Segmentation of food market visitors in World Heritage Sites. Case study of the city of Córdoba (Spain)

The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19

“…The results of the study conducted by López-Guzmán et al (2017) indicate the existence of three different tourist segments with different attitudes towards local gastronomy and different motivations. Similarly, another study is the study of Perez-Galvez et al (2021a). The study results indicate the existence of different tourist segments in relation to their attitudes towards local gastronomy, and that a surviving and enjoying tourist is less likely to be highly motivated than an experienced tourist.…”

“…Although the related studies in the literature defined the main factors affecting destination satisfaction, there are few studies that investigated the relative importance of each culinary experience in destination satisfaction (Erkmen, 2019). The study of Perez-Galvez et al (2021a) found that the level of destination satisfaction is closely related to the culinary motivation one has, to revisit that destination. The study results show the existence of different tourist segments in relation to their attitudes towards local gastronomy (as survivors, enjoyers, and experimenters), and a tourist who is enjoying himself/herself is less likely to be highly motivated than an experienced tourist.…”

“…Despite the abundance of studies on the relationship between tourism and food in the literature, only a number of them are on the relationship between destinations and food. Even though some studies defined the key factors in destination satisfaction, there are a few studies analyzing the relative importance of each food-related experience on destination satisfaction (Perez-Galvez et al, 2021a;Cruz et al, 2019;Kivela and Crotts, 2009;LopezGuzman and Sanchez_Canizares, 2012;Björk and Kauppinen-Räisänen, 2014;Hendijani, 2016;López-Guzmán et al, 2017;Björk and Kauppinen-Räisänen, 2017;Erkmen, 2019;Kesici and Çakır, 2020;Dengve Chad, 2011;Perez Galvez et al, 2021). There are also studies conducted to predict the behavioral intentions of tourists (Kivela and Crotts, 2005;Wang, 2015;Chen and Peng, 2018;Leong et al, 2017;Daries et al, 2018;Sert, 2019.…”

Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020

“…[71] gastronomic identity literature review 7 national reports Croatia [69] food tourism, regional identity mixed 3040 surveys, 3 reports and 12 interviews Cornwall, England [27] culinary heritage qualitative mixed In depth interviews, printed media and ethnographic fieldwork Voss, Norway [79] gastronomic heritage web mining 42 city-halls and 169 restaurants. Romania 2011-2020 [73] gastronomic heritage qualitative 9 semistructured interviews and systematic observations North-western Italy [17] food heritage qualitative 90 semistructured interviews South-west France [24] food heritage mixed 480 survey questionnaires, observations and 30 interviews South-west France [80] food heritage descriptive culinary events Istria, Croatia [72] wine cultural heritage deductive reasoning rural development project 10 European countries [81] wine and cultural heritage quantitative 249 visitors survey Alto Douro, Portugal [82] food and beverage heritage quantitative 191 personal surveys Catalonia, Spain [83] food identity qualitative 54 semistructured in depth interviews Poland [74] cultural heritage quantitative TripAdvisor reviews of 575 restaurants Venice, Italy [84] wine heritage descriptive wine regions Portugal [85] wine heritage descriptive cultural landscape Hvar, Croatia [86] culinary heritage quantitative 493 visitors survey Poland [87] wine heritage, identity qualitative 20 winery owners semistructured interview Langhe, Italy [18] wine heritage, regional identity quantitative technical reports and 29 tourism boards survey Croatia [88] wine heritage, regional identity quantitative technical reports Salamanca, Spain [89] gastronomic identity descriptive literature and guidebooks Catalonia, Spain [90] food heritage quantitative 558 visitors survey Cordoba, Spain [91] wine heritage, identity qualitative 28 wine producers survey Langhe, Italy [92] gastronomic heritage, regionalidentity qualitative observations, autoethnography and 9 local actors' interview Gouda, The Netherlands. [93] wine heritage, identity quantitative 100 residents survey Vila Nova de Gaia, Portugal [94] wine heritage qualitative 4 semistructured interviews Tokaj, Hungary AS 2001-2010 [40] food heritage qualitative 28 American consumers interview China 2011-2020…”

The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain)

“…Gastronomy and the tourist-catering subsector in the province of Córdoba play an important role in the region’s economic and sociocultural development. The city’s unique cultural melting pot has been the subject of study in numerous areas: segmentation of food market visitors [ 79 ], artificial neural networks [ 71 ], general characteristics and trends [ 72 ] , defining the tourism catering service [ 29 ], Designations of Origin [ 43 , 65 , 66 , 68 , 69 ]; the rights of users and obligations of companies [ 30 ],wine tourism [ 40 , 103 ], tourist satisfaction levels [ 80 ]; traditional gastronomy [ 41 ]; the nutritional value of traditional dishes [ 73 ], a gastronomic tourism observatory [ 38 ], olive oil tourism [ 64 , 99 ]; restaurant client profile [ 37 , 39 ], gastronomy tourism motivations [ 6 , 57 ], agri-food products in gourmet shops [ 42 ]; gastronomic routes [ 48 , 67 ]; industrial gastronomic tourism [ 63 , 100 , 101 ] and gastronomic tourism versus culinary tourism [ 101 , 102 ] .…”