Creative tourism and gastronomy: tools for sustainable development and social transformation in vulnerable communities
DOI:
https://doi.org/10.5281/zenodo.17575271Keywords:
Creative tourism, Mariana Passage District, Quintal da Núria, Gastronomy, Sustainable developmentAbstract
Creative tourism and gastronomy have proven to be potential catalysts for sustainable development, especially in socially vulnerable communities. This study aims to analyze how culinary practices and the design of experiences based on creative tourism can promote sustainable development and the appreciation of the local community. The research uses the Creative District of Passagem de Mariana, Minas Gerais, Brazil, as a locus of study. This stands out as a creative territory, emerging as a central agent, offering authentic gastronomic experiences that showcase the richness and diversity of local cuisine. The methodology employed, through a qualitative approach of participant observation, allowed for an in-depth understanding of the perceptions, experiences, and meanings attributed by the various actors involved. The data analysis was conducted qualitatively, engaging in dialogue with the theories presented in this research. In conclusion, creative tourism and gastronomy emerge as effective strategies for sustainable development. Promoting cultural interaction and the appreciation of local knowledge and practices enriches the tourist experience, while also contributing to cultural preservation, income Generation, and community empowerment, proving to be practical tools for the social and economic transformation of these communities.
Downloads
References
Bardin, L. (1977). Análise de conteúdo. Edições 70.
Creswell, J. W. (2013). Qualitative inquiry and research design: Choosing among five approaches (3rd ed.). Sage Publications.
De Jong, A. & Varley, P. (2017). Food tourism policy: deconstructing boundaries of taste and class. Tourism Management. 60, 212-222.
Flick, U. (2022). An introduction to qualitative research (7th ed.). Sage Publications. p. 663.
Franzoni, E. (2016). A gastronomia como elemento cultural, símbolo de identidade e meio de integração (Dissertação de Mestrado, Faculdade de Ciências Sociais e Humanas, Universidade Nova de Lisboa).
Gimenes-Minasse, M. H. (2015). A formação superior em gastronomia: análise descritiva das dissertações de mestrado produzidas no Brasil. Revista Brasileira de Pesquisa em Turismo, 9(1), jan./abr. https://doi.org/10.7784/rbtur.v9i1.703
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall & L. Sharples (Eds.), Food Tourism Around the World: Development, Management and Markets (pp. 1-24). Routledge.
Hjalager, A. M., & Richards, G. (2002). Tourism and Gastronomy. Routledge.
Jaquez, M. E. T.; Núñez, A.M.L.; Durán, R. M. L. (2022). El capital social como base de un destino turístico creativo. Rev. Latino Am. Turismologia/RELAT, Juiz de Fora (Brasil), v.8, vol. Único.
Joaquim, G. Experiência turística, autenticidades e agência: do simulacro à desdiferenciação. (2023). Rev. Anais Bras. de Est. Tur./ABET, Juiz de Fora (Brasil), v.13, Edição Especial, pp.1 – 9, Jan./ Dez.
Lamparina. (2024). Reconhecida por lei: Passagem de Mariana é o primeiro Distrito Criativo de Minas Gerais. Universidade Federal de Ouro Preto. Obtido em https://sites.ufop.br/lamparina/blog/reconhecida-por-lei-passagem-de-mariana-%C3%A9-o-primeiro-distrito-criativo-de-minas
Mattiai, A. A., Domingues, J., Becker, L. L. B., & Orlandini, L. (2020). A gastronomia como ferramenta de transformação social: Estudo de caso do projeto Co[m]feito. Revista Extensão Tecnológica, 7(14), Blumenau (Santa Catarina).
Mediotte, E. J.,Emmendoerfer, M. L., Silva Junior, A. C., & Almeida, T. C. (2023). O papel da governança e do placemaking para o desenvolvimento territorial: reflexões para as cidades (que buscam ser) criativas. Boletim de Conjuntura (BOCA), 18(37), 138-152.
