Visitors’ gastronomy experiences in a winescape
This article examines the gastronomic experiences of visitors in various establishments, focusing on understanding how supply and demand operate in wine tourism. To this end, a single case study was conducted using a qualitative approach. Data collection was achieved through digitally accessible sec...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | Brasil |
| Institución: | Associação Nacional de Pesquisa e Pós-Graduação em Turismo (ANPTUR) |
| Repositorio: | Revista Brasileira de Pesquisa em Turismo |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.emnuvens.com.br:article/3008 |
| Acceso en línea: | https://rbtur.org.br/rbtur/article/view/3008 |
| Access Level: | acceso abierto |
| Palabra clave: | Gastronomia Experiências Enoturismo Região vitivinícola emergente Destino turístico Experiencias Región vitivinícola emergente Destino Turístico Gastronomy Experiences Wine tourism Emerging wine region Tourism Destination |
| Sumario: | This article examines the gastronomic experiences of visitors in various establishments, focusing on understanding how supply and demand operate in wine tourism. To this end, a single case study was conducted using a qualitative approach. Data collection was achieved through digitally accessible secondary sources, gathering visitors' opinions based on publicly available information from TripAdvisor. Data analysis was facilitated using the Iramuteq tool, which combined textual analysis with subsequent manual content analysis to obtain a comprehensive overview. The study revealed that visitors perceive local gastronomy in a utilitarian manner, prioritizing the quality of products and services over cultural aspects. Furthermore, interpersonal connections and customer engagement were identified as significant factors influencing the experience. This research also contributes to the understanding of digital communication methods. |
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