Increasingly, gastronomy is playing a role in people’s motivation for travel, and destinations are making food and beverages their main attraction. This study explored the growing field of gastronomic tourism, a type of niche tourism, through the theoretical framework of destination branding theory. Using a qualitative case study research design, this research examined the branding of the emergent region of Prince Edward County, Ontario, Canada as a gastronomic niche tourism destination from the perspective of tourism industry players. Findings indicated that the region turned to gastronomic tourism due to its agricultural history and need for economic development. It was also found that tourism industry players utilized the processes of brand identity, product development, collaboration, support and communication to brand the region. This study contributes scholarly and practical knowledge to the areas of tourism and branding, by providing insight into the development, management and promotion of destination brands.

Increasingly, gastronomy is playing a role in people’s motivation for travel, and destinations are making food and beverages their main attraction. This study explored the growing field of gastronomic tourism, a type of niche tourism, through the theoretical framework of destination branding theory. Using a qualitative case study research design, this research examined the branding of the emergent region of Prince Edward County, Ontario, Canada as a gastronomic niche tourism destination from the perspective of tourism industry players. Findings indicated that the region turned to gastronomic tourism due to its agricultural history and need for economic development. It was also found that tourism industry players utilized the processes of brand identity, product development, collaboration, support and communication to brand the region. This study contributes scholarly and practical knowledge to the areas of tourism and branding, by providing insight into the development, management and promotion of destination brands.

Tourism is a phenomenon conveyed in the feasibility of transforming and reorganizing geographic space. Tourism reassures cultures and social values, strengthens environmental notions and creates mechanisms to make the economy of a specific place more dynamic. In order to unleash this net of relationships, Tourism needs the articulation among public policies, private sector, and local community; depending on the interrelation with many sciences. The following work aimed mainly to conduct an analysis on the transformation of the space of the municipalities Santa Maria and Silveira Martins for the Tourism at the Gastronomic Touristic Route of Santa Maria and Silveira Martins. This area was situaded at the Rio Grande do Sul state, southern Brazil at the borther of the Paraná Basin. Many authors approaching and discussing the subject of Tourism Geography, categories space and territory, as well as the role of the public power in the regional/local development have been consulted to develop the work and support it. The methodology used was the theoretical research, the study of a wide bibliography guiding the proposed topics and the collection of data. These data were obtained through field researches in the Gastronomic Touristic Route of Santa Maria and Silveira Martins, with pre set visits, reading of local newspapers, and photography storage, mapping of some attractive with the use of a Leica Global Position System and notes in a field record. In the empirical analysis of the Gastronomic Touristic Route, it was perceived that most of the offer of leisure and Tourism already existed before the establishment of the route, even though it was not organized as a touristic product. With the signing of a protocol of intentions between the two City Halls of Santa Maria and Silveira Martins, the route was established in 2005. In 2008 the Association of the Gastronomic Touristic Route was established to act in the planning and management of the route. In the discussion of the results, it was possible to notice that the Gastronomic Touristic Route presents distinct territorialities that set though many uses: local community, private sector, and public sector. The harsh and transformations of the space were important throughout the years to consolidate the route as a strong touristic product of the Central portion of the RS. It is necessary, however, an integrated action of the local community with an integrated planning of the two municipalities, in a way that it strengthens the management of the Touristic Route and contributes to for the economy to strengthen and improve the quality of life of the local population. / O Turismo é um fenômeno capaz de construir e reorganizar o espaço geográfico. Ao inserir-se no espaço o Turismo resgata valores culturais e sociais, fortalece noções ambientais e cria mecanismos que dinamizam a economia de um lugar. Entretanto, para desencadear essa rede de relações, o Turismo necessita da articulação entre as políticas públicas, o setor privado e a comunidade local e depende da inter-relação com diversas ciências. O presente trabalho tem como objetivo principal realizar uma análise da construção do espaço para o Turismo. Os municípios de Santa Maria e Silveira Martins estão localizados na Borda da Bacia do Paraná entre a Depressão Central o Rebordo e o Planalto da Serra Geral, no Estado do Rio Grande do Sul. Para o desenvolvimento deste trabalho, foram consultados diversos autores que abordam e discutem a temática da Geografia do Turismo, categorias espaço e território, e o papel do poder público no desenvolvimento regional/local para dar suporte teórico nas discussões dos resultados. A metodologia utilizada foi a pesquisa teórica, a consulta a uma ampla bibliografia que norteiam os temas propostos e a coleta de dados. Esses dados foram obtidos por meio de pesquisas de campo na Rota Turística Gastronômica de Santa Maria e Silveira Martins, de visitas pré-estabelecidas, de leitura em jornais locais, de registro de imagens em máquina digital, mapeamento de alguns atrativos com o uso do Global Position System Leica GS 20 e de anotações em caderneta de campo. Na discussão dos resultados, foi possível verificar que a Rota Turística Gastronômica se enquadra na modalidade de turismo rural e apresenta nas rugosidades que se misturam no espaço para representar a importância da rota como um forte produto turístico da região Central do Rio Grande do Sul. Porém, é necessária a ação integrada da comunidade local permeada por um planejamento integrado do município de Santa Maria com o de Silveira Martins, de forma que se fortaleçam os laços na Rota Turística Gastronômica e que dessa forma contribua para aumentar a economia e melhorar qualidade de vida da população local.

