Tourism and Heritage Journal

From the garden to the grave – three dark sites related to the legend of Pedro and Inês

Sara Pascoal — 2024-02-21

By combining an interpretive reading of the spaces, a study of DMOs marketing strategies and TripAdvisor ratings, this research aims to understand the role of literary constructions, symbols, and discourses in the development, positioning, and management of a dark literary site. Three specific places will be highlighted in relation to the biography of the legend of King Pedro I and Inês de Castro, the "skeleton queen", assessing how these heritage sites exploit the legend for place branding, attracting visitors and creating a strong identity. In addition, this article aims to evaluate how and to what extent three heritage sites—Santa Clara a Velha's Church, Quinta da Lágrimas in Coimbra, and Alcobaça Monastery—associate themselves with the legend of Pedro and Inês, in order to increase their attractiveness, concluding that all the literary resonances of these locations can be traced to Luís Vaz de Camões’ The Lusiads. As for the dark elements, while Quinta das Lágrimas and Alcobaça Monastery combine literary with a macabre appeal, notably Alcobaça, the darkest of the three, Santa a Clara a Velha's Church is primarily of a biographic nature. Additionally, the macabre use of the space in this case appears to overpower the literary associations.

Wine Tourism in México and the New Architecture of Wineries

Maria Jose Fernandez — 2024-02-21

The purpose of this paper is to present the architecture of wineries as a key element to promote wine tourism and to present the various activities that fall under the concept of wine tourism. This work is based on an analysis of the new architecture of wine cellars in Mexico and a literature review of recent articles explaining the main activities in which wine tourists take part. We conclude that Mexican wineries with contemporary and functional architectural projects have not used their architecture as part of their marketing, as others have done in different parts of the world. This presents an important topic of study because wine cellar architecture could be a creative means to promote wine tourism in Mexico.

Geographical indication of São Matheus as a boost to gastronomic tourism

Gabriela Cristina Covalchuck — 2024-02-21

Yerba-mate has undeniable historical-cultural and economic value, especially in Southern Brazil. The consumption of yerba-mate as chimarrão or tea is usual, and the product can also be creatively used as an ingredient in other food preparations. In Paraná, the state flag has a branch of this plant on it, representing the importance of this production in its colonization, emancipation, and consolidation as a state. Aiming to protect and promote products in connection to their origin, appears the sign of geographical indications (GIs). Regarding this product, the first GI, namely, the GI São Matheus, was granted in 2017 and its territory comprises 06 municipalities located in the South of the state of Paraná. Taking that into consideration, this article sought to analyze how the implementation of a geographical indication might boost gastronomic tourism in a given region. To carry out the investigation, the potentiality of the territory of São Matheus, located in Southern Paraná – Brazil was observed. The data was organized and treated by developing an interpretive case study. The participants were 28 actors (producers, support organizations, and other relevant individuals, employing a process called “snowball”), document analysis and direct observation were also used. The data analysis employed content analysis aided by the software IRaMuTeQ for key questions. After crossing evidence, we verified the existence of actors promoting local gastronomy and tourism. However, strengthening the GI management is still needed along with the aggregation of other territorial assets to promote the rediscovery of its potentialities.

A New Gastronomic Route Encompassing Oleo Tourism and Wine Tourism Along the Olive Corridor of South Marmara in Türkiye

Samet Çevik — 2024-02-21

This study aims to assess the potential of oleo tourism and wine tourism within the Olive Corridor of South Marmara, one of the seven thematic tourism development corridors identified in the 2007 action plan, as part of the Türkiye Tourism Strategy 2023. Within the scope of this study, a holistic approach was taken towards the Olive Corridor of South Marmara, presenting a proposed route that encompasses oleo tourism and wine tourism products. The suggested route demonstrates that the corridor holds strong potential in terms of oleo tourism and wine tourism products, and it also possesses rich resources for destination experiences, including landscapes, cultural heritage, and outdoor activities. However, one of the findings of this study is that the corridor has room for development in terms of oleo tourism and wine tourism and should be diversified with new tourism products. Collaborations, support, incentives, marketing efforts, and contributions from producers and the local community, along with a sustainable tourism approach, have the potential to transform the corridor into a strong destination for oleo tourism and wine tourism.

