RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES)
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://doi.org/10.29073/heranca.v5i2.600 |
Resumo: | In the last decade, we witness a growth of contestation movements against touristification at the global scale. Before the COVID-19 pandemic, the intensive and disordered flux of travellers in some popular destinations was seen as the cause of several negative effects on the everyday life of inhabitants. One of them was the degradation of their cultural heritage (ICH), including intangible culinary legacies. An increasing amount of research focus this issue from different disciplinary areas. However, the approaches usually adopted only take into account the immediate consequences of the ongoing phenomenon, which can be observed during a field enquiry. This paper will explore a new path. Assuming that cultural heritage is a social construction in the long term, the historian’s outlook is needed to see the big picture. The case study of the Madeiran cuisine will allow us to understand the durable bite of receiving guests on the ICH of the hosting communities. Madeira is one of the oldest destinations of the world, with a hospitality industry in activity since the early 19th century. On the other hand, numerous documents attest the evolution of dietary patterns of the insular society not only at this period, but also before and after. At this point of view, it is an excellent place to monitor the socio-cultural impact of tourism. The ultimate goal is to demonstrate that touristification’s studies should take in attention the "longue durée”. |
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RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES)REPENSANDO A TURISTIFICAÇÃO COMO PROCESSO DE LONGO PRAZO : O IMPACTO DO TURISMO NA COZINHA MADEIRENSE (SÉCULOS 19-21)touristificaçãopatrimónio cultural imaterialhistóriatradições culináriasMadeiratouristificationintangible cultural heritagehistoryfood traditionsMadeiraIn the last decade, we witness a growth of contestation movements against touristification at the global scale. Before the COVID-19 pandemic, the intensive and disordered flux of travellers in some popular destinations was seen as the cause of several negative effects on the everyday life of inhabitants. One of them was the degradation of their cultural heritage (ICH), including intangible culinary legacies. An increasing amount of research focus this issue from different disciplinary areas. However, the approaches usually adopted only take into account the immediate consequences of the ongoing phenomenon, which can be observed during a field enquiry. This paper will explore a new path. Assuming that cultural heritage is a social construction in the long term, the historian’s outlook is needed to see the big picture. The case study of the Madeiran cuisine will allow us to understand the durable bite of receiving guests on the ICH of the hosting communities. Madeira is one of the oldest destinations of the world, with a hospitality industry in activity since the early 19th century. On the other hand, numerous documents attest the evolution of dietary patterns of the insular society not only at this period, but also before and after. At this point of view, it is an excellent place to monitor the socio-cultural impact of tourism. The ultimate goal is to demonstrate that touristification’s studies should take in attention the "longue durée”.Na última década, assistimos à proliferação de movimentos de contestação à turistificação. Antes da pandemia do COVID-19, o fluxo intenso e desordenado de viajantes nos destinos mais populares era apontado como causa de diversos efeitos negativos no quotidiano dos seus habitantes. Um deles é a degradação de seu património cultural imaterial (PCI), incluindo os legados culinários. Os estudos que focam essa questão têm vindo a multiplicar-se em diferentes áreas disciplinares. No entanto, as abordagens adotadas levam apenas em conta as consequências imediatas desse fenómeno, que podem ser observadas durante os trabalhos de campo. Este artigo irá explorar um novo trilho. Partindo do pressuposto de que o património cultural resulta de uma construção social na longa duração, a perspetiva do historiador impõe-se para ver o quadro geral. O caso de estudo da cozinha madeirense vai permitir-nos perceber o impacto duradouro dos hóspedes no PCI das comunidades de acolhimento. A Madeira é um dos destinos mais antigos do mundo, com uma indústria hoteleira em atividade desde o início do século XIX. Por outro lado, numerosos documentos atestam a evolução dos padrões alimentares da sociedade insular não apenas neste período, mas também antes e depois. Deste ponto de vista, é um verdadeiro laboratório vivo que permite monitorizar o impacto sociocultural do turismo. O objetivo final é demonstrar que os estudos sobre a turistificação devem ter também em atenção a “longue durée”.Ponteditora2022-12-18info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdftext/xmlhttps://doi.org/10.29073/heranca.v5i2.600https://doi.org/10.29073/heranca.v5i2.600Herança - Journal of History, Heritage and Culture; Vol. 5 No. 2 (2022): Herança - Revista de História, Património e Cultura; 199-255Herança - Revista de História, Património e Cultura; Vol. 5 N.