Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Technical Data
2.2. Data
2.3. Decoding Websites Data
3. Results
3.1. Demand, Supply, Consumption, and Production of Food in Santiago de Compostela
3.1.1. Food Purchase and Consumption by Visitors
3.1.2. Supply of Food Products
3.1.3. Food Consumption in Galician Households
3.1.4. Production Potential for the Region of Santiago
3.2. Analysis of Institutional Gastronomy Websites
3.2.1. Turgalicia
- A hyperlink called “Festivals of interest” accompanied by text and an image of a square plate with what appeared to be cheese cut into portions and a loaf of bread (Figure 2). The text that accompanied this image was as follows:
- “Festivals of interest. Nearly a hundred Galician festivals have been recognized as being of interest for international, national, or Galician tourists. A world of festivals of all kinds, from gastronomic to folkloric as well as religious or the “rapa das bestas” (“capture of the beasts”). Which ones are celebrated this month? Choose one and experience it!.”
“In Galicia, there are some things that you can miss, but you cannot miss its gastronomy. Try the seafood: barnacles, king crabs, velvet crabs, lobsters... The clams and mussels are delicious. And the fish stews are unbeatable. Inland, the octopus, the empanadas (pies), the stews, and the pork shoulder with turnip greens are a must. Choose the restaurant below or use the search engine on the side for more specific results.”
“Tapas dining along Rúa do Franco (Franco Street) and A Raíña (Raíña Street). As this is your first night in Santiago, we suggest that you opt for the typical Galician portions for dinner. This is a good way to enjoy some all the essential dishes of Galician cuisine, such as octopus cooked feira style, stewed meat ao caldeiro, Galician pie (empanada), marinated pork loin (raxo), Galician chorizo-spiced pork loin (zorza), and pig’s ear; shellfish from the Galician estuaries such as mussels, cockles, and clams; or seasonal products such as Padrón peppers or xoubas (small sardines). You can try all these delicacies in the many taverns and restaurants of the old quarter. Rúa do Franco and A Raíña house the majority of these establishments.”
3.2.2. Gastronomiadegalicia.com
3.2.3. Santiagotourism.com
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- Ellis, A.; Park, E.; Kim, S.; Yeoman, I. What is food tourism? J. Tourman 2018, 68, 250–263. [Google Scholar] [CrossRef]
- UNWTO. World Tourism Barometer. 2020. Available online: https://www.unwto.org/unwto-tourism-dashboardes/barometer (accessed on 15 July 2020).
- Mabrian Technologies. Available online: https://mabrian.com/es/ (accessed on 15 July 2020).
- Fernández, L.; del Río, M.; Rodríguez, F. Dous produtos e um destino: The Way, O diário de um mago e a imagem da Galiza como destino turístico. IS Work. Pap. 2016, 32, 1–30. [Google Scholar]
- UNWTO. Tourism and the Sustainable Development Goals—Journey to 2030. 2017. Available online: https://www.e-unwto.org/doi/pdf/10.18111/9789284419340 (accessed on 15 July 2020).
