Utilizza questo identificativo per citare o creare un link a questo documento:
https://hdl.handle.net/20.500.12394/5521
Titolo: | Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru |
Autori: | Pérez Gálvez, J.C. López-Guzmán, T. Buiza, F.C. Medina-Viruel, M.J. |
Parole chiave: | Gastronomy Latin America Lima Segmentation Tourism |
Editore: | Universidad Continental |
Data: | 2017 |
metadata.dc.date.available: | 28-mag-2019 |
Citazione: | 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 |
Abstract: | 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 |
Estensione: | p. 254-261 |
metadata.dc.rights.accessRights: | Acceso abierto |
metadata.dc.source: | Universidad Continental |
È visualizzato nelle collezioni: | Artículos Científicos |
File in questo documento:
Non ci sono file allegati a questo documento
Tutti i documenti archiviati in DSpace sono protetti da copyright. Tutti i diritti riservati.