Academic literature on the topic 'Enogastronomic'

Aim. Analysis of the festival activities in Ukraine in the field of enogastronomic tourism and recreation, their territorial differentiation and influence on the development of society and destinations. Methodology. Based on general scientific, analytical and logical (comparative) methods, information data sets in the field of enogastronomic tourism and recreation were studied, determined the peculiarities of the influence of festival activities in enogastronomic tourism on society and the territory of the region, systematized gastronomic festivals in Ukraine based on graphic visualization methods. Results. Described the features of the influence of the festival activity in the framework of enogastronomic tourism. Created a calendar of enogastronomic festivals in Ukraine for 2018 as a marketing tool for creating an enogastronomic tourist offer and its promotion. Scientific novelty. Determined specific character of the influence of the festival activity in the field of enogastronomic tourism on the society and territory of the region, investigated the territorial differentiation of the festival activity in the field of enogastronomic tourism in Ukraine. The practical significance lies in the fact that taking into account the influence of the festival activity on the society and territory of the regions of Ukraine in the field of enogastronomic tourism can lead the industry to a qualitatively new level of tourism offer formation, contribute to the creation of a modern competitive tourism product in enogastronomic tourism.

The purpose of the study is to clarify the issues of theoretical and methodological substantiation of the resource potential of enogastronomic tourism and to develop recommendations for its optimization. Method. Based on general scientific methods of analysis and synthesis of information from scientific sources and official sources of leading organizations involved in the development of Gastronomic heritage and enogastronomic tourism, the method of logical structures and interpolation of the results of the analysis of best practices, the following results were achieved: the substantive essence of the concepts “Gastronomic and Enological heritage”, “traditional food and cuisine” and their role in the development of enogastronomic tourism are revealed; presented best practices for promoting enogastronomic heritage with the tools of enogastronomic tourist routes - Wine and Taste Roads and Festivals; the resource potential of enogastronomic tourism in Ukraine is analyzed. Scientific novelty. The substantive essence of the resource potential of enogastronomic tourism is highlighted, a graphical model of its structural organization is developed. Practical importance. We propose a system of actions, the implementation of which will increase the resource potential of enogastronomic tourism in Ukraine, by creating additional value of traditional food and beverages to turn them into objects of tourist attraction.

AbstractIn an increasingly competitive tourist market, wine and enogastronomy are becoming key elements in the development of tourist products in regions that cultivate grapevines, in Slovenia and internationally. It has been claimed that no kind of tourism can develop in regions without wine; however, from today’s perspective, this claim seems an exaggeration. Nevertheless, enogastronomy is an integral part of many contemporary tourist products. As such, it combines tradition, history and heritage and also improves the recognisability of a given destination on which modern wine tourism products rest. On a global scale, wine tourism is growing, and the forecast for the future is likewise promising.The essence of a wine tourism product is to connect food and wine, i.e. enogastronomic or culinary experiences, and to follow new trends. The trend is to consolidate this segment of tourism services, in particular through leisure activities and relaxation at the destination of choice. Food and wine thus become part of the cultural experience of the visited destination and equal the experience of visiting a museum or a concert or can be an equal component of such a package.

Research in wine tourism highlights synergies between wine and gastronomy as a marketing strategy for the territory. However, how enogastronomic tourism materializes shows different characteristics according to contextual factors. This article aims to problematize enogastronomic tourism from the perspective of its territorial, economic, and sociocultural impacts in rural areas through an inductive method. For this, a comparative case study was carried out between two oenological regions of Mexico and Spain, where tourism associated with wine and local gastronomy is one of the most important economic activities. In both cases, the results show the existence of two different models of food and wine tourism that are related to contextual factors such as the economic, historical, and cultural conditions of the regions studied, the specific demands of leisure tourism in late capitalism, socioeconomic relations between wine and gastronomy, and cooperation among stakeholders. The results obtained allow discussing the different paths of enogastronomic tourism in the regions of the new and the old world of wine as expressions of territorial innovation or historical continuity, which serve as support to build the specificity of the wine routes concerning the characteristics from different contexts.