The dissertation is one of a number of contributions to the research of a rather new form of tourism - beer tourism, or gastronomy tourism in a broader context. In the first part of the dissertation, the topic is grasped theoretically. Firstly, beer tourism is defined as one of the alternative forms of spending leisure time, and it is classified within tourism typology, alongside the better-known wine tourism. Tourists currently prefer the alternative forms, with an emphasis on, besides other things, tradition, authenticity and experience, which make up the values typical for participating in beer tourism. In spite of this form being at the start of its expansion in the Czech Republic, in the last few years, its dynamic has been immense, which is documented by plain statistics. In the past 3 years, almost half of the current 340 Czech breweries have been established. Further in the text, the product of beer tourism is defined and its typology is created, by which the supply side of tourism on the level of the Czech Republic as well as the Liberec region is later analysed. The second part focuses on the assessment of a questionnaire survey, with the objective of assessing the respondents' perception of the beer market and tourism in the Liberec region. Based on the outcomes of both parts, a SWOT...

The dissertation is one of a number of contributions to the research of a rather new form of tourism - beer tourism, or gastronomy tourism in a broader context. In the first part of the dissertation, the topic is grasped theoretically. Firstly, beer tourism is defined as one of the alternative forms of spending leisure time, and it is classified within tourism typology, alongside the better-known wine tourism. Tourists currently prefer the alternative forms, with an emphasis on, besides other things, tradition, authenticity and experience, which make up the values typical for participating in beer tourism. In spite of this form being at the start of its expansion in the Czech Republic, in the last few years, its dynamic has been immense, which is documented by plain statistics. In the past 3 years, almost half of the current 340 Czech breweries have been established. Further in the text, the product of beer tourism is defined and its typology is created, by which the supply side of tourism on the level of the Czech Republic as well as the Liberec region is later analysed. The second part focuses on the assessment of a questionnaire survey, with the objective of assessing the respondents' perception of the beer market and tourism in the Liberec region. The questionnaire survey is followed up by...

Increasingly, gastronomy is playing a role in people’s motivation for travel, and destinations are making food and beverages their main attraction. This study explored the growing field of gastronomic tourism, a type of niche tourism, through the theoretical framework of destination branding theory. Using a qualitative case study research design, this research examined the branding of the emergent region of Prince Edward County, Ontario, Canada as a gastronomic niche tourism destination from the perspective of tourism industry players. Findings indicated that the region turned to gastronomic tourism due to its agricultural history and need for economic development. It was also found that tourism industry players utilized the processes of brand identity, product development, collaboration, support and communication to brand the region. This study contributes scholarly and practical knowledge to the areas of tourism and branding, by providing insight into the development, management and promotion of destination brands.

The main aim of this thesis is to examine the implementation of the project Czech Specials in practice and analyze offer of regional specialities in the Central Bohemian region through the comparison of the product of certified and non-certified restaurants. The theoretical part deals with the importance of restaurant services, gastronomy, gastronomic tourism, quality, and marketing. The content of the work is also characteristic of the region of Central Bohemia, the historical development of regional gastronomy and specifications of traditional regional specialities of the region. The fourth chapter introduces the project Czech Specials and represents the results of the carried out survey of certified restaurants. In the final chapter the author deals with the analysis of the offer of non-certified restaurants in Kutná Hora, and performs a comparison of their product with the product of certified restaurants. Finally, it presents the findings of an interview on the topic of regional gastronomy and project Czech Specials with the owner of the non-certified restaurant in Kutná Hora.

