Gastronomía local, cultura y turismo en Ciudades Patrimonio de la Humanidad: el comportamiento del turista extranjero.

Autores/as

DOI:

https://doi.org/10.14198/INTURI2022.23.7

Palabras clave:

Gastronomy, Tourism, Córdoba Segmentation, Gastronomic Experience.

Resumen

Actualmente, la gastronomía se muestra como un componente fundamental para los turistas en el descubrimiento de la herencia cultural del lugar. Ello implica que los placeres culinarios se conviertan en motivaciones determinantes en la elección del destino, y, al mismo tiempo, se manifiesten como un factor explicativo esencial de la satisfacción que experimenten los turistas. El objetivo de este trabajo es analizar las experiencias que, en el ámbito de la gastronomía, tienen los visitantes extranjeros en una ciudad Patrimonio de la Humanidad, como es el caso de la ciudad de Córdoba. Los resultados obtenidos permiten, en base a las percepciones sobre las experiencias gastronómicas en la ciudad, clasificar a los turistas en tres grupos que se han denominado supervivientes, disfrutadores y experimentadores. Los resultados sugieren que la experiencia gastronómica del turista extranjero varía en función de la actitud del visitante hacia la gastronomía en los viajes.

Citas

Abdelhamied, H. H. S. (2011). Customers´ perceptions of floating restaurants in Egypt. Anatolia, 22(1), 1-15.

Alonso, A. D., Fraser, R. A. y Cohen, D.A. (2007). Investigating differences between domestic and international winery visitors in New Zealand. International Journal of Wine Business Research, 19 (2), 114-126.

Anderson, T. D., Musberg, L. y Therkelsen, A. (2017). Food and tourism synergies: perspectives on consumption, production and destination development. Scandinavian Journal of Hospitality and Tourism, 17(2), 1-8.

Babolian hendijani, R. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.

Baker, D. A. y Crompton, J. L. (2000). Quality, satisfaction and behavioral intentions. Annals of Tourism Research, 27(3), 785-804.

Basil, M. D. y Basil, D. Z. (2009). Reflections of ultra-fine dining experiences. En Lindgreen, A., Vanhammed, J. y Bervelan, M. B. (eds.). Memorable customer experiences: a research anthology (135-147). Surrey: Gower Publishing Company.

Björk, P. y Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260-1280.

Björk, P. y Kauppinen-Räisänen, H. (2017). A destination´s gastronomy as a means for holiday well-being. British Food Journal, 119(7), 1578-1591.

Boniface, P. (2003). Tasting tourism: travelling for food and drink. Aldershot: Ashgate Publishing Limited.

Carrien, A., Duthra, I. B., Texeira, J. C., Gontijo, B. M. y Tijoux, M. E. (2012). Metaforseando los mercados centrales. Estudios y Perspectivas en Turismo, 12, 88-107.

Charters, S. y Ali-Knight, J. (2002). Who is the wine tourist? Tourism management, 23(3), 311-319.

Chen, C. F. y Chen. F. S. (2010). Experience quality. perceive value. satisfaction. and behavioral intentions for heritage tourists. Tourism Management, 31(1). 29-35.

Chen, C.F. y Tsai. D. (2007). How destination image and evaluative factors affect behavioural intentions? Tourism Management, 28, 1115-1122.

Cohen, E. y Avieli, N. (2004). Food in tourism: attraction and impediment. Annals of Tourism Research, 31(4), 755-778.

Correia, A., Kozak, M. y Ferradeira, J. (2013). From tourist motivations to tourist satisfaction. International Journal of Culture, Tourism and Hospitality Research, 7(4), 411-424.

Cracolici, M. F., Nijkamp, P. y Rietveld, P. (2008). Assessment of tourism competitiveness by analysing destination efficiency. Tourism Economics, 14(2), 325-342.

Crespi-Vallbona, M. y Domínguez Pérez, M. (2016). Los mercados de abastos y las ciudades turísticas. Pasos, Revista de Turismo y Patrimonio Cultural, 14(2), 401-416.

Croce, E. y Perri, G. (2010). Food and wine tourism. Oxford: Cabi.

De Jong, A., Palladino, M., Garrido Puig, R., Romeo, G., Fava, N., Cafiero, C., Skoglund, W., Varley, P., Marciano, C., Laven, D. y Sjölander-Lindqvist, A. (2018). Gastronomy tourism: An interdisciplinary literatura review of research areas, disciplines, and dynamics. Journal of Gastronomy and Tourism, 3, 131-146.

Desmet, P.M.A. y Schifferstein, H.N.J. (2008). Sources of positive and negative emotions in food experience. Appetite, 50, 290-301.

