Food, Tradition, and Tourism

Navigating cultural food Traditions through affectivity

Authors

  • Igor Baptista Universidade do Minho/CECS

DOI:

https://doi.org/10.17398/

Keywords:

Food heritage, Tourism, Affective food, Traditional food, Local food culture

Abstract

This article proposes an analytical framework for examining the social and cultural processes that connect food heritage and tourism through the lens of the affective dimensions of social actors. Its primary objective is to conceptualize the affective dimension surrounding food, exploring how it intertwines with the life stories of individuals involved in creating and preserving food heritage. Additionally, the study investigates how these affective dynamics influence tourism processes, strategies, and initiatives aimed at promoting food culture and fostering resistance to the more aggressive impacts of globalization. The affective dimension's conceptualization is based on an investigation that combines data collection via questionnaires, quantitative analysis, and focus group interviews, analyzed through content analysis. We collected data from groups of Brazilian and Portuguese participants.

The findings reveal an affective dimension closely tied to the life trajectories of the actors involved. This dimension encompasses choices, memories, emotions, affections, traditions, knowledge, and the continuity of cultural and traditional food practices. Governed by these elements, the affective dimension becomes a defining feature of food heritage processes. When crystallized in food practices, it forms an inseparable component of heritage and tourism relationships, underscoring its central role in structuring these processes.

 

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Author Biography

  • Igor Baptista, Universidade do Minho/CECS

    Graduado em História na Universidade Federal do Espírito Santo (2019, UFES/BR). Mestre em Sociologia na Universidade do Minho (2021) com ênfases em Sociologia da Alimentação e Práticas Alimentares sob a orientação de Maria Paula Mascarenhas, com dissertação intitulada “Construção afetiva da comida”. Desenvolve, atualmente, a sua investigação de Doutoramento em Sociologia, intitulada de “Consumo alimentar afetivo: um estudo às práticas alimentares e valores culturais dos jovens em Portugal” no Centro de Estudos de Comunicação e Sociedade, Instituto de Ciências Sociais da Universidade do Minho, sendo beneficiário de bolsa de Doutoramento (ref. 2023.01684.BD), promovida pela Fundação para a Ciência e Tecnologia. Os seus interesses de investigação concentram-se nos estudos das Sociologias da Alimentação e da cultura alimentar, consumo e novos consumos, alimentação e memória, alimentação e emoções, e subjetividade alimentar. Especificamente, explora tópicos em torno da afetividade e do imaginário alimentar, relacionando as formas contemporâneas de interação com o campo alimentar com as diferentes perspectivas de cada indivíduo e dos grupos em que estes se inserem.

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Published

2025-03-05

Issue

Vol. 2 No. 2 (2024): Archives on Food, Culture and Nutrition

Section

Artículos

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How to Cite

Food, Tradition, and Tourism: Navigating cultural food Traditions through affectivity. (2025). Archives on Food, Culture and Nutrition (AFOCUN-ICAF) , 2(2), 239-258. https://doi.org/10.17398/