Gastronomy as a Factor of Tourism Development: Case Study of the City of Córdoba in Spain

Abstract

Gastronomy is a key factor in the competitiveness of tourist destinations, especially for those who have a recognized cultural heritage. The ability to make a destination attractive from a culinary perspective lies, beyond having an adequate level of restaurants and local gastronomic resources, in designing and marketing a full-range cultural offer, where gastronomy is mixed with other aspects of the local culture. The objective of this research is to present an analysis of tourists visiting the city of Córdoba, Spain, noted for its architectural heritage and its relationship with gastronomy. The main contribution of this study reflects a highly educated tourist profile, with purchasing power and interest in knowing the cultural and culinary heritage of the city. Its achievement depends largely on the satisfaction with the visit.