Journal article
Food and wine presence and pairing within traditional restaurants' menus as regional heritage promotional behaviour: Gemeinschaft or Gesellschaft?
Journal of Sustainable Tourism, Vol.32(12), pp.2644-2662
2024
Abstract
The owners of traditional restaurants in North Portugal provide "slow" food, displaying their region's intangible cultural heritage while offering local food and wine. This research examines if community attachment (an expression of Gemeinschaft) is a mediator of the relation between the traditional restaurant owners' offerings and their intention to promote regional heritage. A mixed methodology was used, with survey responses from 309 restaurant owners in the wine regions of Northern Portugal, complemented by naturalistic observation, unstructured interviews and a group discussion. Findings indicate that traditional restaurant owners use regional food and wines in restaurant menus to strengthen the promotion of regional heritage. This use of traditional food is not only a result of community attachment that is as a Gemeinschaft-driven behaviour. Instead, it is a result of a combination of Gesellschaft (business-rationalistic decisions) and Gemeinschaft (community attachment) representations within the traditional restaurant owners reasons for promoting a region's wine and gastronomy, as tradition and post modern economic models obviously go together. In the future, tourism theory would benefit of considering social and economic evolution of different local communities in the sense of Gesellschaft and Gemeinschaft to apprehend the ongoing processes within the wider tourism system.
Details
- Title
- Food and wine presence and pairing within traditional restaurants' menus as regional heritage promotional behaviour: Gemeinschaft or Gesellschaft?
- Authors
- Darko Dimitrovski (Corresponding Author) - University of KragujevacVeronika Joukes (Author) - Univ Tras Os Montes & Alto Douro, DESG, Vila Real, PortugalNoel Scott (Author) - University of the Sunshine Coast, Queensland, Sustainability Research Cluster
- Publication details
- Journal of Sustainable Tourism, Vol.32(12), pp.2644-2662
- Publisher
- Routledge
- Date published
- 2024
- DOI
- 10.1080/09669582.2024.2309202
- ISSN
- 1747-7646
- Grant note
- This work was supported by the R&D Project INNOVINE & WINE – Vineyard and Wine Innovation Platform – Operation NORTE -01-0145-FEDER-000038, co-funded by the European and Structural Investment Funds (FEDER) and by Norte 2020 (Programa Operacional Regional do Norte 2014/2020), European Structural and Investment Funds in the FEDER component, through the Operational Competitiveness and Internationalisation Programme (COMPETE 2020) [Project No. 006971 (UID/SOC/04011)], and national funds, through the FCT – Portuguese Foundation for Science and Technology under the project UIDB/04011/2020.
- Organisation Unit
- Sustainability Research Cluster
- Language
- English
- Record Identifier
- 991003697802621
- Output Type
- Journal article
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- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Green & Sustainable Science & Technology
- Hospitality, Leisure, Sport & Tourism
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