The Role of Gastronomy in Trips: Types and Motivations

Miguel Jesús Medina-Viruel, Pedro Antonio Fuentes Jiménez, Jesús Claudio Pérez Gálvez and Francisco González Santa Cruz*
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Miguel Jesús Medina-Viruel: Department of Applied Economics, Agrifood Campus of International Excellence, ceiA3, University of Córdoba, Córdoba, Spain, Faculty of Law and Business Administration, St. Puerta Nueva, s/n. E-14071-Córdoba, Spain
Pedro Antonio Fuentes Jiménez: Coordinator of the Doctorate in Business Management Royal Mayor and Pontifical University of San Francisco Xavier in Chuquisaca, Sucre, Bolivia Aniceto Arce # 46 – Sucre, Bolivia
Jesús Claudio Pérez Gálvez: Department of Applied Economics, Agrifood Campus of International Excellence, ceiA3, University of Córdoba, Córdoba, Spain Faculty of Law and Business Administration, St. Puerta Nueva, s/n. E-14071-Córdoba, Spain
Francisco González Santa Cruz*: Department of Business Administration, Agrifood Campus of International Excellence, ceiA3, University of Córdoba, Córdoba, Spain Faculty of Law and Business Administration, St. Puerta Nueva, s/n. E-14071-Córdoba, Spain

The Journal of Social Sciences Research, 2019, vol. 5, issue 12, 1758-1767

Abstract: Currently, gastronomy is a fundamental pillar for tourists to discover the cultural potential of the places that they visit, with culinary pleasures becoming determining motivations in the choice of a destination. With this idea, this research investigates the gastronomic experiences of tourists who visit a place recognized by UNESCO as a World Heritage Site, the city of Sucre in Bolivia. It highlights the existence of three types of tourists, based on their perceptions regarding the gastronomic experiences in the city (known as survivors, enjoyers, and experiencers). Additionally, it concludes that the local gastronomy of the destination provides significant culinary motivations.

Keywords: Gastronomy; Tourism; Bolivia; Segmentation; Motivation (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:arp:tjssrr:2019:p:1758-1767

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