Gastronomy and the contribution to the sustainable development of tourism in the Serra da Estrela Region: the case of the Museu do Pão
DOI:
https://doi.org/10.25145/j.pasos.2022.20.080Keywords:
Tourism, gastronomy, Sustainability, Serra da Estrela, Tourism ProductsAbstract
Tourism can enhance regions with relevant endogenous resources where gastronomy can assert itself as a strategic
product due to its contribution to the tourism experience. The present research focused on the relevance of
gastronomy to the development of tourism in the Serra da Estrela region, for which a qualitative analysis was carried
out based on a case study - Museu do Pão museum complex - through semi-structured interviews with the directors of
the Museu do Pão (Bread Museum) and the Municipality of Seia, in accordance with the literature and articulated
with the research question and objectives. As a result, it was found that gastronomy makes a strong contribution to
the sustainable development of the territory under study, with Museu do Pão playing a central role in this process.
This suggests that the valorisation of this asset in Serra da Estrela has an analogous function to other regions with
similar characteristics.
Downloads
Publication Facts
Reviewer profiles N/A
Author statements
- Editor & editorial board
- profiles
- Academic society
- PASOS. Revista de Turismo y Patrimonio Cultural
- Publisher
- Instituto Universitario de Investigación Social y Turismo. Universidad de La Laguna (España) - Instituto Universitario da Maia ISMAI (Portugal)
To learn about these publication facts, click 
PF is maintained by the Public Knowledge Project
References
ACIP (2022, January 12). Website of Associação do Comércio e da Indústria de Panificação, Pastelaria e Similares. https://acip.pt/wp- content/uploads/2021/10/Revista146.pdf
Alonso, F., Julian, M., & Ruescas, J. (2021). International Tourism Highlights 2020 Edition. In UNWTO. https://doi.org/https://doi.org/10.18111/9789284422456
Amado, M. (2011). O Museu do Pão em Seia: uma iniciativa de desenvolvimento local de expressão nacional. Dissertação de Mestrado, Universidade de Coimbra. Disponível em: http://hdl.handle.net/10316/19162
Beni, M. C. (2003). Análise Estrutural do Turismo, São Paulo, Brasil: SENAC.
Carvalho, P. (2012). Património e museus em contexto rural: dos lugares de memória aos territórios do lazer e do turismo. Biblos: Revista Da FLUC, 10, 293–316. http://dx.doi.org/10.14195/0870-4112_10_11
Cohen, E., & Avieli, N. (2004). Food in tourism - Attraction and impediment. Annals of Tourism Research, 31(4), 755–778. https://doi.org/10.1016/j.annals.2004.02.003
DGADR (2022, January 6). Website of Direção-Geral de Agricultura e Desenvolvimento Rural. https://tradicional.dgadr.gov.pt/pt
Fernandes, G. (2011). O turismo como factor de desenvolvimento e sustentabilidade da Serra da Estrela: perspectivas e reflexões. Inovação Em Turismo e Hotelaria, nº1(October), 21–33.
Garcés, S. A. (2020). Situacion del sector turistico e la crisis. In Turismo post Covid-19: El turismo después de la pandemia global. Análisis, perspectivas y vías de recuperación, 41–55. https://doi.org/10.14201/0AQ0296
Goeldner, C. R., Ritchie, J. R. B. & McINTOSH, R. W. (2002). Turismo: princípios, práticas e filosofias, Porto Alegre, Brasil: Bookman.
Guzmán, T. L. & Cañizares, S. S. (2012). Culinary tourism in Cordoba (Spain). British Food Journal, 114(2), 168–179. https://doi.org/10.1108/00070701211202368
Hall, C. M., Scott, D., & Gössling, S. (2020). Pandemics, transformations and tourism: be careful what you wish for. Tourism Geographies, 22(3), 577–598. https://doi.org/10.1080/14616688.2020.1759131
Hall, M. & Sharples, L. (2003). The Consumption of Experiences or the Experience of Consumption? An Introduction to the Tourism of Taste. Food Tourism Around the World, Elsevier, Oxford, UK.