- Montecinos, A. Turismo Gastronómico Sostenible; CEGAHO: Ciudad de México, Mexico, 2016. [Google Scholar]
- de Esteban, J.; Cetin, G.; Antonovica, A. Theory of knowledge of tourism: A sociological and epistemological reflection. JoT 2015, 1, 2–15. [Google Scholar] [CrossRef]
- López-Guzmán, T.; Serrano-López, A.L.; Pérez-Gálvez, J.C. Food Motivations in a Tourist Destination: North American Tourists Visiting the City of Cuenca, Ecuador. J. Int. Food Agribus. Mark. 2017, 29, 308–327. [Google Scholar] [CrossRef]
- Castillo-Canalejo, A.M.; Sánchez-Cañizares, S.M.; Santos-Roldán, L.; Muñoz-Fernández, G.A. Food markets: A motivation-based segmentation of tourists. Int. J. Environ. Res. Public Health 2020, 17, 2312. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Seyitoğlu, F.; Ivanov, S. A conceptual study of the strategic role of gastronomy in tourism destinations. Int. J. Gastron. Food Sci. 2020, 21, 100230. [Google Scholar] [CrossRef]
- Rachão, S.; Breda, Z.; Fernandes, C.; Joukes, V. Cocreation of tourism experiences: Are food-related activities being explored? Br. Food J. 2020, 122. [Google Scholar] [CrossRef]
- Bertan, S. Impact of restaurants in the development of gastronomic tourism. Int. J. Gastron. Food Sci. 2020, 21, 100232. [Google Scholar] [CrossRef]
- Moral-Cuadra, S.; Acero de la Cruz, R.; Rueda-López, R.; Salinas Cuadrado, E. Relationship between consumer motivation and the gastronomic experience of olive oil tourism in Spain. Sustainability 2020, 12, 4178. [Google Scholar] [CrossRef]
- Birkić, D.; Rujevčan, D.; Kralj, E.; Blažić, M. Cultural-historical heritage of the Karlovac county-homemade bread as a gastronomic tourist product in restaurants in the Karlovac county. In Proceedings of the 10th International Congress “Flour-Bread ’19”, 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19” 2020, Osijek, Croatia, 11–14 June 2019; pp. 7–15. [Google Scholar]
- Ermolaev, V.A.; Yashalova, N.N.; Ruban, D.A. Cheese as a Tourism Resource in Russia: The First Report and Relevance to Sustainability. Sustainability 2019, 11, 5520. [Google Scholar] [CrossRef] [Green Version]
- Fusté-Forné, F. Savouring place: Cheese as a food tourism destination landmark. J. Place Manag. Dev. 2020, 13, 177–194. [Google Scholar] [CrossRef]
- Crespi-Vallbona, M.; Mascarilla-Miró, O. Wine lovers: Their interests in tourist experiences. Int. J. Cult. Tour. Hosp. Res. 2020, 14, 239–258. [Google Scholar] [CrossRef]
- Pérez-Lloréns, J.L. Bluefin tuna and Cádiz: A pinch of history and gastronomy. Int. J. Gastron. Food Sci. 2019, 17. [Google Scholar] [CrossRef]
- Cava-Jiménez, J.A.; Millán-Vázquez de la Torre, M.A.; Hernández-Rojas, R. Analysis of the Tourism Demand for Iberian Ham Routes in Andalusia (Southern Spain): Tourist Profile. Sustainability 2019, 11, 4278. [Google Scholar] [CrossRef] [Green Version]
- Ernawati, D.; Sanders, R. Host–Guest Orientations of Community-based Tourism Products: A Case Study in Bali, Indonesia. Int. J. Tour. Res. 2017, 19, 367–382. [Google Scholar] [CrossRef]
- Chaigasem, T.; Tunming, P.A. Local cuisine tourism approach to authenticity and a sense of place for Postmodern gastronomy in I-SAN Thailand. Afr. J. Hosp. Tour. Leis. 2019, 8, 239–258. [Google Scholar]
