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Enogastronomy in Northern Portugal: Destination Cooperation and Regional Identity

Yıl 2019, Cilt: 7 Sayı: 2, 216 - 237, 16.12.2019
https://doi.org/10.30519/ahtr.573163

Öz

This study aims to understand how
conflicting stakeholders’ interests and agendas of the public, private and
non-profit sectors may affect the management of the tourism destination
identity. It focuses on Northern Portugal, a geographical area with contrasting
characteristics, ranging from coastal urban areas to rural hinterland, each
dealing with different development issues. The study is qualitative in nature,
being carried out using in-depth interviews conducted with various stakeholders
(public, private and non-profit sectors) at three wine regions located in
Northern Portugal. Data was examined through content analysis. The findings
suggest that there is an evident lack of cooperation between the food-and-wine
and the tourism sectors in the three wine regions, which tends to hinder the
construction of a territorial identity for development purposes. This study
identifies the role of public organisations in promoting a shared vision for
endogenous products alongside local stakeholders, thus contributing to the
construct of a territorial identity. Although regional identity is studied in
the relatively limited context of cooperation among stakeholders’ practices,
the paper exemplifies how local food and wine products can enhance the identity
of tourism destinations.

Destekleyen Kurum

This research was supported by the project NORTE-01-0145-FEDER-000038 (INNOVINE & WINE – Vineyard and Wine Innovation Platform) and by European and Structural and Investment Funds in the FEDER component, through the Operational Competitiveness and Internationalization Programme (COMPETE 2020) [Project No 006971 (UIC/SOC/04011)]; and national funds, through the FCT – Portuguese Foundation for Science and Technology under the UID/SOC/04011/2013.

