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Sustainability 2016, 8(5), 418;

Analysis of the Relationship between Tourism and Food Culture

Department of Applied Economics, University of Cordoba, Agrifood Campus of International Excellence ceiA3, Córdoba E-14001, Spain
Author to whom correspondence should be addressed.
Academic Editor: Ian Patterson
Received: 7 February 2016 / Revised: 23 April 2016 / Accepted: 25 April 2016 / Published: 27 April 2016
(This article belongs to the Special Issue Sustainable Management in Tourism and Hospitality)
Full-Text   |   PDF [206 KB, uploaded 27 April 2016]


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. View Full-Text
Keywords: gastronomy; tapas; culture; tourism; sustainable gastronomy; tapas; culture; tourism; sustainable
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Jiménez-Beltrán, F.J.; López-Guzmán, T.; González Santa Cruz, F. Analysis of the Relationship between Tourism and Food Culture. Sustainability 2016, 8, 418.

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