- Naruetharadhol, P.; Gebsombut, N. A bibliometric analysis of food tourism studies in Southeast Asia. Cogent Bus. Manag. 2020, 7. [Google Scholar] [CrossRef]
- Privitera, D.; Nedelcu, A.; Nicula, V. Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. Geoj. Tour. Geosites 2018, 21, 143–157. [Google Scholar]
- Yeoman, I.; McMahon-Beatte, U. The future of food tourism. J. Tour. Futures 2016, 2, 95–98. [Google Scholar] [CrossRef]
- Gilbert, D.C. Conceptual issues in the meaning of tourism. In Progress in Tourism, Recreation and Hospitality Management; Cooper, C.P., Ed.; Belhaven Press: London, UK, 1990; Volume 2. [Google Scholar]
- Jafari, J. El turismo como disciplina científica. Polít. Soc. 2005, 42, 39–56. [Google Scholar]
- Costa-Beber, A.M.; Gastal, S. Turismo, cotidianos e comida. Pasos. Rev. Tur. Patrim. Cult. 2020, 18, 207–217. [Google Scholar] [CrossRef]
- Leis-Trabazo, R.; de Lamas-Perez, C.; Castro-Perez, X.; Solla, P. Atlantic diet. Nutrition and gastronomy in Galicia. Nutr. Hosp. 2019, 36, 7–13. [Google Scholar] [CrossRef] [PubMed]
- Sengel, T.; Karagoz, A.; Cetin, G.; Dincer, F.I.; Ertugral, S.M.; Balik, M. Tourists’ Approach to Local Food. J. Sbspro 2015, 195, 429–437. [Google Scholar] [CrossRef] [Green Version]
- Jiménez-Beltrán, F.J.; López-Guzmán, T.; González-Santa-Cruz, F. Analysis of the Relationship between Tourism and Food Culture. Sustainability 2016, 8, 418. [Google Scholar] [CrossRef] [Green Version]
- Nicolosi, A.; Laganà, V.R.; Cortese, L.; Privitera, D. Using the Network and MCA on Tourist Attractions. The Case of Aeolian Islands, Italy. Sustainability 2018, 10, 4169. [Google Scholar] [CrossRef] [Green Version]
- Rinaldi, C. Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability 2017, 9, 1748. [Google Scholar] [CrossRef] [Green Version]
- Pazos-Justo, C.; Araujo, M.R.; Samartim, R. Políticas culturais e comunidade local: Contributos para a análise do caso de Santiago de Compostela como meta dos Caminhos de Santiago. In Proccedings of the III Congresso Internacional sobre Culturas: Interfaces da Lusofonia, Braga, Portugal, 2017; Martins, M.L., Macedo, I., Eds.; CECS: Braga, Portugal, 2019; pp. 175–189. [Google Scholar]
- CETUR. Available online: https://www.usc.gal/en/institutos/cetur/index.htlm (accessed on 13 January 2020).
- IBM Corp. Released 2017. In IBM SPSS Statistics for Windows, Version 25.0; IBM Corp: Armonk, NY, USA.
- Panel de consumo alimentario. Available online: https://www.mapa.gob.es/es/alimentacion/temas/consumo-y-comercializacion-y-distribucion-alimentaria/panel-de-consumo-alimentario/ultimos-datos/default.aspx (accessed on 11 December 2019).
- Carral-Vilariño, E.V.; Carreira-Pérez, X.C. Balance produción-consumo de alimentos na Galiza: Aproximación dende a soberanía alimentar e a comercialización local. SEMATA 2018, 30, 167–190. [Google Scholar] [CrossRef] [Green Version]
- Turgalicia.es (currently:turismo.gal). Available online: https://web.archive.org/web/20130304024824//http://www.turgalicia.es/portada (accessed on 11 February 2020).
- Gastronomía de Galicia. Available online: https://web.archive.org/web/20140421103103.http://www.gastronomiadegalicia.com/v_portal/apartados/apartado.asp?te=17 (accessed on 17 February 2020).
- Santiagoturismo.com. Available online: https://web.archive.org/web/20130317234309/http://santiagoturismo.com (accessed on 20 February 2020).
