Gastronomic Identity and the Role of the Confraternities in the Valorisation of Local Products. The Confraternity of Bucho Raiano in the Promotion of Culture and Inland Tourism
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Andersson, T. D. & Mossberg, L. (2017). Travel for the sake of food. Scandinavian Journal of Hospitality and Tourism 17(1), 44–58. DOI: 10.1080/15022250.2016.1261473.Search in Google Scholar
Barroco, C. & Augusto, L. (2016). Turismo Gastronómico em Portugal: Formas de comunicar os produtos endógenos da região Dão Lafões e Alto-Paiva. Anais Brasileiros de Estudos Turísticos, 6(2), 23–39.Search in Google Scholar
Barroco, L. M. S. & Barroco, H. E. (2008). A importância da Gastronomia como património cultural no Turismo Baiano. TURyDES, 1(2), not paged.Search in Google Scholar
Barzallo-Neira, C. & Pulido-Fernández, J. (2023). Identification of the Main Lines of Research in Gastronomic Tourism: A Review of the Literature. Sustainability 15(7), Article 5971. DOI: 10.3390/su15075971.Search in Google Scholar
Black, C. & Gravestock, P. (2006). Early Modern Confraternities in Europe and the Americas. International and interdisciplinary perspectives, London: Ashgate.Search in Google Scholar
Carvalho, A. B. d. S. S., Almeida, R. M. F. (2022). The Confraternities – A Secular Heritage of Differentiation. In Abreu, A., Liberato, D., Garcia Ojeda, J. C. G., eds., Advances in Tourism, Technology and Systems. Singapore: Springer. DOI: 10.1007/978-981-19-1040-1_17.Search in Google Scholar
Chang, R., Kivela, J. & Athena, M. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management 32, 307–316. DOI: 10.1016/j.tourman.2010.02.009.Search in Google Scholar
Chen, Q. & Huang, R. (2018). Local Food in China: a Viable Destination Attraction. British Food Journal 120(1), 146–157. DOI:10.1108/BFJ-03-2017-0135.Search in Google Scholar
Cunha, L. (2018). Do prato ao reconhecimento público: o menu das confrarias Gastronómicas, Trabalhos de Antropologia e Etnologia, 58, 741–761.Search in Google Scholar
Fletcher, J., Fyall, A., Gilbert, D. & Wanhill, S. (2018). Tourism: Principles and Practice; 6th ed., London: Pearson.Search in Google Scholar
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. DOI: 10.1300/J073v14n03_05.Search in Google Scholar
Gama, A., Smith, H., Berliner, A., Figueiredo, F. & Gaspar, P. (2010). Plano de Gestão Área Protegida Privada Faia-Brava 2009–2010. Figueira de Castelo Rodrigo: Associação Transumância e Natureza.Search in Google Scholar
Gheorghe, G., Tudorache, P. & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism? Cactus Tourism Journal 9 (1), 12–21.Search in Google Scholar
Guruge, M. C. B. (2020). Conceptual Review on Gastronomy Tourism; International Journal of Scientific and Research Publications 10(2), 131–146. DOI: 10.29322/IJSRP.10.02.2020.p9844.Search in Google Scholar
Guzmán, T. L. & Cañizares, S. S. (2012). Gastronomy, Tourism, and Destination Differentiation: A case study in Spain, Review of Economics & Finance, vol. 2, nº 1, pp. 63–72. DOI: 10.29322/IJSRP.10.02.2020.p9844.Search in Google Scholar
Hall, C., Mitchell, R. & Sharples, L. (2003). Consuming places: the role of food, wine and tourism in regional development. In Hall, C., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B., eds., Food Tourism Around the World. Amsterdam: Elsevier.Search in Google Scholar
Hegarty, J. & Barry O’Mahony, G. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living, International Journal of Hospitality Management; 20(1), 3–13.Search in Google Scholar
Henchion, M. & McIntyre, B. (2000), Regional imagery and quality products: The Irish experience, British Food Journal, 102(8), 630–644. DOI: 10.1108/00070700010348514.Search in Google Scholar
Kim, S. & Choe, J. Y. (2019). Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. International Journal of Contemporary Hospitality Management, 31(1), 123–140. DOI: 10.1108/IJCHM-10-2017-0661.Search in Google Scholar
