Gastronomic Tourist Experience Through the Colour of Food
This PhD thesis is presented as a collection of research papers and it studies (i) how the colour of food affects the tourist experience in gastronomic tourism from the pretravelling perspective, and (ii) how tourists’ choice is affected by the gastronomic image and also by popularity in social netw...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/143919 |
| Acceso en línea: | https://hdl.handle.net/11441/143919 |
| Access Level: | acceso abierto |
| Palabra clave: | tourist behaviour food colour gastronomy image gastronomic tourism turismo gastronómico imagen gastronómica color de los alimentos comportamiento de los turistas |
| Sumario: | This PhD thesis is presented as a collection of research papers and it studies (i) how the colour of food affects the tourist experience in gastronomic tourism from the pretravelling perspective, and (ii) how tourists’ choice is affected by the gastronomic image and also by popularity in social networks. To address these challenges, first the importance of tourism as a sector for economic recovery post-Covid-19 is reviewed; then the question “What is gastronomy?” is answered followed by a summary of the history of gastronomy in civilisation. Furthermore, the emergence of gastronomic tourism and its importance is highlighted. Next, the challenge of promoting gastronomic tourism is presented. The importance of the image of the tourist destination as well as that of the gastronomic image is studied. A common factor is the lack of research studies focusing on food colour, which is a main topic in this PhD thesis. Following it also describes how the food colour affects the consumers and how it can affect consumers’ and tourists’ behaviour. Finally, the results of a study regarding the tourists’ quality of satisfaction are presented. It is estimated using different measurement tools and taking the cruise sector as an example. The relevance of the food & beverage sector in cruises is also analysed. |
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