In the tourism sector of the economy, food is taking a high position during short-term’s and long-term travels, on the one hand, and also, on the other hand, the dangerous influence of fast-food is well known to the inhabitants of the Earth. That is why in this paper the key aspects of such activity as Slow Food were taken into account. It is important because Slow Food leads us against globalization, commercialization, and marketization of the world. The purpose of the article is to depict the key aspects of the Slow Food concept itself that developed from the social activists movement and nowadays is understood as the key unit of the enogastronomic tourism. The methods that were applied to the purpose of Slow Food study are quantitative analysis, literature knowledge and studying, method of “two steps”, comparative and geographical-comparative, historical, scientific syn­thesis, etc. The author’s point of view into the Slow Food existence can be depicted as one that transformed from the public social movement to the scientific concept of the enogastronomic tourism, and it is a result of the research accomplishment. Furthermore, the Slow Food movement essence is represented as a peculiar ecosystem and a route to the new way of people living, sustainable use of natural resources, complex cultural system, material and nonmaterial basis of the enogastronomic tourism. The movement strongly influences the rebuilding of the territorial linkages and the region sustainability, helps to balance the usage of the natural resources, and decrease the dangerous influence of human activities into the natural environment, leads to the cities rebranding and changes the tourist’s behavior in it. The history, prerequisites, and place of Slow Food beginnings are briefly reviewed. The Slow Food movement as such one that widely spread all over the World through Slow Food-events application, thematic literature printing, academician community creation, and special education in the universities programs establishment is characterized. The key directions of the Slow Food activities are depicted. The key aspects of formation and development, the trajectory of Slow Food ideas movement, its transformation from an ideology into the scientific concept of the enogastronomic tourism are taken into account. The definition of “Slow Food” is given, and essential features of the concept are depictured. Also, the key theses and goals, principles and rules, the slogan, and agenda of Slow Food were reviewed. At the same time, and this is the key importance of nowadays development and existence of the Slow Food concept, that there are some problems with the absence of strategic complex approach to its studying and development, and for its essential analysis. All of them could be mentioned as the perspective directions of future research and acquiring knowledge about it.

The aim of the article is to investigate the role of products with a protected geographical indication in the economic and tourist development of the Lombardy region (Northern Italy) and to define tools for the balanced development of rural areas by means of enogastronomic tourism for their further implementation in Ukraine. Methodology. The research is based on general scientific methods of analysis and synthesis of information from official sources. Results. The meaning of the “Wine and Taste Road” is defined, described one of the best practices of organization a gastronomic route system on the example of the Wine and Taste Road system in the Lombardy region and the role of products with a protected geographical indication as objects of tourist attraction. Scientific novelty. The structural organization (organizational, managerial, component and territorial) of the Wine and Taste Roads system of the Lombardy region is revealed. Practical significance. In the practical aspect identified strategic directions of implementing the innovative experience of the Lombardy region in the process of development of gastronomic tourism in Ukraine.

This article deals with the “Don Valley” the territorial cluster tourist destination media promotion specifics and such a tourist product as the enotours. The authors allocate the features of enological tourism promotion in the region. Structural changes in the tourism industry led to search for new forms of promotion of both traditional directions of tourism and the new tourist products. The pandemic 2020 largely paralyzed the tourist industry while the state measures taken to support this industry are insufficient. There is a need to make active use of all available resources to support tourism and the media resource in particular. The media promotion specifics of the “Don Valley” tourist destination of the territorial cluster have been investigated within the study, existing problems were identified and approaches were developed to solve them. The media promotion today is a promising method for promoting the tourist product. The social media usage problems in terms of promoting the wine tours and developing the “Don Valley” enogastronomic tourism of the territorial cluster are identified. The algorithm of work in a media space allowing attractivation of enological tourism, wine tours promotion, as well as solving some tasks to restore the tourist sector in the region, has been conceived.

Il rapporto tra le dimensioni fondamentali del vivere sociale e le caratteristiche dei ‘nuovi' turisti sono molto strette, a dimostrazione del ruolo rilevante assunto dal fenomeno turistico; la dimensione globale, lo spazio estetico, la ridefinizione delle coordinate spazio-temporali, il desiderio di recuperare relazioni interpersonali significative determinano in modo decisivo le scelte turistiche. L'autore si sofferma sulla crescente attenzione per la natura e per la ruralitŕ, che conduce alla diffusione di nuove forme di fruizione del territorio, come le greenways, e di modelli innovativi di ricettivitŕ come gli agriturismi. Lo stretto legame che si instaura tra turismo e ambito rurale si esprime in particolare nella riscoperta delle culture e delle tradizioni dei luoghi d'origine dei prodotti enogastronomici. Il binomio turismo-agricoltura č rafforzato dal fatto che la ristorazione e le ricette locali sono parte integrante di ogni tipologia di prodotto turistico. Anche alcune aree montane in difficoltŕ possono trovare occasioni di rinascita sociale ed economica sviluppando il turismo enogastronomico. La rete locale dei soggetti che agisce sul territorio per sviluppare una tale offerta turistica deve peraltro essere suggellata da una progettualitŕ condivisa, che coinvolga la popolazione locale e si ispiri a modelli di sostenibilitŕ: una delle componenti fondamentali del sistema turistico č costituita dalla partnership strategica tra i partecipanti, che li accomuna attorno a progetti di sviluppo.

