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Browsing CinTurs by contributor "Gonçalves, Alexandra"
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- Creative tourism dynamics: connecting travellers, communities, cultures, and placesPublication . Cabeça, Sónia Moreira; Gonçalves, Alexandra; Marques, João Filipe; Tavares, MirianThe third International Conference of the CREATOUR Project is devoted to Creative Tourism Dynamics, with a particular focus on communicating, engaging, and connecting travellers with local communities and place through creative tourism. The CREATOUR approach to Creative Tourism highlights four elements: active participation, the learning and creation process, creative self-expression, and a link to the local community and sense of place. Creative Tourism creates a privileged relationship between tourists and residents, which derives from the immersion of both in local culture through the active participation in creative learning experiences. In this context, it is important to better understand how to identify and reach travellers, how to involve communities in the design and production of creative experiences, and to learn from initiatives being developed internationally.
- Creative Tourism: the creatour recipe bookPublication . Gonçalves, Alexandra; Marques, João Filipe; Tavares, Mirian; Cabeça, Sónia MoreiraHow do you catalyse and develop a creative tourism ‘sector’ in non-metropolitan contexts? This is rarely addressed in the creative tourism literature – there are still many gaps in our knowledge about creative tourism development, its evolutionary dynamics, and strategies for sustainable approaches. With this as its context, the CREATOUR project brought together teams in five research centres1 and 40 pilot organizations2 to promote, learn, and develop a variety of place-specific, small-scale creative tourism initiatives throughout the Norte, Centro, Alentejo, and Algarve regions of Portugal. Launched in November 2016, CREATOUR: Creative Tourism Destination Development in Small Cities and Rural Areas (www.creatour.pt) is a national, 3.5-year, research-and application project to develop and pilot an integrated approach for creative tourism in small cities and rural areas in Portugal.3 The project interlinks interdisciplinar social science research with entrepreneurial and community-engaged practices in creative tourism. On the research side, the project aims to examine and reflect on the creative tourism activities, including development dynamics and patterns, reception experiences, and community impacts, using methodologies and theoretical perspectives from the fields of tourism, culture, and local/ regional development. On the practice side, it aims to catalyse creative tourism offers in small cities and rural areas in Portugal, inform and learn from their development, and link them with each other through the development of a national network. This network-in-formation offers not only visibility through critical mass, but also support through research, co-learning, and capacity building. The project also aims to inform policy development relating to creative tourism. The CREATOUR project considers creative tourism as a bridge between culture and tourism and as a strategic area for mobilizing endogenous cultural resources for local sustainable development – with initiatives that are envisioned, designed, and embedded locally … and connected nationally
- Gastronomy innovation, experiences and sustainabilityPublication . Gonçalves, Alexandra; Ramos, Célia; Rassal, C.O Algarve é uma região peculiar, distinta e original comparativamente às outras regiões do país, mesmo aquelas geograficamente próximas. A produção de frutos secos, nomeadamente a amendoeira, a figueira e a alfarrobeira, o olival e a vinha, mas também os citrinos, como a laranjeira e a tangerineira, fazem parte integrante do património genético das frutas da região. A vitivinicultura é um fenómeno com maior expansão recente, ainda que documentos históricos demonstrem que noutros séculos também proliferou em pequenas produções. Ao longo de 3 anos e a partir da Universidade do Algarve, uma equipa multidisciplinar que integrou as áreas do Turismo, da Hotelaria, da Engenharia Alimentar, das Tecnologias de Informação e Comunicação e do Marketing, promoveram experiências inovadoras e sustentáveis, em torno da gastronomia, da enologia, da Dieta Mediterrânica e da Hotelaria e do Turismo.