- O’Halloran, K. Análisis del discurso multimodal. ALED 2016, 12, 75–97. [Google Scholar] [CrossRef]
- Cárcamo-Morales, B. El análisis del discurso multimodal: Una comparación de propuestas metodológicas. Forma. Func. 2018, 31, 145–174. [Google Scholar] [CrossRef]
- Jewitt, C.; Kress, G. Multimodal Literacy; Peter Lang: New York, NY, USA, 2003. [Google Scholar]
- Kress, G. Literacy in the New Media Age; Routledge: London, UK, 2003. [Google Scholar]
- van Leeuwen, T. Introducing Social Semiotics; Routledge: London, UK, 2005. [Google Scholar]
- Kress, G. Multimodality: A Social Semiotic Approach to Contemporary Communication; Routledge: London, UK, 2010. [Google Scholar]
- Djonov, E. Analysing the Organisation of Information in Websites: From Hypermedia Design to Systemic Functional Hypermedia Discourse Analysis. Ph.D. Thesis, University of New South Wales, Sydney, Australia, 2005. [Google Scholar]
- Djonov, E.; Knox, J.S. How-to-analyze webpages. Introduction: Why do multimodal discourse analysts need to study Web communicationó. In Interactions, Images and Texts: A Reader in Multimodality; Norris, S., Maier, C.D., Eds.; De Gruyter Mouton: Boston, MA, USA; Berlin, Germany, 2014; pp. 171–193. [Google Scholar]
- Cheregi, B.F. Nation branding in transition countries: A multimodal analysis of Romania and Moldova tourism campaigns. JEMI 2018, 14, 81–106. [Google Scholar] [CrossRef]
- Jewitt, C. The Routledge Handbook of Multimodal Analysis; Routledge: London, UK, 2009; p. 340. [Google Scholar]
- Kress, G. What is mode. In The Routledge Handbook of Multimodal Analysis; Jewitt, C., Ed.; Routledge: London, UK, 2009; pp. 54–67. [Google Scholar]
- Hiippala, T. Modelling the Structure of a Multimodal Artefact. Ph.D. Thesis, University of Helsinki, Helsinki, Finland, 2013. Available online: https://helda.helsinki.fi/handle/10138/41736 (accessed on 18 August 2020).
- Kress, G.; van Leeuwen, R.T. Reading Images: The Grammar of Visual Design, 2nd ed.; Routledge: London, UK, 2006. [Google Scholar]
- Jewitt, C.; Oyama, R. Visual meaning: A social semiotic approach. In Handbook of Visual Analysis; van Leeuwen, T., Jewitt, C., Eds.; Sage Publications: Thousand Oaks, CA, USA, 2001; pp. 134–156. [Google Scholar]
- Web.archive.org. Available online: https://archive.org/help/wayback_api.php (accessed on 20 February 2020).
- CNAE. Available online: https://www.cnae.com (accessed on 5 February 2020).
- Venegas, A.; Galicia se Confiesa. La Nueva Marca tuRística de la Comunidad Autónoma se Estrena con una Campaña Intimista. 2010. Available online: https://www.anuncios.com/anunciantes/mas-anuncios/1053398007501/galicia-confiesa.1.html (accessed on 10 March 2020).
- Fandiño, X.; González, M.; López, Z.; Neira, H.; Regueira, J.C. Do palco ó Escenario: Unha Aproximación á Industria da Música nas Festas Populares de Galicia; Andavira Editora: Santiago de Compostela, Galizia, Spain, 2013; p. 59. [Google Scholar]
- Mynttinen, S.; Logrén, J.; Sarkka-Tirkkonen, M.; Rautiainen, T. Perceptions of food and its locality among Russian tourists in the South Savo region of Finland. J. Tourman 2015, 48, 455–466. [Google Scholar] [CrossRef]