Culture has a very important role, both in language and in translation. This dissertation aims to highlight the importance of the cultural aspect in the translation process, especially regarding the typology of the text that will be analysed. Furthermore, specific attention will be devoted to the role of translator from the point of view of the cultural mediation ¬¬—since the translation process involves a level of mediation— in order to facilitate the communication and the comprehension of a given text. The present dissertation has been carried out thanks to the Language Toolkit Project and the collaboration of the company Itermar. The aim of this work is to provide a target text, by describing the various preliminary phases of the translation process of this enogastronomic text, as well as to illustrate and classify the different problems encountered during the translation process. Another fundamental aspect concerns the illustration of the strategies and procedures adopted to find an appropriate and valid solution for each translation problem identified in the original text. Thus, this work aims to demonstrate the importance of applying translation process to real world practice.

   Еногастрономски туризам има велики значај као селективни подсистем укупногтуризма. Његов посебан значај је у остваривању осталих привредних делатности, где се истичу пољопривреда, прерађивачка индустрија, занатство, трговина, саобраћај, комуналне делатности и итд.    Овај рад је усмерен на еногастрономски туризам Шумадије . Истраживање користи квалитативне и квантитативне методе да би пружило што бројније и поузданије податке о еногастрономском туризму Шумадије. Резултати  истраживања, треба да дају бројне одговоре, како и на који начин побољшати квалитет услуге и тиме изаћи што више у сусрет туристима, како задовољити њихове жеље и потребе, пронаћи адекватну стратегију за развој винског туризма и подићи ниво свести о еногастрономској култури дестинације, путем часописа, брошура, едукације кадрова, курсева, семинара, екскурзија до винарија.Иако  еногастрономски туризам последњих година добија све више на значају, на основу статистичких показатеља може се закључити да још увек није постигнуто адекватно унапређење квалитета еногастрономског производа, у циљу задовољавања како потреба потрошача, тако и пружању услуга.    Данас, у појединим областима туризам хране и вина је веома добро развијен , док  у другима    и даље заузима мало тржиште и привлачи мањи број као домаћих  тако и иностраних туриста. С тим у вези, јавила се потреба оваквог вида  истраживања, а све у циљу побољшања квалитета винско-туристичких дестинација Шумадије. Како би еногастрономски туризам заживео и био један од пририотета Србије,  неопходно је открити слабе тачке туристичког развоја и радити на њиховом побољшању, па је  оваква врста истраживања веома корисна.  Циљ рада је да укаже  на  значај утицаја развоја еногастрономских активности на ставове туриста  о винским подрумима Шумадије, где је овај вид туризма и присутан.
   Enogastronomski turizam ima veliki značaj kao selektivni podsistem ukupnogturizma. NJegov poseban značaj je u ostvarivanju ostalih privrednih delatnosti, gde se ističu poljoprivreda, prerađivačka industrija, zanatstvo, trgovina, saobraćaj, komunalne delatnosti i itd.    Ovaj rad je usmeren na enogastronomski turizam Šumadije . Istraživanje koristi kvalitativne i kvantitativne metode da bi pružilo što brojnije i pouzdanije podatke o enogastronomskom turizmu Šumadije. Rezultati  istraživanja, treba da daju brojne odgovore, kako i na koji način poboljšati kvalitet usluge i time izaći što više u susret turistima, kako zadovoljiti njihove želje i potrebe, pronaći adekvatnu strategiju za razvoj vinskog turizma i podići nivo svesti o enogastronomskoj kulturi destinacije, putem časopisa, brošura, edukacije kadrova, kurseva, seminara, ekskurzija do vinarija.Iako  enogastronomski turizam poslednjih godina dobija sve više na značaju, na osnovu statističkih pokazatelja može se zaključiti da još uvek nije postignuto adekvatno unapređenje kvaliteta enogastronomskog proizvoda, u cilju zadovoljavanja kako potreba potrošača, tako i pružanju usluga.    Danas, u pojedinim oblastima turizam hrane i vina je veoma dobro razvijen , dok  u drugima    i dalje zauzima malo tržište i privlači manji broj kao domaćih  tako i inostranih turista. S tim u vezi, javila se potreba ovakvog vida  istraživanja, a sve u cilju poboljšanja kvaliteta vinsko-turističkih destinacija Šumadije. Kako bi enogastronomski turizam zaživeo i bio jedan od pririoteta Srbije,  neophodno je otkriti slabe tačke turističkog razvoja i raditi na njihovom poboljšanju, pa je  ovakva vrsta istraživanja veoma korisna.  Cilj rada je da ukaže  na  značaj uticaja razvoja enogastronomskih aktivnosti na stavove turista  o vinskim podrumima Šumadije, gde je ovaj vid turizma i prisutan.
Enogastronomic tourism bears a great significance as a selective subsystem of the total tourism. Its special importance lies in the accomplishment of other economic activities, including agriculture, manufacturing industry, handcraft, trade, traffic,  communal activities, etc. This paper aims at enogastronomic tourists  in  Šumadija.  Our research uses qualitative and quantitative methods to provide numerous and reliable data on enogastronomic tourism in Šumadija. The results of our research should give answers to how to improve the quality of service and therefore satisfy tourists' wishes and needs and find out an adequate strategy for the development of wine tourism as well as to raise consciousness about enogastronomic culture of the  destination through magazines, brochures, staff education, training courses,  seminars,excursions to winaries.  Although enogastronomic tourism has been gaining much significance during the last years, statistical indicators show that there has been no adequate improvement in the enogastronomic products' quality  regarding not only satisfying consumers' needs but upgrading services as well.Today food and wine tourism is well developed in certain areas on one side; on the  other side this kind of tourism occupies very small-scale market attracting small number of both domestic and foreign tourists.Therefore the need for this kind of research has emerged with an aim to improve the quality of wine tourism   destinations in Šumadija. In order for enogastronomic tourism to come to life and become one of Serbia's priorities, the drawbacks of tourism development should be identified and an effort to lessen those drawbacks should be made. In that respect this research could be quite useful.

Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2019-03-22T12:38:03Z No. of bitstreams: 1 Rodolfo José Meyer Miranda_.pdf: 2348358 bytes, checksum: 41b7ae46ca7d5073c92b37111eeaca19 (MD5)
Made available in DSpace on 2019-03-22T12:38:03Z (GMT). No. of bitstreams: 1 Rodolfo José Meyer Miranda_.pdf: 2348358 bytes, checksum: 41b7ae46ca7d5073c92b37111eeaca19 (MD5) Previous issue date: 2012-08-24
Nenhuma
Esta pesquisa se propôs a observar os gatilhos de prazer despertados no usuário em experiências enogastronômicas e como eles podem ser planejados em projetos de design. São articuladas teorias de design, design para emoção e da enogastronomia, buscando compreender como tais experiências prazerosas podem ser estimuladas em projetos de design. Outro aspecto relevante na pesquisa para uso dos designers em seus futuros projetos é o entendimento de elementos essenciais, na perspectiva do usuário, para a construção de sistema-produto na enogastronomia com foco em experiências prazerosas. A subjetividade das impressões pessoais sobre o uso de um produto ou serviço enogastronômico pode ser antevista e projetada pelos designers de forma interativa com o mercado para o usuário. Os resultados apontam que a potencialização do prazer, em projetos de design para a enogastronomia, torna-se viável especialmente através da manipulação da dimensão dos serviços.
This research aims at observing pleasure triggers among users in enogastronomic experiences and how they can be planned in design projects. Design, design emotion and enogastronomy theories were combined, aiming at understanding how to evoke enogastronomic pleasure through design. Another aspect in the research, relevant for the use of designers in their future projects, is the understanding of essential product-system elements in enogastronomy, focusing on pleasurable experiences. Subjectivity of personal impressions about an enogastronomic product or service can be foreseen and designed, interacting with users. Results suggest that pleasure can be potentially evoked specially though service design in enogastronomic design projects.

Cette thèse a comme objet d'étude le processus de production du tourisme œnogastronomique tel qu'il a eu cours ces cinquante dernières années sur le territoire de la commune di Montepulciano, dans la province de Sienne (Toscane, Italie). Le tourisme œnogastronomique se révèle être un système de production qui intègre les stratégies de sujets publics et de sujets privés dans la construction d' "objets d'échange " monnayables qui ont la caractéristique d'être la plupart du temps immatériels.

Les pratiques principales, analysées au cours de cette recherche, mettent en évidence le caractère constant et répétitif de la construction de marchés locaux éphémères (Mugnaini 1997) qui deviennent les lieux privilégiés de la circulation de produits agroalimentaires et des biens immatériels incorporés en eux.

