Aproximación a la imagen gastronómica del corredor costero Tijuana-Rosarito-Ensenada a partir de las reseñas en línea

Djamel Toudert; Nora L. Bringas-Rábago

doi:10.14198/INTURI.25817

Autores/as

Djamel Toudert El Colegio de la Frontera Norte, México https://orcid.org/0000-0003-2833-4128
Nora L. Bringas-Rábago El Colegio de la Frontera Norte, México https://orcid.org/0000-0001-7599-8432

DOI:

https://doi.org/10.14198/INTURI.25817

Palabras clave:

Imagen gastronómica, Dimensión cognitiva, Dimensión afectiva, Dimensión conativa, Origen del visitante, Baja California

Resumen

Las reseñas gastronómicas en sitios WEB especializados se convirtieron rápidamente en una importante fuente de información para la reflexión y la toma de decisiones en el ámbito de la vinculación entre demanda y oferta del destino turístico. Tomando en consideración esta nueva realidad, la investigación realizó un acercamiento de la imagen gastronómica a través del análisis del corpus textual de reseñas en línea con el interés de averiguar -entre otros- las diferencias estructurales de la narrativa que se desprenden del origen geográfico de la fuente autoral. En el marco de estas motivaciones se planteó un marco metodológico basado en las técnicas lingüístico-computacionales y de minería de datos para analizar reseñas del sitio de Tripadvisor en el contexto del corredor costero Tijuana-Rosarito-Ensenada del estado de Baja California en México. Lo anterior permitió evidenciar tanto la frecuencia estructural como las lógicas combinatorias de las subdimensiones de la componente cognitiva de la imagen gastronómica y la vinculación con sus otras dimensiones afectivas y conativas. La diferencias de la estructuración narrativa se examinó estadísticamente para medir sus efectividad comparando los grupos de visitantes de Baja California, de otros estados de la república mexicana, del estado limítrofe de California, del resto de los estados de la unión americana y finalmente, de otros países. Los resultados del estudio dejen entrever una complementariedad con las dimensiones de la imagen derivadas de encuestas presenciales o virtuales, poniendo en relieve las secuencias narrativas de mayor frecuencia y combinación. Sobre estos materiales intervienen intereses y preferencias dispares para unos grupos de visitantes y compartidos para otros, dejando entrever una amplia maniobrabilidad para operar ajustes y reacomodos de la oferta gastronómica local. Estos hallazgos parecen también reforzar la necesidad de estudios que cruzan las diferentes fuentes de información.

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