Co-creating food tourism experiences in a rural destination

Mariana Carvalho ; Joana Lima ^[1] ; Elisabeth Kastenholz ^[2]
1. [1] Universidade de Évora
  
  Universidade de Évora
  
  Senhora da Saúde, Portugal
2. [2] Universidade de Aveiro
  
  Universidade de Aveiro
  
  Vera Cruz, Portugal
Localización: Revista Turismo & Desenvolvimento, ISSN 1645-9261, Nº. 27-28, 2, 2017 (Ejemplar dedicado a: INVTUR 2017 Intl' Conference), págs. 61-63
Idioma: inglés
Enlaces
- Texto Completo Ejemplar

Resumen
- This paper suggests the opportunity of improving rural tourism experience through cocreation of food tourism in a Portuguese schist village. Based on a literature review, the tourism co-creation concept is developed and related to rural areas, where rural gastronomy may be a key element to enhance local cuisine and promote unique and attractive experiences (Richards, 2002; Sims, 2009). It is stressed that enhancing sustainable development of rural destinations through co-creative opportunities should be a strategy developed to also allow for unique and memorable experiences, based on local identity, endogenous resources and active involvement of visitors, local residents and supply agents, with the consumer assuming a central role (Grissemann & Stockbuerger-Sauer, 2012; Kastenholz, Carneiro & Marques, 2012; Mathis, Kim, Uysal, Sirgy & Prebense, 2016).