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Los desastres naturales traen consigo graves consecuencias para el desarrollo de las comunidades locales afectadas, paralizando parcial o totalmente sus actividades económicas, sociales y culturales. Esto sucedió tras el fuerte terremoto del 16 de abril de 2016 en la provincia ecuatoriana de Manabí, que produjo una gran cantidad de fallecidos y heridos y dañó seriamente la infraestructura hotelera, con grave afectación de las actividadesde turismo en la modalidad de sol y playa que se desarrollaban en la provincia, que recibe su impulso económico del sector turístico. Para reanimar la dinámica económica y social del cantón Portoviejo (capital de la provincia), el gobierno municipal realizó desde el 2016 hasta el 2020 una serie de actividades vinculadas a la cocina regional, tales como los festivales gastronómicos en las parroquias rurales y una competencia gastronómica (la Copa Culinaria), entre las cocineras populares de tales parroquias. Se hizo además, conjuntamente con estas actividades, la solicitud de reconocimiento como Ciudad Creativa Gastronómica de la UNESCO para la ciudad de Portoviejo, designación que fue aprobada por este organismo en 2019. En este artículo se evalúa la eficiencia de estas medidas como elementos reactivadores en una zona posdesastre. Con ese propósito se realizó una investigación de tipo cualitativa, aplicando una combinación de los métodos deductivo e inductivo, desde una perspectiva histórico-comparativa durante el período 2016-2020. La información necesaria para el análisis fue recopilada mediante técnicas de observación de campo, investigación documental, encuestas, entrevistas y grupos focales. La principal conclusión del estudio es que las medidas de intervención promovidas por el gobierno municipal (entre ellas, los festivales gastronómicos liderados por el GAD Municipal de Portoviejo, basados en los platos tradicionales de cada localidad; la Copa Culinaria, la declaratoria de platos tradicionales como patrimonio nacional y la declaratoria por parte de la UNESCO como Ciudad Creativa categoría Gastronomía), con la participación activa de las comunidades locales cumplieron –en la escala de la experiencia y en la modalidad de turismo gastronómico nacional– los propósitos planteados para dinamizar las comunidades locales deprimidas por la acción del grave terremoto que las afectó severamente. Natural disasters have serious consequences for the development of the affected local communities, partially or totally paralyzing their economic, social and cultural activities. This happened after the strong earthquake of April 16, 2016 in the Ecuadorian province of Manabí, which produced a large number of deaths and injuries and seriously damaged the hotel infrastructure, with serious affectation of the activities of tourism in the sun and beach modality that were developed in the province, which receives its economic boost from the tourism sector. In order to reactivate the economic and social dynamics of the canton of Portoviejo (capital of the province), the Municipal Government carried out from 2016 to 2020 a series of activities related to regional cuisine, such as gastronomic festivals in rural parishes and a gastronomic competition (the Culinary Cup), among the popular women cooks of such parishes. In conjunction with these activities and for the recognition of Portoviejo as a Creative Gastronomic City, an application to this UNESCO initiative was also made, designation that was approved by this body in 2019. In this context, this article aims to evaluate the efficiency of these measures as reactivating elements in a post-disaster area. For this purpose, a qualitative type of research was conducted, applying a combination of deductive and inductive methods, from a historical-comparative perspective during the period 2016-2020. The information for the analysis was collected through field observation techniques, as well as documentary research, surveys, interviews and focus groups. The main conclusion of the study is that the intervention measures promoted by the Municipal Government (among them, the gastronomic festivals led by the GAD Municipal de Portoviejo, based on the traditional dishes of each locality; the Culinary Cup, the declaration of traditional dishes as national heritage and the declaration by UNESCO as a Creative City in the Gastronomy category), with the active participation of local communities, fulfilled (on the scale of the experience and in the modality of national gastronomic tourism) the purposes set out to revitalize local communities depressed by the action of the severe earthquake that severely