Relevance of Gastronomy in the Tourism of a World Heritage Site: The Case of Sucre (Bolivia)

Miguel Jesús Medina-Viruel, Gema Gomez Casero, Pedro Antonio Fuentes Jiménez and Francisco González Santa Cruz
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Miguel Jesús Medina-Viruel: Department of Applied Economics, Agrifood Campus of International Excellence, University of Cordoba, E-14002 Córdoba, Spain
Gema Gomez Casero: Department of Applied Economics, Agrifood Campus of International Excellence, University of Cordoba, E-14002 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
Francisco González Santa Cruz: Department of Business Organization, Agrifood Campus of International Excellence, University of Cordoba, E-14002 Córdoba, Spain

Social Sciences, 2019, vol. 8, issue 12, 1-13

Abstract: Recently, gastronomy has become one of the most important tourist attractions for cities as well as for rural areas. In this respect, tourists look for authenticity in the gastronomy heritage of these destinations, making it, thusly, a motivation for visiting the place. This research presents a segmentation of the tourists who visit Sucre (Bolivia), on the basis of a higher or lower interest in the gastronomy of the city. The results extracted from the research highlight the existence of three tourist segments with different attitudes regarding gastronomic experiences. Additionally, it notes the importance that a specific type of tourist places on discovering and better understanding the gastronomy of a city as part of its cultural heritage.

Keywords: gastronomic tourism; World Heritage; segmentation; perceived value; gastronomic attributes; Sucre; Bolivia (search for similar items in EconPapers)
JEL-codes: A B N P Y80 Z00 (search for similar items in EconPapers)
Date: 2019
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