Kaynakça

  • Alonso, A. D., & Northcote, J. (2008). Small winegrowers’ views on their relationship with local communities. Journal of Wine Research, 19(3), 143–158.
  • Altinay, L., & Paraskevas, A. (2008). Planning research in hospitality and tourism. London: Routledge Taylor & Francis Group.
  • Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. In M. Peris-Ortiz (Ed.), Wine and tourism: A strategic segment for sustainable economic development (pp. 179–192). Switzerland: Springer International Publishing.
  • Araújo, L. (2017). Portuguese tourism strategy 2027: Leading the tourism of the future. Worldwide Hospitality and Tourism Themes, 9(6), 646–652.
  • Banco de Portugal. (2014). Caracterização das empresas do setor do turismo em Portugal. Lisboa, Portugal.
  • Beritelli, P. (2011). Cooperation among prominent actors in a tourist destination. Annals of Tourism Research, 38(2), 607–629.
  • Bertella, G., Cavicchi, A., & Bentini, T. (2018). The reciprocal aspect of the experience value: Tourists and residents celebrating weddings in the rural village of Petritoli (Italy). Anatolia, 29(1), 52–62.
  • Boesen, M., Sundbo, D., & Sundbo, J. (2017). Local food and tourism: An entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism, 17(1), 76–91.
  • Braun, P. & Hollick, M. (2006). Tourism skills delivery: Sharing tourism knowledge online. Education & Training, 48(8/9), 693–703.
  • Brunori, G., & Rossi, A. (2000). Synergy and coherence through collective action: Some insights from wine routes in Tuscany. Sociologia Ruralis, 40(4), 409–423.
  • Bruwer, J. (2003). South African wine routes: Some perspectives on the wine tourism industry’s structural dimensions and wine tourism product. Tourism Management, 24, 423–435.
  • CCDRN (2019). Região Norte. Retrieved May 6, 2019, from http://www.ccdr-n.pt/regiao-norte/apresentacao.
  • Chatzopoulou, E., Gorton, M., & Kuznesof, S. (2019). Understanding authentication processes and the role of conventions: A consideration of Greek ethnic restaurants. Annals of Tourism Research, 77, 128–140.
  • Clark, M., Riley, M., Wilkie, E., & Wood, R. C. (2007). Researching and writing dissertations in hospitality and tourism (8th ed.). London: Thomson Learning.
  • Corigliano, M. A. (2015). Wine routes and territorial events as enhancers of tourism experiences. In M. Peris-Ortiz, M. de la C. D. R. Rama, & C. Rueda-Armengot (Eds.), Wine and tourism: A strategic segment for sustainable economic development (pp. 41–56). Cham: Springer.
  • Correia, A., Vaughan, R., Edwards, J., & Silva, G. (2014). The potential for cooperation between wine and tourism business in the provision of tourism experiences: The case of the Douro Valley of Portugal. Revista Portuguesa de Estudos Regionais, 36(2), 43–55.
  • Correia, L., & Ascenção, M. (2006). Wine tourism in Portugal: The Bairrada wine route. In J. Carlsen & S. Charters (Eds.), Global wine tourism: Research, management and marketing (pp. 242–254). UK: CABI Publishing.
  • Creswell, J. W. (2009). Research design: Qualitative, quantitative, and mixed methods approaches (3rd ed.). USA: SAGE Publications.
  • CVRVV (2019). Região Demarcada dos Vinhos Verdes. Retrieved April 24, 2019, from http://www.vinhoverde.pt/pt/regiao-demarcada.
  • Czernek, K. (2013). Determinants of cooperation in a tourist destination. Annals of Tourism Research, 40, 83–104.
  • Dawson, D., Fountain, J., & Cohen, D. A. (2011). Seasonality and the lifestyle “Conundrum”: An analysis of lifestyle entrepreneurship in wine tourism regions. Asia Pacific Journal of Tourism Research, 16(5), 551–572.
  • Decrop, A. (1999). Triangulation in qualitative tourism research. Tourism Management, 20, 157–161.
  • DGADR (2019). Produtos tradicionais portugueses. Retrieved May 6, 2019, from https://tradicional.dgadr.gov.pt/pt/produtos-por-regime-de-qualidade/dop-denominacao-de-origem-protegida?start=60.
  • Damayanti, M., Scott, N., & Ruhanen, L. (2017). Coopetitive behaviours in an informal tourism economy. Annals of Tourism Research, 65, 25–35.
  • Dwyer, L., Gill, A., & Seetaram, N. (2012). Handbook of research methods in tourism quantitative and qualitative approaches. Cheltenham, UK: Edward Elgar.
  • ENOTUR (2016). Região Vitivinícola de Trás-os-Montes. Retrieved from April 26, 2019, from http://www.enotur.pt/pt/regions/tras-os-montes.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism ? Tourism Management, 68, 250–263.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.
  • Everett, S., & Slocum, S. L. (2013). Food and tourism: An effective partnership? A UK- based review. Journal of Sustainable Tourism, 21(6), 789–809.
  • Fox, D., Edwards, J., & Wilkes, K. (2010). Employing the Grand Tour approach to aid understanding of garden visiting. In G. Richards & W. Munsters (Eds.), Cultural tourism research methods (pp. 75–86). UK: CABI Publishing.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546–559.
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3–4), 77–96.
  • Gammack, J. (2006). Wine tourism and sustainable development in regional Australia. In J. Carlsen & S. Charters (Eds.), Global wine tourism: Research, management and marketing (pp. 59–66). UK: CABI Publishing.
