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Journal articles on the topic 'Enogastronomic'
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Hanchukova, Oleksandra, Olena Motuzenko, Daryna Petlina, and Oksana Kuznetsova. "FESTIVAL ACTIVITIES IN THE ENOGASTRONOMIC TOURISM: CHALLENGES AND OPPORTUNITIES FOR UKRAINE." GEOGRAPHY AND TOURISM, no. 45 (2018): 55–66. http://dx.doi.org/10.17721/2308-135x.2019.45.55-66.
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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.
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Motuzenko, Olena, Viktoria Bulba, and Darina Giancolla. "RESOURCES POTENTIAL FOR THE DEVELOPMENT OF ENOGASTRONOMIC TOURISM IN UKRAINE." GEOGRAPHY AND TOURISM, no. 55 (2020): 13–21. http://dx.doi.org/10.17721/2308-135x.2020.55.13-21.
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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.
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Koščak, Marko. "The Challenges of Integrating Sustainable Wine-Growing Into Wine Tourism – Examples from Slovenia and Abroad." Acta Economica Et Turistica 4, no. 2 (December 1, 2018): 197–211. http://dx.doi.org/10.1515/aet-2018-0013.
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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.
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Contreras, Daniel De Jesús, and Humberto Thomé-Ortiz. "The Old and the New World of Wine: Rethinking Enogastronomic Tourism from Contextual Factors." Journal of Gastronomy and Tourism 5, no. 4 (July 20, 2021): 177–93. http://dx.doi.org/10.3727/216929721x16105303036544.
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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.
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Udovychenko, V. "SLOW FOOD: FROM THE MOVEMENT TO THE CONCEPT OFTHE ENOGASTROMONIC TOURISM." Bulletin of Taras Shevchenko National University of Kyiv. Geography, no. 76-77 (2020): 82–88. http://dx.doi.org/10.17721/1728-2721.2020.76-77.12.
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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.
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Motuzenko, Olena Oleksandrivna, and Daryna Vadimovna Giancola. "INNOVATIVE EXPERIENCE OF ITALY IN THE ORGANIZATION OF ENOGASTRONOMIC TOURISM ROUTES ON THE EXAMPLE OF THE WINE AND TASTE ROAD OF LOMBARDY." GEOGRAPHY AND TOURISM, no. 50 (2019): 132–47. http://dx.doi.org/10.17721/2308-135x.2019.50.132-147.
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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.
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Druzhba, Olga, Kseniya Druzhba, Olga Zarubina, and Larisa Orekhova. "The “Don Valley” the territorial cluster tourist destination media promotion specifics." E3S Web of Conferences 273 (2021): 09029. http://dx.doi.org/10.1051/e3sconf/202127309029.
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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.
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Di Matteo, Dante, and Giacomo Cavuta. "Enogastronomic Tourism: Can it Mitigate the Intangibility of the Destination? Streetfood as a New Business Model for the Management of Tourist Regions." Procedia Economics and Finance 39 (2016): 347–56. http://dx.doi.org/10.1016/s2212-5671(16)30335-5.
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Montanari, Armando. "Geography of taste and local development in Abruzzo (Italy): project to establish a training and research centre for the promotion of enogastronomic culture and tourism." Journal of Heritage Tourism 4, no. 2 (May 2009): 91–103. http://dx.doi.org/10.1080/17438730802366482.
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Corvo, Paolo. "Reinvenzione del cibo e sviluppo del territorio: il turismo enogastronomico." CULTURE DELLA SOSTENIBILITA ', no. 6 (June 2010): 90–101. http://dx.doi.org/10.3280/cds2009-006006.
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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.
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Festa, Giuseppe, and Gianluca Curci. "Un'indagine empirica sul turismo enogastronomico come opportunità di "non-core-business" per le imprese agro-alimentari." ESPERIENZE D'IMPRESA, no. 2 (January 2021): 107–24. http://dx.doi.org/10.3280/ei2018-002006.
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Il comparto agroalimentare costituisce senza alcun dubbio una delle eccellenze del "Made in Italy", soprattutto nella capacità di coniugare il buono del "food" con il bello del territorio, un formidabile binomio di competitività sui mercati internazionali. Negli ultimi anni, inoltre, il turismo enogastronomico sta conoscendo un successo clamoroso, proponendosi non più soltanto come motivazione turistica secondaria, ma perfino primaria. Nella ricerca che segue si è voluto indagare il turismo enogastronomico come formula di business integrativa, ma anche potenzialmente strategica, per le imprese agro-alimentari. Dall'indagine emergono conferme in tal senso, assieme alla necessità/opportunità, per le imprese rispondenti, di doversi avvalere da un lato di professionalità "gastro-turistiche" specializzate e dall'altro di partner in grado di sostenere queste innovative prospettive di business, sia a livello pubblico (con interventi a sostegno) sia a livello privato (con un inedito ruolo di assistenza e supporto in capo alle banche).
