CULINARY TOURISM IN CORDOBA (SPAIN) THE CASE OF OXTAIL “RABO DE TORO”
The oxtail ("rabo de toro" in Spanish) is a typical product in the gastronomy from Córdoba as well as in Spanish cuisine. It actively favours the economic sector and tourism industry due to this and other crucial factors; therefore it should also stand as a product subject to examination, analysis and improvement to the extent possible. This study explores the oxtail as a tourism product by providing a research on its supply throughout the province of Córdoba. It aims to further complete and determine the available information, very limited as of today, regarding this product. Such knowledge may subsequently enable a better usage and exploitation of our tourism product, in addition to obtaining the highest possible net income.
1.The works published in this magazine are subject to the following terms: Tourism Research Association (the publisher) preserves the patrimonial rights (copyright) of the published works, and favors and allows the reuse of them under the license of use indicated in point 2.
© Investur, 2017
2.The works are published in the electronic edition of the magazine under a Creative Commons Attribution-NonCommercial-NoDerivative 3.0 Spain (legal text) license. They can be copied, used, disseminated, transmitted and publicly displayed, provided that: i) the authorship and the original source of their publication (journal, editorial and URL of the work) are cited; ii) are not used for commercial purposes; iii) the existence and specifications of this license are mentioned.
3. Self-file conditions. Authors are allowed and encouraged to disseminate electronically the pre-print versions (version before being evaluated) and / or post-print (version evaluated and accepted for publication) of their works before publication, since it favors their circulation and earlier dissemination and with it a possible increase in its citation and scope among the academic community.