  • Getz, D. (2000). Explore wine tourism: Management, development and destinations. New York: Cognizant Communication Corporation.
  • Getz, D., & Carlsen, J. (2005). Family business in tourism: State of the art. Annals of Tourism Research, 32(1), 237–258.
  • Hallak, R., Brown, G., & Lindsay, N. J. (2012). The place identity – Performance relationship among tourism entrepreneurs: A structural equation modelling analysis. Tourism Management, 33(1), 143–154.
  • Hashimoto, A., & Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31–55.
  • Haven-Tang, C., & Jones, E. (2008). Using local food and drink to differentiate tourism destinations through a sense of place. Journal of Culinary Science & Technology, 4(4), 69–86.
  • Hjalager, A. M., & Johansen, P. H. (2013). Food tourism in protected areas: Sustainability for producers, the environment and tourism? Journal of Sustainable Tourism, 21(3), 417–433.
  • IDTOUR (2016). ARVP Plano Estratégico. Aveiro, Portugal.
  • IVDP (2017). Rumo estratégico para o setor dos vinhos do Porto e Douro: Síntese. Vila Real, Portugal.
  • IVV (2015). Vinhos e aguardentes de Portugal. Lisboa.
  • Kim, S., & Iwashita, C. (2016). Cooking identity and food tourism: The case of Japanese udon noodles. Tourism Recreation Research, 41(1), 89–100.
  • Kline, C., Shah, N., & Rubright, H. (2014). Applying the positive theory of social entrepreneurship to understand food entrepreneurs and their operations. Tourism Planning & Development, 11(3), 330–342.
  • Lai, M. Y., Khoo-lattimore, C., & Wang, Y. (2019). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, 19(2), 238–251.
  • Lee, A. H. J., Wall, G., & Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 39, 133–144.
  • Lee, S., Lee, K., Chua, B., & Han, H. (2017). Independent café entrepreneurships in Klang Valley, Malaysia – Challenges and critical factors for success: Does family matter? Journal of Destination Marketing & Management, 6(4), 363–374.
  • Lin, Y., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30–48.
  • Marques, G. N. R. M., & Marques, J. M. (2017). Historical and cultural wine heritage on northwest Portugal as touristic resource. Rosa dos Ventos: Turismo e Hospitalidade, 9(I), 107–119.
  • McGregor, A., & Robinson, R. N. S. (2019). Wine industry and wine tourism industry collaboration: A typology and analysis. In M. Sigala & R. Robinson (Eds.), Wine tourism destination management and marketing (pp. 381–397). Cham: Palgrave Macmillan.
  • Mkono, M. (2011). The othering of food in touristic eatertainment: A netnography. Tourist Studies, 11(3), 253–270.
  • Mykletun, R. J., & Gyimo, S. (2010). Beyond the renaissance of the traditional Voss sheep’s-head meal: Tradition, culinary art, scariness and entrepreneurship. Tourism Management, 31(3), 434–446.
  • Neuman, W. L. (2014). Social research methods: Qualitative and quantitative approaches (7th ed.). Essex, England: Pearson.
  • OECD (2018). Analysing megatrends to better shape the future of tourism. OECD Tourism Papers (Vol. 2). Paris: Publishing, OECD.
  • Ottenbacher, M. C., & Harrington, R. J. (2013). A case study of a culinary tourism campaign in Germany: Implications for strategy making and successful implementation. Journal of Hospitality & Tourism Research, 37(3), 1–28.
  • Pearson, D., & Pearson, T. (2017). Branding food culture: UNESCO Creative Cities of Gastronomy. Journal of Food Products Marketing, 23(3), 342–355.
  • PORDATA (2019). Pessoal ao serviço nas empresas: total e por sector de actividade económica. Retrieved May 7, 2019, from https://www.pordata.pt/Portugal/Pessoal.
  • Presenza, A., & Chiappa, G. Del. (2013). Entrepreneurial strategies in leveraging food as a tourist resource: A cross-regional analysis in Italy. Journal of Heritage Tourism, 8(2–3), 182–192.
  • Quintal, V. A., Thomas, B., & Phau, I. (2015). Incorporating the winescape into the theory of planned behaviour: Examining “new world” wineries. Tourism Management, 46, 596–609.
  • Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33–49.
  • Ramires, A., Brandão, F., & Cristina, A. (2018). Motivation-based cluster analysis of international tourists visiting a World Heritage City: The case of Porto, Portugal. Journal of Destination Marketing & Management, 8, 49–60.
  • Ramos, P., Santos, V. R., & Almeida, N. (2018). Main challenges, trends and opportunities for wine tourism in Portugal. Worldwide Hospitality and Tourism Themes, 10(6), 680–687.
  • Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption? In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (pp. 3–20). London: Routledge.
  • Richards, G. (2012). An overview of food and tourism trends and policies. In D. Dodd (Ed.), Food and the tourism experience (pp. 13–46). Paris: OECD.
  • Ritchie, B. W., Burns, P., & Palmer, C. (2005). Tourism research methods. Oxfordshire, UK: CABI Publishing.
  • Scorrano, P., Fait, M., Iaia, L., & Rosato, P. (2018). The image attributes of a destination : An analysis of the wine tourists’ perception a destination. EuroMed Journal of Business, 13(3), 335-350.
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Yıl 2019, Cilt: 7 Sayı: 2, 216 - 237, 16.12.2019
https://doi.org/10.30519/ahtr.573163

