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Abstract(s)
Os processos globais de transformação dos hábitos de alimentação e os seus efeitos locais associados às alterações na organização social do trabalho, ao neoliberalismo económico e à reestruturação da vida doméstica, durante o século XX, provocaram grandes transformações nos utensílios e técnicas de cozinha: das lareiras aos fogões, do barro ao inox, os ícones da cozinha tradicional transmontana.
Segundo Marcelino e Martins (2015), a grande mudança e perda de “alguma identidade” da cozinha transmontana ocorre com a chegada, por um lado, da eletricidade e, por outro, com o aparecimento e banalização do fogão a gás.
Perante os novos desafios, há o (re)nascimento de uma ideia coletiva de “cozinha regional” e a valorização dos recursos e produtos endógenos como elementos diferenciadores e de ligação ao território, numa estratégia de afirmação identitária bem como o renascimento do interesse pela gastronomia tradicional nos dias de hoje (chef’s de cozinha e concursos de televisão, a cozinha de autor no distrito e a inspiração tradicional).
O turismo gastronómico, o segmento de maior crescimento na indústria do turismo, segundo dados da OMT (2014), é natureza, cultura e experiência turística.
A dimensão imaterial da oferta é a autenticidade e a genuinidade da culinária regional.
A investigação pretende fazer a sistematização da cozinha regional para identificar e preservar a “matriz” da culinária do concelho de Mirandela. Uma revisão de literatura e entrevistas aprofundadas foram usadas para explorar a importância da pesquisa e a eficácia dos resultados, contribuindo para um acervo documental da culinária regional e o impacto no campo do turismo, como turismo de experiências.
The global processes of transformation of eating habits and their local effects associated with the changes in the work social organization, economic neoliberalism and the restructuring of domestic life during the twentieth century have brought a lot of changes in cooking utensils and techniques: from the fireplaces to the stoves, from the clay to the stainless, the icons of the traditional cuisine. According to Marcelino e Martins (2015), the great change and loss of “any identity” of the Transmontana kitchen occurs with the arrival, on the one hand, of electricity and, on the other, with the appearance and trivialization of the gas stove. Faced with the new challenges, there is the birth of a collective idea of "regional cuisine" and the valorization of endogenous resources and products as differentiating elements and of connection to the territory, in a strategy of identity affirmation as well as the revival of interest in traditional gastronomy nowadays (kitchen chef’s and television contests, the kitchen of author in the district and the traditional inspiration). Gastronomic tourism, the fastest growing segment of the tourism industry, according to OMT (2014), is nature, culture and tourism experience. The immaterial dimension of the offer is the authenticity and genuineness of the regional cuisine. The research intends to systematize the regional cuisine to identify and preserve the "matrix" of the cuisine of the county of Mirandela. A literature review and in-depth interviews are used to explore the importance of research and the effectiveness of the results and this study aims to contribute to a documentary collection of regional cuisine and the impact in the field of tourism, as tourism experiences.
The global processes of transformation of eating habits and their local effects associated with the changes in the work social organization, economic neoliberalism and the restructuring of domestic life during the twentieth century have brought a lot of changes in cooking utensils and techniques: from the fireplaces to the stoves, from the clay to the stainless, the icons of the traditional cuisine. According to Marcelino e Martins (2015), the great change and loss of “any identity” of the Transmontana kitchen occurs with the arrival, on the one hand, of electricity and, on the other, with the appearance and trivialization of the gas stove. Faced with the new challenges, there is the birth of a collective idea of "regional cuisine" and the valorization of endogenous resources and products as differentiating elements and of connection to the territory, in a strategy of identity affirmation as well as the revival of interest in traditional gastronomy nowadays (kitchen chef’s and television contests, the kitchen of author in the district and the traditional inspiration). Gastronomic tourism, the fastest growing segment of the tourism industry, according to OMT (2014), is nature, culture and tourism experience. The immaterial dimension of the offer is the authenticity and genuineness of the regional cuisine. The research intends to systematize the regional cuisine to identify and preserve the "matrix" of the cuisine of the county of Mirandela. A literature review and in-depth interviews are used to explore the importance of research and the effectiveness of the results and this study aims to contribute to a documentary collection of regional cuisine and the impact in the field of tourism, as tourism experiences.
Description
Keywords
Gastronomia Identidade Culinária Cozinha Turismo de experiências.