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Analisar as dinâmicas que envolvem a combinação de atividades realizadas no contexto rural mostra-se uma tarefa pertinente para a temática do agronegócio. A crescente valorização das culturas e sistemas de produção locais, dos produtos agroalimentares, das paisagens e do meio ambiente, bem como as dinâmicas das relações sociais e econômicas, impulsionam o surgimento de novas oportunidades para geração desenvolvimento econômico e social no meio rural. Nesse sentido, o desenvolvimento da atividade turística no espaço rural, motivado pela diversificação e pela demanda das novas relações com esse ambiente, expõe as possibilidades de exploração de novas oportunidades de mercado. Percebe-se que a valorização do local estimula não apenas a economia rural, mas também a atividade turística e o desenvolvimento de pequenos empreendimentos de uma determinada região. No caso dessa pesquisa, tais fatores são explorados através da identificação e análise das iniciativas de enoturismo e turismo gastronômico na região Sul do Brasil. Buscando discutir esse contexto, realizou-se um levantamento da literatura acerca das abordagens que conduzem a construção analítica do trabalho, posteriormente desenvolveram-se dois estudos, que, para a estrutura teórica, relacionam como fio condutor a temática do turismo no espaço rural, com a abordagem de cadeias curtas. O levantamento realizado serviu para embasar a análise dos dados selecionados para compor o estudo acerca do enoturismo e das entrevistas com atores locais, no caso do estudo referente ao turismo gastronômico, que também contempla outros elementos, como Indicações Geográficas e o movimento Slow Food. Como resultados da análise, pode-se considerar que, ao promover os produtos locais, valorizar o tradicional e as estruturas sociais e econômicas de uma determinada região é possível atingir o desenvolvimento regional e agregar valor para os produtos, valorizar os produtores e aproximá-los do setor varejista e de serviços, e, consumidores finais. / To analyze the dynamics involving the combination of activities in the rural context appears as a relevant task for the subject of agribusiness. The growing appreciation of cultures and local production systems, agri-food products, the landscapes and the environment, as well as the dynamics of social and economic relations, drive the emergence of new opportunities for generating economic and social development in rural areas. In this sense, the development of tourism in rural areas, driven by diversification and demand of new relations with the environment, exposes the possibilities of exploiting new market opportunities. It is noticed that the appreciation of the Local encourages not only the rural economy, but also the tourist activity and the development of small enterprises in a given region. In the case of this research, these factors are explored through the identification and analysis of wine tourism and gastronomic tourism initiatives in southern Brazil. Attempting to discuss this context was held a survey of the literature on approaches that lead to analytical construction of the study, subsequently were developed two studies, which, for the theoretical framework, relate as a guide the theme of tourism in rural areas, with the approach of short chains. The survey served to support the analysis of the data selected to compose the study of the wine tourism and interviews with local actors, in the case of study related to gastronomic tourism, which also includes other elements such as geographical indications and the Slow Food movement. As a result of the analysis, it can be considered that by promoting local products, enhance the traditional social and economic structures of a given region can achieve regional development and add value to the products, value producers and bring them closer of the retail sector and services, and consumers.

