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Measuring Gastronomic Image Online

Author

Listed:
  • Estela Marine-Roig

    (Department of Business Administration, University of Lleida, Catalonia, C. Jaume II, 73, 25001 Lleida, Spain)

  • Berta Ferrer-Rosell

    (Department of Business Administration, University of Lleida, Catalonia, C. Jaume II, 73, 25001 Lleida, Spain)

  • Natalia Daries

    (Department of Business Administration, University of Lleida, Catalonia, C. Jaume II, 73, 25001 Lleida, Spain)

  • Eduard Cristobal-Fransi

    (Department of Business Administration, University of Lleida, Catalonia, C. Jaume II, 73, 25001 Lleida, Spain)

Abstract

Culinary or gastronomic tourism has become one of the main exponents of cultural tourism and a key element of a destination’s image identity. Since travellers consult and produce online travel reviews (OTR) before and during a trip, this research aims to provide and implement a framework for analysing OTRs of dining establishments to measure their contribution to destination image formation in their designative (cognitive) and appraisive (affective and evaluative) aspects. To do this, a website was selected from which to download OTRs, extract useful information from the textual and paratextual elements, build a keyword frequency matrix, and perform a quantitative and thematic content analysis. This method was applied to a random sample of 500,000 OTRs from the TripAdvisor restaurants section, written in English, between 2013 and 2017, by tourists visiting the Canary Islands. Results show that, although the gastronomic image of the destination is positive in general, the local and regional gastronomy representative of the community’s sociocultural identity is not the most popular nor the best valued in tourists’ comments. This research shows a method to measure the main aspects that make up the gastronomic image of a destination and that allow for extracting insights and business intelligence through big data from user-generated content.

Suggested Citation

  • Estela Marine-Roig & Berta Ferrer-Rosell & Natalia Daries & Eduard Cristobal-Fransi, 2019. "Measuring Gastronomic Image Online," IJERPH, MDPI, vol. 16(23), pages 1-21, November.
    • Handle: RePEc:gam:jijerp:v:16:y:2019:i:23:p:4631-:d:289401
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    References listed on IDEAS

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    1. Sunyoung Hlee & Hanna Lee & Chulmo Koo, 2018. "Hospitality and Tourism Online Review Research: A Systematic Analysis and Heuristic-Systematic Model," Sustainability, MDPI, vol. 10(4), pages 1-27, April.
    2. Estela Marine-Roig, 2017. "Measuring Destination Image through Travel Reviews in Search Engines," Sustainability, MDPI, vol. 9(8), pages 1-18, August.
    3. Xiang, Zheng & Du, Qianzhou & Ma, Yufeng & Fan, Weiguo, 2017. "A comparative analysis of major online review platforms: Implications for social media analytics in hospitality and tourism," Tourism Management, Elsevier, vol. 58(C), pages 51-65.
    4. Juan Gabriel Martínez-Navalón & Vera Gelashvili & Felipe Debasa, 2019. "The Impact of Restaurant Social Media on Environmental Sustainability: An Empirical Study," Sustainability, MDPI, vol. 11(21), pages 1-24, November.
    5. Estela Marine-Roig, 2019. "Destination Image Analytics Through Traveller-Generated Content," Sustainability, MDPI, vol. 11(12), pages 1-23, June.
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    Citations

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    Cited by:

    1. Emilio V. Carral & Marisa del Río & Zósimo López, 2020. "Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)," IJERPH, MDPI, vol. 17(17), pages 1-25, August.
    2. Min-Pei Lin & Estela Marine-Roig & Nayra Llonch-Molina, 2022. "Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants," IJERPH, MDPI, vol. 19(5), pages 1-24, February.
    3. Elena Sánchez-Vargas & Ana María Campón-Cerro & Elvira Prado-Recio & Bárbara Sofía Pasaco-González & Ana Moreno-Lobato, 2022. "Exploring the Hotel Experience in a Cultural City through a UGC Analysis," Sustainability, MDPI, vol. 14(23), pages 1-15, November.
    4. Estela Marine-Roig, 2021. "Measuring Online Destination Image, Satisfaction, and Loyalty: Evidence from Barcelona Districts," Tourism and Hospitality, MDPI, vol. 2(1), pages 1-17, January.

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