El rol del turismo gastronómico en Ecuador: una herramienta estratégica para la diversificación y la competitividad turística
Resumen
El turismo gastronómico influye en la satisfacción del viaje, revitalizando destinos y promoviendo el desarrollo local. La experiencia gastronómica se convierte, en ocasiones, en la principal motivación para visitar un destino. Una propuesta gastronómica atractiva para el turista repercute sobre otras actividades económicas. Esta investigación realizada en Ecuador analiza el perfil sociodemográfico del gastroturista, y muestra su interés por la experiencia gastronómica, el conocimiento por la gastronomía local y por la socialización, particularmente en turistas de mayor rango de edad.
Descargas
-
Resumen0
-
PDF ESPAÑOL0
-
PDF INGLÉS 0
Citas
Abdelhamed, H. H. S. (2011). Customers´ perceptions of floating restaurants in Egypt. Anatolia An International Journal of Tourism and Hospitality Research, 22(1), 1-15. https://doi.org/10.1080/13032917.2011.556212.
Anderson, T. D., Musberg, L., y Therkelsen, A. (2017). Food and tourism synergies: perspectives on consumption, production and destination development. Scandinavian Journal of Hospitality and Tourism, 17(1), 1-8. https://doi.org/10.1080/15022250.2016.1275290.
Anubha, H. S., Gavinolla, M. R., Gowreesunkar, V. G. B., y Swain, S. K. (2023). Retrospective overview on global food tourism and related research: A bibliometric analysis. Journal of Foodservice Business Research, 28(1), 65-94. https://doi.org/10.1080/15378020.2023.2228672
Aziz, S., Niazi, M. A. K., y Zafar, S. (2025). Food is fuel for tourism: Understanding the food travelling behaviour of potential tourists after experiencing ethnic cuisine. Journal of Vacation Marketing, 31(2), 274-302. https://doi.org/10.1177/13567667231194371
Basil, M. D. y Basil, D. Z. (2009). Reflections of ultra-fine dining experiences. En A. Lindgreen, J. Vanhammed y M. B. Bervelan (eds.), Memorable customer experiences: A research anthology (135-147). Gower Publishing Company.
Björk, P. y Kauppinen-Räisänen, H. (2017). A destination´s gastronomy as a means for holiday well-being. British Food Journal, 119(7), 1578-1591. https://doi.org10.1108/BFJ-09-2016-0394.
Correia, A., Kozak, M. y Ferradeira, J. (2013). From tourist motivations to tourist satisfaction. International Journal of Culture, Tourism and Hospitality Research, 7(4), 411-424. https://doi.org/10.1108/IJCTHR-05-2012-0022.
Cronbach, L. J. (1951). Coefficient alpha and the internal structure of tests. Psychometrika, 16(3), 297-334. https://doi.org/10.1007/BF02310555
Desmet, P. M. A. y Schifferstein, H.N.J. (2008). Sources of positive and negative emotions in food experience. Appetite, 50(2-3), 290-301. https://doi.org/10.1016/j.appet.2007.08.003.
Dimitrovski, D. y Crespi-Vallbona, M. (2018). Urban food markets in the context of a tourist attraction-La Boqueria market in Barcelona, Spain. Tourism Geographies, 20(3), 397-417. https://doi.org/10.1080/14616688.2017.1399438
Dos Anjos, S. J. G., y Kunh, V. R. (2024). The role of transformational leadership and innovation adoption in restaurant performance. Tourism & Management Studies, 20(1), 49-64. https://doi.org/10.18089/tms.20240104
Du Rand, G. E., Heath, E. y Alberts, N. (2003). The role of local and regional food in destination marketing: A South African situation analysis. Journal of Travel and Tourism Marketing, 14(3/4), 97-112. https://doi.org/10.1300/J073v14n03_06.
Ellis, A., Park, E., Kim, S. y Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
Evans, J. R. y Mathur, A. (2005). The value of online surveys. Internet Research, 15(2), 195-219. https://doi.org/10.1108/10662240510590360
Everitt, B. S. y Wykes T. (2001). Diccionario de Estadística para Psicólogos. Ariel.
Fields, K. (2002). Demand for the gastronomy tourism product. Motivational factors. En A. M. Hjalager y G. Richards (Eds.), Tourism and Gastronomy (pp. 36-50). Routledge.
Frías-Navarro, D. y Pascual_Soler, M. (2012). Exploratory Factor Analysis (EFA) in Consumer Behavior and Marketing Research. Suma Psicológica, 19(1), 47-58
Glutting, J. J., Monaghan, M., Adams, W. y Sheslow, D. V. (2002). Some Psychometric Properties of a System to Measure ADHD Among College Students: Factor Pattern, Reliability, and One-Year Predictive Validity. Measurement and Evaluation in Counselling and Development, 34(4), 194-209. https://doi.org/10.1080/07481756.2002.12069037
Hair, J.F., Anderson, R.E., Tatham, R.L. y Black, W. (1999). Análisis Multivariante. Prentice Hall.
