回到最基本的:通过美食体验目的地——以马德拉岛为例

Soraia Garcês, Margarida Pocinho, Saúl Neves de Jesus
{"title":"回到最基本的:通过美食体验目的地——以马德拉岛为例","authors":"Soraia Garcês, Margarida Pocinho, Saúl Neves de Jesus","doi":"10.20867/tosee.06.20","DOIUrl":null,"url":null,"abstract":"Purpose – This study aims to explore gastronomy tourists' wellbeing in Madeira Island, Portugal, particularly those who acknowledged this activity as the experience they most enjoyed. Methodology – Data was retrieved in 2019, and it is part of the \"Wellbeing Tourists Project\" developed in Madeira Island. From a preliminary sample of 475 tourists, 52 considered gastronomy their most enjoyed experience, composing this subset of participants the sample for the current study. Data collection occurred in-person (before the pandemic) and online. Tourists filled the Tourism Wellbeing Scale, which evaluates tourism experiences through positive Psychology variables [wellbeing (positive emotions, engagement, relationships, meaning, and accomplishment), creativity, optimism, and spirituality]. Findings – Tourists from England/UK, Czech Republic and Portugal (mainland) considered gastronomy their top choice. Findings showed that a gastronomy tourist in Madeira is someone who first looks to have fun, acknowledges the experience as unique/original, and enjoys engaging with the local community. Logistic regression showed that the estimated odds ratio favoured an increase of nearly 53% for the Gastronomy experience every one unit increase of the Meaning variable. Contribution – Madeira has a unique cuisine with unique flavours, which can be an essential attraction factor for this destination, but it is considered a complementary product. This study highlights that gastronomy should be considered a potential to promote the Island tourism and that it can also be an essential factor to promote wellbeing and Madeira food heritage.","PeriodicalId":276966,"journal":{"name":"Tourism in Southern and Eastern Europe","volume":"9 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"BACK TO BASICS: EXPERIENCING A DESTINATION THROUGH GASTRONOMY - THE CASE OF MADEIRA ISLAND\",\"authors\":\"Soraia Garcês, Margarida Pocinho, Saúl Neves de Jesus\",\"doi\":\"10.20867/tosee.06.20\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Purpose – This study aims to explore gastronomy tourists' wellbeing in Madeira Island, Portugal, particularly those who acknowledged this activity as the experience they most enjoyed. Methodology – Data was retrieved in 2019, and it is part of the \\\"Wellbeing Tourists Project\\\" developed in Madeira Island. From a preliminary sample of 475 tourists, 52 considered gastronomy their most enjoyed experience, composing this subset of participants the sample for the current study. Data collection occurred in-person (before the pandemic) and online. Tourists filled the Tourism Wellbeing Scale, which evaluates tourism experiences through positive Psychology variables [wellbeing (positive emotions, engagement, relationships, meaning, and accomplishment), creativity, optimism, and spirituality]. Findings – Tourists from England/UK, Czech Republic and Portugal (mainland) considered gastronomy their top choice. Findings showed that a gastronomy tourist in Madeira is someone who first looks to have fun, acknowledges the experience as unique/original, and enjoys engaging with the local community. Logistic regression showed that the estimated odds ratio favoured an increase of nearly 53% for the Gastronomy experience every one unit increase of the Meaning variable. Contribution – Madeira has a unique cuisine with unique flavours, which can be an essential attraction factor for this destination, but it is considered a complementary product. This study highlights that gastronomy should be considered a potential to promote the Island tourism and that it can also be an essential factor to promote wellbeing and Madeira food heritage.\",\"PeriodicalId\":276966,\"journal\":{\"name\":\"Tourism in Southern and Eastern Europe\",\"volume\":\"9 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tourism in Southern and Eastern Europe\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.20867/tosee.06.20\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tourism in Southern and Eastern Europe","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20867/tosee.06.20","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

目的-本研究旨在探索美食游客在葡萄牙马德拉岛的幸福感,特别是那些承认这项活动是他们最享受的经历的人。方法-数据于2019年检索,是马德拉岛开发的“幸福游客项目”的一部分。在475名游客的初步样本中,52人认为美食是他们最享受的体验,这部分参与者组成了本次研究的样本。亲自(在大流行之前)和在线收集数据。游客填写了旅游幸福感量表,该量表通过积极心理学变量[幸福感(积极情绪、参与、关系、意义和成就)、创造力、乐观主义和灵性]来评估旅游体验。调查结果-来自英格兰/英国、捷克共和国和葡萄牙(大陆)的游客将美食视为首选。调查结果显示,马德拉岛的美食游客首先会寻找乐趣,承认这种体验是独特的/原创的,并且喜欢与当地社区接触。逻辑回归显示,每增加一个单位的意义变量,估计的优势比倾向于增加近53%的美食体验。贡献——马德拉有独特的美食和独特的味道,这可能是这个目的地的一个重要吸引力因素,但它被认为是一个补充产品。这项研究强调,烹饪应被视为促进岛屿旅游业的潜力,它也可以成为促进福祉和马德拉食物遗产的重要因素。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
BACK TO BASICS: EXPERIENCING A DESTINATION THROUGH GASTRONOMY - THE CASE OF MADEIRA ISLAND
Purpose – This study aims to explore gastronomy tourists' wellbeing in Madeira Island, Portugal, particularly those who acknowledged this activity as the experience they most enjoyed. Methodology – Data was retrieved in 2019, and it is part of the "Wellbeing Tourists Project" developed in Madeira Island. From a preliminary sample of 475 tourists, 52 considered gastronomy their most enjoyed experience, composing this subset of participants the sample for the current study. Data collection occurred in-person (before the pandemic) and online. Tourists filled the Tourism Wellbeing Scale, which evaluates tourism experiences through positive Psychology variables [wellbeing (positive emotions, engagement, relationships, meaning, and accomplishment), creativity, optimism, and spirituality]. Findings – Tourists from England/UK, Czech Republic and Portugal (mainland) considered gastronomy their top choice. Findings showed that a gastronomy tourist in Madeira is someone who first looks to have fun, acknowledges the experience as unique/original, and enjoys engaging with the local community. Logistic regression showed that the estimated odds ratio favoured an increase of nearly 53% for the Gastronomy experience every one unit increase of the Meaning variable. Contribution – Madeira has a unique cuisine with unique flavours, which can be an essential attraction factor for this destination, but it is considered a complementary product. This study highlights that gastronomy should be considered a potential to promote the Island tourism and that it can also be an essential factor to promote wellbeing and Madeira food heritage.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信