Communication, food and territory: the ability distinctive gastronomy reputation of Brazilian cities
This paper was designed for two goals. The first one is to build, from the data of the Project Paths of Flavor, an experience on creating a measuring scale for the perception of uniqueness of the cuisine-gastronomic reputation of territories. Secondly, to examine the following assumption: the effect...
| Autores: | , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | Brasil |
| Recursos: | Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS) |
| Repositorio: | Revista FAMECOS: Mídia cultura e tecnologia |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.revistaseletronicas.pucrs.br:article/12140 |
| Acesso em linha: | https://revistaseletronicas.pucrs.br/revistafamecos/article/view/12140 |
| Access Level: | acceso abierto |
| Palavra-chave: | Reputation Gastronomy Cooking Communication Uniqueness Reputación Gastronomía Culinaria Comunicación Singularidad Reputação Gastronomia Culinária Comunicação Singularidade |
| Resumo: | This paper was designed for two goals. The first one is to build, from the data of the Project Paths of Flavor, an experience on creating a measuring scale for the perception of uniqueness of the cuisine-gastronomic reputation of territories. Secondly, to examine the following assumption: the effect of singularity is reinforced by the perception of expertise in the offer of food from local restaurants and bars. The results were inconclusive, but they raise evidence that counter the assumption. |
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