A Merencória Luz Do Estado

Gastronomy as a tool for rural tourism development - the case of Casa Carnasciali Winery

“…From the tourism point of view, gastronomy can basically be viewed from two perspectives: as a tourism product (Horng & TSAI, 2012; Sánchez-Cañizares & López-Guzmán, 2012), and as an element of the basic infrastructure for tourism (Castelli, 2005;Montanari & Flandrin, 2007). As a tourist product, it denotes the culture of a locality, its ways of interpreting food, specific techniques used, values, means of production, arousing curiosity, and immersion in the local culture from the tourist's point of view (Carneiro, 2003;Dória, 2009;Castelli, 2005;Horng & Tsai, 2012). Krause (2001, p. 17) also states that 'gastronomy as an important factor of attraction of tourist destinations, motivated by curiosity, flavor, pleasure, and leisure.'…”

“…This definition, when applied to a certain tourist context, helps us to understand how society developed and coexists with the environment around it. According to Carneiro (2003) and Dória (2009), food reflects how man evolved in a given environment, expressing his values and way of life. Gastronomy is one of the most basic elements for tourism, as it meets a basic need.…”

“…Gastronomy is one of the most basic elements for tourism, as it meets a basic need. Dória (2009), Carneiro (2003), andCastelli (2005) contextualize gastronomy as an important cultural aspect of any territory as, since the origins of civilization, food has reflected the way of life of the area, built through the interactions between man and his environment, how they influence each other, and the geographical characteristics. According to Krause (2001, p. 5) "one of the enabling elements of tourism, based on the movement of people in places far from their homes, is tourist facilities that primarily offer food and accommodation for travelers".…”

“…Gastronomy has different functions in contemporary society. In tourism, it assumes two fundamental rolesto serve as a tourist attraction and to provide the basic infrastructure for tourism to occur (Horng & Tsai, 2012;Sánchez-Cañizares & López-Guzmán, 2012;Castelli, 2005;Montanari & Flandrin, 2007;Carneiro, 2003;Dória, 2009;Ruschmann & Solha, 2006). According to what was observed and reported in the interviews, it appears that the food and beverage sector, when implemented in the winery at the time it was opened to visitors, has fulfilled these two functions.…”

Diálogos comestíveis

“…Aqui, o processo é de coleta de indícios, de investigação sobre o discurso gastronômico no contexto brasileiro. Busca-se, para isso, estabelecer alguns gestos de leitura, com ajuda de autores referenciais aos gastrônomos, como Luís da Câmara Cascudo (1967), Carlos Dória (2009), Gilberto Freyre (1933 acerca do que se entende por "gastronomia brasileira" e "gastronomia sustentável" a partir da evolução dos significados de termos avizinhados no recorte sócio-histórico de 1999-2019.…”