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Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities
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Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities

A special issue of International Journal of Environmental Research and Public Health (ISSN 1660-4601). This special issue belongs to the section "Global Health".

Deadline for manuscript submissions: closed (31 October 2020) | Viewed by 17576

Special Issue Editor

Dr. Emilio V. Carral Vilariño

E-Mail Website
Guest Editor
Department Functional Biology, University of Santiago de Compostela, 27002 Lugo, Spain
Interests: social–environmental impacts of different agricultural production systems; analysis of relationships between socio-economic development, cultural network development, and land use and management; food production, food trade systems, and their social–environmental impact
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Gastronomy is one of the most researched topics related to tourism, written about from different points of view and associated with myriad meanings and relationships—cultural, social, geographic, political, and environmental. Gastronomic tourism and sustainability are two strongly related issues, because gastronomy represents the role of food in the host community’s culture in a wide sense. Thus, this relationship is very useful to research to identify the impacts of different gastronomic tourism models in local communities, including the impact on cultural background and cultural consumption, the type and method of food production, food commercialization (short/long food chains and number of food suppliers), social network development, and economic and environmental impacts.

With this perspective, this Special Issue is focused on the study of the impacts of gastronomy as a touristic product: How does the design/selection of food offerings for tourists impact the different items mentioned above? Are food offerings of a local community representative of sociocultural identity? Are the food products from local producers (proximity of production/trade)? Which environmental and socioeconomic aspects are modified by such food offerings and how? Are producers selling (or not) directly to restaurants or consumers? Is the industry promoting cooperative creation? Is it promoting small-scale agriculture? Is there a demand for organic/friendly environmental production or healthy food? Is there a connection/disconnection of the socio-cultural processes between consumers and producers?

Dr. Emilio V. Carral Vilariño
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. International Journal of Environmental Research and Public Health is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2500 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Gastronomy
  • Tourism
  • Food Production
  • Food Trade
  • Food Chain
  • Cultural Networks
  • Social-Environmental Impact
  • Healthy Food
  • Local Community

Published Papers (4 papers)