affected them. Cela s’est produit après le fort tremblement de terre du 16 avril 2016 dans la province équatorienne de Manabí, qui a fait un grand nombre de morts et de blessés, et a gravement endommagé les infrastructures hôtelières, affectant sérieusement les activités de tourisme de soleil et de plage dans la province, qui reçoit son impulsion économique du secteur touristique. Pour relancer la dynamique économique et sociale du canton de Portoviejo, capitale de la province, le gouvernement municipal a réalisé, de 2016 à 2020, une série d’activités liées à la cuisine régionale, comme des festivals gastronomiques dans les paroisses rurales et un concours gastronomique, « la Coupe culinaire » entre les cuisiniers populaires de ces paroisses. En outre, parallèlement à ces activités, une candidature a été déposée pour la création de la Cité créative de la gastronomie de l’UNESCO pour la ville de Portoviejo, et sa désignationa été approuvée en 2019. Dans cet article, nous évaluons l’efficacité de ces mesures comme éléments de réactivation après la catastrophe. À cette fin, nous avons mené une recherche qualitative, en appliquant une combinaison de méthodes déductives et inductives, dans une perspective historico-comparative au cours de la période 2016-2020, en recueillant les informations nécessaires à l’analyse, en utilisant des techniques d’observation sur le terrain, des recherches documentaires, des enquêtes, des entretiens et des groupes de discussion. La principale conclusion de cette étude est que les mesures d’intervention promues par le gouvernement municipal, avec la participation active des communautés locales, (parmi elles les festivals gastronomiques basés sur les plats traditionnels de chaque localité ;la Coupe Culinaire et la déclaration de l’UNESCO en tant que Ville créative dans la catégorie Gastronomie) ont permis d’atteindre les objectifs fixés pour revigorer les communautés locales déprimées par l’action du grave tremblement de terre qui les a durement touchés. As catástrofes naturais têm consequências graves para o desenvolvimento das comunidades locais afectadas, paralisando parcial ou totalmente as suas actividades económicas, sociais e culturais. Foi o caso do forte terramoto de 16 de Abril de 2016 na província equatoriana de Manabí, que causou um grande número de mortos e feridos, danificando gravemente as infra estruturas hoteleiras e afetando, consequentemente, as actividades de turismo solar e de praia que são centrais para a economia regional. Para relançar a dinâmica económica e social do cantão do Portoviejo, capital da província, o governo municipal realizou, de 2016 a 2020, uma série de actividades ligadas à cozinha regional, tais como festivais gastronómicos em freguesias rurais, bem como um concurso gastronómico (a Taça da Culinária), entre os cozinheiros populares destas freguesias. Além disso, em conjunto com estas actividades, foi feito um pedido para a criação da Cidade Criativa da Gastronomia da UNESCO para a cidade de Portoviejo, uma designação que acabou sendoaprovada em 2019. Neste artigo avaliamos a eficácia destas medidas como elementos reactivadores a partir de uma investigação de natureza qualitativa, a qual combinamétodos dedutivos e indutivos.Adotou-se, outrossim, uma perspectiva históricocomparativa durante o período 2016-2020, recolhendo a informação obtida via técnicas de observação de campo, investigação documental, inquéritos, entrevistas e grupos focais. A principal conclusão deste estudo é que as medidas de intervenção promovidas pelo governo municipal, com a participação ativa das comunidades locais e baseadas nas festas gastronómicas e resgate de pratos tradicionais de cada localidade, cumpriram, de modo satisfatório, os objetivos que ensejeram a sua criação. 37-53 agroalimentaria@ula.ve / ciaal.ula@gmail.com cartay@ula.ve ciaal.ula@gmail.com ciaal.ula@gmail.com Semestral http://erevistas.saber.ula.ve/agroalimentaria

Não recebi financiamento Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) A Vila de Paranapiacaba conta com um potencial turístico para o Turismo Cultural devido aos atrativos naturais, materiais e imateriais, como o tradicional Festival do Cambuci. Procedeu-se a revisão da literatura para elencar modelos de cadeia produtivas sustentáveis para proposição de turismo de experiência gerido pela comunidade; Em seguida caracterizou-se a Identidade Cultural da Vila, considerando o cambuci (Campomanesia phaea) como Produto da Terra; por último, avaliou-se a hospitalidade (identidade, acessibilidade e legibilidade) para o turismo cultural. Para caracterizar o Festival do cambuci foi feito a busca de depoimentos sobre o tema nos