- Hall, C.M.; Mitchell, R. Wine and food tourism. In Special Interest Tourism: Context and Cases; Douglas, N., Derrett, R., Eds.; John Wiley: Brisbane, Australia, 2001; pp. 307–329. [Google Scholar]
- Sung-Eun, K.; Kyung-Young, L.; Soo, S., II; Sung-Byung, Y. Effects of tourism information quality in social media on destination image formation: The case of Sina Weibo. J. Inf. Manag. 2017, 54, 687–702. [Google Scholar] [CrossRef]
- Mak, A.H.N. Online destination image: Comparing national tourism organisation’s and tourists’ perspectives. J. Tourman 2017, 60, 280–297. [Google Scholar] [CrossRef]
- Marine-Roig, E.; Ferrer-Rosell, B.; Daries, N.; Francis, C. Measuring Gastronomic Image Online. Int. J. Environ. Res. Public Health 2019, 16, 4631. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Asmelash, A.G.; Kumar, S. The structural relationship between tourist satisfaction and sustainable heritage tourism development in Tigrai, Ethiopia. Heliyon 2019, 5. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Iniesta-Bonillo, M.A.; Sánchez-Fernández, R.; Jiménez-Castillo, D. Sustainability, value, and satisfaction: Model testing and cross-validation in tourist destinations. J. Bus. Res. 2016, 69, 5002–5007. [Google Scholar] [CrossRef]
- Zhang, H.; Ge, Q.; An, T.G.; Cho, T.Y. A study on relationship on authenticity, tourist experience, tourist satisfaction and acculturation of world cultural heritage. Indian J. Public Health Res. Dev. 2018, 9, 759–765. [Google Scholar] [CrossRef]
- Festinger, L. Theory of Cognitive Dissonance; Stanford University Press: Stanford, CA, USA, 1957; p. 291. [Google Scholar]
Survey Technical Attributes | Visitors Data Base | Commercial Sector Shops |
---|---|---|
Survey type | Personal (structured questions) | |
Universe | Visitors to Santiago: >16 years old, from Galiza, Spain, Brazil and Portugal. 1 | Restaurant, bar and food shops in Santiago de Compostela |
Statistical population | Infinity (>100.000) | |
Sample size | 2081 valid surveys (Galiza: 398/Spain: 878Portugal: 408/Brazil: 396). | 1362 (reference sample) |
Sampling error | Whole sample: ± 2.15%For different countries: Galiza: ± 4.91%/Spain: ± 3.31% Portugal: ± 4.85%/Brazil: ± 4.92% | 118 valid surveys |
Confidence level | %; p = q = 0.5 | ± 8.63% |
Survey development | On convenience by country origin quotas | |
Dates | 27 March 2013/26 March 2014. | On convenience by city districts 2 |
Characteristics | Visitors | Commercial Owners | |
---|---|---|---|
Gender | Female | 57.8% | 50.8% |
Male | 42.2% | 49.2% | |
Age | Mean: 41-year-old (SD: 14) | Mean: 40- year-old (SD: 11) | |
Educational background | University | 26.2% | 26.2% |
Higher technical school | 5.5% | 12.7% | |
Pilgrim | Yes | 28.4% | - |
1st time in the city | Yes | 31.2% | - |
Commercial activity by city district | Old Town | - | 24.6% |
New District | - | 16.1% | |
Industrial estates | - | 10.2% | |
Santiago Pilgrim way | - | 27.9% | |
Countryside | 3.4% | ||
Remain city | - | 17.8% |
Visitors | Merchants |
---|---|
Were you planning eating/drinking something in Santiago? 1 | Yours customers are mainly composed by: Local people (not frequently) Mainly visitors Mixture of local people and visitors Mainly local people Visitors (not frequently) 3 |
