Food tourism to revitalize the Basque Country.

The research examines the impacts of sensory experiences, taste, and destination food imagery on tourists' attitude. This study changes risks into positive attributes like safety and security, which significantly shape tourist decision-making processes. It underscores the significance of emotio...

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Detalles Bibliográficos
Autores: Recuero Virto, Nuria, Valilla Arrospide, Cristina
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/108549
Acceso en línea:https://hdl.handle.net/20.500.14352/108549
Access Level:acceso abierto
Palabra clave:338.48
Food tourism
Sensory experience
Theory planned behaviour
Sustainability
Safety perceptions
Turismo
5311.05 Marketing (Comercialización)
5312.90 Economía Sectorial: Turismo
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oai_identifier_str oai:docta.ucm.es:20.500.14352/108549
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repository_id_str
spelling Food tourism to revitalize the Basque Country.Recuero Virto, NuriaValilla Arrospide, Cristina338.48Food tourismSensory experienceTheory planned behaviourSustainabilitySafety perceptionsTurismo5311.05 Marketing (Comercialización)5312.90 Economía Sectorial: TurismoThe research examines the impacts of sensory experiences, taste, and destination food imagery on tourists' attitude. This study changes risks into positive attributes like safety and security, which significantly shape tourist decision-making processes. It underscores the significance of emotional well-being and safety concerns impacting tourists' visiting intentions. Employing Partial Least Squares Structural Equation Modelling, the study focuses on exploring the relationships among food tourism motivators, destination food image, safety perceptions, and the pandemic's impact on tourists' behavioural intentions within the Basque region. With a sample of 601 participants, this research emphasizes the importance of integrating risk mitigation actions and managing emotional states to design strategies for the sustained growth of the tourism industry.Universidad Complutense de Madrid20242024-06-1520242024-06-15journal articlehttp://purl.org/coar/resource_type/c_6501AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articlehttps://hdl.handle.net/20.500.14352/108549reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/1085492026-06-02T12:44:21Z
dc.title.none.fl_str_mv Food tourism to revitalize the Basque Country.
title Food tourism to revitalize the Basque Country.
spellingShingle Food tourism to revitalize the Basque Country.
Recuero Virto, Nuria
338.48
Food tourism
Sensory experience
Theory planned behaviour
Sustainability
Safety perceptions
Turismo
5311.05 Marketing (Comercialización)
5312.90 Economía Sectorial: Turismo
title_short Food tourism to revitalize the Basque Country.
title_full Food tourism to revitalize the Basque Country.
title_fullStr Food tourism to revitalize the Basque Country.
title_full_unstemmed Food tourism to revitalize the Basque Country.
title_sort Food tourism to revitalize the Basque Country.
dc.creator.none.fl_str_mv Recuero Virto, Nuria
Valilla Arrospide, Cristina
author Recuero Virto, Nuria
author_facet Recuero Virto, Nuria
Valilla Arrospide, Cristina
author_role author
author2 Valilla Arrospide, Cristina
author2_role author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 338.48
Food tourism
Sensory experience
Theory planned behaviour
Sustainability
Safety perceptions
Turismo
5311.05 Marketing (Comercialización)
5312.90 Economía Sectorial: Turismo
topic 338.48
Food tourism
Sensory experience
Theory planned behaviour
Sustainability
Safety perceptions
Turismo
5311.05 Marketing (Comercialización)
5312.90 Economía Sectorial: Turismo
description The research examines the impacts of sensory experiences, taste, and destination food imagery on tourists' attitude. This study changes risks into positive attributes like safety and security, which significantly shape tourist decision-making processes. It underscores the significance of emotional well-being and safety concerns impacting tourists' visiting intentions. Employing Partial Least Squares Structural Equation Modelling, the study focuses on exploring the relationships among food tourism motivators, destination food image, safety perceptions, and the pandemic's impact on tourists' behavioural intentions within the Basque region. With a sample of 601 participants, this research emphasizes the importance of integrating risk mitigation actions and managing emotional states to design strategies for the sustained growth of the tourism industry.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-06-15
2024
2024-06-15
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/108549
url https://hdl.handle.net/20.500.14352/108549
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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