In recent years, gastronomy has become one of the main sources of attraction in the tourist destinations. The objective of this study is to present the results of a research conducted on the foreign tourists in the city of Lima, a World Heritage Site, which is considered as one of the main gastronomic leaders of the world.. The principal results indicate that foreign tourists have different attitudes toward the local gastronomy. Therefore, the foreign tourists were arranged, following the model developed by Björk and Kauppinen-Räisänen (2016), in three different groups: survivors, enjoyers, and experiencers. Furthermore, it shows that the foreign tourists have different motivations regarding gastronomy, which we have grouped into three dimensions: new food experience, culture, and socialization. The results show that the dimensions new food experience and socialization contribute to a greater degree to gastronomic satisfaction

Spain is among the largest producers of organic olive in the world. Yet the Spanish organic olive oil sector faces a major commercial problem due to an internal demand that is too small to match the volume of supply. Factors that explain this problem include the scarcity and scattered nature of points of sale, the lack of information available to consumers, and the very large gulf in the price between organic and nonorganic olive oil. To address these problems, the literature highlights the key commercial role of information and communication technologies (ICTs). The corporate website is a core element around which the company’s e-commerce activity revolves. The goal of this study is to confirm the relationship between business efficiency, measured using data envelopment analysis (DEA), and the quality of the corporate website, measured using the extended Model of Internet Commerce Adoption (eMICA). Although this analysis did not identify a direct relationship between these two variables, fuzzy-set Qualitative Comparative Analysis (fsQCA) revealed that combinations of elements related to corporate website quality (interactivity and processing), organizational, and structural factors (size of firm and outsourcing of ICT management) can have a direct effect on organizational performance, measured in terms of economic efficiency.

Culinary tourism is a popular practice and the resulting economic activity has great potential to enhance the attractiveness of a tourist destination. When visitors search for unique and genuine gastronomic experiences in a visited area, gastronomy becomes a germane motivation for selecting a travel destination. This study addresses culinary tourism through segmentation of visitors to Trapani, Italy, concerning the importance of gastronomy in their choice of travel destinations. This study identifies three types of tourists with different degrees of interest in local gastronomy: survivors, enjoyers, and experiencers. According to the results of statistical analysis, experiencers (tourists with a great interest in local gastronomy) show the greatest appreciation for local food as well as being the group that makes the greatest economic impact in the area.

This paper aims to contribute to the scientific literature in the field of hospitality regarding the relationship between gastronomy and tourism through the experience described by tourists who visit a food market, specifically the ´Los Patios de la Marquesá food market in Córdoba (Spain), a registered World Heritage Site. The methodology used in this research was based on a survey sample of tourists that visited the food market. The results show evidence of the different segments of tourists in relation to their attitude towards local gastronomy (known as survivors, enjoyers, and experiencers). In addition, it is concluded that there are significant differences in the culinary motivations of visitors regarding the local gastronomy of a destination.