Veuillez utiliser cette adresse pour citer ce document :
https://hdl.handle.net/20.500.12394/5521
Titre: | Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru |
Auteur(s): | Pérez Gálvez, J.C. López-Guzmán, T. Buiza, F.C. Medina-Viruel, M.J. |
Mots-clés: | Gastronomy Latin America Lima Segmentation Tourism |
Editeur: | Universidad Continental |
Date de publication: | 2017 |
metadata.dc.date.available: | 28-mai-2019 |
Référence bibliographique: | Pérez, J., López, T., Cordova, F., Medina, M. (2017). Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru. Journal of Ethnic Foods, 4(4), 254-261. https://doi.org/10.1016/j.jef.2017.11.002 |
metadata.dc.identifier.doi: | 10.1016/j.jef.2017.11.002 |
Résumé: | In recent years, gastronomy has become one of the main sources of attraction in the tourist destinations.The objective of this study is to present the results of a research conducted on the foreign tourists in thecity of Lima, a World Heritage Site, which is considered as one of the main gastronomic leaders of theworld.. The principal results indicate that foreign tourists have different attitudes toward the localgastronomy. Therefore, the foreign tourists were arranged, following the model developed by Bj€ork andKauppinen-R€ais€anen (2016), in three different groups: survivors, enjoyers, and experiencers. Further-more, it shows that the foreign tourists have different motivations regarding gastronomy, which we havegrouped into three dimensions: new food experience, culture, and socialization. The results show thatthe dimensions new food experience and socialization contribute to a greater degree to gastronomicsatisfaction. |
metadata.dc.relation: | https://www.sciencedirect.com/science/article/pii/S2352618117301506 |
Extension: | p. 254-261 |
metadata.dc.rights.accessRights: | Acceso abierto |
metadata.dc.source: | Universidad Continental |
Collection(s) : | Artículos Científicos |
Fichier(s) constituant ce document :
Il n'y a pas de fichiers associés à ce document.
Tous les documents dans DSpace sont protégés par copyright, avec tous droits réservés.