Analysis of relationship.pdf

Analysis of relationship.pdf - sustainability Article...

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sustainability Article Analysis of the Relationship between Tourism and Food Culture Francisco Javier Jiménez-Beltrán *, Tomás López-Guzmán and Francisco González Santa Cruz Department of Applied Economics, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Córdoba E-14001, Spain; [email protected] (T.L.-G.); [email protected] (F.G.S.C.) * Correspondence: [email protected]; Tel.: +34-957-21-25-07 Academic Editor: Ian Patterson Received: 7 February 2016; Accepted: 25 April 2016; Published: 27 April 2016 Abstract: In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Córdoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas , i.e. , the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful for segmenting the market. This highlights the importance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Córdoba. Keywords: gastronomy; tapas; culture; tourism; sustainable 1. Introduction Food tourism studies have emerged in recent decades, focusing on food destination, food tourists and hygiene issues, using both qualitative and quantitative analyses [ 1 ]. Gastronomic tourists experience a complete sensory experience, especially in terms of flavor, suggesting, according to Cohen and Avieli [ 2 ], that through food, tourists receive a greater engagement with the environment where the visit takes place, far from the role of simple observer traditionally associated with tourist visits. In addition, gastronomy is part of the cultural, social, environmental, sustainable and economic history of nations and their people. This is because it reflects a certain lifestyle of the different geographical areas, strengthening traditions in rural areas and modernity in urban areas, as it is something rooted in their own culture and tradition [ 3 ], although this implies a constant need for innovation in products and services to provide greater value and thus achieve greater competitiveness in a given location in relation to other destinations [ 4 ]. Therefore, local and regional food could give added value to the
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