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Analysis of the Relationship between Tourism and Food Culture

Author

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  • Francisco Javier Jiménez-Beltrán

    (Department of Applied Economics, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Córdoba E-14001, Spain)

  • Tomás López-Guzmán

    (Department of Applied Economics, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Córdoba E-14001, Spain)

  • Francisco González Santa Cruz

    (Department of Applied Economics, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Córdoba E-14001, Spain)

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.

Suggested Citation

  • Francisco Javier Jiménez-Beltrán & Tomás López-Guzmán & Francisco González Santa Cruz, 2016. "Analysis of the Relationship between Tourism and Food Culture," Sustainability, MDPI, vol. 8(5), pages 1-11, April.
    • Handle: RePEc:gam:jsusta:v:8:y:2016:i:5:p:418-:d:69041
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    References listed on IDEAS

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    1. Crouch, Geoffrey I. & Ritchie, J. R. Brent, 1999. "Tourism, Competitiveness, and Societal Prosperity," Journal of Business Research, Elsevier, vol. 44(3), pages 137-152, March.
    2. Horng, Jeou-Shyan & Liu, Chih-Hsing & Chou, Hsin-Yu & Tsai, Chang-Yen, 2012. "Understanding the impact of culinary brand equity and destination familiarity on travel intentions," Tourism Management, Elsevier, vol. 33(4), pages 815-824.
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    Cited by:

    1. Emilio V. Carral & Marisa del Río & Zósimo López, 2020. "Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)," IJERPH, MDPI, vol. 17(17), pages 1-25, August.
    2. Guosheng Han & Armigon Akhmedov & Hui Li & Jingjing Yu & William Cannon Hunter, 2020. "An Interpretive Study on Sustainability in the Link between Agriculture and Tourism: Tourist-Stakeholder Satisfaction in Tiantangzhai, China," Sustainability, MDPI, vol. 12(2), pages 1-12, January.
    3. Ching-Sung Lee & Yen-Cheng Chen & Pei-Ling Tsui & Cheng-Wei Che & Ming-Chen Chiang, 2021. "Application of Fuzzy Delphi Technique Approach in Sustainable Inheritance of Rural Cooking Techniques and Innovative Business Strategies Modeling," Agriculture, MDPI, vol. 11(10), pages 1-13, September.
    4. Ching-Sung Lee & Yen-Cheng Chen & Pei-Ling Tsui & Ming-Chen Chiang, 2022. "Diversified and Sustainable Business Strategy of Smallholder Farmers in the Suburbs of Taiwan," Agriculture, MDPI, vol. 12(6), pages 1-14, May.
    5. Zhen Su & Joshua R. Aaron & William C. McDowell & Dan Dan Lu, 2019. "Sustainable Synergies between the Cultural and Tourism Industries: An Efficiency Evaluation Perspective," Sustainability, MDPI, vol. 11(23), pages 1-20, November.
    6. John Vourdoubas, 2020. "The Nexus Between Agriculture and Tourism in the Island of Crete, Greece," Journal of Agricultural Studies, Macrothink Institute, vol. 8(2), pages 393-406, June.
    7. Shanshan Dai & Qingming Cui & Honggang Xu, 2018. "The Resilience Capabilities of Yumcha Restaurants in Shaping the Sustainability of Yumcha Culture," Sustainability, MDPI, vol. 10(9), pages 1-17, September.
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    9. Marco Tregua & Anna D’Auria & Carla Marano-Marcolini, 2018. "Oleotourism: Local Actors for Local Tourism Development," Sustainability, MDPI, vol. 10(5), pages 1-20, May.
    10. Chiara Rinaldi, 2017. "Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches," Sustainability, MDPI, vol. 9(10), pages 1-25, September.
    11. Ulpiano J. Vázquez-Martinez & Carlos Sanchís-Pedregosa & Antonio L. Leal-Rodríguez, 2019. "Is Gastronomy A Relevant Factor for Sustainable Tourism? An Empirical Analysis of Spain Country Brand," Sustainability, MDPI, vol. 11(9), pages 1-13, May.
    12. Magdalena Florek & Jakub Gazda, 2021. "Traditional Food Products—Between Place Marketing, Economic Importance and Sustainable Development," Sustainability, MDPI, vol. 13(3), pages 1-14, January.
    13. José Antonio Folgado-Fernández & Elide Di-Clemente & José Manuel Hernández-Mogollón, 2019. "Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain)," Sustainability, MDPI, vol. 11(10), pages 1-14, May.
    14. Anna D’Auria & Carla Marano-Marcolini & Ana Čehić & Marco Tregua, 2020. "Oleotourism: A Comparison of Three Mediterranean Countries," Sustainability, MDPI, vol. 12(21), pages 1-23, October.

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