Which did you eat/drink in Santiago? 2 | Would you prefer other type of tourist? 1 |
Where did you eat? 2 | Which are the bestselling products? 2 |
Which was your source of information about eating/drinking? 1 | Are demands from local people and visitors different? 1 |
Did you purchase some food product in Santiago? 1 | During the touristic high season, do you change the supplies offering? 1 |
What kind of food? 2 | If yes, which were they? 2 |
Where did you purchase the food products? 2 | |
Which was your information source about food-supply facilities? 1 | |
Other opinion about food-supply offerings? 2 |
Food Choice (Answers: 733) | n | % |
---|---|---|
Shellfish | 186 | 25.38 |
Octopus | 165 | 22.92 |
Meat/Fish | 112 | 15.28 |
Typical food | 114 | 15.56 |
Food Choice (%) n = 115 | Galiza % | Portugal % | Brazil % | Spain % |
---|---|---|---|---|
Shellfish | 1.00 | 2.94 | 9.34 | 15.14 |
Octopus | 2.76 | 4.66 | 4.54 | 13.6 |
Other food | 12.37 | 11.76 | 9.30 | 6.83 |
Food choice | Less One Time/Year n = 1478 | One Time/Year or More n = 478 |
---|---|---|
Shellfish | 11.30 | 3.14 |
Octopus | 10.01 | 3.56 |
Location | n | % |
---|---|---|
Restaurant- Old Town | 446 | 69.15 |
Hotel/Hostel | 62 | 9.61 |
Family/friends home | 54 | 8.37 |
Urban green spaces | 19 | 2.95 |
Bus/train station, airport | 19 | 2.95 |
Hamburgers | 16 | 2.48 |
Shopping mall | 12 | 1.86 |
Restaurants- New Quarter | 10 | 1.55 |
University- Hospital | 7 | 1.08 |
Total answers | 645 | 100 |
Don’t know/Don’t answer | 1436 | |
TOTAL | 2081 |
Information Sources | n | % |
---|---|---|
Friends, relatives, fellows | 91 | 41.74 |
People by the street | 30 | 13.76 |
Official group guide | 21 | 9.63 |
Hotel staff | 20 | 9.17 |
Pilgrim/Tourist Office | 11 | 5.05 |
Street banners | 9 | 4.13 |
Internet | 22 | 10.09 |
Other sources | 18 | 8.26 |
Total answers | 218 | 100 |
Don’t know/Don’t answer | 1864 |
Item | n | % |
---|---|---|
Santiago cake | 198 | 27.97 |
Cheese | 134 | 18.93 |
Cakes | 82 | 11.58 |
Wine | 43 | 6.07 |
Liquor | 41 | 5.79 |
Empanada | 33 | 4.66 |
Bread | 29 | 4.04 |
Oher typical products | 51 | 7.20 |
Other products | 97 | 13.70 |
Total answers | 708 | 100 |
NS/NR | 2081 |
Food Choice n = 533 | Galiza % | Portugal % | Brazil % | Spain % |
---|---|---|---|---|
Santiago Pie | 11.3 | 33.7 | 31.5 | 41.8 |
Cheese | 5.7 | 16.9 | 20.4 | 31.5 |
Wine | 0.0 | 5.6 | 9.3 | 12.8 |
Cakes | 32.1 | 29.2 | 8.6 | 16.7 |
Bread | 13.2 | 6.7 | 3.7 | 4.2 |
Food Choice | Less One Time/Year n = 444 | One Time/Year or More n = 83 |
---|---|---|
Santiago Pie | 40.3 | 16.9 |
Cheese | 26.6 | 15.7 |
Bread | 4.5 | 10.8 |
Cakes | 13.3 | 24.1 |
City District | n | % |
---|---|---|
Old Town | 64 | 26.56 |
Old Tow-Touristic Shops | 64 | 26.56 |
Central Market | 33 | 13.69 |
Supermarkets | 72 | 29.88 |
Others | 8 | 3.32 |
Total answers | 241 | 100 |
Sources of Information | n | % |
---|---|---|
Friends, relatives, fellows | 15 | 27.77 |
People by the street | 9 | 16.67 |
Official group guide | 3 | 5.56 |
Hotel staff | 7 | 10.11 |
Pilgrim/Tourist Office | 3 | 5.56 |
Internet | 8 | 14.81 |
Other sources | 7 | 12.96 |
Total answers | 54 | 100 |