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Manfio, Vanessa. "A articulação entre turismo, vinho e a gastronomia na região da Campanha Gaúcha, Brasil." Ágora 21, no. 1 (July 16, 2019): 35–41. http://dx.doi.org/10.17058/agora.v21i1.13055.
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Resumo: O vinho é mais que uma bebida. É uma fonte de lembranças e de cultura, assim como é responsável pela articulação territorial e econômica de muitas regiões reconhecidas mundialmente. A partir da dinâmica vitícola cria-se outras atividades, como o turismo. O turismo do vinho vem, em muitos casos articulados ao turismo gastronômico regional. Como acontece na Campanha Gaúcha, localizada no sudoeste do Rio Grande do Sul, onde a enogastronomia está se desenvolvendo através de festivais, de rotas turísticas, entre outras atrações, promovidas pelos atores locais. Nesta região, o vinho articula-se com a culinária gaúcha. Diante disso, este artigo busca analisar o desenvolvimento do turismo na Campanha Gaúcha, avaliando as relações entre vinho e gastronomia, a partir da abordagem qualitativa e dos recursos metodológicos, tais quais: revisão de literatura, entrevistas semiestruturas, conversas informais, análise da paisagem e coleta de dados. Esperando, com este trabalho, contribuir para as discussões a respeito da enogastronomia no âmbito da Campanha Gaúcha.
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Macêdo Barbosa, Manuella, Sergiano De Lima Aaraújo, Glauber Carvalho Nobre, and Mikaelle Barboza Cardoso. "Aplicação de metodologia ativa “painel de controle” no melhoramento do aprendizado da disciplina de enogastronomia: um relato de experiência." Revista do Instituto de Políticas Públicas de Marília 6, no. 2 (December 29, 2020): 9–24. http://dx.doi.org/10.36311/2447-780x.2020.v6.n2.02.p9.
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As metodologias ativas contribuem para tornar a aprendizagem mais significativa, tornando o discente protagonista do processo de construção do conhecimento. O objetivo do presente artigo é relatar a experiência docente, ao aplicar a metodologia ativa de “Painel de Controle”, dentro do conteúdo programático de “Nacionalidade dos Vinhos”, da disciplina de Enogastronomia, do Curso Superior de Tecnologia em Gastronomia e como essa metodologia contribuiu para produzir uma aprendizagem mais significativa. Foi possível observar que a aplicação da Metodologia ativa “Painel de Controle”, na disciplina de “Enogastronomia”, ao abordar a temática de “Nacionalidade de Vinhos”, tornou o estudante mais proativo; estimulou a criatividade dos discentes, contribuindo para a melhoria de sua didática, domínio do conteúdo e interligação entre os diversos conceitos estudados na disciplina; melhorou a desenvoltura e diálogo, entre os estudantes, contribuindo para a melhor integração, em sala de aula; melhorou o rendimento dos alunos, bem como contribui par a construção de uma aprendizagem individual e coletiva mais significativa.
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Vitale, Carmen. "Percorsi di valorizzazione sostenibile del patrimonio culturale e promozione turistica: la disciplina degli itinerari enogastronomici per lo sviluppo dei territori." AGRICOLTURA ISTITUZIONI MERCATI, no. 2 (January 2021): 43–61. http://dx.doi.org/10.3280/aim2018-002004.
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Il presente contributo si propone di ricostruire la disciplina degli itinerari enogastronomici, attraverso l'analisi delle fonti regionali, nazionali ed europee per ricostruirne le principali questioni applicative e le prospettive. Come si dirà, gli itinerari eno-gastronomici e più in generale quelli culturali possono diventare un importante strumento di valorizzazione e sviluppo locale, poiché sono in grado di mettere insieme pubblico e privato, turismo, paesaggio e patrimonio culturale.
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Silva, Roberto Do Nascimento, Monica Elisa Dias Pons, and Vander Valduga. "O saber fazer enogastronômico do territorio do Vale dos Vinhedos/RS." Ágora 18, no. 1 (October 14, 2016): 07. http://dx.doi.org/10.17058/agora.v18i1.8351.