Öz

Kaynakça

  • Alonso, A. D., & Northcote, J. (2008). Small winegrowers’ views on their relationship with local communities. Journal of Wine Research, 19(3), 143–158.
  • Altinay, L., & Paraskevas, A. (2008). Planning research in hospitality and tourism. London: Routledge Taylor & Francis Group.
  • Amaral, R., Saraiva, M., Rocha, S., & Serra, J. (2016). Gastronomy and wines in the Alentejo Portuguese Region: Motivation and satisfaction of tourists from Évora. In M. Peris-Ortiz (Ed.), Wine and tourism: A strategic segment for sustainable economic development (pp. 179–192). Switzerland: Springer International Publishing.
  • Araújo, L. (2017). Portuguese tourism strategy 2027: Leading the tourism of the future. Worldwide Hospitality and Tourism Themes, 9(6), 646–652.
  • Banco de Portugal. (2014). Caracterização das empresas do setor do turismo em Portugal. Lisboa, Portugal.
  • Beritelli, P. (2011). Cooperation among prominent actors in a tourist destination. Annals of Tourism Research, 38(2), 607–629.
  • Bertella, G., Cavicchi, A., & Bentini, T. (2018). The reciprocal aspect of the experience value: Tourists and residents celebrating weddings in the rural village of Petritoli (Italy). Anatolia, 29(1), 52–62.
  • Boesen, M., Sundbo, D., & Sundbo, J. (2017). Local food and tourism: An entrepreneurial network approach. Scandinavian Journal of Hospitality and Tourism, 17(1), 76–91.
  • Braun, P. & Hollick, M. (2006). Tourism skills delivery: Sharing tourism knowledge online. Education & Training, 48(8/9), 693–703.
  • Brunori, G., & Rossi, A. (2000). Synergy and coherence through collective action: Some insights from wine routes in Tuscany. Sociologia Ruralis, 40(4), 409–423.
  • Bruwer, J. (2003). South African wine routes: Some perspectives on the wine tourism industry’s structural dimensions and wine tourism product. Tourism Management, 24, 423–435.
  • CCDRN (2019). Região Norte. Retrieved May 6, 2019, from http://www.ccdr-n.pt/regiao-norte/apresentacao.
  • Chatzopoulou, E., Gorton, M., & Kuznesof, S. (2019). Understanding authentication processes and the role of conventions: A consideration of Greek ethnic restaurants. Annals of Tourism Research, 77, 128–140.
  • Clark, M., Riley, M., Wilkie, E., & Wood, R. C. (2007). Researching and writing dissertations in hospitality and tourism (8th ed.). London: Thomson Learning.
  • Corigliano, M. A. (2015). Wine routes and territorial events as enhancers of tourism experiences. In M. Peris-Ortiz, M. de la C. D. R. Rama, & C. Rueda-Armengot (Eds.), Wine and tourism: A strategic segment for sustainable economic development (pp. 41–56). Cham: Springer.
  • Correia, A., Vaughan, R., Edwards, J., & Silva, G. (2014). The potential for cooperation between wine and tourism business in the provision of tourism experiences: The case of the Douro Valley of Portugal. Revista Portuguesa de Estudos Regionais, 36(2), 43–55.
  • Correia, L., & Ascenção, M. (2006). Wine tourism in Portugal: The Bairrada wine route. In J. Carlsen & S. Charters (Eds.), Global wine tourism: Research, management and marketing (pp. 242–254). UK: CABI Publishing.
  • Creswell, J. W. (2009). Research design: Qualitative, quantitative, and mixed methods approaches (3rd ed.). USA: SAGE Publications.
  • CVRVV (2019). Região Demarcada dos Vinhos Verdes. Retrieved April 24, 2019, from http://www.vinhoverde.pt/pt/regiao-demarcada.
  • Czernek, K. (2013). Determinants of cooperation in a tourist destination. Annals of Tourism Research, 40, 83–104.
