Akademik Veri Yönetim Sistemi
Cultural, Gastronomy, and Adventure Tourism Development, Rui Alexandre Castanho,Mara Franco, Editör, IGI Global yayınevi, Porto, ss.204-219, 2024
In Cultural, Gastronomy, and Adventure Tourism Development, the reader is invited to explore the
pragmatic and pressing issue of three great pillars of tourism development. This book arrives at a critical
understanding that gastronomic heritage, an intangible component of cultural heritage, has proven to be a
source of differentiation and a foundation for initiatives to enhance the tourism offerings of destinations.
Strongly reflecting local culture, gastronomic and wine heritage can serve as a factor of differentiation
and enhancement of a destination's offerings, linking the production of the primary and secondary sectors
with traditions in a unique combination of sensory and rational experiences, distinct in each destination,
which can foster the development of a sustainable tourism strategy for each region.
Cultural, food, and adventure tourism have been walking side by side since the beginning of tourism.
Nonetheless, only more recently has food assumed a relevant role, considered a fundamental component
of the tourism experience or even the tourism experience itself. All local gastronomic manifestations
(cuisine, gastronomy, delicacy, and food processing techniques) are elements of a broader cultural heritage system.
Thus, culinary heritage can be a source for local ventures and a differentiation factor for destinations.
It’s possible to consider food as a cultural heritage product itself, adopting traditional techniques and
products, or to consider food as a source for cultural entrepreneurship, with culinary heritage serving
as the foundation for new and recreated food experiences. The most important aspect is that all three
elements in the book are multidisciplinary, and research is dispersed.
This book attempts to fill the existing gap, connecting these three areas and focusing on food as a
source of cultural entrepreneurship initiatives that can enrich the identity of adventure tourism destinations.
Furthermore, this study produces interesting findings that can be used by DMOs, entrepreneurs, and small
business units that decide to use culinary heritage as a source of value for new product development,
including the involvement of smart technologies to promote new ecosystems and memorable experiences.