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Atualmente, diversos territórios buscam expressar seus hábitos, sua cultura e seu modo de vida através de produtos ou processos que as particularizam frente às demais, proporcionando aos visitantes e visitados, sensações de exclusividade a partir de experiências vividas nestes locais. A enogastronomia tem recebido, além de valorização regional, status de tema de pesquisas científicas ao longo dos últimos anos. Todavia, estudos relacionados aos seus saberes fazeres têm recebido pouca atenção, enquanto tema de estudos acadêmicos no país. Entende-se por enogastronomia a união de segmentos sustentada por um tripé que compreende o produtor rural, as empresas (vinícolas e restaurantes) e o território, onde são desenvolvidos e aplicados conhecimentos teóricos, técnicos e práticos no oferecimento de produtos particulares e de qualidade aos consumidores finais. Este artigo tem por objetivo realizar uma reflexão sobre o saber fazer enogastronômico do território do Vale dos Vinhedos/RS. O marco teórico foi referenciado no materialismo histórico dialético e no estudo de caso. Como método de levantamento dos dados, se buscou analisar as entrevistas utilizadas para o desenvolvimento da pesquisa doutoral no ano de 2013. O procedimento de interpretação dos dados está referenciado na análise de conteúdo e os resultados evidenciam o saber fazer enogastronômico do território do Vale dos Vinhedos.
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Marchini, Andrea, and Chiara Riganelli. "I fattori di successo degli eventi enogastronomici: un'analisi causale ad equazioni strutturali." RIVISTA DI ECONOMIA AGRARIA, no. 3 (July 2014): 41–63. http://dx.doi.org/10.3280/rea2013-003003.
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Gómez, y. Pati, Francisco Xavier Medina, and José María Puyuelo Arilla. "Turismo y enogastronomía en tiempos de crisis: el caso de Aragón (España)." PASOS Revista de turismo y patrimonio cultural 14, no. 2 (2016): 447–57. http://dx.doi.org/10.25145/j.pasos.2016.14.029.
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Vučković, Jovo, and Snežana Trmčić. "STRATEGIC DEVELOPMENT OF WINTER TOURISM - THE POSSIBILITY OF USE OF NATURAL RESOURCES AND ENOGASTRONOMY IN RURAL AREAS." FBIM Transactions 4, no. 1 (January 15, 2016): 123–30. http://dx.doi.org/10.12709/fbim.04.04.01.15.
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Silva, Roberto do Nascimento e., and Vander Valduga. "Dossiê: Gastronomia, história e região: das perspectivas históricas ao enoturismo, a enogastronomia e a cozinha regional." Ágora 21, no. 1 (July 16, 2019): 01. http://dx.doi.org/10.17058/agora.v21i1.13790.
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Bindi, Letizia. "Mangiare con gli occhi. Cibo, rappresentazioni della localitŕ e scenari translocali." CULTURE DELLA SOSTENIBILITA ', no. 6 (June 2010): 67–89. http://dx.doi.org/10.3280/cds2009-006005.
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L'articolo affronta il tema della attribuzione di tipicitŕ a prodotti agroalimentari e del rapporto che questi processi intrattengono con la costruzione delle identitŕ locali e della valorizzazione e commercializzazione dei territori. Partendo da alcune etnografie in fase di avvio alcune, di svolgimento altre - particolarmente in Molise - l'autrice intende mostrare la complessitŕ dei rapporti intrattenuti tra produzione agroalimentare, strategie di promozione culturale dei territori da parte istituzionale e privata e livelli sovralocali e talora anche sovranazionali di definizione della tipicitŕ dei prodotti e di loro ammissibilitŕ nei circuiti commerciali (disciplinari, tutela, fonti di finanziamento specifiche). Accanto a ciň questo studio ha la finalitŕ di mostrare come i processi di trasformazione degli stili del gusto enogastronomico rientrino progressivamente in una riformulazione dell'idea stessa di tipicitŕ e nella piů ampia definizione di un patrimonio immateriale che tiene insieme paesaggi e comunitŕ di pratica, ambiente, tradizioni e marketing dei territori, attivismo locale e quadri di riferimento politico-istituzionali sovralocali. L'ultima parte del saggio, infine, tenta di individuare un'ulteriore pista di indagine sui temi della reinvenzione del cibo attinente l'insieme dei media (anche di ultima generazione) nella costruzione di mode e stili del gusto di tipo contemporaneo concretamente sganciati da un'afferenza territoriale, ma sempre piů "ri-localizzati" sul piano simbolico.