  • Dawson, D., Fountain, J., & Cohen, D. A. (2011). Seasonality and the lifestyle “Conundrum”: An analysis of lifestyle entrepreneurship in wine tourism regions. Asia Pacific Journal of Tourism Research, 16(5), 551–572.
  • Decrop, A. (1999). Triangulation in qualitative tourism research. Tourism Management, 20, 157–161.
  • DGADR (2019). Produtos tradicionais portugueses. Retrieved May 6, 2019, from https://tradicional.dgadr.gov.pt/pt/produtos-por-regime-de-qualidade/dop-denominacao-de-origem-protegida?start=60.
  • Damayanti, M., Scott, N., & Ruhanen, L. (2017). Coopetitive behaviours in an informal tourism economy. Annals of Tourism Research, 65, 25–35.
  • Dwyer, L., Gill, A., & Seetaram, N. (2012). Handbook of research methods in tourism quantitative and qualitative approaches. Cheltenham, UK: Edward Elgar.
  • ENOTUR (2016). Região Vitivinícola de Trás-os-Montes. Retrieved from April 26, 2019, from http://www.enotur.pt/pt/regions/tras-os-montes.
  • Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism ? Tourism Management, 68, 250–263.
  • Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167.
  • Everett, S., & Slocum, S. L. (2013). Food and tourism: An effective partnership? A UK- based review. Journal of Sustainable Tourism, 21(6), 789–809.
  • Fox, D., Edwards, J., & Wilkes, K. (2010). Employing the Grand Tour approach to aid understanding of garden visiting. In G. Richards & W. Munsters (Eds.), Cultural tourism research methods (pp. 75–86). UK: CABI Publishing.
  • Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546–559.
  • Frochot, I. (2003). An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3–4), 77–96.
  • Gammack, J. (2006). Wine tourism and sustainable development in regional Australia. In J. Carlsen & S. Charters (Eds.), Global wine tourism: Research, management and marketing (pp. 59–66). UK: CABI Publishing.
  • Getz, D. (2000). Explore wine tourism: Management, development and destinations. New York: Cognizant Communication Corporation.
  • Getz, D., & Carlsen, J. (2005). Family business in tourism: State of the art. Annals of Tourism Research, 32(1), 237–258.
  • Hallak, R., Brown, G., & Lindsay, N. J. (2012). The place identity – Performance relationship among tourism entrepreneurs: A structural equation modelling analysis. Tourism Management, 33(1), 143–154.
  • Hashimoto, A., & Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31–55.
  • Haven-Tang, C., & Jones, E. (2008). Using local food and drink to differentiate tourism destinations through a sense of place. Journal of Culinary Science & Technology, 4(4), 69–86.
  • Hjalager, A. M., & Johansen, P. H. (2013). Food tourism in protected areas: Sustainability for producers, the environment and tourism? Journal of Sustainable Tourism, 21(3), 417–433.
  • IDTOUR (2016). ARVP Plano Estratégico. Aveiro, Portugal.
  • IVDP (2017). Rumo estratégico para o setor dos vinhos do Porto e Douro: Síntese. Vila Real, Portugal.
  • IVV (2015). Vinhos e aguardentes de Portugal. Lisboa.
  • Kim, S., & Iwashita, C. (2016). Cooking identity and food tourism: The case of Japanese udon noodles. Tourism Recreation Research, 41(1), 89–100.
  • Kline, C., Shah, N., & Rubright, H. (2014). Applying the positive theory of social entrepreneurship to understand food entrepreneurs and their operations. Tourism Planning & Development, 11(3), 330–342.
  • Lai, M. Y., Khoo-lattimore, C., & Wang, Y. (2019). Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research, 19(2), 238–251.
  • Lee, A. H. J., Wall, G., & Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of Rural Studies, 39, 133–144.