À l'intérieur de cette stratégie de développement économique local, le moment de l'échange correspond à la vente de marchandises dont la valeur est déterminée par le lien reconnu entre biens aliénables (les produits agroalimentaires) et biens inaliénables (le territoire et les biens artistiques, architecturaux et les paysages qu'il recouvre) (Papa 1999, Papa-Piermattei 2004, Siniscalchi 2002). La caractéristique qui ressort de l'étude du cas particulier de Montepulciano et du secteur œnogastronomique est l'intangibilité des "objets" échangés et la propension à se répandre du processus de marchandisation de l'immatériel qui va jusqu'au monnayage de l'expérience physique de la traversée de l'espace et de la perception du goût.

Ce processus est étroitement subordonné à la construction d'une segmentation de marché qui permet de mettre en valeur et de transformer une vaste gamme de possibilités de jouir du territoire en de potentiels produits à introduire sur le marché du tourisme international.

Les campagnes publicitaires et la vitrine télématique apparaissent comme le "moyen de transport" le plus efficace pour que de tels produits soient disponibles dans un "magasin" facilement accessible au touriste. Dans cette optique le marketing territorial est un véritable processus de production de marchandises immatérielles, fruit de l'intellect et de la créativité du publicitaire. De tels produits se concrétisent et circulent à travers la production d'images et de vitrines virtuelles comme les sites internet, qui parfois semblent construits exactement comme un étalage de supermarché avec des produits à la fois coordonnés et différenciés, porteurs de la marque de l'entreprise et construits dans un "packaging visuel" selon des règles spécifiques de psychologie sociale de la consommation.

Le processus de production de marchandises hautement différenciées correspond à l'idéation a priori de la correspondance entre segmentation du marché et construction d'idéaltypes de consommateur. Dans le cas spécifique du tourisme œnogastronomique la valeur immatérielle des biens, créée par l'incorporation des biens inaliénables du territoire, confère à la consommation de ces biens une valeur hautement symbolique. La conscience et la capacité de reconnaître la valeur symbolique de telles marchandises correspond de la consommation culturelle des biens symboliques, à une véritable stratification sociale, marquée par les réelles possibilités d'accès à la consommation des susdites marchandises (Bourdieu 1983[1979], Douglas 1985[1982]).

Le territoire de Montepulciano a été choisi pour l'ancienneté historique de son processus de valorisation des produits agroalimentaires de qualité et pour l'importance qu'a eu, au niveau local, le choix stratégique du tourisme vert, déjà effectif dès la fin des années '60. La construction du tourisme œnogastronomique comme choix stratégique de développement économique local met en évidence un processus visant à l'intégration sur le marché international d' "objets " valorisés et considérés comme un facteur économique entraînant, avant même de constituer un fondement identitaire de la ville.

La Toscane, ainsi que l'Ombrie, fait partie des premières régions italiennes à avoir lancé un processus de protection et de sauvegarde de son propre patrimoine agroalimentaire et œnogastronomique. Montepulciano est apparu comme un terrain de recherches intéressant et fertile pour faire ressortir les contradictions entre les choix locaux et les dynamiques communautaires, entre structures productives d'entrepreneurs et mode de production paysan, entre produits agroalimentaires comme biens de luxe et produits agraires comme biens nécessaires pour survivre.

L'observation des actions mises en œuvre par la Strada del Vino Nobile, considérée comme une des plus actives et efficaces, a permis d'analyser le tourisme œnogastronomique déjà en place et de faire ressortir les éléments de différenciation actuels par rapport aux autres contextes dans lesquels le phénomène se développe aujourd'hui.

\
Doctorat en Sciences politiques et sociales
info:eu-repo/semantics/nonPublished