Dimitrovski, D. y Crespi-Vallbona, M. (2017). Role of food neophilia in food market tourists´ motivational construct: The case of La Boqueria in Barcelona, Spain. Journal of Travel & Tourism Marketing, 34(4), 475-487.

Dimitrovski y Crespi-Vallbona (2018). Urban food markets in the context of a tourist attraction-La Boqueria market in Barcelona, Spain. Tourism Geographies, 20(3), 397-417.

Dixit, S. K. (2019). The Routledge handbook of gastronomic tourism. Londres: Routledge International.

Dolnicar, S. (2002). A review of data-driven market segmentation in tourism. Journal of Travel & Tourism Marketing, 12(1), pp. 1–22.

Dolnicar, S. (2008). Market segmentation in tourism. En Woodside, A. and Martin, D. (Eds.), Tourism management, analysis, behavior and strategy (pp. 129-150). Cambridge: CABI.

Dolnicar, S., Kaiser, S., Lazarevski, K. y Leisch, F. (2012). Biclustering: overcoming data dimensionality problems in market segmentation. Journal of Travel Research, 51(1), 41-49.

Du Rand, G. E., Heath, E. y Alberts, N. (2003). The role of local and regional food in destination marketing: A South African situation analysis. Journal of Travel and Tourism Marketing, 14(3/4), 37-52.

Ellis, A. Park, E., Kim, S. y Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263.

Fields, K. (2002). Demand for the gastronomy tourism product. Motivational factors. En Hjalager, A. M. y Richards, G. (Eds.). Tourism and Gastronomy (pp. 36-50). London: Routledge.

Finn M., Elliott-White M. yWalton M. (2000). Tourism and leisure research methods: Data collection, analysis and interpretation. Harlow: Pearson Education.

Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26, 546–559.

Gagic, S. M., Tesanovic, D. V., Ivkox-Dzigurski, A. C., Drago Pirau, T. y Jovicic, A. D. (2013). Motives and attitudes of food and drink festival visitors: A case study of Serbia. Journal of Food, Agriculture and Environment, 11(1), 1055-1059.

Getz, D., Robinson, R., Anderson, T. y Vujicic, S. (2014). Foodies and food tourism. Oxford: Goodfellow.

Getz, D. (2008). Even tourism: definition, evolution, and research. Tourism Management, 29, 403-428.

Ghatak, I. y Chatterjee, S. (2018). Urban street vending practices: an investigation of ethnic food safety knowledge, attitudes, and risks among untrained Chinese vendors in Chinatown, Kolkata. Journal of Ethnic Foods, 5, 272-285.

Hair, J., Black, W., Babin, B. y Anderson, R. (2010). Multivariate data analysis: A global perspective. Boston: Pearson Prentice Hall.

Hall, C. M., Sharples, L., Cambourne, B. y Macionis, N. (2000). Wine tourism around the world: development, management and markets. Oxford: Elsevier.

Hall, M. C., Sharples, L., Mitchell, R., Macionis, N. y Cambourne, B. (2003). Food tourism around the World. Oxford: Butterworth-Heinemann.

Hollow, J., Jones, S. y Taylor, B. (2014). Making sense of urban food festivals: cultural regeneration, disorder and hospitable cities. Journal of Policy Research in Tourism, Leisure & Events, 6(1), 1-14.

Haven-Tang, C. y Jones, E. (2005). Using local food and drink to differentiate tourism detinations through a sense of place: A stoy from Wales-Dining ar Mommouthshire´s Great Table. Journal of Culinary Science and Technology, 4(4), 69-86.

Henderson, J. C. (2009). Food tourism reviewed. British Food Journal,111(4), 317–326.

Hjalager, A.M. (2004). What do tourists eat and why?. Towards a sociology of gastronomy and tourism. Tourism, 52(2), 195-201.

Hjalager, A. - M. y Richards, G. (2002). Tourism and Gastronomy. Londres: Routledge.

Hollows, J., Jones, S. y Taylor, B. (2014). Making sense of urban food festivals: cultural regeneration, disorder and hospitable cities. Journal of Policy Research in Tourism, Leisure and Events, 6(1), 1-14.

Horng, J.-S., Liu, C.-H., Chou, H.-Y. y Tsai, C.-Y. (2012). Understanding the impact of culinary brand equity and destination familiarity on travel intentions. Tourism Management, 33(4), 815–824.

Horng, J. S., Su, C.-S. y So, S.-I. A. (2013). Segmenting food festival visitors: applying the theory of planned behavior and lifestyle. Journal of Convention and Event Tourism, 14, 193-216.

