Traditional gastronomy as factor in the experience of heritage culture: The experience of visiting the Royal Tombs of Sipan Museum of Lambayeque (Perú)

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-02-28 DOI:10.1016/j.ijgfs.2025.101144

Luz Arelis Moreno Quispe , Ricardo David Hernández-Rojas

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引用次数: 0

Abstract

Currently, gastronomy has become an important factor in the management of tourist destinations. This research focuses on gastronomic aspects. In this regard, it is crucial to understand the elements involved in gastronomy. The objective of this study is to analyze whether local gastronomy in the case of Lambayeque (Peru) has a positive effect on satisfaction with traditional restaurants, overall experience, and satisfaction with the visit to the Royal Tombs of Sipan Museum. The research methodology used was PLS-SEM with a structural equation model to evaluate the 6 proposed hypotheses. The results show how gastronomy has positive effects on overall experience, traditional restaurants, and the visit to the Royal Tombs of Sipan Museum. Furthermore, it impacts loyalty and destination recommendation. In a renowned gastronomic destination such as Peru, the study provides new fields of research in a specific region of the country.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.