[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

1、5500 英文單詞， 英文單詞，3 萬英文字符，中文 萬英文字符，中文 8800 字文獻(xiàn)出處： 文獻(xiàn)出處：Jiménez-Beltrán Francisco, López-Guzmán Tomás, González Santa Cruz Francisco. Analysis of the Relationship between Tourism and Food Cultu

2、re[J]. Sustainability, 2016, 8(5):1-11Analysis of the Relationship between Tourism and Food CultureFrancisco Javier Jiménez-Beltrán , Tomás López-Guzmán and Francisco González Santa CruzAbst

3、ractIn recent years, gastronomy has established itself as one of the key elements for the enhancement, sustainable and consolidation of tourist destinations. The aim of this paper is to contribute to the advancement of

4、knowledge on gastronomic tourism in European countries, specifically in the analysis of the relationship between gastronomy, culture and tourism as the research focuses on the city of Córdoba, Spain. The methodology

5、 of this research involved conducting surveys with foreign travelers who were lunching or dining at various restaurants in the historic area, and these facilities were characterized by having in their gastronomic menus m

6、ajor typical culinary products of the city using the concept of tapas, i.e., the presentation of gastronomy through small portions of food. The results of the study indicate that the healthy component of the gastronomy r

7、epresents the main dimension. Based on the detected dimensions, three types of international visitors are established (healthy-cultural tourist, cultural tourist and generic tourist) which are considered valid and useful

8、 for segmenting the market. This highlights the importance given to gastronomy by tourists as part of the cultural identity of a place and the satisfaction achieved through the gastronomy of the city of Córdoba.Keyw

9、ords: gastronomy; tapas; culture; tourism; sustainable1. IntroductionFood tourism studies have emerged in recent decades, focusing on food destination, food tourists and hygiene issues, using both qualitative and quantit

10、ative analyses [1]. Gastronomic tourists experience a complete sensory experience, especially in terms of flavor, suggesting, according to Cohen and Avieli [2], that through food, tourists receive a greater engagement wi

11、th the environment where the visit takes place, far from the role of simple observer traditionally associated with tourist visits. In addition, gastronomy is part of the cultural, social, environmental, sustainable and e

12、conomic history of nations and their people. This is because it reflects a certain lifestyle of the different geographical areas, strengthening traditions in rural areas and modernity in urban areas, as it is something r

13、ooted in their own culture and tradition [3], although this implies a constant need for innovation in products and services to provide greater value and thus achieve greater competitiveness in a given location in relatio

14、n to other destinations [4]. Therefore, local and regional food could give added value to the destination and contribute in this way to the competitiveness of the geographic area [5], and, in this sense, many researchers

15、 highlight that each country/region/city should promote food as a central attraction to tourists [6] as dining out and trying national and local cuisines are pleasant activities for most tourists [6,7]. In fact, gastrono

16、my involves a transfer of knowledge and information about the people, culture, traditions and identity of the visited place [8].Spanish cuisine is known internationally for various aspects such as its innovative nature o

17、r the quality of the raw material used. In addition, perhaps one of the most recognizable aspects of this gastronomy is the presentation made of the culinary product through the tapa concept which which means that the de

18、stination can use this item to promote this place; as a component of the product, where it delves into the design of dining (or oenological) routes; as experience, addressing the existence of one or more locations where

19、gastronomy takes on a different level and becomes a claim in itself, an example of this being the cuisine made by the great masters; and as a cultural phenomenon, premised on the existence of different food festivals [22

20、]. This implies that this type of tourism would have a greater or lesser degree of development according to the level of connection that the cuisine has with the culture of the place where it is settled [30], as the cuis

21、ine plays a role in satisfying of the tourist experience and as part of the cultural heritage of the destination [8]. Therefore, this type of tourism reinforces the importance of local ingredients, learning and appreciat

22、ion of their own consumption, and the importance of culinary resources.The promotion of a destination through its own gastronomy is carried out by presenting a clear differentiation from its culinary resources, which mus

23、t have a cuisine that is recognizable by travelers and have a varied and large number of establishments where travelers can enjoy this cuisine. Enright and Newton [31], in their research on Hong Kong, show how the cuisin

24、e is the second most important element of attraction, second only to public safety and, as a way of example, even in front of certain tourist attractions. Furthermore, if we consider its relative competitiveness, the cui

25、sine becomes the most important attraction, even surpassing public safety. In short, these authors conclude that the cuisine, public safety, nightlife and visual appeal are the four essential elements for the competitive

26、ness of a destination, if we consider both the relative competitiveness and the importance of the tourist attractions.As for the segmentation of tourists according to their nationality, distinguishing between domestic an

27、d international visitors, there are different studies related to the food and beverage tourism that analyze visitor segmentation in order to perform different exploratory studies. Thus, Alonso et al. [32] present the res

28、ults of an investigation to determine the sociodemographic profiles of wine tourists in New Zealand segmented by nationality. In addition, in the field of food tourism, Nam and Lee [6] present a study on the satisfaction

29、 of international visitors in traditional Korean restaurants and Horng et al. [33] focus on the analysis of the perception of brand equity in international tourists. On the other hand, there are different studies that fo

30、cus on the analysis of the perceptions and motivations of foreigners with respect to the gastronomy of a particular place. Thus, we include those of Ghana [34], Croatia [21], Korea [6], Laos [35] and Hong Kong [36].3. De

31、scription of the Geographical AreaThe city of Córdoba is located in southern Spain, in the region of Andalusia. Its population is approximately 325,000 inhabitants and its economy is mainly based on the tertiary sec

32、tor, emphasizing tourism therein. In 1984, the Mosque-Cathedral of the city was declared a World Heritage Site and subsequently in 1994, so was its Historic Center. Moreover, the Fiesta of the Patios was declared an Inta

33、ngible Cultural Heritage of Humanity in 2012. Today, the city is one of the major benchmarks of cultural tourism both in Spain and elsewhere in Europe, and it is a meeting point for thousands of travelers who arrive to t

34、he 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 civilization which flourished for

35、 many decades in the city, and whose cuisine is based on both literary and archaeological sources, and it is based primarily on the use of local primary products that are in the geographical area. Within this local raw m