Ignatov, E. y Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235–255.

Instituto Nacional de Estadística (2019). Encuesta de Ocupación Hotelera. Madrid: Servicio de Publicaciones del Instituto Nacional de Estadística.

Jiménez Beltrán, J., López-Guzmán, T. y González Santa-Cruz, F. (2016). Gastronomy and tourism: profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology, 14(4), 350-366.

Kenji, R. (2016). Consuming sumo wrestlers: Taste, commensality, and authenticity in japanese food. Food, Culture & Society, 19(4), 637-653.

Kim, Y. G., Eves, A. y Scarles, C. (2009). Building a model of local food consumption on trips and holidays: a grounded theory approach. International Journal of Hospitality Management, 28, 423-431.

Kim, Y. G., Eves, A. y Scarles, C. (2013). Empirical verification of a conceptual model of local consumption at a tourist destination. International Journal of Hospitality Management, 33, 484-489.

Kim, Y.- H., Ducan, J. y Chang, B. W. (2015). Involvement, satisfaction, perceived value, and revisit intention: a case study of a food festival. Journal of Culinary Science and Technology, 13, 133-158.

Kivela, J. y Crotts, J. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science and Technology, 4(2/3), 39-55.

Ko, S., Kang, kang, H. y Lee, M. (2018). An exploration of foreign tourists´ perception of korean food tour: a factor-cluster segmentation approach. Asia Pacific Journal of Tourism Research, 23(8), 833-846.

Kruskal, W. H. y Wallis, W. A. (1952). Use of ranks in one-criterion variance analysis. Journal of the American Statistical Association, 47(260), 583–621.

Lee, K.-H. yScott, N. (2015). Food tourism reviewed using the paradigm funnel approach. Journal of Culinary Science & Technology, 13, 95-115.

Levitt, J. A., Zhang, P, DiPietro, R. B. y Meng, F. (2019). Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 20(2), 129-155.

Long, L. M. (2004). Culinary tourism: A folkloristic on eating and otherness. En L. M. Long, (Ed.), Culinary Tourism (pp. 20-50).

Lexington: The University Press of Kentucky.

López-Guzmán, T., Hernández-Mogollón, J. M. y Di Clemente, E. (2014). Gastronomic tourism as a motor of local and regional development. Regional and Sectorial Economics Studies, 14(1), 95-102.

López-Guzmán, T., Hernández-Mogollón, J. M. y Di Clemente, E. (2016). Culinary travels as new approach for cultural tourism. Turizam, 20(1), 1-11.

López-Guzmán, T., Uribe-Lotero, C.P., Pérez-Gálvez, J.C. y Ríos-Rivera, I. (2017). Gastronomic festivals: attitude, motivation and satisfaction of the tourist. British Food Journal, 119(2), 267-283.

Mann H.B. y Whitney D.R. (1947). On a test of whether one of two random variables is stochastically larger than the other. The Annals of Mathematical Statistics, pp. 50-60.

Marchini, A. Riganelli, C. y Diotallevi, F. (2019). The success factors of food events: The case study of Umbrian extra virgin olive oil. Journal of Food Products Marketing, 22(2), 147-167.

McKercher, B., Okumus, F. y Okumus, B. (2008). Food Tourism as a Viable Market Segment: It’s All How You Cook the Numbers!. Journal of Travel & Tourism Marketing, 25(2), 137–148.

Mgonje, J. T., Backman, K. F., Backman, S. J., Moore, D. D. y Hall, J. C. (2016). A structural model to assess international visitors´ perceptions about food in Tanzania. Journal of Sustainable Tourism, 25(6), 796-816.

Morales Vallejo, P., Urosa Sanz, B. y Blanco Blanco, A. (2003). Construcción de escalas de actitudes tipo Likert: una guía práctica. Madrid: La Muralla.

Nam, J.-H. y Lee, T. J. (2011). Foreign travelers’ satisfaction with traditional Korean restaurants. International Journal of Hospitality Management, 30(4), 982–989.

Okumus, B., Koseoglu, M.A. y Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, 64-74.

Organ, K., Koening-Lewis, N., Palmer, A. y Probert, J. (2015). Festivals as agents for behavior change: A study of food festival engagement and subsequent food choices. Tourism Management, 48, 48-99.

Ottenbacher, M. C. y Harrington, R. (2013). A case study of a culinary tourism campaign in Germany: implications for strategy making and successful implementation. Journal of Hospitality and Tourism Research, 37(1), 3-28.

Park, K. (2017). Ethnic foodscapes: Foreign cuisines in the United States. Food, Culture & Society, 20(3), 365-393.

