Innovation as a catalyst for value creation in tourism, gastronomy, and wine
DOI:
https://doi.org/10.29352/mill0219e.41631Abstract
Wine and gastronomy have, in recent years, assumed a prominent role in regional development, contributing significantly to the growth of the tourism sector. Always moving hand in hand, these two products reflect much of what defines Portuguese culture, through ancestral flavors and knowledge. The tourists are immersed in stories that lead them to discover not only the gastronomy and wines but also an entire territory and the art of preserving and passing on the tradition.
Increasingly, tourists seek concrete learning experiences, where gastronomy plays a predominant and central role (Jong & Varley, 2017). Gastronomy tourism and wine tourism offer a diverse range of experiences, including visits to local markets, participation in gastronomic events and festivals, dining in restaurants, attending workshops, taking part in gastronomic routes, visiting wine estates, participating in wine tastings, and enjoying food and wine pairing meals.
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References
Jong, A. & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212-222. https://doi.org/10.1016/j.tourman.2016.12.009
Kuhn, V. R., Anjos, S. J. G. & Krause, R. W. (2024). Innovation and creativity in gastronomic tourism: A bibliometric analysis. International Journal of Gastronomy and Food Science, 35, 100813. https://doi.org/10.1016/j.ijgfs.2023.100813
Piras, F. (2024). A systematic literature review on technological innovation in the wine tourism industry: Insights and perspectives. Sustainability, 16(22), 9997. https://doi.org/10.3390/su16229997
Turismo de Portugal (2017). Estratégia Turismo 2027. Turismo de Portugal. https://abrir.link/IHwnY
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