Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia
| Autor: | Tomás López-Guzmán, Francisco González Santa Cruz, Pablo Rodríguez-Gutiérrez, Luz Stella Pemberthy Gallo |
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| Rok vydání: | 2020 |
| Předmět: |
Creative Cities
Transcendence (philosophy) Gastronomic fusion 05 social sciences Regional cuisine Creative cities Gastronomy lcsh:TX341-641 Popayán Structural equation modeling Tourism Empirical research Anthropology 0502 economics and business Food-cultural study 050211 marketing Sociology Social science Creative city lcsh:Nutrition. Foods and food supply 050212 sport leisure & tourism Food Science |
| Zdroj: | Journal of Ethnic Foods, Vol 7, Iss 1, Pp 1-12 (2020) |
| ISSN: | 2352-6181 |
| DOI: | 10.1186/s42779-019-0044-0 |
| Popis: | 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 influence of different dimensions of culinary motivation in the satisfaction with gastronomy that is experienced during the visit. In addition, we analyse the role of tourist attitude towards culinary experience in gastronomy satisfaction. The methodology used in this research is based on partial least squares structural equation modelling. The main results indicate that the importance of the culinary experience of the tourist in the choice of the destination mediates the effect that culinary motivations exercise on the satisfaction with the gastronomy. |
| Databáze: | OpenAIRE |
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