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Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain

Listed author(s):
  • Tom¨¢s L¨®pez-Guzm¨¢n


    (Faculty of Labour Sciences, University of C¨®rdoba, Spain)

  • Sandra S¨¢nchez-Ca?izares


    (Faculty of Law and Business, University of C¨®rdoba, Spain)

Registered author(s):

    Gastronomy is becoming a key factor in the competitiveness of tourist destinations. The aim of this paper is to present an analysis of food tourism in the city of Cordoba (Spain) and its relation with the motivation. Similarly, the paper shows the connection between local cuisine and the satisfaction of tourists. The main results of this study reflect the high level of education of this kind of travelers, the importance of gastronomy for visiting this city and the satisfaction with both the local food and the rest of the resources available to tourists in the city. The main implication of this study could be the opportunity to design a tourism product and to promote the destination through its gastronomy.

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    Article provided by Better Advances Press, Canada in its journal Review of Economics & Finance.

    Volume (Year): 2 (2012)
    Issue (Month): (February)
    Pages: 63-72

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    Handle: RePEc:bap:journl:120105
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    1. Armando Montanari & Barbara Staniscia, 2009. "Culinary Tourism as a Tool for Regional Re-equilibrium," European Planning Studies, Taylor & Francis Journals, vol. 17(10), pages 1463-1483, January.
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