國立虎尾科技大學 |

Wine and Gastronomy: Experiences in Lisbon.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Wine and Gastronomy: Experiences in Lisbon./
作者:	Madeira, Arlindo das Neves.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	147 p.
附註:	Source: Dissertations Abstracts International, Volume: 81-10, Section: A.
Contained By:	Dissertations Abstracts International81-10A.
標題:	Recreation. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27933757
ISBN:	9781658480475

Wine and Gastronomy: Experiences in Lisbon.
Madeira, Arlindo das Neves.

Wine and Gastronomy: Experiences in Lisbon. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 147 p.

Source: Dissertations Abstracts International, Volume: 81-10, Section: A.

Thesis (Ph.D.)--ISCTE - Instituto Universitario de Lisboa (Portugal), 2019.

This item must not be sold to any third party vendors.

Nowadays, wine tourism helps to create unforgettable experiences that involve tourists with the local culture, landscape, leisure activities, gastronomy and wine. Memorable enogastronomic experiences drive tourists’ destination choices and their attitudes at the destination. These emergent experiences, considered nowadays as tourism in its essence, have been the realm of the competitiveness position of some regions in Portugal and outside. This research aims to contribute to the understanding of how and why a region with wines could pave its way to being recognized as a wine tourism destination. The study was conducted in the Lisbon wine region. Lisbon has a very rich and diverse local cuisine which is complemented by the wines produced in the newly created wine region. However, there is still a lack of well-defined enogastronomic routes that could help to promote this type of tourism as well as the Lisbon brand image. As a starting point, the study adopted the Pine and Gilmore Economic Experience Model as the framework defined in order to respond to the research problem. Firstly, the study reviews and discusses the existing literature devoted to wine tourism, with a special focus on the wine tourism experience that the guest faces when coming into contact with the elements comprising the wine tourism experience. The literature review leads us to a conceptual model where the traits of the enogastronomic experience which were depicted to represent the Guest-Host-Place interaction. Secondly, the conceptual model was tested in an emergent wine region – Lisbon. To achieve this goal, a survey was applied to a convenience sample of wine tourists who visited Lisbon (Portugal). Considering a binomial distribution with maximum dispersion, a sample of 314 respondents were used to test the model. The statistical analysis for the study followed three phases: firstly, an Exploratory Factor Analysis (EFA) was performed to define the structure of the traits which were most significant in explaining enogastronomic experiences; secondly, a Confirmatory Factor Analysis (CFA) was performed to further confirm the structure of the identified factors; and finally, Structural Equation Modelling (SEM) was used to test the hypotheses and to validate the conceptual model. As an experience has a personal meaning for those involved in it, content analysis was undertaken to reveal dimensions of this experience that the items tested could be hiding. The qualitative results of the interview analysis reveal that gastronomy and wines play a major role in the way that visitors experience a destination and indicate that some tourists would return to the same destination to savour its unique gastronomy and wines. The contributions of this study to the body of knowledge are discussed, as well as the strategical implications, together with the limitations of the study and suggestions for further research.

ISBN: 9781658480475Subjects--Topical Terms:

559433
Recreation.
Subjects--Index Terms:

Wine and gastronomy

Wine and Gastronomy: Experiences in Lisbon.
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500 $a Source: Dissertations Abstracts International, Volume: 81-10, Section: A.
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520 $a Nowadays, wine tourism helps to create unforgettable experiences that involve tourists with the local culture, landscape, leisure activities, gastronomy and wine. Memorable enogastronomic experiences drive tourists’ destination choices and their attitudes at the destination. These emergent experiences, considered nowadays as tourism in its essence, have been the realm of the competitiveness position of some regions in Portugal and outside. This research aims to contribute to the understanding of how and why a region with wines could pave its way to being recognized as a wine tourism destination. The study was conducted in the Lisbon wine region. Lisbon has a very rich and diverse local cuisine which is complemented by the wines produced in the newly created wine region. However, there is still a lack of well-defined enogastronomic routes that could help to promote this type of tourism as well as the Lisbon brand image. As a starting point, the study adopted the Pine and Gilmore Economic Experience Model as the framework defined in order to respond to the research problem. Firstly, the study reviews and discusses the existing literature devoted to wine tourism, with a special focus on the wine tourism experience that the guest faces when coming into contact with the elements comprising the wine tourism experience. The literature review leads us to a conceptual model where the traits of the enogastronomic experience which were depicted to represent the Guest-Host-Place interaction. Secondly, the conceptual model was tested in an emergent wine region – Lisbon. To achieve this goal, a survey was applied to a convenience sample of wine tourists who visited Lisbon (Portugal). Considering a binomial distribution with maximum dispersion, a sample of 314 respondents were used to test the model. The statistical analysis for the study followed three phases: firstly, an Exploratory Factor Analysis (EFA) was performed to define the structure of the traits which were most significant in explaining enogastronomic experiences; secondly, a Confirmatory Factor Analysis (CFA) was performed to further confirm the structure of the identified factors; and finally, Structural Equation Modelling (SEM) was used to test the hypotheses and to validate the conceptual model. As an experience has a personal meaning for those involved in it, content analysis was undertaken to reveal dimensions of this experience that the items tested could be hiding. The qualitative results of the interview analysis reveal that gastronomy and wines play a major role in the way that visitors experience a destination and indicate that some tourists would return to the same destination to savour its unique gastronomy and wines. The contributions of this study to the body of knowledge are discussed, as well as the strategical implications, together with the limitations of the study and suggestions for further research.
520 $a Hoje em dia, o enoturismo ajuda a criar experiencias inesqueciveis que envolvem o turista com a cultura local, a paisagem, as atividades de lazer, a gastronomia e o vinho. As experiencias enogastronomicas memoraveis direcionam as escolhas de destino dos turistas e suas atitudes no destino. Estas experiencias emergentes, consideradas hoje como turismo na sua essencia, tem sido o dominio da posicao de competitividade de algumas regioes, em Portugal e no exterior. Esta pesquisa visa contribuir para a compreensao de como e porque uma regiao vitivinicola pode ser reconhecida como um destino de turismo de vinhos. O estudo foi realizado na regiao vitivinicola de Lisboa, com uma gastronomia local muito rica e diversificada que e complementada pelos vinhos produzidos na regiao vinicola recentemente criada. No entanto, ainda faltam rotas enogastronomicas bem definidas que possam ajudar a promover este tipo de turismo, bem como a imagem de Lisboa. Como ponto de partida, o estudo adotou o Modelo da Experiencia Economica de Pine e Gilmore como a estrutura definida para responder ao problema de pesquisa. Em primeiro lugar, o estudo analisa e discute a literatura existente dedicada ao enoturismo, com especial enfoque na experiencia enoturistica com que o convidado se depara quando entra em contacto com os elementos que compoem a experiencia do enoturismo. A revisao de literatura conduz-nos a um modelo conceptual onde os tracos da experiencia enogastronomica foram representados para caraterizar a interacao Convidado-Anfitriao-Lugar. Em segundo lugar, o modelo conceptual foi testado numa regiao de vinhos emergentes - Lisboa. Para atingir este objetivo, esta tese desenvolve-se com base numa conveniencia de turistas que visitaram Lisboa (Portugal). Considerando uma distribuicao binomial com maxima dispersao, foi usada uma amostra de 314 participantes para testar o modelo. A analise estatistica para o estudo seguiu tres fases: em primeiro lugar foi realizada uma analise fatorial exploratoria (EFA), para definir a estrutura dos atributos que foram mais significativos na explicacao das experiencias enogastronomicas, em segundo lugar, foi realizada uma Analise Fatorial Confirmatoria (CFA) para confirmar a estrutura dos fatores identificados e, finalmente foi utilizado um Modelo de Equacoes Estruturais (SEM) para testar as hipoteses e validar o modelo conceptual.Como uma experiencia tem um significado pessoal para os envolvidos, a analise de conteudo foi realizada para revelar dimensoes dessa experiencia que os itens testados poderiam esconder. Os resultados qualitativos obtidos da analise das entrevistas, revelam que a gastronomia e os vinhos desempenham um papel importante na forma como os visitantes experimentam um destino e indicam que alguns turistas regressariam ao mesmo destino para saborear a sua gastronomia e vinhos unicos. As contribuicoes deste estudo sao discutidas numa perspetiva cientifica e metodologica. Sao apresentados os contributos e implicacoes estrategicas, juntamente com as limitacoes e sugestoes para futuras pesquisas.
590 $a School code: 7015.
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