sites eletrônicos governamentais e em veículos populares para dar origem ao corpus de 23 páginas utilizado para análise. Em relação à Hospitalidade, utilizou-se Instrumento adaptado de Moreira et al. (2021), contendo 48 itens avaliativos aplicados para avaliar a infraestrutura urbana e de serviços. Os níveis de satisfação da hospitalidade foram dimensionados em cinco pontos numa escala qualitativa e outra quantitativa com frequências como: ótimo (5), bom (4), regular (3), ruim (2) e péssimo (1). Como resultados, constatou-se que a hospitalidade de Paranapiacaba apresenta nota 4 ou bom em acessibilidade e na prestação de serviços de restauração, enquanto a legibilidade no contexto geral obteve nota 3 ou regular devido à falta da versão inglesa dos cardápios dos restaurantes. Dentre as atividades de cadeias produtivas, constatou-se um forte potencial local para o Turismo Pedagógico de Educação Ambiental e Patrimonial durante Excursões escolares ou Turismo de 1 dia. Os potenciais atrativos foram suficientes para a proposta de visita organizada em Estações de modo a facilitar a Educação Patrimonial e a Educação Ambiental naquele contexto. O Turismo de Experiência, excursionista pedagógico de 1 dia, pode atrair público de escolas da Capital nos dias da semana de modo a equilibrar a economia local e fomentar a conservação do patrimônio histórico cultural. Embora ainda falte complementar um plano com estudo de alguns componentes desta cadeia produtiva, a coleta (ou extrativismo) é realizada pela comunidade, a coleta ou extrativismo é realizado pela comunidade, mantendo a paisagem natural. O festival do Cambuci promove a organização social e geração de renda pela comunidade e colabora para a memória social dos pioneiros da vila. O cambuci atua como ícone da identidade cultural de Paranapiacaba. Em relação, a legibilidade ficou comprometida em parte devido ao domínio de idiomas nos cardápios dos restaurantes. Melhorias na infra estrutura e sinalizações podem aprimorar a hospitalidade para tornar ideal a experiência turística em Paranapiacaba-SP. Village of Paranapiacaba has a tourist potential for Cultural Tourism due to natural, material and immaterial attractions, such as the traditional cambuci festival. Then, a literature review was carried out to list sustainable production chain models for the proposition of community-managed experience tourism; Then, the Cultural Identity of the Village was characterized, considering the cambuci (Campomanesia phaea) as a Product of the Earth; Finally, hospitality (identity, accessibility and readability) for cultural tourism was evaluated. To characterize the cambuci festival, the search for testimonies on the theme on government electronic sites and popular vehicles was carried out to originate the 23-page corpus used during the analysis. Regarding Hospitality, an instrument adapted from Moreira et al. (2021), containing 48 evaluative items applied to assess urban infrastructure and services. Hospitality satisfaction levels were scaled in five points on a qualitative and a quantitative scale with frequencies such as: excellent (5), good (4), fair (3), poor (2) and very bad (1). As a result, it was found through the Scale that the hospitality of Paranapiacaba presents a grade of 4 or good in accessibility; The provision of restoration services also achieved a score of 4 or good, while readability in the general context obtained a score of 3 or regular; Readability was compromised in part due to language proficiency in restaurant menus. Among the activities of production chains, there was a strong local potential for Excursion or Educational Tourism or Experience in Nature for Environmental and Heritage Education during school excursions or 1-day tourism. The potential attractions were sufficient for the proposed organized visit to the Stations in order to facilitate Heritage Education and Environmental Education in that context. The Experience Tourism, pedagogical excursionist for 1 day, can attract public from schools in the Capital on weekdays in order to balance the local economy and promote the conservation of the cultural heritage. Paranapiacaba has hospitable elements to subsidize experience or cultural tourism in Paranapiacaba-SP. Although cambuci does not cover the entire cycle of the production chain, its consumption occurs as a result of the extractivism that is carried out by the community, maintaining the natural landscape, its manipulation for the festival promotes social organization and income generation by the community and contributes to memory of family members of the village pioneers. Cambuci acts as an icon of Paranapiacaba's cultural identity.

