The gastronomy essence in cultural valorization: the case of Slow Food in the Azores

Abstract

Slow Food is an international movement that values the regional traditions, artisanal and local food. It privileges the cuisine at its source linking it to the habits and culture of a people. It preserves biodiversity and the sustainability of the rural world, defending the pleasure of a fine dining experience. This movement emerges as an alternative expression of fast food in the world today though does not yet exists in the Azores. This project promotes the implementation in this region, with the use of natural, cultural, gastronomic and traditional resources that both value. It is based on incrementing the value of the gastronomic and cultural identity of the archipelago, enhancing its tourist sector. Questionnaire surveys were made to Chefs, managers, agents and other individuals linked to the restoration and local cuisine to complement the study of implementation of this concept in the Azores. The results show that the majority of respondents already have some knowledge of the Slow Food philosophy; they approach the subject with enthusiasm and acknowledge to be a distinctive experience that will value the tourist offer. Slow Food aims to reach a niche market moved by demand for natural tourism products, while representing an escape from the mass market destinations in search of peace and tranquility that nature can offer.