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- 저자 : Tomás López-Guzmán (검색결과 2 건)
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The Fiesta of the Patios: Intangible Cultural Heritage and Tourism in Cordoba, Spain
Tomás López-Guzmán,Francisco Gonzalez Santa Cruz 국립민속박물관 2016 International Journal of Intangible Heritage Vol.11 No.-
The inscription of Intangible Cultural Heritage (ICH) by UNESCO has a broad reflection on the cultural and tourism industry, and it occasionally involves a significant economic development in the area that houses that heritage. In this paper we present a study of the Fiesta of the Patios (Festival of the Courtyards) in Cordoba, Spain, recognised as ICH by UNESCO, and its relationship to tourism development in the city. The methodology used in this research involved conducting a survey of tourists who attended the Festival in order to know their profile, knowledge thereof, their rating on it and degree of satisfaction. This research shows the significant economic impact of this ICH in the city, mostly related to cultural heritage and tourism. The study highlights the relationship between culture and tourism, the significant economic impact, the positive opinion of the tourists surveyed with the Fiesta of the Patios and the high level of satisfaction of the visitors.
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Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia
Pablo Rodríguez-Gutiérrez,Francisco González Santa Cruz,Luz Stella Pemberthy Gallo,Tomás López-Guzmán 한국식품연구원 2020 Journal of Ethnic Foods Vol.7 No.-
Currently, gastronomy is a fundamental element for tourists to discover the culture and traditions of a destination. The transcendence granted to a culinary experience in a specific place can become a fundamental motivation for the visit and determine the level of satisfaction reached. In this research, the relationship between tourism and gastronomy is analysed in the city of Popayán, Colombia, a city that has received recognition from UNESCO as a Creative City of Gastronomy. To do this, we examine the influence of different dimensions of culinary motivation in the satisfaction with gastronomy that is experienced during the visit. In addition, we analyse the role of tourist attitude towards culinary experience in gastronomy satisfaction. The methodology used in this research is based on partial least squares structural equation modelling. The main results indicate that the importance of the culinary experience of the tourist in the choice of the destination mediates the effect that culinary motivations exercise on the satisfaction with the gastronomy.
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