The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food establishments for the period of quarantine are covered. It is established that sanitary and hygienic conditions and the possibility of distancing during living and recreation will be important factors in competition for the consumer during the pandemic. Measures have been proposed to minimize the consequences of the COVID-19 pandemic in the field of gastronomic tourism, including the refusal of the service ‘mastering the skills of culinary arts’ (master classes), excursions to craft shops, use only disposable utensils during gastronomic festivals and tastings. Some objects of gastronomic tourism of Sumy region, which are popular in the region, but are not included in the programs of tours, festivals, holidays, are singled out. Gastronomic tours ‘Taste of modern Sumy region’, ‘Sweet and bitter taste of Hlukhiv region’, ‘Autumn tastes of Krolevets region’ have been developed taking into account national, cultural and religious traditions, which create a basis for the formation of domestic tourism in Sumy region. The research methodology consisted of collecting factual data, as well as in the synthesis and analysis of analytical research organizations' reports, statistical material, studying of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism.

The concepts and types of gastronomic tourism in Ukraine are analyzed and the ways of its further development in the conditions of the COVID-19 pandemic are outlined. In order to preserve domestic tourism as a national industry that has a positive impact on economic development, it is proposed to use not only natural resources and cultural heritage sites but also national cuisine. The main problems of the tourism sector, which arose as an introduction result of preventive measures to overcome the coronavirus pandemic, have been studied. The issues of anti-epidemic measures organization in food establishments for the period of quarantine are covered. It is established that sanitary and hygienic conditions and the possibility of distancing during living and recreation will be important factors in competition for the consumer during the pandemic. Measures have been proposed to minimize the consequences of the COVID-19 pandemic in the field of gastronomic tourism, including the refusal of the service ‘mastering the skills of culinary arts’ (master classes), excursions to craft shops, use only disposable utensils during gastronomic festivals and tastings. Some objects of gastronomic tourism of Sumy region, which are popular in the region, but are not included in the programs of tours, festivals, holidays, are singled out. Gastronomic tours ‘Taste of modern Sumy region’, ‘Sweet and bitter taste of Hlukhiv region’, ‘Autumn tastes of Krolevets region’ have been developed taking into account national, cultural and religious traditions, which create a basis for the formation of domestic tourism in Sumy region. The research methodology consisted of collecting factual data, as well as in the synthesis and analysis of analytical research organizations' reports, statistical material, studying of scientific and practical developments of domestic and foreign experts in the field of gastronomic tourism., Проаналізовано поняття та види гастрономічного туризму в Україні й окреслено шляхи його подальшого розвитку в умовах пандемії COVID-19. З метою збереження внутрішнього туризму як національної галузі, що має позитивний вплив на розвиток економіки, запропоновано використовувати не лише природні ресурси та об’єкти культурної спадщини, а й національну кухню. Досліджено основні проблеми туристичної сфери, які виникли внаслідок запровадження превентивних заходів щодо подолання пандемії коронавірусу. Висвітлено питання організації протиепідемічних заходів у закладах харчування на період карантину. Встановлено, що в період пандемії санітарно-гігієнічні умови та можливість дистанціювання під час проживання і відпочинку стануть важливими чинниками конкуренції за споживача. Запропоновано заходи для мінімізації наслідків пандемії COVID-19 у галузі гастрономічного туризму, серед яких відмова від послуги «опанування навичок кулінарного мистецтва» (майстер-класів), екскурсій у виробничі цехи крафтових виробництв, використання лише одноразового посуду під час проведення гастрономічних фестивалів і дегустацій. Виокремлено деякі об’єкти гастрономічного туризму Сумщини, що є популярними в області, але не включено в програми турів, фестивалів, свят. Розроблено гастрономічні тури «Смак сучасної Сумщини», «Солодко-гіркий смак Глухівщини», «Осінні смаки Кролевеччини» з урахуванням національних, культурних і релігійних традицій, які створюють базу для формування розвитку внутрішнього туризму на Сумщині. Методика дослідження полягала в зборі фактичних даних, а також у синтезі й аналізі звітів аналітично-дослідницьких організацій, статистичного матеріалу, вивченні науково- практичних напрацювань вітчизняних і закордонних фахівців у галузі гастрономічного туризму.