º 2 (2022): Herança - Revista de História, Património e Cultura; 199-2552184-309010.29073/heranca.v5i2reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttps://revistas.ponteditora.org/index.php/heranca/article/view/600https://revistas.ponteditora.org/index.php/heranca/article/view/600/544https://revistas.ponteditora.org/index.php/heranca/article/view/600/468Direitos de Autor (c) 2022 Herança - Revista de História, Património e Culturainfo:eu-repo/semantics/openAccessSilva, António José MarquesNeves dos Santos, Rossana Andreia2023-06-10T05:36:06ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) REPENSANDO A TURISTIFICAÇÃO COMO PROCESSO DE LONGO PRAZO : O IMPACTO DO TURISMO NA COZINHA MADEIRENSE (SÉCULOS 19-21) |
title |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) |
spellingShingle |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) Silva, António José Marques touristificação património cultural imaterial história tradições culinárias Madeira touristification intangible cultural heritage history food traditions Madeira |
title_short |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) |
title_full |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) |
title_fullStr |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) |
title_full_unstemmed |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) |
title_sort |
RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES) |
author |
Silva, António José Marques |
author_facet |
Silva, António José Marques Neves dos Santos, Rossana Andreia |
author_role |
author |
author2 |
Neves dos Santos, Rossana Andreia |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Silva, António José Marques Neves dos Santos, Rossana Andreia |
dc.subject.por.fl_str_mv |
touristificação património cultural imaterial história tradições culinárias Madeira touristification intangible cultural heritage history food traditions Madeira |
topic |
touristificação património cultural imaterial história tradições culinárias Madeira touristification intangible cultural heritage history food traditions Madeira |
description |
In the last decade, we witness a growth of contestation movements against touristification at the global scale. Before the COVID-19 pandemic, the intensive and disordered flux of travellers in some popular destinations was seen as the cause of several negative effects on the everyday life of inhabitants. One of them was the degradation of their cultural heritage (ICH), including intangible culinary legacies. An increasing amount of research focus this issue from different disciplinary areas. However, the approaches usually adopted only take into account the immediate consequences of the ongoing phenomenon, which can be observed during a field enquiry. This paper will explore a new path. Assuming that cultural heritage is a social construction in the long term, the historian’s outlook is needed to see the big picture. The case study of the Madeiran cuisine will allow us to understand the durable bite of receiving guests on the ICH of the hosting communities. Madeira is one of the oldest destinations of the world, with a hospitality industry in activity since the early 19th century. On the other hand, numerous documents attest the evolution of dietary patterns of the insular society not only at this period, but also before and after. At this point of view, it is an excellent place to monitor the socio-cultural impact of tourism. The ultimate goal is to demonstrate that touristification’s studies should take in attention the "longue durée”. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-18 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.29073/heranca.v5i2.600 https://doi.org/10.29073/heranca.v5i2.600 |
url |
https://doi.org/10.29073/heranca.v5i2.600 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://revistas.ponteditora.org/index.php/heranca/article/view/600 https://revistas.ponteditora.org/index.php/heranca/article/view/600/544 https://revistas.ponteditora.org/index.php/heranca/article/view/600/468 |
dc.rights.driver.fl_str_mv |
Direitos de Autor (c) 2022 Herança - Revista de História, Património e Cultura info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos de Autor (c) 2022 Herança - Revista de História, Património e Cultura |
eu_rights_str_mv |
openAccess |
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application/pdf text/xml |
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Ponteditora |
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Ponteditora |
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Herança - Journal of History, Heritage and Culture; Vol. 5 No. 2 (2022): Herança - Revista de História, Património e Cultura; 199-255 Herança - Revista de História, Património e Cultura; Vol. 5 N.º 2 (2022): Herança - Revista de História, Património e Cultura; 199-255 2184-3090 10.29073/heranca.v5i2 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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