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- TURLING: Jornadas de Línguas e Turismo 2023: livro de resumos. Book of abstracts. Libro de resúmenesPublication . Pires, Ana; Chagas, Laura; Santos, Natália; Cardoso, Paula; Cabral, Paula; Eurico, Sofia(Excerto do Prefácio). Esta primeira edição representa um desafio precursor enquanto fórum onde a investigação no âmbito das línguas estrangeiras e do turismo no Ensino Superior se consubstancia na partilha de práticas pedagógicas, estudos académicos e participação em projetos que visem estas temáticas. Este encontro proporcionou aos docentes e investigadores um ambiente ideal para trocar ideias e apontar os avanços sobre os temas em questão.
- Food tourism in the touristic development pole of the western region – PortugalPublication . Oliveira, Simão; Elias-Almeida, Anabela; Ferreira, Cátia; Ezequiel, Graça; Cabral, PaulaCurrently, tourism is characterized by significant changes in its supply. These changes are motivated by the need of adjustment to the actual demand, which seek new types of experiences, different sensations and new destinations. Regarding tourist behavior, we can identify that there are profound changes, today, in comparison to previous years. Tourists travel more annually (but with shorter stays), are more knowledgeable about the destinations and products offered (playing, in this case, the internet a very important role) seeking new sensory experiences that are compelling, often to release accumulated labor stress resulting from a competitive urban society. As a result of these changes, niche tourism (also called thematic tourism), has gained an increasing interest from the tourism industry (supply) as well as by the academic community, which particularly in the mid-90s, began to turn more of its attention to this new way of supplying and practicing tourism. Food tourism in academic terms only began to receive greater attention in the beginning of this century. However, it has been relegated, to a secondary plan, in comparison with other types of niche tourism, such as wine tourism, ecotourism or even sports tourism. Therefore, it is easy to understand that all the studies about food tourism are relevant to increment the state of the art. This article results from a research project in the Western Region of Portugal, which had the duration of one year (May 2010 to May 2011) with a team of five investigators and two fulltime research fellows. This region is gastronomically rich, especially on fish, which attracts visitors to the area. Thus, among others, the following objectives were outlined for the study: Assess the potential of food tourism in the Western Touristic Pole; assess the local tourist agents’ perception on food tourism and their sensibility of the same; to profile the food tourist that travels to the Western Touristic Pole; and identify key practices of those who travel, motivated by food. In terms of methodology, the case study approach was used, with field work that resulted in 863 questionnaire surveys on the demand side and 92 questionnaire surveys on the supply side, resulting in a very interesting sample. The conclusions of the project revealed that food can actually be an important factor as a primary attraction, as well as secondary; that although the local agents are aware, the non-structure of a concrete product, results in a predominance of day visitors; there is little promotion of this tourism product; and it was possible to identify the profile of food tourists that visit the region.
- Gastronomical Experiences in the Western Touristic Pole of PortugalPublication . Elias-Almeida, Anabela; Oliveira, Simão; Cabral, Paula; Ferreira, Cátia; Ezequiel, GraçaThe tourism concept associated to an experience is getting more prominent every day. Food Tourism is one of those expansions of tourism that focuses on the individual as opposed to the world around him. The tourist is the protagonist of an experience, apparently individual, but in reality it involves a whole range of factors, physical and psychological, that do not allow isolating him but identifying him as the one who surrenders to the sensations. According to Fields (2005), gastronomy is run by four pillars that allow tourists to move in certain areas in order to meet their needs. It is the destinations onus to attract tourists with its attributes and its capacity to distinguish itself from other destinations, aiming to provide different experiences. The Western Region through its attributes, either by food associated with the region or some events, allowed us to develop this study, individualizing its characteristics but particularizing the region in a global context. This article results from a research project in the Western Region of Portugal, which had the duration of one year (May 2010 to May 2011), with the objective to understand the role that food tourism plays for the differentiation of a destination, assess the local tourist agents’ perception on food tourism and their sensibility of the same and to profile the food tourist that travels to the Western Touristic Pole and identify key practices of those who travel, motivated by food. Regarding the method of the study, the case study approach was used, with field work that resulted in 863 questionnaire surveys on the demand side and 92 questionnaire surveys on the supply side. To conclude, we sought out to understand if gastronomy has a primary or secondary role in this coastal region, determined by particular gastronomical aspects, in order to evaluate its recognition from both views, supply and demand.
- O turismo gastronómico no Pólo Turístico do Oeste (Portugal) na perspetiva da ofertaPublication . Ezequiel, Graça; Almeida, Anabela; Ferreira, Cátia; Cabral, Paula; Oliveira, SimãoO turismo gastronómico consiste num segmento de mercado em crescimento que permite desenvolver destinos turísticos competitivos. Enquanto área abrangente, traduz-se em viagens a locais específicos com o propósito de estabelecer um sentido de pertença onde a qualidade da experiência relacionada com a gastronomia é o mais importante. Este artigo resulta de um projeto desenvolvido na região Oeste de Portugal, com a duração de um ano (maio de 2010 a maio de 2011), a fim de compreender o papel que o turismo gastronómico desempenha para a diferenciação do destino, avaliar a perceção dos agentes turísticos locais, traçar o perfil do turista gastronómico do Pólo Turístico do Oeste, e identificar as suas práticas-chave. Em termos de metodologia, foi utilizado o estudo de caso, com trabalho de campo, de onde resultaram 863 inquéritos por questionário do lado da procura e 92 inquéritos por questionário do lado da oferta. As conclusões do projeto revelaram que a gastronomia pode efetivamente ser um fator importante como atração primária, bem como secundária; e que, embora os agentes locais estejam cientes da sua importância, a inexistência de um produto organizado, resulta na predominância de visitantes e não de turistas. Este artigo pretende explorar a perceção da oferta do turismo gastronómico, sobre a preocupação em oferecer produtos regionais e do seu envolvimento em decisões estratégicas.