The object of research was examination of the extent to which experience design contributes to the overall visitor experience at the traditional gastronomic festivals in Minho (Portugal). The Portugal traditional gastronomic festivals as well as culture are rich and diverse. But the results imply that the ability of these events to attract tourists from other regions and countries is not significant, since the majority of visitors are locals. There is a need to attract new tourist segments, but it is difficult to do using ineffective event design. The festivals need to create a more holistic experience that can attract more visitors each year. The survey based in a quantitative approach was developed and applied in the festival. This instrument provided important insights on the effectiveness of the strategy applied in the organization. A total of 232 valid questionnaires were applied, aimed to understand who the visitors are, their needs, behavior, feelings towards to the festival. Because it is very important to have this information to adapt the event in order to be competitive in the market. The results of this research suggest that the traditional gastronomic festivals have great development potential, if it makes the necessary adjustments needed to exceed customers’ expectations by developing unique experiences that engage visitors. Along with this information, recommendations for improvement of the festivals, which derived from the analysis undertaken, were presented. In preparing future editions of the events, the organizers should redesign their approach, taking into consideration the current and emerging tourism trends.

В статті розглянуто роль інструментів подієвого маркетингу (event marketing) в процесах формування та розвитку привабливості регіону та окремих сфер регіональної економіки. Акцентовано увагу на відсутності концептуального обґрунтування подієвого маркетингу та на дилетантському підході до застосування його технологій на регіональному рівні. Визначено суть, мету та завдання подієвого маркетингу, які повинні орієнтуватися на встановлення довготривалих повторюваних контактів з цільовими аудиторіями. Розглянуто категорію «знакові регіональні події», які виступають як інструмент регіональної політики привабливості та елемент стратегій просування регіону загалом та індустрії гостинності, зокрема. Узагальнено європейський досвід проведення гастрономічних / продуктових фестивалів і зроблено висновок, що вони заслуговують на особливу увагу в програмах просування привабливості індустрії гостинності та туристичного бізнесу території. Розглянуто досвід Чернівецької області щодо організації знакових регіональних подій та їх вплив на розвиток індустрії гостинності. Зроблено висновок, що для успішного просування регіонального туристичного продукту на цільовий ринок гравці готельного, ресторанного, туристичного ринку Буковини (в його українській та румунській складовій) повинні створювати ексклюзивний туристичний продукт та просувати його на внутрішні та зовнішні ринки. The article considers the role of event marketing tools in the processes of formation and development of the attractiveness of the region and of individual spheres of the regional economy. The emphasis is on the lack of conceptual justification of event marketing and on the amateurish approach to using its technologies at the regional level. The essence, purpose and tasks of event marketing are determined, which should be oriented on the establishment of long-term repeated contacts with target audiences. Considered the category of "significant regional events" that serve as an instrument of regional attractiveness policy and an element of strategies for promoting the region as a whole and the hospitality industry, in particular. The European experience of gastronomic / food festivals is generalized and it is concluded that they deserve special attention in programs promoting the attractiveness of the hospitality industry and tourist business of the territory. The experience of the Chernivtsi region concerning the organization of significant regional events and their influence on the development of the hospitality industry is considered. It is concluded that for the successful promotion of the regional tourist product to the target market, the players of the hotel, restaurant, tourist market of Bukovina (in its Ukrainian and Romanian components) should create an exclusive tourist product and promote it on the domestic and foreign markets