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Avdulaj, Jonida, and Klodian Muço. "Gjirokastra’S Promotion as a Branding & Marketing City." Business and Economic Research 6, no. 2 (October 9, 2016): 290. http://dx.doi.org/10.5296/ber.v6i2.10129.
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The sustainable development of the tourism phenomenon and the impact that it produces it is important not only for the enterprises receiving tourism but also for the economic sectors correlated with the structures above as handicrafts, trade and services, turning tourism in a primary factor for the economic development of a region or a country. To talk about tourism in a city very rich in "contrasts" such as Gjirokastra, is an issue that goes beyond simple economic aspect, generating significant consequences in terms of geography and especially in social level. This is because Gjirokastra is a city with a glorious history since the fifteenth century, rich in culture, archaeology, enogastronomia (Food and wine) and several endless natural beauties. Although is the capital of the most important cultural event, the national folk festival which perform the tradition through the art. Shortly, Gjirokastra is a genuine multidimensional brand; the promotion of it would increase the income, the employment, the consumption and most of all it would transform into in an international city. Certainly to promote this brand it is needed a coordination between decision-maker institutions and local businesses but above all is necessary an efficient and comprehensive marketing plan that promote "brand " pointing at the same time in the centre of the universe "tourist".Based on this affirmation, this paper requires just to give some modest idea on the development of the city image through qualitative and quantitative analysis of data obtained from a sample of tourists visiting various cities in the world and recently have visited the Gjirokastra.
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Claudio, Bellia, Scavone Valeria, and Ingrassia Marzia. "Food and Religion in Sicily—A New Green Tourist Destination by an Ancient Route from the Past." Sustainability 13, no. 12 (June 12, 2021): 6686. http://dx.doi.org/10.3390/su13126686.
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The Francigena Way (Via Francigena) is a long international itinerary that was awarded recognition as a Culture Route of the Council of Europe. It starts in Canterbury (UK), touches 13 European regions and ends in Rome. An ancient track of this route is in Sicily (Southern Italy), and its name is Magna Via Francigena (Great Francigena Way). This track is a pilgrimage route that connects two ancient port cities, Palermo and Agrigento, passing through internal rural territories that now deal with the exodus of population from rural to urban areas. The route passes through the Sicilian territory named “Upper-Belìce corleonese”, a rural area around the city of Corleone (a little village known worldwide for the sad Mafia events) that includes a number of municipalities. In the past, this religious pilgrimage was a fundamental part of the expression of faith for Christians and now still represents for Sicilians a strong symbol of Christian identity. In recent decades, pilgrimage tourism around the world has grown significantly each year. The aim of the study is to know the pilgrims’ motivations for choosing the Magna Via Francigena pilgrimage as a vacation and any possible similarities between pilgrimage tourism and food and wine tourism, in the wider context of sustainable and slow tourism. The Policy Delphi method was applied to collect the opinions of the stakeholders involved. The study highlighted the strong link between religious motivations and local enogastronomy, culture, art and nature. Results will support policy-making in the development of integrated territorial tourist marketing strategies.
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Ruggiero, Antonio De. "A SAUDADE DOS SABORES E O COMÉRCIO ÉTNICO DOS IMIGRANTES ITALIANOS NO BRASIL (1875-1914)." Revista Prâksis 1 (January 1, 2018): 121. http://dx.doi.org/10.25112/rpr.v1i0.1534.