Gastronomic tourism on the rise. Profile of the gastronomic tourist in Cuenca (Ecuador)

Hugo Benalcázar — 2024-02-21

The main objective of this research was to identify whether gastronomic tourism is developed in the city of Cuenca (Ecuador), next to other questions such as: what is the profile of the gastronomic tourist, tourist resources associated with local gastronomy, level of tourist satisfaction, and economic contribution of gastronomic tourism. A mixed research method supported by the SPSS statistical program was used to evaluate the reliability, level of correlation of variables and other statistical techniques to validate the results found. It should be noted that gastronomic tourism is indeed being developed, in spite of the existence of a limited offer of products of this type of tourism. However, the economic contribution is very significant. In addition, and as a fundamental contribution, the results presented will serve as a reference for the generation of projects and plans in the short or long term, which will allow the consolidation of Cuenca as a gastronomic tourist destination.

Gastronomy tourism as a tool for the development of regions

Darius Liutikas — 2024-02-21

This article presents the main activities of gastronomy tourism by illustrating them with examples from Latvia and Lithuania and discusses the significance of gastronomy tourism for the development of the countries’ regions. The examples of such activities as food and drink themed events and festivals, gastronomy routes and trails, farm visits and visits of the local restaurants, educations and tastings, museums and thematic exhibitions, excursions to factories and farms, and visiting of local markets are discussed. The benefits of gastronomy tourism, such as the generation of revenue, development of tourism infrastructure, preservation of cultural heritage, dissemination of regional knowledge, creation of positive image and identity, and promotion of community engagement, are identified as important factors for local and regional development.

Analysis of local gastronomy through sources of information, image and satisfaction

Ricardo Hernández-Rojas — 2024-02-21

The purpose of this study is to examine the effect that visitor satisfaction with traditional restaurants has on local cuisine, the overall image of a city, and loyalty to that destination. The fieldwork is carried out in the city of Cordoba (Spain), through a questionnaire to know the opinions of diners in renowned restaurants that base their cuisine on traditional dishes made with quality local foods. The data obtained confirms that a satisfactory experience with the food of a traditional restaurant has a positive effect on the image of the destination and the gastronomy of the place, as well as on the intentions to recommend and repeat the visit to that destination. The methodology used is based on a descriptive study, where there are no previous studies that group with respect to the satisfaction of the traditional restaurant, the food, the service, and the atmosphere, this being a novelty. The work provides theoretical and practical implications so that tourism managers can use new strategies to retain tourists who visit a city from a gastronomic perspective.

Food tourism: A systematic analysis

Najat Tort — 2024-02-21

Food tourism has become a significant theme of study in tourism research. This investigation examines the evolution of food tourism research between 1979 and 2022 in the thematic area of social sciences. For this purpose, a systemic review is developed, which includes a bibliometric analysis of indexed publications and the conceptual approach, identifying the main research topics, perspectives, and disciplinary approaches. The bibliometric study identified 681 publications as research articles on gastronomic tourism. The research findings reveal that this theme increased after 2013 from a marketing and management perspective. Regarding the related concepts, the results show that the most commonly used is "food tourism," but there are others used indistinctly, such as culinary tourism or gastronomic tourism. The study reveals that the most influential definitions of gastronomic tourism are relatively old, and no new contributions have occurred. The main lines of research are the relationship between gastronomic tourism and culture, gastronomy as a tourist resource, gastronomy as a promotion tool, and the profile of the food tourist.

Editorial del volumen 5 de Tourism and Heritage Journal Turismo gastronómico: nuevas tendencias, realidades y caminos de futuro

María del Pilar Leal L. — 2024-02-22