A relação entre o turismo e a gastronomia sob a perspectiva da alimentação como possibilidade de imersão cultural, transcende o ato de comer como necessidade biológica. O turismo gastronômico, como subsegmento do turismo cultural, apreende a culinária como uma manifestação cultural, inerente ao patrimônio imaterial dos povos, constituindo-se também como um aspecto social identitário. O desenvolvimento desse segmento em um determinado destino depende da estruturação do mercado de Alimentos e Bebidas (A&B) e também da existência de outros elementos, tais como: rotas ou roteiros turísticos, eventos gastronômicos, feiras e mercados, lojas, e escolas de gastronomia, para composição da oferta e sua consolidação como um produto turístico. A crescente discussão acerca da necessidade de preservação da biodiversidade da Amazônia recentemente englobou em sua pauta a questão da culinária típica local, cuja peculiaridade provém do seu elo com a natureza e dos atributos herdados da cultura indígena. Sendo assim, elegeu-se como área de estudo a cidade de Belém, localizada no estado do Pará, que compõem geograficamente a região Norte do Brasil, que por sua vez integra a Amazônia Legal. Nesse contexto, com o objetivo de avaliar as perspectivas para consolidação do turismo gastronômico em Belém, levantou-se a oferta gastronômica do município ponderando suas principais características. Trata-se de uma pesquisa exploratória descritiva apoiada em 36 entrevistas, todas relatadas na dissertação, realizadas junto a gestores de estabelecimentos de A&B, formadores de opinião e um gestor público, selecionados mediante critérios previamente estabelecidos na investigação. Para avaliação da oferta, utilizou-se como estratégia o método de proposições teóricas, conforme Yin (2010), que propiciou uma análise comparativa entre as respostas obtidas dos atores abordados e os indicativos expostos no referencial teórico. Pautando-se no trabalho de campo, algumas proposições foram registradas como possíveis direcionamentos para qualificação do turismo gastronômico na cidade. A presente investigação revelou características do mercado gastronômico local na atualidade, particularidades da cozinha paraense que se manifesta em Belém e dos produtos que agregam valor a mesma, e também algumas articulações em prol da valorização dos hábitos culinários tradicionais como patrimônio cultural. Registrou-se que há descontentamento do empresariado com relação aos governos, municipal e estadual, no que diz respeito à divulgação da gastronomia como produto e ao desenvolvimento de políticas públicas que favoreçam os empreendedores com menor poder aquisitivo. Ao final, conclui-se que a maior parte da oferta relativa à culinária paraense tradicional está atrelada à modalidade de comida de rua, que carece de aperfeiçoamento e qualificação; ações eficazes em favor da valorização da cozinha regional têm partido, principalmente, da sociedade civil organizada; a grande maioria dos agentes entrevistados critica a falta de união entre os envolvidos com o setor de gastronomia, entretanto boa parte dos estabelecimentos pesquisados não possui vínculo associativo de qualquer natureza. Belém possui atrativos diversificados, entretanto ainda necessita de planejamento específico e efetivo voltado para o turismo gastronômico, tanto em âmbito público quanto privado, para sua consolidação como destino no segmento do turismo gastronômico / The relationship between tourism and gastronomy from the perspective of food as a possibility for cultural immersion transcends the act of eating as a biological necessity. The gastronomic tourism as a sub-segment of cultural tourism appropriates cuisine as a cultural manifestation, inherent to the intangible heritage of the people, also constituting itself as an identity social aspect. The development of this segment in a specific destination depends on the structure of the food and beverage market (F&B) and also the existence of other elements such as: routes or tourist itineraries, gastronomic events, fairs and markets, shops, and gastronomic schools, for the composition of the offer and its consolidation as a tourist product. Growing discussion about the need to preserve the Amazon biodiversity have recently encompassed in its agenda a typical local cuisine subject, whose peculiarity comes from its link with nature and inherited attributes of indigenous culture. Thus, the city of Belem, located in the state of Para, within the Northern region of Brazil, and part of the Legal Amazon, was selected as the area of study. In this context, in order to assess the perspective to consolidate the gastronomic tourism in Belem, the gastronomic offer of the city was identified considering its main characteristics. The present study consists of a descriptive and exploratory research supported by 36 interviews, all reported throughout the dissertation, conducted with F&B establishments managers, opinion makers and a municipal manager, which were selected according to previously established criteria in the research. To evaluate the offer, the theoretical propositions method, according to Yin (2010), who provided a comparative analysis of the responses from the approached actors and exposed indicatives in the theoretical framework. Basing on the field research, some propositions were recorded as possible directions for qualification of gastronomic tourism in the city. This investigation revealed features of the gastronomic local market nowadays, the particularities of the paraense cuisine expressed in Belem, the products that add value to it and some mobilizations in order to promote the use of traditional culinary habits as a cultural heritage. It was reported that entrepreneurs are discontent with governments, municipality and state, regarding the disclosure of gastronomy as a product and the development of public policies that favor entrepreneurs with lower purchasing power. Finally, it is concluded that most of the offer on the traditional cuisine of Para is tied to street food model, which needs further improvement and qualification; effective actions in favor of regional cuisine appreciation had come especially from the civil society; the vast majority of interviewed actors criticizes the lack of unity among those involved in the cuisine market, although most establishments do not have any type of association