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Nos anos da Grande Imigração (1875-1914), muitos italianos abriram, nas principais cidades brasileiras que os acolheram, atividades comerciais no setor da alimentação. Como escreveu o jornalista Francesco Bianco depois de uma passagem no país sul-americano em 1922, “os italianos conseguiram impor a sua culinária, assumindo o domínio do paladar destes povos”. O objetivo deste artigo é analisar os aspectos distintivos do comércio étnico de gêneros alimentícios importados, que favoreceram um fenômeno de mercado induzido e permitiram a muitos italianos abrir suas próprias casas de despachos nos principais centros urbanos do país. Em particular, é enfatizado o caso de São Paulo, onde a grande quantidade de peninsulares presentes propiciou o surgimento de inúmeros empreendimentos de caráter étnico. Através de uma análise qualitativa de documentos variados como correspondências familiares, imprensa étnica e, principalmente, almanaques raros relativos aos numerosos grupos de italianos instalados no Brasil, se reflete sobre o tema da alimentação como um dos principais elementos na definição de identidades étnicas e, consequentemente, como nova possibilidade para empreendimentos comerciais nas cidades de imigração. Palavras-chave: Imigração italiana. Comércio étnico. Enogastronomia. Identidade étnicaABSTRACTIn the years of the Great Immigration (1875-1914), many Italians opened, in the most important cities of Brazil, commercial activities in the food segment. As the journalist Francesco Bianco wrote during his trip to the South-American country, “the Italians manage to impose their culinary, taking over the domain of people’s taste”. The objective of the present article is to analyze the distinctive features of the ethnic business of exchanged food products, which favored a phenomenon named “induced business” and allowed many Italians to open their own dispatch houses in the main urban centers in the country. In particular, it is emphasized the case of São Paulo, where the large amount of immigrants provide the advent of numerous ethnic enterprises. Through a qualitative analysis of varied documents such as family correspondence, ethnic press and, especially, rare almanacs related to the numerous groups of Italians living in Brazil, this article shows the theme of food as one of the main elements in the definition of ethnic identities and, consequently, as a new possibility for commercial enterprises in the cities of immigration.Keywords: Italian immigration. Ethnic business. Wine and gastronomy. Ethnic Identity.
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Bozhuk, T. I., and Z. I. Buchko. "Cross-Border Ukrainian-Hungarian Cooperation in the Sphere of Tourism." Journal of Geology, Geography and Geoecology 27, no. 1 (July 10, 2018): 35–42. http://dx.doi.org/10.15421/111828.
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The work deals with specificities of Ukrainian/Hungarian cross-border cooperation. To begin with, legislative and regulatory frameworks that permitted functioning of Ukraine, Poland, Slovakia, Hungary, Romania and Moldova within the Carpathian EuroRegion have been described, and key literature sources related to topicality and efficiency of cross-border tourism development were analyzed. Major focus was thus given to disclosure of trends in Ukrainian -Hungarian cross-border tourism, which presupposed the analysis of statistical data related to tourism flows. The figures of the last-decade Ukrainian and Hungarian outbound and inbound tourism are presented and discussed. As was established, tourism flows from Ukraine to Hungary underwent significant changes in the last 10 years showing a 62% growth from 2006 to 2016 (from 1 790 008 to 2 893 370 people). The greatest departure intensity was observed since 2013 with average annual gain by 200-300 thousand people. Instead, the Hungary-to-Ukraine direction is specific for instability throughout the whole period of observations. It was 1–1,2 million Hungarians who annually visited Ukraine in 2006–2008. In particular, organized tourism shared 8% out of the wholeflow in 2006. Beginning from 2007, this share declined to 1% and stayed unchanged through the next five years. Insignificant decrease in tourist arrivals to Ukraine was in 2009-2014. The last 3 years witness some growth of tourist flows at a rate of 200 thousand people annually on the average. Since all present-day trends observed in the market of cross-border tourism services are connected with realization of programs for cross-border cooperation, the effect of such programs (in particular, those to support implementation and development of recreation/tourism infrastructure in Zakarpattia Oblast in Ukraine and the Megye of Szabolcs-Szatmár-Bereg in Hungary) was assessed. It was established that both regions possess considerable natural, historic-cultural and architectural potentials that are well worth the efforts to develop tourism infrastructure and realize cross-border routes. Perspective directions of cross-bordertourism development were outlined to be as follows: sports/rehabilitative and adventure tourism; green rural tourism; ecotourism; treatment/health-improving tourism; enogastronomy; religious tourism; educational tourism with accentuation on monuments of history, archaeology, culture and ethnography; and event tourism.
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Kolontai, Svitlana, and Svitlana Pletos. "FEATURES OF THE DEVELOPMENT OF ENOGASTRONOMIC TOURISM IN UKRAINE ON THE EXAMPLE OF THE ODESSA REGION." Market Infrastructure, no. 52 (2021). http://dx.doi.org/10.32843/infrastruct52-25.
