The Gastronomic Experience: Motivation and Satisfaction of the Gastronomic Tourist—The Case of Puno City (Peru)
| Autor: | Lucía García-García, Lucía Castaño-Prieto, Edwin Gabriel-Campos, Franklin Cordova-Buiza |
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| Rok vydání: | 2021 |
| Předmět: |
Intangible cultural heritage
media_common.quotation_subject Geography Planning and Development TJ807-830 Satisfaction Management Monitoring Policy and Law TD194-195 Renewable energy sources Tourism Pleasure Segmentation motivation Gastronomy Perception Peru GE1-350 Sociology Marketing media_common Motivation Environmental effects of industries and plants Renewable Energy Sustainability and the Environment gastronomy segmentation satisfaction Turismo Travel experience Segmentación Gastronomía Environmental sciences Cultural heritage tourism purl.org/pe-repo/ocde/ford#1.02.02 [http] |
| Zdroj: | CONTINENTAL-Institucional Universidad Continental instacron:CONTINENTAL Sustainability Volume 13 Issue 16 Sustainability 13(16), 9170 (2021) Helvia. Repositorio Institucional de la Universidad de Córdoba instname Sustainability, Vol 13, Iss 9170, p 9170 (2021) |
| ISSN: | 2071-1050 |
| Popis: | Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visiting the city, based on gastronomy. Finally, the results allow us to conclude that the levels of tourist satisfaction are different, depending on their attitude toward gastronomy, as classified by the groupings obtained. |
| Databáze: | OpenAIRE |
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