This thesis results from the scholarship awarded to the author which allowed to work during 3 years and 4 months on the wine tourism track of the INNOVINE&WINE project. During that period, the research team worked alongside the stakeholders of the three officially recognised wine regions in North Portugal (Vinhos Verdes, Douro and Trás-os-Montes) and contributed to improving their businesses. Over the past decades, there has been a remarkable change in terms of travel and tourism consumer behaviour. International tourism trends indicate that tourists are increasingly looking for destinations that offer them new and authentic food-related activities as a primary reason to travel and/or as a complementary pass-time that adds value to the holiday experience. As food and wine tourism demand expands, the range of food-and-wine related activities offered continues to diversify. If previously tourism practices were oriented towards destination support facilities and services (restaurants, wine farms, food and wine museums, etc.), currently, opportunities of active participation in a wide range of different and alternative spaces are more frequent. The cooperation between stakeholders in the construction and management of a regional identity based on differentiating its food and wine attributes is, therefore, crucial for both the capacity building of the territory and tourist fulfilment. Nevertheless, studies defining and testing co-creation based on the active participation in tourism activities and, particularly, in food-and-wine tourism experiences, remain scarce. The overall purpose of this thesis is to explore the drivers of co-creation in gastronomy and wine tourism experiences, as previous studies have generally not addressed how the co-creation construct may impact tourists’ experiences in food-and-wine related territorial contexts. To achieve this goal, qualitative and quantitative research approaches were combined. An exploratory qualitative data inquiry was employed in the first phase of the study to pin down both stakeholders’ (supply-side) and tourists’ (demand-side) perceptions of the food-and-wine tourism product development. The findings highlight that there is an evident lack of cooperation between the food-and-wine and the tourism sectors in the three northern Portuguese wine regions, which tends to hinder the construction of a co-created territorial identity for development purposes, and which also reflects the lack of combined promotion of food-and-wine products. To explore the demand perspective on the co-creation conceptualisation and its approach to food-and-wine destination experiences, seven co-creation dimensions were disclosed. Out of the seven dimensions, the social interaction dimension was the one that gathered more agreement among tourists. It was also recognised that some co-creation dimensions might have been overlooked by other studies, such as social sustainability and environmental awareness. In the second phase of the empirical study, a quantitative approach was adopted, employing an online questionnaire to test the co-creation drivers of tourists in food-and-wine experiences. The multivariate statistical techniques employed revealed that a very diverse set of variables – experience co-creation, the interaction between tourists and local residents, the interaction between tourists and frontline tourism employees, operant resources, and satisfaction – influence the level of active participation in food-and-wine tourism experiences. This study concludes with a set of theoretical and practical recommendations, not only regarding the field of tourism marketing but also in the area of tourist experience design. This thesis contributes mainly to the co-creation of food-and-wine experiences literature, identifying drivers and themes related to the process of co-creation in these specific tourism products. Implications for business managers and policymakers are also discussed, as well as limitations of the thesis and avenues for further research.
Esta tese resulta de uma bolsa de estudos concedida ao autor, que permitiu trabalhar durante 3 anos e 4 meses na área do enoturismo no projeto INNOVINE & WINE. Durante esse período, a equipa de investigação trabalhou junto dos stakeholders das três regiões vinícolas reconhecidas oficialmente no Norte de Portugal (Vinhos Verdes, Douro e Trás-os-Montes) contribuindo para uma melhoraria dos seus negócios. Nas últimas décadas, houve uma mudança notável em termos de comportamento de consumo de viagens e turismo. As tendências turísticas internacionais indicam que, cada vez mais, os viajantes procuram destinos que lhes ofereçam atividades novas e autênticas relacionadas com gastronomia e vinhos, seja como motivo principal para viajar ou como uma experiência complementar que agrega valor à experiência de férias. À medida que a procura pelo turismo gastronómico e enoturismo aumenta, a oferta de atividades relacionadas com este tipo de produtos turísticos continua a diversificar. Se anteriormente as práticas de turismo eram orientadas para equipamentos e serviços tradicionais de apoio ao destino (restaurantes, quintas de enoturismo, museus temáticos relacionados com gastronomia comida e vinhos, etc.), atualmente, as oportunidades de participação ativa em experiências gastronómicas e vínicas numa ampla variedade de espaços alternativos são mais frequentes. Deste modo, a cooperação entre os stakeholders na construção e gestão de uma identidade regional baseada nos seus atributos diferenciadores, particularmente, na gastronomia e vinhos é crucial para a capacitação do território para a fruição turística. No entanto, estudos que definam e testem a cocriação com base na participação ativa em experiências turísticas, mais concretamente, em experiências gastronómicos e de enoturismo, são escassos. O objetivo geral desta tese prende-se em explorar as determinantes da cocriação em experiências gastronómicas e de enoturismo, uma vez que estudos anteriores não abordaram como o construto de cocriação pode influenciar as experiências dos viajantes em contextos territoriais relacionados com estes produtos turísticos. Para atingir esse objetivo, foram utilizadas abordagens qualitativas e quantitativas. Numa primeira fase do presente estudo foi realizada uma pesquisa exploratória com recurso a métodos e técnicas qualitativas com o propósito de analisar as perceções dos stakeholders do território (oferta) e dos turistas (procura) respeitante ao desenvolvimento dos produtos gastronomia e vinhos. As conclusões da parte exploratória destacaram uma falta evidente de cooperação entre os setores gastronómicos (restauração), vínicos (quintas de enoturismo, enotecas, bares) e o turismo nas três regiões vinícolas do norte de Portugal, refletindo a falta de promoção conjunta de produtos gastronómicos e vínicos, o que tende a dificultar a construção cocriada de uma identidade territorial para fins de desenvolvimento turístico. Explorando a perspetiva da procura sobre a conceptualização da cocriação e sua abordagem às experiências gastronómicas e vínicas no destino, sete dimensões de cocriação emergiram. Das sete dimensões, a dimensão da interação social foi a que reuniu mais concordância entre os turistas. Identificou-se igualmente que, algumas das dimensões da cocriação podem ter sido descuradas por outros estudos, como é o caso da sustentabilidade social e da consciencialização ambiental. Na segunda fase do estudo empírico foi adotada uma abordagem quantitativa, materializada através da aplicação de um questionário on-line de forma a testar as determinantes de cocriação da procura turística em experiências gastronómicas e de enoturismo. As técnicas estatísticas multivariadas aplicadas na fase quantitativa revelaram que a cocriação de experiências, a interação entre turistas e residentes locais, a interação entre turistas e os profissionais do setor turístico, os recursos operantes e a satisfação influenciam o nível de participação ativa em experiências gastronómicas e de enoturismo. O presente estudo encerra com um conjunto de recomendações e implicações teóricas e práticas, não apenas na área do marketing turístico, mas também na área do design de experiências turísticas. Esta tese contribui, particularmente, para a literatura respeitante à cocriação nas experiências gastronómicas e de enoturismo, através da identificação de determinantes e temas relacionados com o processo de cocriação. Implicações para os agentes turísticos, gestores e decisores de estratégias e políticas do desenvolvimento turístico são discutidas, bem como as limitações da tese e os caminhos para futura investigação.
Programa Doutoral em Turismo

