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Experiências gastronómicas sustentáveis: contexto e evolução: revisão sistemática de literatura
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| 1.52 MB | Adobe PDF |
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Abstract(s)
O turismo gastronómico constitui uma ferramenta poderosa no desenvolvimento das comunidades pelo valor agregado à experiência turística, daí a atenção dos diferentes stakeholders para aprofundar os estudos na perspetiva da sustentabilidade, bem como para fomentar as práticas sustentáveis. Através da análise do contexto e da evolução do conceito, esta investigação pretende elaborar um modelo teórico das experiências gastronómicas sustentáveis. Para o efeito realizou-se uma revisão sistemática da literatura a partir da seleção de artigos nas bases de dados Web of Science e Scopus, selecionados a partir das palavras-chave: (1) experiência gastronómica, (2) gastronomia sustentável e (3) experiência gastronómica sustentável, obtendo-se uma listagem final de 77 artigos. A análise do corpus permitiu identificar os seguintes elementos mais relevantes: (1) dimensões (éticas, funcionais, hedónicas, sociopolíticas e económicas), (2) criação da experiência gastronómica sustentável (e.g. participação ativa do cliente, aspetos multissensoriais, atributos da gastronomia local e design do local) e (3) análise conceptual do termo (e.g. emoções sensoriais, autenticidade gastronómica, aspetos económicos, ambientais e sociopolíticas). Através da análise de conteúdo dos artigos selecionados, nota-se que um autor aborda mais de um tópico, podemos destacar temas referentes à conceptualização, dimensões e elementos associados à criação da experiência (Batat, 2020; 2021). A análise demostrou a necessidade em desenvolver estudos sobre a conceptualização e operacionalização do conceito de experiências gastronómicas sustentáveis e, adicionalmente, a sua promoção e aplicação junto dos diferentes stakeholders. As implicações teóricas do estudo consubstanciam-se no enriquecimento do referencial teórico: conceptualização, criação e dimensões do construto. No âmbito prático, o estudo revela novos elementos a considerar pelos stakeholders na criação das experiências, assim como nas práticas sustentáveis.
Gastronomic tourism is a powerful tool in the development of communities due to the added value to the tourist experience, hence the attention of different stakeholders with regard to in-depth studies from the perspective of sustainability, as well as to promote sustainable practices. Through the analysis of the context and the evolution of the concept, this research aims to develop a theoretical model for sustainable gastronomic experiences. For this purpose, a systematic literature review was carried out from the selection of articles in the Web of Science and Scopus databases, selected from the keywords: (1) gastronomic experience, (2) sustainable gastronomy and (3) sustainable gastronomic experience, resulting in a final list of 77 articles. The analysis of the corpus allowed us to identify the following most relevant elements: (1) dimensions (ethical, functional, hedonic, socio-political and economic), (2) creation of the sustainable gastronomic experience (active consumer participation, multisensory aspects, attributes of local gastronomy and site design) and (3) conceptual analysis of the term (sensory emotions, gastronomy authenticity, environmental and sociopolitical aspects). In analyzing the content of the selected articles, is was found and verify that an author addresses more than one topic (Batat, 2020; 2021) addresses themes related to conceptualization, dimensions and elements associated with the creation of the experience. However, the analysis demonstrated the need to develop studies on the conceptualization and operationalization of the concept of sustainable gastronomic experiences and, additionally, its promotion and application among different stakeholders. The theoretical implications of the study are embodied in the enrichment of the theoretical reference: conceptualization, creation and proposal of dimensions of the construct. On a practical level, the study reveals new elements to be considered by stakeholders in the creation of experiences, as well as in sustainable practices.
Gastronomic tourism is a powerful tool in the development of communities due to the added value to the tourist experience, hence the attention of different stakeholders with regard to in-depth studies from the perspective of sustainability, as well as to promote sustainable practices. Through the analysis of the context and the evolution of the concept, this research aims to develop a theoretical model for sustainable gastronomic experiences. For this purpose, a systematic literature review was carried out from the selection of articles in the Web of Science and Scopus databases, selected from the keywords: (1) gastronomic experience, (2) sustainable gastronomy and (3) sustainable gastronomic experience, resulting in a final list of 77 articles. The analysis of the corpus allowed us to identify the following most relevant elements: (1) dimensions (ethical, functional, hedonic, socio-political and economic), (2) creation of the sustainable gastronomic experience (active consumer participation, multisensory aspects, attributes of local gastronomy and site design) and (3) conceptual analysis of the term (sensory emotions, gastronomy authenticity, environmental and sociopolitical aspects). In analyzing the content of the selected articles, is was found and verify that an author addresses more than one topic (Batat, 2020; 2021) addresses themes related to conceptualization, dimensions and elements associated with the creation of the experience. However, the analysis demonstrated the need to develop studies on the conceptualization and operationalization of the concept of sustainable gastronomic experiences and, additionally, its promotion and application among different stakeholders. The theoretical implications of the study are embodied in the enrichment of the theoretical reference: conceptualization, creation and proposal of dimensions of the construct. On a practical level, the study reveals new elements to be considered by stakeholders in the creation of experiences, as well as in sustainable practices.
Description
Keywords
Experiência gastronómica Gastronomia sustentável Experiência gastronómica sustentável Revisão sistemática de literatura