1、5500 英文单词， 3 万英文字符 ， 中文 8800 字 文献出处： Jimnez-Beltrn Francisco, Lpez-Guzmn Toms, Gonzlez Santa Cruz Francisco. Analysis of the Relationship between Tourism and Food CultureJ. Sustainability, 2016, 8(5):1-11 Analysis of the Relationship between Tourism and Food Culture Francisco Javier Jimnez-Beltrn ,
2、Toms Lpez-Guzmn and Francisco Gonzlez Santa Cruz Abstract In recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of knowledge on gastronomic to
3、urism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Crdoba, Spain. The methodology of this research involved conducting surveys with foreign travelers who were lunching or dining at various resta
4、urants in the historic area, and these facilities were characterized by having in their gastronomic menus major typical culinary products of the city using the concept of tapas, i.e., the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy co
5、mponent of the gastronomy represents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful for segmenting the market. This highlights the impor
6、tance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Crdoba. Keywords: gastronomy; tapas; culture; tourism; sustainable 1. Introduction Food tourism studies have emerged in recent decades, focusing on food destination, food tourists and hygiene issues, using both qualitative and quantitative analyses 1. Gastronomic tourists experience a complete sensory experience, especially in t
