Motivación y valoración de atributos en el gastroturismo de Oruro (Bolivia)

• Gema Gómez-Casero ^[1] ; Miguel Jesús Medina-Viruel ^[1] ; Javier Jeménez Beltrán ^[1] ; Juan Choque Tito ^[2]
  1. [1] Universidad de Córdoba

     Universidad de Córdoba

     Cordoba, España

     
  2. [2] Universidad Técnica de Oruro

     Universidad Técnica de Oruro

     Bolivia

     
• Localización: Revista de estudios regionales, ISSN 0213-7585, Nº. 117, 2020, págs. 123-143
• Idioma: español
• Títulos paralelos:
  • Motivation and assessment of attributes in gastroturism of Oruro (Bolivia)
• Enlaces
  • Texto completo (pdf)
• Dialnet Métricas: 1 Cita
• Resumen
  • español

    Actualmente existe una creciente la motivación gastronómica como parte de la cultura del lugar visitado. En este estudio se persigue segmentar y caracterizar a los turistas internacionales de la ciudad de Oruro (Bolivia), en base a las motivaciones gastronómicas, analizar sus diferencias socioeconómicas y estudiar la valoración de los principales atributos gastronómicos. El estudio destaca la existencia de distintos grupos de turistas con diferentes motivaciones gastronómicas. Además, se observa que la percepción de la comida local es más valorada por parte de los turistas que declaran especial interés en la gastronomía. Entre los atributos mejor valorados destacan degustar platos culinarios tradicionales, los precios y la calidad de la comida. El estudio concluye que los turistas extranjeros muestran actitudes diferentes hacia la gastronomía local como variable de desarrollo turístico.

  • English

    Increasingly, the tourist who visits a destination is more demanding with the experience that he wants to enjoy through his trip. Moreover, to provide a better response to different tourists, there has been a tourist diversification with typologies hitherto unknown or contemplated as second level experiences, emerging new concepts, among which include wine tourism, oil tourism or gastronomic tourism. Even this last typology is as a consequence not only of a response to the physiological need to eat, but also for the gastronomic tourist it is an approach to the local culture, its customs, traditions and social relations. That is, through its gastronomy, tourists can discover, in a new way, the cultural heritage of a destination.

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