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dc.contributor.authorMariné Roig, Estela
dc.contributor.authorFerrer Rosell, Berta
dc.contributor.authorDaries Ramón, Natalia
dc.contributor.authorCristóbal Fransi, Eduard
dc.date.accessioned2020-03-12T12:32:28Z
dc.date.available2020-03-12T12:32:28Z
dc.date.issued2019
dc.identifier.issn1660-4601
dc.identifier.urihttp://hdl.handle.net/10459.1/68212
dc.description.abstractCulinary or gastronomic tourism has become one of the main exponents of cultural tourism and a key element of a destination’s image identity. Since travellers consult and produce online travel reviews (OTR) before and during a trip, this research aims to provide and implement a framework for analysing OTRs of dining establishments to measure their contribution to destination image formation in their designative (cognitive) and appraisive (affective and evaluative) aspects. To do this, a website was selected from which to download OTRs, extract useful information from the textual and paratextual elements, build a keyword frequency matrix, and perform a quantitative and thematic content analysis. This method was applied to a random sample of 500,000 OTRs from the TripAdvisor restaurants section, written in English, between 2013 and 2017, by tourists visiting the Canary Islands. Results show that, although the gastronomic image of the destination is positive in general, the local and regional gastronomy representative of the community’s sociocultural identity is not the most popular nor the best valued in tourists’ comments. This research shows a method to measure the main aspects that make up the gastronomic image of a destination and that allow for extracting insights and business intelligence through big data from user-generated content.ca_ES
dc.description.sponsorshipThis research was supported by the Spanish Ministry of Economy, Industry and Competitiveness (Grant id.: TURCOLAB ECO2017-88984-R). The authors state that they have not received funds to cover the costs of publishing in open access.ca_ES
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationMINECO/PN2013-2016/ECO2017-88984-Rca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/ijerph16234631ca_ES
dc.relation.ispartofInternational Journal of Environmental Research and Public Health, 2019, vol. 16, núm. 23, 4631ca_ES
dc.rightscc-by (c) Mariné et al., 2019ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectCulinary tourismca_ES
dc.subjectGastronomyca_ES
dc.subjectRestaurantca_ES
dc.titleMeasuring Gastronomic Image Onlineca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec029208
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3390/ijerph16234631


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cc-by (c) Mariné et al., 2019
Except where otherwise noted, this item's license is described as cc-by (c) Mariné et al., 2019