Os eventos têm demonstrado a sua relevância no contexto turístico nos últimos anos. O turista moderno não viaja apenas com o objetivo de conhecer novos lugares, mas principalmente para alcançar novas vivências e experiências. Os eventos assumem-se como fundamentais neste contexto, pela sua capacidade de proporcionar uma perspetiva diferente e inovadora de um determinado destino e produto turístico. Os eventos tornaram-se, assim, uma motivação de viagem, podendo contribuir para a atração de turistas e para a sua fidelização. De modo a se conseguir alcançar o potencial dos eventos é fulcral que existam ações que permitam melhorar a imagem do destino e produto turístico, através de uma comunicação adequada. O presente estudo pretende analisar o impacto do evento TAP Wine Tour, em ambas as edições (2017 e 2019) nas regiões vinícolas visitadas, designadamente, Vinho Verde, Dão, Douro, Tejo, Península de Setúbal e Alentejo. Pretende-se perceber de que forma esta iniciativa contribuiu para a promoção do produto turístico Gastronomia & Vinhos nas regiões em análise. É dada especial relevância aos fatores de sucesso de um evento e ao modo como o mesmo pode interferir na imagem de um produto turístico nos destinos, ao nível da satisfação dos visitantes, através da perceção dos inquiridos no que concerne às caraterísticas que avaliam a qualidade do evento em estudo. Além disso, pretende-se, também, compreender a importância deste tipo de eventos e o que acrescentam às regiões, de forma a poderem criar valor, como propulsores do turismo regional. Neste contexto, apresenta-se a caraterização do setor dos eventos e da sua importância no âmbito turístico, sendo desenvolvida uma investigação empírica, suportada na aplicação de instrumentos de medida para auscultar os organizadores, parceiros e participantes do evento. Este estudo permitiu concluir que o TAP Wine Tour teve um impacto positivo nas regiões analisadas, por ter possibilitado a sua promoção nacional e internacional através de diversas notícias geradas. A gastronomia e os vinhos portugueses foram comunicados de forma estratégica, alcançando os principais mercados turísticos para Portugal.
Events have shown their relevance in the tourism context in recent years. The modern tourist not only travels with the purpose of knowing new places, but mainly to reach new experiences. Events are assumed to be fundamental in this context because of their ability to provide a different and innovative perspective of a particular destination and tourism product. The events have thus become a travel motivation and can contribute to the attraction of tourists and their loyalty. In order to reach the potential of the events, it is essential that there are actions to improve the image of the destination and tourism product, through adequate communication. This study aims to analyze the impact of the TAP Wine Tour event, in both editions (2017 and 2019) on the visited wine regions, namely Vinho Verde, Dão, Douro, Tejo, Setúbal Peninsula and Alentejo. It is intended to understand how this initiative contributed to the promotion of the Gastronomy & Wine Tourism product in the regions under analysis. Particular importance is given to the success factors of an event and how it can interfere with the image of a tourism product at destinations, in terms of visitor satisfaction, through respondents' perception of the characteristics that assess the quality of the event under study. In addition, it is also intended to understand the importance of such events and what they add to the regions in order to create value as drivers of regional tourism. In this context, the characterization of the events sector and its importance in the tourism area is presented. An empirical research was developed, supported by the application of measuring instruments to listen to the event organizers, partners and participants. This study allowed us to conclude that the TAP Wine Tour had a positive impact on the analyzed regions, as it made possible its national and international promotion through several generated news. Portuguese cuisine and wines were strategically communicated, reaching the main tourist markets for Portugal.