Hair, J. F., Page, M. y Brunsveld, N. (2019). Essentials of business research methods. Routledge. https://doi.org/10.4324/9780429203374
Hall, M. C., Sharples, L., Mitchell, R., Macionis, N. y Cambourne, B. (2003). Food tourism around the World. Butterworth-Heinemann.
Haven-Tang, C. y Jones, E. (2005). Using local food and drink to differentiate tourism destinations through a sense of place: A story from Wales-Dining ar Mommouthshire´s Great Table. Journal of Culinary Science and Technology, 4(4), 69-86. https://doi.org/ 10.1300/J385v04n04_07.
Huamanchumo, R.M.E, Hérnandez-Rojas, R.C., Longa-López, R.A. y Cárdenas-Jarama, M. (2023). Gastronomy as an effect of visitor loyalty: the Peruvian (Lima) case. International Journal of Tourism Cities, 9(2), 362-376. http://dx.doi.org/10.1108/IJTC-03-2022-0071
Ignatov, E. y Smith, S. (2006). Segmenting Canadian culinary tourists. Current Issues in Tourism, 9(3), 235–255. https:/doi.org/10.2167/cit/229.0
Kahn, J. H. (2006). Factor analysis in Counselling Psychology research, training and practice. The Counselling Psychologist, 34(5), 684-718. https://doi.org/10.1177/0011000006286347
Kaiser, H.F. (1958). The varimax criterion for analytic rotation in factor analysis. Psychometrika, 23, 187-200.
Kaiser, H. F. (1960). The application of electronic computers to factor analysis. Educational and Psychological Measurement, 20, 141-151. https://doi.org/10.1177/001316446002000116
Kim, Y. G., Eves, A. y Scarles, C. (2013). Empirical verification of a conceptual model of local consumption at a tourist destination. International Journal of Hospitality Management, 33, 484-489. https://doi.org/10.1016/j.ijhm.2012.06.005
Kolmogorov A. (1933). Sulla determinazione empirica di una lgge di distribuzione. Giornale dell’Istituto Italiano degli Attuari, 4, 83–91
López-Guzmán, T., Uribe-Lotero, C. P., Pérez-Gálvez, J. C. y Ríos-Rivera, I. (2017). Gastronomic festivals: attitude, motivation and satisfaction of the tourist. British Food Journal, 119(2), 267-283. https://doi.org/10.1108/BFJ-06-2016-0246
Mann, H. B. y Whitney, D. R. (1947). On a Test of Whether one of Two Random Variables is Stochastically Larger than the Other. The Annals of Mathematical Statistics, 18(1), 50-60. https://doi.org/10.1214/aoms/1177730491
Masmoudi, M. (2025). The flavor of history: A bibliometric insight into culinary heritage tourism research. Journal of Heritage Tourism, 20(4), 508-536. https://doi.org/10.1080/1743873X.2025.2480629
McKercher, B., Okumus, F. y Okumus, B. (2008). Food Tourism as a Viable Market Segment: It’s All How You Cook the Numbers! Journal of Travel & Tourism Marketing, 25(2), 137–148. https://doi.org/10.1080/10548400802402404
Merenda, P. (1997). A guide to the proper use of Factor Analysis in the conduct and reporting of research: Pitfalls to avoid. Measurement and Evaluation in Counselling and Evaluation, 30, 156-164. https://doi.org/10.1080/07481756.1997.12068936
Mgonje, J. T., Backman, K. F., Backman, S. J., Moore, D. D. y Hall, J. C. (2016). A structural model to assess international visitors´ perceptions about food in Tanzania. Journal of Sustainable Tourism, 25(6), 796-816. https://doi.org/ 10.1080/09669582.2016.1250768
Moore, Z., Harrison, D. E. y Hair, J. (2021). Data quality assurance begins before data collection and never ends: What marketing researchers absolutely need to remember, International Journal of Market Research, 63(6), 693-714. https://doi.org/10.1177/14707853211052183
Nunnally, J. C. y Bernstein, I. H. (1994). Psychometric theory. McGraw-Hill.
