Analysis of the Relationship between Tourism and Food Culture

Jiménez-Beltrán, Francisco Javier; López‐Guzmán, Tomás; Cruz, Francisco González Santa

doi:10.3390/su8050418

Cited by 50 publications

(58 citation statements)

References 36 publications

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“…Food and beverage is one of the most important factors in the tourism industry [64,70,71] as it attracts tourists to enjoy new tastes of cuisine [72]. With the gastronomy, among the intangible cultural values of the destination, tourists can enjoy the local specialties and explore and perceive the authentic cultural identity of the local people [73][74][75][76].…”

Section: Food and Beveragementioning

confidence: 99%

Sustainable Development of Rural Tourism in An Giang Province, Vietnam

Long

Nguyen

2018

Sustainability

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Abstract:This study aims at sustainably developing rural tourism in An Giang Province, an agricultural province located in the South of Vietnam, by identifying the determinants of the satisfaction and revisit intention of tourists based on both qualitative and quantitative approaches. From exploratory interviews with experts and comprehensive group discussions, we developed a questionnaire for an official survey of 507 tourists at different tour-sites in An Giang Province. It is found that: (1) there are seven key factors affecting the satisfaction of the tourists, including: spirituality, tourism safety and security, people, food and beverage, natural environment, service prices and tourism infrastructure; and (2) revisit intention of tourists is affected by six factors, including: satisfaction, spirituality, tourism safety and security, people, food and beverage and service prices. Among them, spirituality is a new factor to be thoughtfully considered due to its significant influence on both the tourist satisfaction and revisit intention. From these findings, we proposed some managerial implications for the sustainable development of rural tourism in An Giang Province by enhancing the satisfaction and revisit intention of the tourists after they visit the province.

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Section: Food and Beveragementioning

confidence: 99%

Sustainable Development of Rural Tourism in An Giang Province, Vietnam

Long

Nguyen

2018

Sustainability

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“…With reference to the role of consumers, during a scan of contributions, it emerged that the positive outcomes of partnerships among operators from various industries [12,60] can greatly improve customers' satisfaction and the quality of services for tourists, such as with respect to the oleotourist's experience [61,62]. Furthermore, Tudisca et al [63] debated about the participation of tourists and other actors in the activities that farmers carried out; consequently, the roles cannot be considered static as they change along with the proposal of new activities.…”

Section: Oleotourismmentioning

confidence: 99%

Oleotourism: Local Actors for Local Tourism Development

2018

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Abstract:Olive oil consumption has grown substantially in recent years, due in part to the fact that olive oil is healthy. Much of the global olive oil production comes from the rural areas of Jaén in southern Spain. Surrounding this industry, services such as oleotourism are increasing. This paper aims to identify the key elements supporting the development of oleotourism. After a preliminary exploratory analysis of the existing data, a qualitative analysis was performed with actors directly involved in the industry in Jaén. The results helped us define the level of the stakeholders' involvement and the sustainability, the opportunities, and the constraints affecting oleotourism in this area. The practical implications of this investigation can be useful for governing agencies, local firms, and the tourism industry in support of oleotourism development.

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“…Such characteristics are present in at least 16 countries bordering the Mediterranean Sea. Their diets slightly vary depending on the cultures of each country but, in general, they are within a framework of ethnic origin and traditional agricultural production that generates the consumption of local fruits and vegetables, cereals, potatoes, legumes, nuts and seeds, olive oil, fish, poultry, small amounts of red meat, eggs, and wine in moderate amounts (Jiménez-Beltrán, López-Guzmán, & Santa Cruz, 2016). Some research has shown that food culture has a direct influence on consumer buying behavior.…”

Section: Culture and Food Consumptionmentioning

confidence: 99%

The mediterranean diet: culture and its impact on consumer habits in Barcelona restaurant

et al. 2017

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This article studies the importance of the Mediterranean diet in the menus of restaurants in the city of Barcelona. It is based on a review of previous studies about the great influence of the Mediterranean culture on daily aspects such as food. A qualitative study was conducted and a sample of experts—head chefs at restaurants in Barcelona—was selected. The results show that the Mediterranean diet is positioned in the minds of their customers; therefore, all the decisions related to the purchase of products and the planning of menus and dishes are made following the guidelines of the Mediterranean diet. This study is an important contribution to the research field of culture in consumption habits, because it confirms that the Mediterranean diet still is strongly preferred over new foods, dishes and foreign menus. The habits of consumers remain true to their culinary traditions.

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Analysis of the Relationship between Tourism and Food Culture

Cited by 50 publications

References 36 publications

Sustainable Development of Rural Tourism in An Giang Province, Vietnam

Sustainable Development of Rural Tourism in An Giang Province, Vietnam

Oleotourism: Local Actors for Local Tourism Development

The mediterranean diet: culture and its impact on consumer habits in Barcelona restaurant

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