The object of research was examination of the extent to which experience design contributes to the overall visitor experience at the traditional gastronomic festivals in Minho (Portugal). The Portugal traditional gastronomic festivals as well as culture are rich and diverse. But the results imply that the ability of these events to attract tourists from other regions and countries is not significant, since the majority of visitors are locals. There is a need to attract new tourist segments, but it is difficult to do using ineffective event design. The festivals need to create a more holistic experience that can attract more visitors each year. The survey based in a quantitative approach was developed and applied in the festival. This instrument provided important insights on the effectiveness of the strategy applied in the organization. A total of 232 valid questionnaires were applied, aimed to understand who the visitors are, their needs, behavior, feelings towards to the festival. Because it is very important to have this information to adapt the event in order to be competitive in the market. The results of this research suggest that the traditional gastronomic festivals have great development potential, if it makes the necessary adjustments needed to exceed customers’ expectations by developing unique experiences that engage visitors. Along with this information, recommendations for improvement of the festivals, which derived from the analysis undertaken, were presented. In preparing future editions of the events, the organizers should redesign their approach, taking into consideration the current and emerging tourism trends., Проведено дослідження традиційних гастрономічних фестивалів в Португалії. Визначено, наскільки їх концепція задовольняє сучасні потреби відвідувачів в здобутті унікального досвіду. Результати дослідження підтверджують, що гастрономічні фестивалі мають великі соціально-економічні перспективи для розвитку. Був проведений збір і обробка статистичних даних і внаслідок аналізу дані рекомендації щодо поліпшення маркетингової стратегії і дизайну подій., Проведено исследование традиционных гастрономических фестивалей в Португалии. Определено, насколько их концепция удовлетворяет современным потребностям посетителей в обретении уникального опыта. Результаты исследования подтверждают, что гастрономические фестивали имеют большие социально-экономические перспективы для развития. Произведены сбор и обработка статистических данных. В результате их анализа даны рекомендации по улучшению маркетинговой стратегии и дизайна событий.

O Mato Grosso do Sul é um importante destino do turismo brasileiro, sobretudo no que se refere aos seus recursos naturais e localização estratégica. Porém, aos turistas que visitam os atrativos locais são oferecidas poucas possibilidades de ampliar suas experiências de viagem. Assim, este trabalho tem como objetivo demonstrar a receptividade à criação de festivais gastronômicos com base na carne ovina nas principais cidades turísticas do estado, de modo a analisar a possibilidade de criação de produtos turísticos complementares aos já existentes, fomentando o desenvolvimento local. Foram aplicados 342 questionários nas principais cidades turísticas sul-mato-grossenses, de modo que se observou que, em linhas gerais, é alta a receptividade aos festivais gastronômicos com base em carne ovina. Mato Grosso do Sul is an important Brazilian tourism destination, especially with regard to its natural resources and strategic location. However, tourists who visit the local attractions are offered few opportunities to broaden their travel experiences. This work aims to demonstrate responsiveness to the creation of food festivals based on the lamb in major tourist cities in the state in order to examine the possibility of creating additional tourism products to existing foster local development. 342 questionnaires were applied in major tourist cities of Mato Grosso do Sul, so it was observed that, in general, is high receptivity to food festivals based on lamb meat. Mato Grosso do Sul est une destination touristique majeure brésilienne, en particulier en ce qui concerne ses ressources naturelles et son emplacement stratégique. Toutefois, les touristes qui visitent les attractions locales sont offerts peu d'occasions d'élargir leurs expériences Voyage. Ce travail vise à démontrer la réactivité à la création de festivals alimentaires à base de l'agneau dans les villes touristiques de l'État afin d'examiner la possibilité de créer des produits touristiques existants supplémentaires pour favoriser le développement local. 342 questionnaires ont été appliquées dans les villes touristiques du Mato Grosso do Sul, il a fait observer que, en général, est une réceptivité élevée aux festivals alimentaires à base de viande d'agneau. Mato Grosso do Sul es un importante destino turístico de Brasil, especialmente en lo que respecta a sus recursos naturales y ubicación estratégica. Sin embargo, los turistas que visitan las atracciones locales se ofrecen pocas oportunidades para ampliar sus experiencias de viaje. Este trabajo tiene como objetivo demostrar la capacidad de respuesta a la creación de festivales gastronómicos a base de cordero en las ciudades turísticas más importantes en el estado a fin de examinar la posibilidad de crear productos adicionales a los existentes el turismo fomentar el desarrollo local. 342 cuestionarios fueron aplicados en las ciudades turísticas del Mato Grosso do Sul, por lo que se observó que, en general, una alta receptividad a los festivales de comida a base de carne de cordero.