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Publication
A importância da gastronomia na experiência turística: o caso do Algarve
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Abstract(s)
Esta dissertação tem como objetivos principais a identificação dos pratos que
constituem a gastronomia algarvia, conhecer as preferências gastronómicas dos turistas
que visitam o Algarve assim como avaliar a importância da experiência gastronómica
para a experiência turística global.
Através do contacto com diversos restaurantes dos 16 concelhos algarvios e, com a
colaboração de um detentor do Título de Especialista na área da Hotelaria e
Gastronomia da Escola de Hotelaria e Turismo do Algarve foram identificadas 15
categorias dos pratos tradicionais algarvios. A literatura permitiu ainda identificar
alguns pratos destas categorias, constatando-se uma discrepância relevante entre os
pratos tradicionais identificados pela recolha etnográfica e os oferecidos pela
restauração.
As preferências gastronómicas dos turistas que visitam o Algarve e a avaliação da
experiência gastronómica para a experiência turística global foram realizadas através de
inquérito. Este mostrou que uma distribuição equilibrada dos géneros dos visitantes, os
quais maioritariamente possuem o ensino superior. A grande maioria desloca-se ao
Algarve de férias e é oriundo do Reino Unido, ficando alojados em Hotéis, em regime
de alojamento. Para estes turistas a segurança do destino é o fator mais importante na
experiência turística, sendo a gastronomia tradicional da zona também um fator
importante na hora da escolha do destino turístico.
Na avaliação dos hábitos alimentares, os inquiridos revelaram uma alteração dos seus
consumos em todos os grupos alimentares. Assim, se no seu dia-a-dia privilegiam as
refeições à base de carne (86%), este consumo decai durante as suas férias (80%), sendo
que o consumo de peixe aumenta significativamente, passando de 70,9% para 86,2%.
Ocorre, também, um aumento marcado no consumo de marisco, que passa de 40,2%
para 69%. Os pratos de peixe e carne grelhados, bem como os mariscos são
considerados tradicionais para a região. Em média fazem 11 a 20 refeições em
restaurantes e gastam, também em média, 25,20€.
Ainda no que diz respeito à experiência gastronómica, a higiene do local é o elemento
mais importante sempre que os inquiridos viajam e, aquela foi considerada muito
positiva e contribuindo para a experiência turística global por 85,5% dos inquiridos.
The main objectives of this work are the identification of the gastronomic traditional dishes of the Algarve region, understand the gastronomic preferences of the tourists that visit this region and evaluate the importance of culinary experience to a global tourist experience. Through several contacts with restaurants from the 16 municipal councils of the Algarve region and with the collaboration of a specialist in the area of the Hotel and Gastronomy of the Eschol de Hotelaria e Turismo do Algarve were identified 15 categories of traditional dishes of Algarve. The literature allowed to identify some specific dishes of each category, being observed a marked discrepancy between the traditional dishes identified by the ethnographic collection and the ones offered by the restaurants. The gastronomic preferences of the tourists that visit the Algarve region and the evaluation of the importance of culinary experience in the global tourist experience were conducted through survey. This study showed a balanced distribution of the gender of the visitors that mostly have a superior education. The majority of the respondents moves to Algarve on vacations and came from the UK . These tourist are being located in Hotels only in accommodation regime. The destiny security is one of the most important factors when these tourists choose the destinations of vacation. The traditional cuisine of the region is also an important factor at the time of this choice. At the evaluation of the eating habits the respondents showed change of their habits in all food groups. As that, in their day-to-day lives meat meals prevail (86%), but this consumption declines during their holidays (80%), wherein fish consumption increases significantly, from 70.9% to 86.2%. Additionally, there is a marked increase in seafood consumption, which passes from 40,2% to 69%. Both fish and grilled meat dishes, as also seafood are considered traditional for the region. In average, they take 11 to 20 meals in restaurants and spend, also in average, € 25.20. In what concerns to the gastronomic experience, the hygiene of the restaurant is the most important factor whenever the respondents travel and, furthermore, that experience was considered very positive and as a contribute to the global touristic experience by 85,5% of the respondents.
The main objectives of this work are the identification of the gastronomic traditional dishes of the Algarve region, understand the gastronomic preferences of the tourists that visit this region and evaluate the importance of culinary experience to a global tourist experience. Through several contacts with restaurants from the 16 municipal councils of the Algarve region and with the collaboration of a specialist in the area of the Hotel and Gastronomy of the Eschol de Hotelaria e Turismo do Algarve were identified 15 categories of traditional dishes of Algarve. The literature allowed to identify some specific dishes of each category, being observed a marked discrepancy between the traditional dishes identified by the ethnographic collection and the ones offered by the restaurants. The gastronomic preferences of the tourists that visit the Algarve region and the evaluation of the importance of culinary experience in the global tourist experience were conducted through survey. This study showed a balanced distribution of the gender of the visitors that mostly have a superior education. The majority of the respondents moves to Algarve on vacations and came from the UK . These tourist are being located in Hotels only in accommodation regime. The destiny security is one of the most important factors when these tourists choose the destinations of vacation. The traditional cuisine of the region is also an important factor at the time of this choice. At the evaluation of the eating habits the respondents showed change of their habits in all food groups. As that, in their day-to-day lives meat meals prevail (86%), but this consumption declines during their holidays (80%), wherein fish consumption increases significantly, from 70.9% to 86.2%. Additionally, there is a marked increase in seafood consumption, which passes from 40,2% to 69%. Both fish and grilled meat dishes, as also seafood are considered traditional for the region. In average, they take 11 to 20 meals in restaurants and spend, also in average, € 25.20. In what concerns to the gastronomic experience, the hygiene of the restaurant is the most important factor whenever the respondents travel and, furthermore, that experience was considered very positive and as a contribute to the global touristic experience by 85,5% of the respondents.
Description
Dissertação de mestrado em Turismo e Culturas Urbanas, Escola Superior de Gestão, Hotelaria e Turismo, Universidade do do Algarve, 2016
Keywords
Turismo Gastronomia Hábitos alimentares Estudos de caso Algarve Dieta mediterrânica