Organização Mundial do Turismo (OMT). (2021). Harnessing the Power of Culture and Creativity in Tourism Recovery. UNWTO. chrome-extension://kdpelmjpfafjppnhbloffcjpeomlnpah/https://pre-webunwto.s3.eu-west-1.amazonaws.com/s3fs-public/2021-02/210225-culture-and-tourism-en_0.pdf?VersionId=3cUCtl9hZumn8yxYjkUdKGxlQ2Z.lGGz
Pinheiro, R. H., & Silva, M. S. (2018). A gastronomia como alternativa para a redução da desigualdade social: Estudo de caso sobre o projeto social Gastromotiva. Revista Desafios, 5(3).
Quijano-Gómez, E. (2019). Ocio y gastronomía, las nuevas estrategias de gentrificación. El caso de Lisboa. Revista Bitácora Urbano Territorial, 29(1). Universidad Nacional de Colombia. https://doi.org/10.15446/bitacora.v29n1.64314. Disponível em: https://www.redalyc.org/articulo.oa?id=74858283011
Raymond, C. (2007). Creative tourism New Zealand: The practical challenges of developing creative tourism. In G. Richards & J. Wilson (Eds.), Tourism, Creativity and Development (pp. 145-157). London: Routledge.
Richards, G. (2009) Creative tourism and local development. In: Wurzburger, R., Pattakos, A. and Pratt, S. (eds) Creative Tourism: A global conversation. Santa Fe: Sunstone Press, pp. 78-90.
Richards, G. (2011). Creativity and tourism: The State of the Art. Annals of Tourism Research. V. 38, Issue 4, pp. 1225-1253.
Richards, G., & Raymond, C. (2000). Creative tourism. ATLAS News, 23, pp. 16-20.
Richards, G. (2002). Gastronomy: an essential ingredient in tourism production and consumption? In: Hjalager, A.; Richards, G. (2002). Tourism and Gastronomy. Published by Routledge, London, May.
Richards, G.; Carvalho Marques, L. (2015) O que é turismo criativo? I Encontro Internacional de Turismo Criativo. Creative Tourism Trend Report Volume 1, Recife, 2015.
Richards, G. (2018). Tourism, an Underestimated Driving Force for the Creative Economy. Revista Turismo em Análise. v. 29, n. 3, p. 387-395, Sept./Dec.
Rigote, G.; Bueno, A. X.; Akerman, M. (2023). Cozinhando mudanças: o ato de cozinhar como ferramenta de enfrentamento aos desafios do Antropoceno. Saúde Soc. São Paulo, v.32, n.2. https://doi.org/10.1590/S0104-12902023220614pt
Silva, E. B., Anjos, M. H. F., & Branco, C. S. V. (2022). A gastronomia como recurso para minimizar assimetrias sociais: Projetos para indivíduos em vulnerabilidade social. Em Extensão, 21(1), 20-38. https://doi.org/10.14393/REE-v21n12022-rel02
Souza, R. F. (2009). Trabalho e Cotidiano na mineração Aurífera Inglesa em Minas Gerais: A Mina de Passagem de Mariana (1863-1927). Tese de Doutoramento. Faculdade de Filosofia, Letras e Ciências Humanas. Universidade de São Paulo. p.476.
Spradley, J. P. (1980). Participant Observation. New York: Holt, Rinehart and Winston.
Teixeira, C. S., Piqué, J., & Ferreira, J. D. (2022). Volta ao mundo por meio dos Distritos Criativos. São Paulo: Perse.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Anais Brasileiros de Estudos Turísticos

This work is licensed under a Creative Commons Attribution 4.0 International License.
This journal provides immediate open access to its content, following the principle that providing free scientific knowledge to the public provides greater democratization of world knowledge.
Authors must agree to the following terms relating to copyrights:
(a) Authors keep all copyright and grant the to the journal the right of first publication, with the work simultaneously licensed under the Creative Commons Attribution License that allowing job sharing with recognition of authorship of the work and initial publication in this journal.
(b) Authors are allowed to assume additional contracts separately, for non-exclusive distribution of the version of the work published in this journal (e.g. publish in institutional repository or book chapter), with recognition of authorship and initial publication in this magazine.
(c) Authors are allowed and are encouraged to publish and distribute their work online (e.g. in institutional repositories or on your personal page) since they do not do this before or during the editorial process, as this can generate productive interchange, as well as increase the impact and citation of work aired. (See Effect of Free Access).









