[雙語翻譯]飲食文化外文翻譯--淺析旅游與飲食文化的關(guān)系（英文）

1、sustainabilityArticle Analysis of the Relationship between Tourism and Food CultureFrancisco Javier Jiménez-Beltrán *, Tomás López-Guzmán and Francisco González Santa CruzDepartment of Appli

2、ed Economics, University of Cordoba, Agrifood Campus of International Excellence ceiA3,Córdoba E-14001, Spain; tomas.lopez@uco.es (T.L.-G.); francisco.gonzalez@uco.es (F.G.S.C.)* Correspondence: fjbeltran@uco.es; Te

3、l.: +34-957-21-25-07Academic Editor: Ian PattersonReceived: 7 February 2016; Accepted: 25 April 2016; Published: 27 April 2016Abstract: In recent years, gastronomy has established itself as one of the key elements for th

4、eenhancement, sustainable and consolidation of tourist destinations. The aim of this paper isto contribute to the advancement of knowledge on gastronomic tourism in European countries,specifically in the analysis of the

5、relationship between gastronomy, culture and tourism as theresearch focuses on the city of Córdoba, Spain. The methodology of this research involved conductingsurveys with foreign travelers who were lunching or dini

6、ng at various restaurants in the historic area,and these facilities were characterized by having in their gastronomic menus major typical culinaryproducts of the city using the concept of tapas, i.e., the presentation of

7、 gastronomy through smallportions of food. The results of the study indicate that the healthy component of the gastronomyrepresents the main dimension. Based on the detected dimensions, three types of international visit

8、orsare established (healthy-cultural tourist, cultural tourist and generic tourist) which are consideredvalid and useful for segmenting the market. This highlights the importance given to gastronomy bytourists as part of

9、 the cultural identity of a place and the satisfaction achieved through the gastronomyof the city of Córdoba.Keywords: gastronomy; tapas; culture; tourism; sustainable1. IntroductionFood tourism studies have emerged

10、 in recent decades, focusing on food destination, foodtourists and hygiene issues, using both qualitative and quantitative analyses [1]. Gastronomic touristsexperience a complete sensory experience, especially in terms o

11、f flavor, suggesting, according to Cohenand Avieli [2], that through food, tourists receive a greater engagement with the environment wherethe visit takes place, far from the role of simple observer traditionally associa

12、ted with tourist visits.In addition, gastronomy is part of the cultural, social, environmental, sustainable and economic historyof nations and their people. This is because it reflects a certain lifestyle of the differen

13、t geographicalareas, strengthening traditions in rural areas and modernity in urban areas, as it is something rooted intheir own culture and tradition [3], although this implies a constant need for innovation in products

14、and services to provide greater value and thus achieve greater competitiveness in a given location inrelation to other destinations [4]. Therefore, local and regional food could give added value to thedestination and con

15、tribute in this way to the competitiveness of the geographic area [5], and, in thissense, many researchers highlight that each country/region/city should promote food as a centralattraction to tourists [6] as dining out

16、and trying national and local cuisines are pleasant activities formost tourists [6,7]. In fact, gastronomy involves a transfer of knowledge and information about thepeople, culture, traditions and identity of the visited

17、 place [8].Spanish cuisine is known internationally for various aspects such as its innovative nature or thequality of the raw material used. In addition, perhaps one of the most recognizable aspects of thisSustainabilit

18、y 2016, 8, 418; doi:10.3390/su8050418 www.mdpi.com/journal/sustainabilitySustainability 2016, 8, 418 3 of 11and as part of the cultural heritage of the destination [8]. Therefore, this type of tourism reinforcesthe impor

19、tance of local ingredients, learning and appreciation of their own consumption, and theimportance of culinary resources.The promotion of a destination through its own gastronomy is carried out by presenting aclear differ

20、entiation from its culinary resources, which must have a cuisine that is recognizable bytravelers and have a varied and large number of establishments where travelers can enjoy this cuisine.Enright and Newton [31], in th

21、eir research on Hong Kong, show how the cuisine is the second mostimportant element of attraction, second only to public safety and, as a way of example, even in frontof certain tourist attractions. Furthermore, if we co

22、nsider its relative competitiveness, the cuisinebecomes the most important attraction, even surpassing public safety. In short, these authors concludethat the cuisine, public safety, nightlife and visual appeal are the f

23、our essential elements for thecompetitiveness of a destination, if we consider both the relative competitiveness and the importanceof the tourist attractions.As for the segmentation of tourists according to their nationa

24、lity, distinguishing between domesticand international visitors, there are different studies related to the food and beverage tourism thatanalyze visitor segmentation in order to perform different exploratory studies. Th

25、us, Alonso et al. [32]present the results of an investigation to determine the sociodemographic profiles of wine tourists inNew Zealand segmented by nationality. In addition, in the field of food tourism, Nam and Lee [6]

26、present a study on the satisfaction of international visitors in traditional Korean restaurants andHorng et al. [33] focus on the analysis of the perception of brand equity in international tourists. On theother hand, th

27、ere are different studies that focus on the analysis of the perceptions and motivations offoreigners with respect to the gastronomy of a particular place. Thus, we include those of Ghana [34],Croatia [21], Korea [6], Lao

28、s [35] and Hong Kong [36].3. Description of the Geographical AreaThe city of Córdoba is located in southern Spain, in the region of Andalusia. Its population isapproximately 325,000 inhabitants and its economy is ma

29、inly based on the tertiary sector, emphasizingtourism therein. In 1984, the Mosque-Cathedral of the city was declared a World Heritage Site andsubsequently in 1994, so was its Historic Center. Moreover, the Fiesta of the

30、 Patios was declared anIntangible Cultural Heritage of Humanity in 2012. Today, the city is one of the major benchmarksof cultural tourism both in Spain and elsewhere in Europe, and it is a meeting point for thousandsof

31、travelers who arrive to the city each year attracted by its rich culture, heritage and gastronomy.Focusing on the gastronomy of the city of Córdoba, this is typically based on the Arab cultural heritage,a civilizati

32、on which flourished for many decades in the city, and whose cuisine is based on bothliterary and archaeological sources, and it is based primarily on the use of local primary productsthat are in the geographical area. Wi

33、thin this local raw material, olive oil stands out, because let usrecall that the city of Córdoba is located in the geographical area of Andalusia holding the world'slargest production of this type of oil. This

34、implies that most of the typical dishes of the city havethis product as basis, which is essential in the Mediterranean Diet (declared Intangible Heritage ofHumanity in 2010), with multiple functions in each dish: gives f

35、lavor, color and aroma; modifies thetextures; transmits heat; integrates food; personalizes and identifies a dish and is compatible with allflavors. Let us recall that olive oil is part of the Mediterranean culture itsel

36、f and, in fact, accordingto Namdar et al. [37], there is evidence of the use of olive oil in Israel in the fifth and sixth millenniaBC because they have found traces of olive oil in vessels found in archaeological excava

37、tions. Witholive oil as a basis, traditional dishes of the Córdoba gastronomy excel such as salmorejo (a cold creammade of tomatoes, garlic, bread and olive oil), flamenquín (slices of rolled meat in breadcrumb

38、s), andCórdoba Pie (a puff pastry tart made with a pumpkin filling). In addition, olive oil enables touristsvisiting this geographic area to also learn more about this cultural heritage through the developmentof ole

39、otourism. On the other hand, the Córdoba cuisine also differs, as we have indicated above, bypresenting its culinary specialities through tapas and due to its distinctive culinary establishments.These culinary estab