Functional Biology Department, Ecology Section, University of Santiago de Compostela, 27002 Lugo, Spain.
Business Organization and Marketing Department, Marketing and Market Research Area, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
Int J Environ Res Public Health. 2020 Aug 25;17(17):6173. doi: 10.3390/ijerph17176173.
It is a worldwide well-known fact that gastronomic tourism does not always contribute to the cultural, social, economic, and territorial development of the host community. Therefore, its study requires a multidisciplinary and holistic approach to explore and interpret this phenomenon. From this perspective, the paper analyses the consumption of food products by tourists in Santiago de Compostela in Spain (2013-2014). Personal interviews (2081) with visitors and food industry establishment representatives were done. Compared with the normal food consumption of the Galician population, the food production capacity established by the corresponding Santiago foodshed calculation, and with the gastronomy official advertising (tourism web pages analysed by multimodal analysis), the gastronomic tourist experience is standardized and poor, limited to practically two products: rice with lobster, and octopus. This standardization supposes a high reduction in the diversity of the product that can be offered and produced in terms of proximity, and its territorial differentiation, comparing to the usual consumption of the Galician population, to the potential agricultural production by associated foodshed, and to the gastronomic advertising through official web pages. Thus, in this case, gastronomic tourism is not contributing to the social, economic, and territorial development of the host community or, ultimately, to the sustainability of tourism.
这是一个举世公认的事实，美食旅游并不总是有助于主办社区的文化、社会、经济和领土发展。因此，对其进行研究需要采用多学科和整体的方法来探索和解释这一现象。从这个角度来看，本文分析了西班牙圣地亚哥-德孔波斯特拉的游客对食品的消费（2013-2014 年）。对游客和食品行业代表进行了 2081 次个人访谈。与加利西亚人口的正常食品消费相比，根据圣地亚哥食品供应区的相应计算确定的食品生产能力，以及根据美食官方广告（通过多模态分析分析的旅游网页），美食游客的体验是标准化和较差的，仅限于两种产品：龙虾饭和章鱼。这种标准化意味着产品的多样性大大减少，在接近度和地域差异方面，与加利西亚人口的通常消费、与相关食品供应区的潜在农业生产以及通过官方网页进行的美食广告相比，都是如此。因此，在这种情况下，美食旅游并没有为主办社区的社会、经济和领土发展做出贡献，最终也没有为旅游业的可持续性做出贡献。
