The gastronomy essence in cultural valorization: the case of Slow Food in the Azores
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://doi.org/10.34624/rtd.v1i27/28.9797 |
Resumo: | Slow Food is an international movement that values the regional traditions, artisanal and local food. It privileges the cuisine at its source linking it to the habits and culture of a people. It preserves biodiversity and the sustainability of the rural world, defending the pleasure of a fine dining experience. This movement emerges as an alternative expression of fast food in the world today though does not yet exists in the Azores. This project promotes the implementation in this region, with the use of natural, cultural, gastronomic and traditional resources that both value. It is based on incrementing the value of the gastronomic and cultural identity of the archipelago, enhancing its tourist sector. Questionnaire surveys were made to Chefs, managers, agents and other individuals linked to the restoration and local cuisine to complement the study of implementation of this concept in the Azores. The results show that the majority of respondents already have some knowledge of the Slow Food philosophy; they approach the subject with enthusiasm and acknowledge to be a distinctive experience that will value the tourist offer. Slow Food aims to reach a niche market moved by demand for natural tourism products, while representing an escape from the mass market destinations in search of peace and tranquility that nature can offer. |
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The gastronomy essence in cultural valorization: the case of Slow Food in the AzoresA essência da gastronomia na valorização cultural: a aplicação do conceito Slow Food nos AçoresSlow Food is an international movement that values the regional traditions, artisanal and local food. It privileges the cuisine at its source linking it to the habits and culture of a people. It preserves biodiversity and the sustainability of the rural world, defending the pleasure of a fine dining experience. This movement emerges as an alternative expression of fast food in the world today though does not yet exists in the Azores. This project promotes the implementation in this region, with the use of natural, cultural, gastronomic and traditional resources that both value. It is based on incrementing the value of the gastronomic and cultural identity of the archipelago, enhancing its tourist sector. Questionnaire surveys were made to Chefs, managers, agents and other individuals linked to the restoration and local cuisine to complement the study of implementation of this concept in the Azores. The results show that the majority of respondents already have some knowledge of the Slow Food philosophy; they approach the subject with enthusiasm and acknowledge to be a distinctive experience that will value the tourist offer. Slow Food aims to reach a niche market moved by demand for natural tourism products, while representing an escape from the mass market destinations in search of peace and tranquility that nature can offer.O Slow Food é um movimento internacional que valoriza os produtos alimentares tradicionais, artesanais e locais. Privilegia a culinária na sua origem, relacionando-a com os hábitos e cultura de um povo. Preserva a biodiversidade e a sustentabilidade do mundo rural defendendo o prazer de uma experiência gastronómica. É um movimento que surge como expressão alternativa do fast food, mas ainda sem registo nos Açores. Este projeto promove a sua implementação nesta Região, com o aproveitamento dos recursos naturais, culturais, gastronómicos e tradicionais que tanto a valorizam. Tem por base a incrementação do valor da identidade gastronómica e cultural do arquipélago, potenciando o seu setor turístico. Foram efetuados inquéritos a Chefs, empresários, outros agentes e pessoas singulares ligadas à restauração e à gastronomia local, para complementar o estudo de implementação deste conceito nos Açores. Os resultados demonstram que a maioria dos inquiridos já tem algum conhecimento da filosofia Slow Food, abordam o tema com entusiasmo e reconhecem ser uma experiência diferenciadora que valorizará a oferta turística. O Slow Food visa atingir um nicho de mercado sensibilizado pela procura de produtos turísticos naturais, representando simultaneamente uma fuga aos destinos massificados, na procura do sossego e tranquilidade que a natureza pode oferecer.Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro2017-01-01T00:00:00Zjournal articlejournal articleinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.34624/rtd.v1i27/28.9797oai:proa.ua.pt:article/9797Journal of Tourism & Development; Vol 1 No 27/28 (2017); 1083-1096Revista Turismo & Desenvolvimento; vol. 1 n.º 27/28 (2017); 1083-10962182-14531645-9261reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPporhttps://proa.ua.pt/index.php/rtd/article/view/9797https://doi.org/10.34624/rtd.v1i27/28.9797https://proa.ua.pt/index.php/rtd/article/view/9797/6389https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessViveiros, CarolinaMoniz, AnaMendes, Armando2022-09-26T10:56:39Zoai:proa.ua.pt:article/9797Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:05:26.392915Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores A essência da gastronomia na valorização cultural: a aplicação do conceito Slow Food nos Açores |
title |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores |
spellingShingle |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores Viveiros, Carolina |
title_short |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores |
title_full |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores |
title_fullStr |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores |
title_full_unstemmed |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores |
title_sort |
The gastronomy essence in cultural valorization: the case of Slow Food in the Azores |
author |
Viveiros, Carolina |
author_facet |
Viveiros, Carolina Moniz, Ana Mendes, Armando |
author_role |
author |
author2 |
Moniz, Ana Mendes, Armando |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Viveiros, Carolina Moniz, Ana Mendes, Armando |
description |
Slow Food is an international movement that values the regional traditions, artisanal and local food. It privileges the cuisine at its source linking it to the habits and culture of a people. It preserves biodiversity and the sustainability of the rural world, defending the pleasure of a fine dining experience. This movement emerges as an alternative expression of fast food in the world today though does not yet exists in the Azores. This project promotes the implementation in this region, with the use of natural, cultural, gastronomic and traditional resources that both value. It is based on incrementing the value of the gastronomic and cultural identity of the archipelago, enhancing its tourist sector. Questionnaire surveys were made to Chefs, managers, agents and other individuals linked to the restoration and local cuisine to complement the study of implementation of this concept in the Azores. The results show that the majority of respondents already have some knowledge of the Slow Food philosophy; they approach the subject with enthusiasm and acknowledge to be a distinctive experience that will value the tourist offer. Slow Food aims to reach a niche market moved by demand for natural tourism products, while representing an escape from the mass market destinations in search of peace and tranquility that nature can offer. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-01-01T00:00:00Z |
dc.type.driver.fl_str_mv |
journal article journal article info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.34624/rtd.v1i27/28.9797 oai:proa.ua.pt:article/9797 |
url |
https://doi.org/10.34624/rtd.v1i27/28.9797 |
identifier_str_mv |
oai:proa.ua.pt:article/9797 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://proa.ua.pt/index.php/rtd/article/view/9797 https://doi.org/10.34624/rtd.v1i27/28.9797 https://proa.ua.pt/index.php/rtd/article/view/9797/6389 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
publisher.none.fl_str_mv |
Departamento de Economia, Gestão, Engenharia Industrial e Turismo da Universidade de Aveiro |
dc.source.none.fl_str_mv |
Journal of Tourism & Development; Vol 1 No 27/28 (2017); 1083-1096 Revista Turismo & Desenvolvimento; vol. 1 n.º 27/28 (2017); 1083-1096 2182-1453 1645-9261 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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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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