  • Lee, S., Lee, K., Chua, B., & Han, H. (2017). Independent café entrepreneurships in Klang Valley, Malaysia – Challenges and critical factors for success: Does family matter? Journal of Destination Marketing & Management, 6(4), 363–374.
  • Lin, Y., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30–48.
  • Marques, G. N. R. M., & Marques, J. M. (2017). Historical and cultural wine heritage on northwest Portugal as touristic resource. Rosa dos Ventos: Turismo e Hospitalidade, 9(I), 107–119.
  • McGregor, A., & Robinson, R. N. S. (2019). Wine industry and wine tourism industry collaboration: A typology and analysis. In M. Sigala & R. Robinson (Eds.), Wine tourism destination management and marketing (pp. 381–397). Cham: Palgrave Macmillan.
  • Mkono, M. (2011). The othering of food in touristic eatertainment: A netnography. Tourist Studies, 11(3), 253–270.
  • Mykletun, R. J., & Gyimo, S. (2010). Beyond the renaissance of the traditional Voss sheep’s-head meal: Tradition, culinary art, scariness and entrepreneurship. Tourism Management, 31(3), 434–446.
  • Neuman, W. L. (2014). Social research methods: Qualitative and quantitative approaches (7th ed.). Essex, England: Pearson.
  • OECD (2018). Analysing megatrends to better shape the future of tourism. OECD Tourism Papers (Vol. 2). Paris: Publishing, OECD.
  • Ottenbacher, M. C., & Harrington, R. J. (2013). A case study of a culinary tourism campaign in Germany: Implications for strategy making and successful implementation. Journal of Hospitality & Tourism Research, 37(3), 1–28.
  • Pearson, D., & Pearson, T. (2017). Branding food culture: UNESCO Creative Cities of Gastronomy. Journal of Food Products Marketing, 23(3), 342–355.
  • PORDATA (2019). Pessoal ao serviço nas empresas: total e por sector de actividade económica. Retrieved May 7, 2019, from https://www.pordata.pt/Portugal/Pessoal.
  • Presenza, A., & Chiappa, G. Del. (2013). Entrepreneurial strategies in leveraging food as a tourist resource: A cross-regional analysis in Italy. Journal of Heritage Tourism, 8(2–3), 182–192.
  • Quintal, V. A., Thomas, B., & Phau, I. (2015). Incorporating the winescape into the theory of planned behaviour: Examining “new world” wineries. Tourism Management, 46, 596–609.
  • Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33–49.
  • Ramires, A., Brandão, F., & Cristina, A. (2018). Motivation-based cluster analysis of international tourists visiting a World Heritage City: The case of Porto, Portugal. Journal of Destination Marketing & Management, 8, 49–60.
  • Ramos, P., Santos, V. R., & Almeida, N. (2018). Main challenges, trends and opportunities for wine tourism in Portugal. Worldwide Hospitality and Tourism Themes, 10(6), 680–687.
  • Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption? In A. M. Hjalager & G. Richards (Eds.), Tourism and Gastronomy (pp. 3–20). London: Routledge.
  • Richards, G. (2012). An overview of food and tourism trends and policies. In D. Dodd (Ed.), Food and the tourism experience (pp. 13–46). Paris: OECD.
  • Ritchie, B. W., Burns, P., & Palmer, C. (2005). Tourism research methods. Oxfordshire, UK: CABI Publishing.
  • Scorrano, P., Fait, M., Iaia, L., & Rosato, P. (2018). The image attributes of a destination : An analysis of the wine tourists’ perception a destination. EuroMed Journal of Business, 13(3), 335-350.
  • Serra, J., Correia, A., & Rodrigues, P. (2015). Tourist spending dynamics in the Algarve: A cross-sectional analysis. Tourism Economics, 21(3), 475–500.