Junior, C. A. C., Oliveira, I. M., Sousa, J. L. C., Nascimento, N. V. & Melo, F. S. N. (2021). Sustentabilidade na gastronomia contemporânea. Research, Society and Development, 10(9), 1-6. https://doi.org/10.33448/rsd-v10i9.17508
INE (2021, January 10). Website of INE - Plataforma de divulgação dos Censos 2021. https://censos.ine.pt/xportal/xmain?xpgid=censos21_main&xpid=CENSOS21&xlang=pt
Kim, S.; Ellis, A. (2014). Noodle production and consumption: from agriculture to food tourism in Japan. Tourism Geographies, 17(1), 151–167. https://doi.org/10.1080/14616688.2014.978812
Lee, K. H. & Scott, N. (2015). Food tourism reviewed using the paradigm funnel approach. Journal of Culinary Science & Technology, Association of Food Scientists and Technologists of India, 13(2), 95-115. https://doi.org/10.1080/15428052.2014.952480
Morgado, J.C. (2012). O Estudo de Caso na Investigação em Educação. Santo Tirso: De Facto Editores.
Museu do Pão (2022, January 6). Website of Museu do Pão. https://www.museudopao.pt/
Pires, P. (2021). Turismo Gastronómico como Potenciador de Sustentabilidade, Tradição e Inovação no Município de Gouveia. Dissertação de Mestrado, Instituto Politécnico da Guarda. Disponível em: http://hdl.handle.net/10314/5277
Quan, S. & Wang, N. (2004). Towards a Structural Model of the Tourist Experience: An Illustration from Food Experience in Tourism. Tourism Management, 25(3), 297–305. https://doi.org/10.1016/S0261-5177(03)00130-4
Rodrigues, C. (2020). Os Produtos DOP, IGP e Tradicionais e a Gastronomia Típica da Região da Comunidade Intermunicipal das Beiras e Serra da Estrela: Proposta de Carta Gastronómica. Dissertação de Mestrado, Instituto Politécnico da Guarda. Disponível em: http://hdl.handle.net/10314/5196
Salgado, M. A. B., & Leitão, M. L. (2011). Estratégia de desenvolvimento turístico da Serra da Estrela. Revista Turismo & Desenvolvimento, (16), 97-113.
https://doi.org/https://doi.org/10.34624/rtd.v0i16.13373
Silva, C., Kastenholz, E. & Abrantes, J. (2018). A Imagem da Serra da Estrela na perspetiva dos turistas. Turismo no Centro de Portugal - Potencialidades e Tendências, 279–298. http://hdl.handle.net/10400.19/5042
Turismo de Portugal. (2017). Estratégia Turismo 2027: Liderar o Turismo do Futuro. Turismo de Portugal.
Turismo Centro de Portugal. (2019). Plano Regional de Desenvolvimento Turístico do Centro 20-30. Turismo Centro de Portugal.
UNWTO (2012). Global Report on Food Tourism - AM Reports: Volume 4. Madrid, Spain.
UNWTO (2021, January 10). Website of the World Tourism Organization. https://www.unwto.org/
Vitorino, A. C. S. (2017). A Experiência Gastronómica em Turismo e a sua Relação com a Hospitalidade no Meio Rural: Caso de Estudo – Concelho da Sertã. Dissertação de Mestrado, Instituto Politécnico de Tomar. Disponível em: http://hdl.handle.net/10400.26/21247 .
Yin, R. K. (1994). Pesquisa Estudo de Caso - Desenho e Métodos (2 ed.). Porto Alegre: Bookman.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Ricardo Jorge da Costa Guerra
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
I confirm that the work is original (of my/our authorship), and that it will not be submitted to other journals or publications until the final resolution of the review process in PASOS, RTPC.
I authorize the publication of my work by PASOS, PSTN of free and open access in any of the formats that I deem appropriate, for an indefinite period of time and as a non-remunerated collaboration.
Likewise, the author(s) understands that the published work may be linked or deposited on any server or included in other publications (republication), provided that the new place and/or new edition references the original publication and acknowledges the authorship and copyright ownership of PASOS RTPC publications.
Authors understand that a plagiarism-self-plagiarism check will be performed, and the article may be removed at any time from the editorial flow.
