Co-creation of local gastronomy for regional development in a slow city

Authors

  • Magnus Emmendoerfer Universidade Federal de Viçosa & Universidade Federal de Ouro Preto, MG
  • Thiago Chagas de Almeida Programa de Pós-Graduação em Administração – Pública, UFV, Viçosa, MG
  • Greg Richards Breda University of Applied Sciences & Tilburg University
  • Lénia Marques Erasmus School of History, Culture and Communication, Department of Arts and Culture Studies, Erasmus University Rotterdam

Keywords:

Co-creation, Intangible Heritage, Tourism Development, Public Management, Slow Cities, Culture.

Abstract

This study describes the process of developing a typical dish for a slow city, using the lens of co-creation and coproduction. The slow movement argues that appreciation of local cuisine increases through events and developing slow food practices. Participant observation and interviews with actors involved in the development process revealed the symbolic components used to enhance the cultural heritage of Vizela, Portugal as a slow city. The research shows that the slow city initiative has gradually provided the basis for a gastronomic attraction to support tourist development. The development of a typical dish for the city was found to aid the recovery and revalorization of local knowledge, while the support of gastronomic culture by the local authority and community participation helped to strengthen regional identity and to develop an attractive and sustainable tourist offer. Thus, this study revealed the importance of residents in this development process as well as showed requirements that may support the rescue and cocreation of typical dishes for tourism.

Author Biographies

  • Magnus Emmendoerfer, Universidade Federal de Viçosa & Universidade Federal de Ouro Preto, MG
    PhD
  • Thiago Chagas de Almeida, Programa de Pós-Graduação em Administração – Pública, UFV, Viçosa, MG
    PhD
  • Greg Richards, Breda University of Applied Sciences & Tilburg University
    PhD, Full Professor
  • Lénia Marques, Erasmus School of History, Culture and Communication, Department of Arts and Culture Studies, Erasmus University Rotterdam
    PhD

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Published

30.04.2023

Issue

Section

Applied Cultural Studies: Research Papers

How to Cite

Co-creation of local gastronomy for regional development in a slow city. (2023). Tourism & Management Studies, 19(2), 51-60. https://tmstudies.net/index.php/ectms/article/view/2132