The continuous dynamism that tourism suffers makes the motivations of tourists change, making them search for new experiences. In this sense, gastronomy is positioned as a key element of union between tourism and culture, thus developing gastronomic tourism. The analysis presented here will address gastronomic motivations and their influence on the value perceived by foreign tourists in Oruro (Bolivia), based on a total sample of 370 and through a covariance-based structural equation modelling (CB-SEM). Among the main results, it is worth highlighting the positive influence of gastronomic motivations on the value perceived by tourists. These results are also very useful for public and/or private entities for the creation of new strategies to promote local gastronomy.
Keywords: Bolivia; CB-SEM; Oruro; foreign tourists; gastronomic motivations; gastronomy; perceived value.