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Travel with enogastronomic purposes is gaining more and more popularity. The reason for such rapid popularity of enogastronomic tourism is simple – tourists are tired of monotonous classic tours and are looking for new vivid impressions. Areas of tourist attraction are increasingly becoming wine regions with their flavor and local cuisine. Odessa region has the potential for the development of wine tours and private wineries. This is evidenced by the situation with import substitution, state support for agro-industry and small farms, as well as the demand of modern tourists for domestic tourism. Odessa region is one of the most promising wine-growing regions of Ukraine with favorable conditions for the development of enogastronomic tourism, which can increase tourist flows to the Odessa region. Enogastronomic tourism is a relatively new and promising for the Odessa region type of tourist activity due to the fact that it allows you to smooth out the seasonality factor and develop a tourist destination at any time of year. One of the factors that attracts thousands of tourists to places of cultivation of grapes and wine production is the numerous rites associated with this type of human activity. Odessa region is no exception with its multinational population and sayings for table toasts. The promotion of enogastronomic tourism is closely related to the marketing strategy of the tourism industry of Odessa region. It is based on tourists receiving new unique emotions and impressions from visiting the region. The article considers the peculiarities of the development of enogastronomic tourism in Ukraine on the example of the Odessa region. Gastronomic tourism is characterized as the most promising area of tourism business. The issues of national cuisine traditions are highlighted and the main centers of gastronomic tourism of Odesa region are identified. Issues of culinary traditions, gastronomic festivals and holidays in Odessa region are revealed. The peculiarities of specialization of separate territories of Odessa region are found out. The development of wine tourism measures in Odesa region, as the most promising of the regions of Ukraine, was assessed. The state of de-velopment of tourism in the Odessa region as a tourist destination is analyzed.
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Silva, Roberto Do Nascimento e. "A identidade territorial enogastronômica como elemento de sustentação turística regional : a experiência do Tirol e Südtirol." Revista Cenário 3, no. 5 (January 29, 2016). http://dx.doi.org/10.26512/revistacenario.v3i5.15221.
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No que diz respeito ao turismo, percebe-se que, espaços antes isolados, ou então com relações restritas em escala regional, tornam-se partes de um sistema de abrangência global que acaba por sofrer influências da padronização de produtos e da redefinição de territórios. Todavia a enogastronomia busca oportunizar a reação regional através do oferecimento de produtos particulares, impregnados de cultura, em que sociedades reconhecem suas identidades e atraem visitantes para a localidade, fazendo com que estas sejam destaque em experiências de promoção e desenvolvimento do turismo regional. Neste sentido, o artigo tem por objetivo analisar a identidade territorial enogastronômica como alicerce do turismo regional no território tirolês e, utilizando para isso, o materialismo histórico dialético como marco teórico metodológico. Se entende por enogastronomia, a união de segmentos de alimentos e bebidas sustentada por um tripé que compreende o produtor rural, as empresas (vinícolas e restaurantes) e o território.
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Rachão, Susana, Zélia Breda, Carlos Fernandes, and Veronika Joukes. "Enogastronomy in Northern Portugal: Destination Cooperation and Regional Identity." Advances in Hospitality and Tourism Research (AHTR), December 16, 2019, 216–37. http://dx.doi.org/10.30519/ahtr.573163.
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Dini, Mauro, and Tonino Pencarelli. "Wellness tourism and the components of its offer system: a holistic perspective." Tourism Review ahead-of-print, ahead-of-print (July 26, 2021). http://dx.doi.org/10.1108/tr-08-2020-0373.
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Purpose The purpose of this paper is to conceptually examine the phenomenon of wellness tourism under a holistic and systemic lens, focusing on the offer system and the main components necessary for the staging of wellness experiences. This approach to holistic wellbeing within the tourism sector has led to a broadening of the type of services and experiences that make up the value propositions that can positively contribute to people’s wellbeing. Design/methodology/approach This study identifies and defines the components of wellness tourism (including sectors not traditionally associated with it) through a review and analysis of the extant literature on “wellness tourism” and “wellbeing tourism” of the past two decades; the components were classified through an open coding process. Findings Wellness tourism, as a broad multidimensional concept, is composed by ten different components of the offer system: hot springs, spas, medical tourism, care of the body and mind, enogastronomy, sports, nature and environment, culture, spirituality and events. Each of these categories may represent a single touristic offer targeted to specific market segments, but they may also be one of several components within an integrated mix of tourism products proposed. Originality/value A holistic view of wellness tourism has implications for strategic marketing processes. Destination Management Organizations and company managers should segment their demand according to more innovative criteria than what has traditionally been adopted for wellness in terms of health care and medical procedures. Value propositions for tourists should be wellness-driven to satisfy the growing demand for wellness/well-being and should involve the participation of all the various actors and producers within the wellness tourism offer system at wellness destinations.