Park, D. B. y Yoon, Y. S. (2009). Segmentation by motivation in rural tourism: A Korean case study. Tourism Management, 30(1), 99-108.

Pérez-Gálvez, J. C., Jaramillo Granda, M., López-Guzmán, T. y Reinoso Coronel, J. (2017). Local gastronomy, culture and tourist, sustainable cities: the behavior of the American tourist. Sustainable Cities and Society, 32, 64-612.

Pérez-Priego, M. A., García-Moreno, M., Gómez-Casero, G. y Caridad, L. (2019). Segmentation based on the gastronomic motivations of tourists: the case of the Costa del Sol (Spain). Sustainability, 11, 409-418.

Pesonen, J., Komppula, R., Kronenberg, C. y Peters, M. (2011). Understanding the relationship between push and pull motivations in rural tourism. Tourism Review, 66(3), 32-49.

Prayag, G. (2010). Images as pull factors of a tourist destination: A factor-cluster segmentation analysis. Tourism Analysis, 15(2), 213-226.

Prayag, G. y Hosany, S. (2014). When Middle East meets West: Understanding the motives and perceptions of young tourists from United Arab Emirates. Tourism Management, 40, 35-45.

Quan, S. y Wang, N. (2014). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.

Remoaldo, P. C., Vareiro, L, Ribeiro, J. C. y Santos, J. F. (2014). Does gender affect visiting a World Heritage Site. Visitor Studies, 17(1), 89-106.

Robinson, R. N. S. Getz, D. y Donilcar, S. (2018). Food tourism subsegments: A data-driven analysis. International Journal of Tourism Research, 20(3), 367-377.

Sheppard, A. G. (1996). The sequence of factor analysis and cluster analysis: Differences in segmentation and dimensionality through the use of raw and factor scores. Tourism Analysis, 1(1), 49-57.

Sims, R. (2010). Putting place of the menu: the negotiation of locality in UK food tourism, from production to consumption. Journal of Rural Studies, 26, 105-115.

Smith, S. y Costello, C. (2009). Segmenting visitors to a culinary event: motivations, travel behaviour and expenditures. Journal of Hospitality Marketing and Management, 18, 44-67.

Taar, J. (2014). The best culinary experience. Factors that create extraordinary eating episodes. Procedia-Social and Behavioral Sciences, 122, 145-151.

Tiemann, K. (2008). Introduction. Humanity & Society, 32(1), 1-1

Thompson, M. y Prideaux, B. (2009). Developing a food and wine segmentation and classifying destinations on the basis of their food and wine sectors. Advances in Hospitality and Leisure, 5, 163-183.

Timothy, D J. (Ed.) (2016). Heritage cuisines: traditions, identities and tourism. Abingdon: Routledge.

Timothy, D. J. y Ron, A. S. (2013). Understanding heritage cuisines and tourism: identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2-3), 99-104.

Ting, H., Tan, S. y John, A. N. (2017). Consumption intention towards ethnic food. Determinants of Dayak food choice by Malaysians. Journal of Ethnic Foods, 4(1), 21-27.

Torres Chavarria, L. C. y Phakdee-Auksern, P. (2017). Understanding international tourists´ attitudes towards street food in Phuket, Thailand. Tourism Management Perspectives, 21, 66-73.

Tse, P. y Crotts, J. C. (2005). Antecedents of novelty seeking: International visitors propensity to experiment across Hong Kong´s culinary traditions. Tourism Management, 26, 965-968.

Ukenna, S. I. y Ayadele, A. A. (2019). Applying the extended Theory of Planned Beahavior to predict sustainable Street food patronage in a Developing Economy. Journal of Food Product Marketing, 25(4), 404-434.

UNWTO (2012). Global report on food tourism. Madrid: Servicio de Publicaciones de la Organización Mundial del Turismo.

UNWTO (2017). Second Global report on food tourism. Madrid: Servicio de Publicaciones de la Organización Mundial del Turismo.

Wu, H.- C., Wong, J. X. – C. y C.- C. Cheng (2014). An empirical study of behavioural intentions in the food festival. The case of Macau. Asia Pacific Journal of tourism Research, 19(11), 1278-1305.

Descargas

Estadísticas

Estadísticas en RUA

Publicado

24-01-2022

Cómo citar

Menor-Campos, A., Hidalgo-Fernández, A., López-Felipe, T., & Jara-Alba, C. (2022). Gastronomía local, cultura y turismo en Ciudades Patrimonio de la Humanidad: el comportamiento del turista extranjero. Investigaciones Turísticas, (23), 140–161. https://doi.org/10.14198/INTURI2022.23.7

Número

Sección

Artículos