Dissertação de Mestrado, Direção e Gestão Hoteleira, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do Algarve, 2015
A atual produção de vinhos algarvios, em franca expansão e com perfis mais aproximados do gosto dos apreciadores, alavancados na já afamada gastronomia algarvia de origens mediterrânicas, carece de promoção e estudo de forma a potenciar a experiência enogastronómica e a afirmação do produto turístico complementar “gastronomia e Vinhos”. Neste sentido, pretende-se identificar iguarias regionais do Algarve e a sua maridagem com os vinhos da região, criando um modelo de maridagens que reflita a identidade enogastronómica da região algarvia. A metodologia prevê a utilização de uma revisão de literatura sobre a identidade histórica e caraterização das comidas e dos vinhos do Algarve. Prevê igualmente uma recolha de dados secundários em sites e bibliografia específica e de dados primários por meio de questionários, com utilização do método Delphi em Tempo Real, com participação e a interação de especialistas com suporte numa plataforma online. No que respeita a resultados obtidos, desenvolveu-se um portfólio de iguarias autênticas do Algarve e respetivas fichas técnicas; identificaram-se os vinhos da região comercializados no ano 2014 e respetivas fichas técnicas, apresentados pelas suas categorias, produtores aderentes à Rota dos Vinhos do Algarve e respetiva área geográfica, suas castas que evidenciam caraterísticas organoléticas que permitem caraterizar ao pormenor cada um deles. Na sequência da investigação, desenvolveu-se como resultado final um modelo de relação enogastronómica ou de maridagem, suscetível de utilização por parte dos agentes económicos, consumidor comum, enófilos, gastrónomos, investigadores na área da gastronomia e vinhos e demais interessados na temática.
The current Algarve wine production which is booming and getting closer to the taste profiles of connoisseurs leveraged the already renowned Algarve cuisine of Mediterranean origins. Therefore it requires promotion and study in order to maximize the “enogastronomic” experience as well as the complementary tourism product claim known as “Gastronomy and Wine ". In this sence, I intend to identify regional delicacies of the Algarve and its pairing with the wines of the region, creating a pairing model that reflects the enogastronomic identity of the Algarve. The methodology foresees the use of a literature review on the historical identity and classification of the food and the Algarve wines. Secondary data collection was done through websites and specific publications and primary data collection was done through surveys, using the Real Time Delphi method, with participation and interaction of experts with an online platform support. Regarding the results, a portfolio of authentic Algarve delicacies was developed along with its data sheets; local wines marketed in the year 2014 were identified together with their data sheets, which were presented by their categories, member producers of the Algarve Wine Route and respective geographical area, its grape varieties that show organoleptic features that allow a thorough and detailed characterization. Following the investigation, and as a final result, a susceptible “enogastronomic” relationship or pairing model was developed to be used by economic agents, ordinary consumers, oenophiles, gastronomes, researchers in the field of food and wine and other players interested in the subject.

The chapter investigates the relevance of events in enogastronomic tourism during the pandemic. Over last years, typical food and beverage have increasingly grown their relevance within the tourism industry. The evolution of the concept of enogastronomic tourism and the economic consequences on the rural territories are illustrated. In addition, the different categories of enogastronomic tourists are examined, emphasizing the relevance of experience within the industry. In the second section, the role of the events and the experiences connected to them, in the wine industry, are analysed. Lastly, the chapter describes la Strada del Vino dei Campi Flegrei, isola d'Ischia e Vesuvio, a territory near the City of Naples, where well-known Italian wines are produced and many wine-centered events are arranged, strengthening the attractiveness of that rural area.

“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-tasting and gastronomic tourism, and viniculture”3. The creators of the cluster official web-site declare “Made on the Don” brand communication as their primary goal, along with promotion of wine in the region. The article reviews the specifics of Don region from a standpoint of its attractiveness as a tourist destination. The mandatory components are named that together with the enogastronomic sphere can contribute to the growth of demand for tourist routes of various content and duration. The key role of cultural and historic component in successful promotion of the Don winemaking in the tourism market is emphasized. It is noted that enogastrotourism can be developed successfully in Don region through socio-cultural project management based on the thorough analysis of specifics of the region as a whole and its individual components affecting the marketing and advertising solutions.