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Research

25 pages, 5731 KiB  
Article
Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain)
by Emilio V. Carral, Marisa del Río and Zósimo López
Int. J. Environ. Res. Public Health 2020, 17(17), 6173; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph17176173 - 25 Aug 2020
Cited by 11 | Viewed by 3360
Abstract
It is a worldwide well-known fact that gastronomic tourism does not always contribute to the cultural, social, economic, and territorial development of the host community. Therefore, its study requires a multidisciplinary and holistic approach to explore and interpret this phenomenon. From this perspective, [...] Read more.
It is a worldwide well-known fact that gastronomic tourism does not always contribute to the cultural, social, economic, and territorial development of the host community. Therefore, its study requires a multidisciplinary and holistic approach to explore and interpret this phenomenon. From this perspective, the paper analyses the consumption of food products by tourists in Santiago de Compostela in Spain (2013–2014). Personal interviews (2081) with visitors and food industry establishment representatives were done. Compared with the normal food consumption of the Galician population, the food production capacity established by the corresponding Santiago foodshed calculation, and with the gastronomy official advertising (tourism web pages analysed by multimodal analysis), the gastronomic tourist experience is standardized and poor, limited to practically two products: rice with lobster, and octopus. This standardization supposes a high reduction in the diversity of the product that can be offered and produced in terms of proximity, and its territorial differentiation, comparing to the usual consumption of the Galician population, to the potential agricultural production by associated foodshed, and to the gastronomic advertising through official web pages. Thus, in this case, gastronomic tourism is not contributing to the social, economic, and territorial development of the host community or, ultimately, to the sustainability of tourism. Full article
(This article belongs to the Special Issue Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities)
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12 pages, 1479 KiB  
Article
Gastronomic Motivations and Perceived Value of Foreign Tourists in the City of Oruro (Bolivia): An Analysis Based on Structural Equations
by Francisco González Santa Cruz, Salvador Moral-Cuadra, Juan Choque Tito and Tomás López-Guzmán
Int. J. Environ. Res. Public Health 2020, 17(10), 3618; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph17103618 - 21 May 2020
Cited by 14 | Viewed by 2715
Abstract
The continuous dynamism that tourism suffers makes the motivations of tourists change, making them search for new experiences. In this sense, gastronomy is positioned as a key element of union between tourism and culture, thus developing gastronomic tourism. The analysis presented here will [...] Read more.
The continuous dynamism that tourism suffers makes the motivations of tourists change, making them search for new experiences. In this sense, gastronomy is positioned as a key element of union between tourism and culture, thus developing gastronomic tourism. The analysis presented here will address gastronomic motivations and their influence on the value perceived by foreign tourists in Oruro (Bolivia), based on a total sample of 370 and through a covariance-based structural equation modelling (CB-SEM). Among the main results, it is worth highlighting the positive influence of gastronomic motivations on the value perceived by tourists. These results are also very useful for public and/or private entities for the creation of new strategies to promote local gastronomy. Full article
(This article belongs to the Special Issue Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities)
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13 pages, 335 KiB  
Article
Food Markets: A Motivation-Based Segmentation of Tourists
by Ana Mᵃ Castillo-Canalejo, Sandra Mᵃ Sánchez-Cañizares, Luna Santos-Roldán and Guzmán Antonio Muñoz-Fernández
Int. J. Environ. Res. Public Health 2020, 17(7), 2312; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph17072312 - 30 Mar 2020
Cited by 15 | Viewed by 3830
Abstract
Food markets are becoming popular as new spaces for recreation, and this research aims to discover the motivations driving the tourists that visit these markets. Factorial analysis, cluster analysis and Student’s t-test were applied on 456 surveys from two food markets in [...] Read more.
Food markets are becoming popular as new spaces for recreation, and this research aims to discover the motivations driving the tourists that visit these markets. Factorial analysis, cluster analysis and Student’s t-test were applied on 456 surveys from two food markets in Córdoba (Spain). Three motivational factors were obtained: Gastronomic experience and novelty; hedonism and leisure; and the relationship of the experience with work. Segmenting and analyzing the profile of the tourist may help economic agents develop new strategies for the tourism management of a destination and more accurate marketing and branding strategies that target specific customers with a niche message. The study could help develop products that align with tourists’ motives to increase satisfaction and loyalty. Full article
(This article belongs to the Special Issue Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities)
21 pages, 1424 KiB  
Article
Measuring Gastronomic Image Online
by Estela Marine-Roig, Berta Ferrer-Rosell, Natalia Daries and Eduard Cristobal-Fransi
Int. J. Environ. Res. Public Health 2019, 16(23), 4631; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16234631 - 21 Nov 2019
Cited by 32 | Viewed by 4866
Abstract
Culinary or gastronomic tourism has become one of the main exponents of cultural tourism and a key element of a destination’s image identity. Since travellers consult and produce online travel reviews (OTR) before and during a trip, this research aims to provide and [...] Read more.
Culinary or gastronomic tourism has become one of the main exponents of cultural tourism and a key element of a destination’s image identity. Since travellers consult and produce online travel reviews (OTR) before and during a trip, this research aims to provide and implement a framework for analysing OTRs of dining establishments to measure their contribution to destination image formation in their designative (cognitive) and appraisive (affective and evaluative) aspects. To do this, a website was selected from which to download OTRs, extract useful information from the textual and paratextual elements, build a keyword frequency matrix, and perform a quantitative and thematic content analysis. This method was applied to a random sample of 500,000 OTRs from the TripAdvisor restaurants section, written in English, between 2013 and 2017, by tourists visiting the Canary Islands. Results show that, although the gastronomic image of the destination is positive in general, the local and regional gastronomy representative of the community’s sociocultural identity is not the most popular nor the best valued in tourists’ comments. This research shows a method to measure the main aspects that make up the gastronomic image of a destination and that allow for extracting insights and business intelligence through big data from user-generated content. Full article
(This article belongs to the Special Issue Gastronomy, Tourism and Its Social-Environmental Impact in Local Communities)
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