Don’t know/Do not answer | 2027 |
Gastronomic Attribute | Positive Consideration % | Negative Consideration % |
---|---|---|
Variety in offering | 19.73 | 14.58 |
Suitable price | 11.49 | 6.86 |
Offering enough | 11.84 | 3.43 |
Good quality of products | 17.32 | 2.74 |
Good customer attention | 2.74 | 1.54 |
Higher touristic emphasis | 0 | 2.74 |
General valuation | 10.63 | 0.34 |
Total answer | 583 (380 positive and 203 negative) |
City District | Restaurant n (%) | Bar n (%) | Food shop n (%) | Total n (%) |
---|---|---|---|---|
French pilgrim way | 28 (8.67) | 43 (5.99) | 25 (7.79) | 96 (7.05) |
Portuguese pilgrim way | 18 (5.57) | 18 (2.51) | 14 (4.36) | 50 (3.67) |
The New District | 68 (21.05) | 168 (23.40) | 61 (19) | 297 (21.81) |
Old Town | 92 (28.48) | 180 (25.07) | 120 (37.38) | 392 (28.71) |
Industrial estates (North part of the city) | 14 (4.33) | 19 (2.65) | 8 (2.49) | 41 (3.01) |
Countryside | 22 (6.81) | 51 (7.10) | 10 (3.12) | 83 (6.09) |
Remain City | 81 (25.08) | 239 (33.29) | 83 (25.86) | 403 (29.59) |
TOTAL | 323 | 718 | 321 | 1,362 |
Item | % |
---|---|
Drinks, beer, wine | 27.54 |
Menu and take-away meal | 24.26 |
Coffee/tea | 9.84 |
General food | 9.18 |
Meat/butchery | 4.26 |
Fruit/vegetables/grocery | 4.26 |
Octopus/shellfish | 3.28 |
Pizza/pasta | 3.28 |
Pie/cake | 2.95 |
Hamburger, kebab, sandwich | 2.62 |
Bread | 2.30 |
Fish | 1.97 |
Tapas | 0.98 |
Empanada | 0.66 |
Stew/boiled meal | 0.66 |
Without “start food/meal” | 1.97 |
Total (n = 305) | 100.00 |
Food Items and Their Position (Consumption Preference) from 564 Total Food Items | Consumption (kg/monthly/home). Total Food Consumption(53.4 kg/year/home) | % Consumption from Total Food |
---|---|---|
1-Fresh Fruit | 8.9 | 16.6 |
2-Milk | 7.1 | 13.3 |
6-Fresh Vegetables | 4.8 | 9.1 |
7-Meat | 4.2 | 7.9 |
8-Bread | 3.6 | 6.7 |
9-Fresh Meat | 3.3 | 6.2 |
18-Potatoes | 2.7 | 5.0 |
29- Fresh Fish | 2.5 | 2.4 |
48-Shellfish | 0.7 | 1.3 |
175-Fresh Octopus | 0.1 | 0.2 |
316-Freeze Octopus | 0.03 | 0.1 |
Consumption Coefficient of Variation (%) (Intra-Annual Variation) for Different Food Items from Table 16 |
---|
10.8—Meat |
9.5—Fish |
33.8—Shellfish |
20.6—Octopus |
35.3—Shellfish/Total food |
11.4—(Meat/Fish)/Total food |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Carral, E.V.; del Río, M.; López, Z. Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). Int. J. Environ. Res. Public Health 2020, 17, 6173. https://doi.org/10.3390/ijerph17176173
Carral EV, del Río M, López Z. Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). International Journal of Environmental Research and Public Health. 2020; 17(17):6173. https://doi.org/10.3390/ijerph17176173
Chicago/Turabian StyleCarral, Emilio V., Marisa del Río, and Zósimo López. 2020. "Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)" International Journal of Environmental Research and Public Health 17, no. 17: 6173. https://doi.org/10.3390/ijerph17176173
APA StyleCarral, E. V., del Río, M., & López, Z. (2020). Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). International Journal of Environmental Research and Public Health, 17(17), 6173. https://doi.org/10.3390/ijerph17176173