in rural areas. This study is based on a model of structural equations based on minimum partial squares. A sample size of 414 surveys was used, all of which were collected in the oil mills and museums of the towns of Baena, Cabra, Luque and Montilla, all of which belong to the province of Córdoba, Spain. This study develops a model based on motivations and gastronomic experience resulting from the development of oleotourism in the rural areas of the province of Córdoba (Spain). Among the most noteworthy results it is worth highlighting the positive influence of motivations on the gastronomic experience of tourists. In addition, the predictive relevance of the model is demonstrated.
“…El sabor de la gastronomía de un lugar se ve fuertemente influenciado por las recetas con profundidad histórica que, en la mayoría de los casos, se conforma como una parte relevante del patrimonio cultural de un destino (Rodríguez-Gutiérrez, 2020). El patrimonio se relaciona con las personas que buscan raíces y esencias propias o aquellas que buscan sabores locales, donde los efectos socioculturales del turismo se reflejan en la vida cotidiana del destino que busca preservar la originalidad (Polat y Aktas, 2020).…”
Objetivo: analizar la forma en la que los turistas de proximidad se relacionan con los alimentos tradicionales que se ofrecen en los establecimientos alimentarios emblemáticos del Centro Histórico de Quito, Ecuador, principal destino visitado en la ciudad (61%) y cuya visitación a los establecimientos alimentarios es la actividad turística más representativa (79,2%). Metodología: se desarrolló un estudio de caso simple que integró datos cualitativos y cuantitativos, a partir de entrevistas semiestructuradas a los dueños de los establecimientos emblemáticos de alimentación, agricultores, sector gubernamental y especialistas en alimentos y turismo, además de una encuesta aplicada a 784 turistas. Resultados: los establecimientos alimentarios mantienen, en su oferta, platos tradicionales que atraen al turismo de proximidad, a partir de la nostalgia que evocan en la memoria alimentaria. Limitaciones: se trata de un estudio exploratorio que sólo aborda las interacciones entre oferta y demanda, desde una perspectiva turística patrimonial. Futuras investigaciones deberán explorar aspectos estructurales y funcionales de la patrimonialización de los alimentos emblemáticos, a partir de las interacciones complejas que se producen en la estructura global del turismo culinario. Conclusiones: la vinculación de los servicios de alimentación del centro histórico con la cultura alimentaria local es un aspecto clave para la preservación de este patrimonio cultural intangible, a través de la valorización de productos, técnicas y procesos de la cocina tradicional quiteña. La nostalgia, las relaciones de confianza, la arquitectura colonial y la vida cotidiana son aspectos clave en la continuidad del patrimonio alimentario.
“…The satisfaction of tourists with a specific destination is a complex construct, where the gastronomic experience every day has a greater importance [1]. This issue looms more important, if possible, in places with a prominent cultural heritage, among which are those that enjoy THE UNESCO inscriptions such as World Heritage Site (WHS) or Intangible Cultural Heritage (ICH).…”
The continuous dynamism that tourism suffers makes the motivations of tourists change, making them search for new experiences. In this sense, gastronomy is positioned as a key element of union between tourism and culture, thus developing gastronomic tourism. The analysis presented here will address gastronomic motivations and their influence on the value perceived by foreign tourists in Oruro (Bolivia), based on a total sample of 370 and through a covariance-based structural equation modelling (CB-SEM). Among the main results, it is worth highlighting the positive influence of gastronomic motivations on the value perceived by tourists. These results are also very useful for public and/or private entities for the creation of new strategies to promote local gastronomy.
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