Kivela, J. & Crotts, J. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality and Tourism Research, 33(2), 161–192. DOI: 10.1177/1096348008329868.Search in Google Scholar
López-Guzmán, T. & Sánchez-Cañizares, S. (2011). Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain, Review of Economics & Finance, 2, 63–72.Search in Google Scholar
Machado, P. (2002). As Confrarias Gastronômicas Portuguesas. Vila Nova de Gaia: Edição da Confraria da Broa de Avintes.Search in Google Scholar
Mascarenhas, R. G. T. & Gândara J. M. G. (2015). O Papel da Gastronomia na Qualidade e na Competitividade dos Destinos Turísticos, CULTUR 9(1), 60–83.Search in Google Scholar
Myttenaere, B. (2013). Local Actors and Leadership In Rural Destinations: Exploring The Role Of Gastronomic Confraternities, Regional Science Inquiry, 0(2), 163–176.Search in Google Scholar
Okumus, B., Okumus, F. & McKercher, B. (2007). Incorporating Local and İnternational Cuisines in the Marketing of Tourism Destinations: The Cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261. DOI: 10.1016/j.tourman.2005.12.020.Search in Google Scholar
Oliveira, S. P. R. (2008). A Importância da Gastronomia na Deslocação de Visitantes – Estudo de caso: Mealhada [master thesis]. Universidade de Aveiro.Search in Google Scholar
Ramos, S. R. & Silva, L. L. (2016). A Arte do Sabor Enquanto Potencial Turístico nas Localidades: The typical dish of Rosana/SP. Caderno de Estudos e Pesquisas do Turismo, 5(6), 74–96.Search in Google Scholar
Rodríguez, A. A. & García, R. L. (2018). Heritage and gastronomy in tourism: the role of the Brotherhoods in Andalusia. Journal of Cultural Heritage Management and Sustainable Development, 8(1), 26–40.Search in Google Scholar
Sampaio, F. (2010). A gastronomia como produto turístico. Exedra: Revista Científica, Nº. 4, 2010, p. 119–134. Shenoy, S. (2005). Food tourism and the culinary tourist. Clemson, SC: Clemson University.Search in Google Scholar
Sormaz, U., Akmese, H., Gunes, E. & Aras, A. (2016). Gastronomy in Tourism. Procedia Economics and Finance 39, 725–730. DOI: 10.1016/S2212-5671(16)30286-6.Search in Google Scholar
Sthapit, E. (2017). Exploring Tourists’ Memorable Food Experiences: a Study of Visitors to Santa’s Official Hometown. Anatolia 28(3), 404–421. DOI: 10.1080/13032917.2017.1328607.Search in Google Scholar
Sthapit, E., Björk, P. & Kumaran, P. S. (2021). Domestic tourists and local food consumption: motivations, positive emotions and savoring processes, Annals of Leisure Research 26(2), 316–337. DOI: 10.1080/11745398.2021.1993287.Search in Google Scholar
Zaneti, T. B., Terezinha Zani, V., Cândido Fleury, L., Cristina Kasper Machado, I., Bonamigo Dorigon, C., Pereira, G., Schwambach de Almeida, S., Thiele Lima, A., Lopes Martin Neto, J., Garcias, B., Vellinho, Y., Rohde, F., Schneider, S. & Pereira Kechinski, C. (2016). A Cozinha Gaúcha: um resgate dos sabores e saberes da Gastronomia do Rio Grande do Sul. Ágora, 18(1), 28–42. DOI: 10.17058/agora.v18i1.7433.Search in Google Scholar
ZUIN, L. F. S., ZUIN, P. B. (2008). Produção de alimentos tradicionais: Contribuindo para o desenvolvimento local/regional e dos pequenos produtores rurais. Revista Brasileira de Gestão e Desenvolvimento Regional, v. 4, n. 1, p. 109–127.Search in Google Scholar
International Culinary Tourism Association (2012). Implications for Destination Marketing Organizations. Portland.Search in Google Scholar
Richards, G. (2012). Tourism, Creativity and Creative Industries; Paper presented at the conference Creativity and Creative Industries in Challenging Times, NHTV Breda, November 2012.Search in Google Scholar
Turismo de Portugal (2017). Tourism Strategy 2027: Leading the Tourism of the Future. Turismo de Portugal.Search in Google Scholar