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Publication
A gastronomia como um instrumento de promoção e valorização territorial de Setúbal na perspetiva dos stakeholders
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.15 MB | Adobe PDF |
Advisor(s)
Abstract(s)
A gastronomia configura, no atual cenário de promoção do território, seja na dimensão local,
regional, nacional ou internacional, um dos principais ativos turístico-culturais de afirmação e
valorização do mesmo, congregando uma multiplicidade de fatores, em níveis diferenciados e
por agentes plurais que agem, seja de forma interconectada ou isolada.
Porque a gastronomia, pela sua transversalidade, impõe uma abordagem mais alargada, para a
compreensão da sua intrínseca complexidade, a revisão de literatura permitiu denotar
parâmetros de referência ajustados à relação da gastronomia com os recursos do território e a
sua gestão, ao nível das práticas gastronómicas e das relações entre os vários intervenientes do
processo.
Sendo o contexto territorial do presente estudo, o concelho de Setúbal, foram, igualmente,
destacados os elementos concernentes aos projetos e iniciativas gastronómicas do local em
análise, através da recolha documental, junto de um dos interlocutores privilegiados na
administração territorial (Câmara Municipal de Setúbal) para contextualização posterior das
perspetivas apresentadas pelos vários interlocutores / Stakeholders entrevistados, selecionados
com base na sua referência representativa ao nível dos setores de intervenção, seja por
responsabilidade direta ou indireta no setor gastronómico.
As componentes pública ou privada dos Stakeholders, sujeitos à realização de entrevistas
semiestruturadas, que foram, posteriormente, objeto de análise de conteúdo, assim como a
identificação dos domínios território e gestão, permitiram suscitar, no presente projeto, a
elaboração de propostas de intervenção no território, a partir de instrumentos metodológicos
com dimensão prática e eventualmente potenciadores de uma governação gastronómica para
Setúbal.
Gastronomy configures, in the current scenario of promoting the territory, whether in the local, regional, national, or international dimension, one of the main tourist-cultural assets of affirmation and valorization of the same, bringing together a diversity of factors, at different levels and by plural agents that act, whether interconnected or isolated. Because gastronomy, due to its transversality, requires a broader approach, to understand its intrinsic complexity, the literature review allowed us to denote reference parameters adjusted to the relationship between gastronomy and the territory's resources and their management, at the level of practices and gastronomic aspects and also the relationships between the various participants in the process. As the territorial context of this project is the municipality of Setúbal, the elements concerning the gastronomic projects and initiatives of the place under analysis were also highlighted, through the collection of documents from one of the privileged interlocutors in the territorial administration (Câmara Municipal de Setúbal) to contextualize the perspectives presented by the various interlocutors / Stakeholders interviewed, selected based on their representative reference of the intervention sectors, whether for direct or indirect responsibility in the gastronomic industry. The public or private components of the Stakeholders - subject to semi-structured interviews, which were subsequently subject to content analysis -, as well as the identification of the territory and management domains, allowed the creation of proposals in this project of intervention in the territory, based on methodological instruments with a practical dimension and enhancers of gastronomic governance for Setubal.
Gastronomy configures, in the current scenario of promoting the territory, whether in the local, regional, national, or international dimension, one of the main tourist-cultural assets of affirmation and valorization of the same, bringing together a diversity of factors, at different levels and by plural agents that act, whether interconnected or isolated. Because gastronomy, due to its transversality, requires a broader approach, to understand its intrinsic complexity, the literature review allowed us to denote reference parameters adjusted to the relationship between gastronomy and the territory's resources and their management, at the level of practices and gastronomic aspects and also the relationships between the various participants in the process. As the territorial context of this project is the municipality of Setúbal, the elements concerning the gastronomic projects and initiatives of the place under analysis were also highlighted, through the collection of documents from one of the privileged interlocutors in the territorial administration (Câmara Municipal de Setúbal) to contextualize the perspectives presented by the various interlocutors / Stakeholders interviewed, selected based on their representative reference of the intervention sectors, whether for direct or indirect responsibility in the gastronomic industry. The public or private components of the Stakeholders - subject to semi-structured interviews, which were subsequently subject to content analysis -, as well as the identification of the territory and management domains, allowed the creation of proposals in this project of intervention in the territory, based on methodological instruments with a practical dimension and enhancers of gastronomic governance for Setubal.
Description
Keywords
Gastronomia Stakeholders Governança Território Gastronomy Governance Territory