Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
- Accesos
Links relacionados
- Similares en SciELO
Compartir
Tourism & Management Studies
versión impresa ISSN 2182-8458versión On-line ISSN 2182-8466
Resumen
EMMENDOERFER, Magnus; ALMEIDA, Thiago Chagas de; RICHARDS, Greg y MARQUES, Lénia. Co-creation of local gastronomy for regional development in a slow city. TMStudies [online]. 2023, vol.19, n.2, pp.51-60. Epub 30-Jun-2023. ISSN 2182-8458. https://doi.org/10.18089/tms.2023.190204.
This study describes the process of developing a typical dish for a slow city, using the lens of co-creation and coproduction. The slow movement argues that appreciation of local cuisine increases through events and developing slow food practices. Participant observation and interviews with actors involved in the development process revealed the symbolic components used to enhance the cultural heritage of Vizela, Portugal as a slow city. The research shows that the slow city initiative has gradually provided the basis for a gastronomic attraction to support tourist development. The development of a typical dish for the city was found to aid the recovery and revalorization of local knowledge, while the support of gastronomic culture by the local authority and community participation helped to strengthen regional identity and to develop an attractive and sustainable tourist offer. Thus, this study revealed the importance of residents in this development process as well as showed requirements that may support the rescue and cocreation of typical dishes for tourism.
Palabras clave : Co-creation; Intangible Heritage; Tourism Development; Public Management; Slow Cities; Culture.