Onal, G. y Guneren, E. (2024). The mediator role of customer satisfaction in the effect of gastronomic image on behavioral intention. Tourism & Management Studies, 20(2), 39-45. https://doi.org/10.18089/tms.20240204
Otoo, F. E., Kim S. y Choi. Y. (2020). Understanding senior tourists´ preferences and characteristics based on their overseas travel motivation clusters. Journal of Travel & Tourism Marketing, 37(2), 246-257. https://doi.org/10.1080/10548408.2020.1740136
Okumus, B. (2021). Food tourism research: A perspective article. Tourism Review, 76(1), 38-42. https://10.1108/TR-11-2019-0450
Park, K. (2017). Ethnic foodscapes: Foreign cuisines in the United States. Food, Culture & Society, 20(3), 365-393. https://doi.org/10.1080/15528014.2017.1337390
Park, E., y Kim, S. (2024). “Still hungry, not enough”: the past, present, and future of food tourism scholarship. Tourism Geographies, 27(3-4), 819-829. https://doi.org/10.1080/14616688.2024.2423164
Pérez, E.R. y Medrano, L. (2010). Análisis Factorial Exploratorio: Bases Conceptuales y Metodológicas. Revista Argentina de Ciencias del Comportamiento, 2(1), 58-66.
Quan, S. y Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management, 25(3), 297-305. https://doi.org/10.1016/S0261-5177(03)00130-4
Qeidari, H.S. y Hosseini, S.R. (2023). Analysis of factors influencing the motivations for traveling to culinary destinations and their effect of tourists’ loyalty and return. Journal of Quality Assurance in Hospitality and Tourism, 25(6), 1895-1917. https://doi.org/10.1080/1528008X.2023.2206592
Robinson, R. N. S. Getz, D. y Donilcar, S. (2018). Food tourism subsegments: A data-driven analysis. International Journal of Tourism Research, 20(3), 367-377. https://doi.org/10.1002/jtr.2188
Rodrigues, P., Borges, A. P. y Vieira, E. (2023). Gastronomic experiences on tourists’ life satisfaction and happiness: The case of Porto. European Journal of Tourism Research, 34, 3412. https://doi.org/10.54055/ejtr.v34i.3034
Rousta, A. y Jamshidi, D. (2020). Food tourism value: Investigating the facts that influence tourists to revisit. Journal of Vacation Marketing, 26(1), 73-95. https://doi.org/10.1177/1356766719858649
Salgueiro Rachao, S. A., Breda, Z., Fernandes, C. y Joukes, V. (2021). Food-and-wine experiences towards co-creation in tourism. Tourism Review, 76(5), 1050-1066 https://doi.org/10.1108/TR-01-2019-0026
Shapiro, S. S. y Wilk, M.B. (1965). An analysis of variance test for normality. Biometrika, 52, 591-611. https://doi.org/10.1093/biomet/52.3-4.591
Smirnov, N. (1948). Table for estimating the goodness of fit of empirical distributions. The Annals of Mathematical Statistics, 19(2), 279–81. https://doi.org/10.1214/aoms/1177730256
Surjood, A., Irfan, S., y Hamid, D. (2024). Emerging themes in food tourism: A systematic review and research agenda. British Food Journal, 126(1), 372-408. https://doi.org/10.1108/BJJ-11-2022-0939
Taar, J. (2014). The best culinary experience. Factors that create extraordinary eating episodes. Procedia-Social and Behavioral Sciences, 122, 145-151. https://doi.org/10.1016/j.sbspro.2014.01.1317
Tierney, R.K. (2016). Consuming sumo wrestlers: Taste, commensality, and authenticity in japanese food. Food, Culture & Society, 19(4), 637-653. https://doi.org/10.1080/15528014.2016.1243764
Derechos de autor 2026 Cuadernos de Turismo

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
Las obras que se publican en esta revista están sujetas a los siguientes términos:
1. El Servicio de Publicaciones de la Universidad de Murcia (la editorial) conserva los derechos patrimoniales (copyright) de las obras publicadas, y favorece y permite la reutilización de las mismas bajo la licencia de uso indicada en el punto 2.
2. Las obras se publican en la edición electrónica de la revista bajo una licencia Creative Commons Reconocimiento-NoComercial-SinObraDerivada 3.0 España (texto legal). Se pueden copiar, usar, difundir, transmitir y exponer públicamente, siempre que: i) se cite la autoría y la fuente original de su publicación (revista, editorial y URL de la obra); ii) no se usen para fines comerciales; iii) se mencione la existencia y especificaciones de esta licencia de uso.
3. Condiciones de auto-archivo. Se permite y se anima a los autores a difundir electrónicamente las versiones pre-print (versión antes de ser evaluada) y/o post-print (versión evaluada y aceptada para su publicación) de sus obras antes de su publicación, ya que favorece su circulación y difusión más temprana y con ello un posible aumento en su citación y alcance entre la comunidad académica. Color RoMEO: verde.




_.jpg)