  • Silva, A. L. da, Fernão-Pires, M. J., & Bianchi-de-Aguiar, F. (2018). Portuguese vines and wines: Heritage, quality symbol, tourism asset. Ciência Técnica Vitivinícola, 33(1), 31–46.
  • Staggs, J., & Brenner, M. (2019). Pouring new wines into old wineskins? Sub-regional identity and the case of the Basket Range Festival. In M. Sigala & R. Robinson (Eds.), Wine tourism destination management and marketing (pp. 165–183). Cham: Palgrave Macmillan.
  • Sto, A., & Vanneste, D. (2018). The role of history and identity discourses in cross-border tourism destination development: A Vogtland case study. Journal of Destination Marketing & Management, 8, 204–213.
  • Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: the lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147–152.
  • Taylor, P., McRae-Williams, P., & Lowe, J. (2007). The determinants of cluster activities in the Australian wine and tourism industries. Tourism Economics, 13(4), 639–656.
  • Telfer, D. J. (2001). Strategic alliances along the Niagara Wine Route. Tourism Management, 22, 21–30.
  • Thomas, R., Shaw, G., & Page, S. J. (2011). Understanding small firms in tourism: A perspective on research trends and challenges. Tourism Management, 32(5), 963–976.
  • Ting, H., Fam, K., Hwa, J., Richard, J. E., & Xing, N. (2019). Ethnic food consumption intention at the touring destination: The national and regional perspectives using multi-group analysis. Tourism Management, 71, 518–529.
  • Tresidder, R. (2015). Eating ants: Understanding the terroir restaurant as a form of destination tourism. Journal of Tourism and Cultural Change, 13(4), 344–360.
  • Turismo de Portugal. (2014). O enoturismo em Portugal: Caraterização da oferta e da procura. Lisboa, Portugal.
  • Turismo de Portugal. (2016). Estratégia Turismo 2027. Lisboa, Portugal.
  • Veal, A. J. (2006). Research methods for leisure and tourism. A practical guide. Pearson Education Limited (3rd ed.). Essex, England: Prentice Hall.
  • Verma, V., & Chandra, B. (2018). Sustainability and customers’ hotel choice behaviour: a choice-based conjoint analysis approach. Environment, Development and Sustainability, 20(3), 1347–1363.
  • Wang, Y., & Xiang, Z. (2007). Toward a theoretical framework of collaborative destination marketing. Journal of Travel Research, 46, 75–85.
  • Wines of Portugal. (2016). Regiões Vitivinícolas. Portugal. Retrieved May 4, 2019, from http://www.winesofportugal.info/pagina.php?codNode=18012
  • Yeap, J., Ong, K., Yapp, E., & Ooi, S. (2019). Hungry for more: Understanding young domestic travellers’ return for Penang street food. British Food Journal, ahead-of-print (ahead-of-print). https://doi.org/10.1108/BFJ-09-2018-0632
  • Zhang, X., Song, H., & Huang, G. Q. (2009). Tourism supply chain management: A new research agenda. Tourism Management, 30(3), 345–358.
Toplam 84 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Turizm (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Susana RACHÃO 0000-0002-9009-0251

Zélia BREDA 0000-0002-5882-063X

Carlos FERNANDES Bu kişi benim 0000-0002-7656-8765

Veronika JOUKES Bu kişi benim 0000-0002-0518-8511

Yayımlanma Tarihi 16 Aralık 2019
Gönderilme Tarihi 31 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 7 Sayı: 2

Kaynak Göster

APA RACHÃO, S., BREDA, Z., FERNANDES, C., JOUKES, V. (2019). Enogastronomy in Northern Portugal: Destination Cooperation and Regional Identity. Advances in Hospitality and Tourism Research (AHTR), 7(2), 216-237. https://doi.org/10.30519/ahtr.573163


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