Resumo

FERREIRA, Marina Rossi; VALDUGA, Vander  e  BAHL, Miguel. Baixa Gastronomia: definition and theoretical and conceptual framework. Rev. Tur. Anál. [online]. 2016, vol.27, n.1, pp.207-228. ISSN 1984-4867.  http://dx.doi.org/10.11606/issn.1984-4867.v27i1p207-228.

Gastronomy can configure an element of experiencing local culture through the articulation of touristic activities with gastronomic offer. It is observed the increase in supply of commercial establishments in the food sector, as well as the increasingly interest in Gastronomy, especially in blogs and social media communities. Among the diversity of themes in these spaces, it can be noticed a growing presence of the term “baixa gastronomia”. Whilst presenting considerable popularity, there is not yet a significant number of theoretical discussions aiming to understand its consumption characteristics. Therefore, the article Therefore, the article has as starting point: What is 'baixa gastronomia' and what are its characteristics? Having the overall purpose the definition of the term from the discussion of its features. For this end, it was performed an exploratory research of bibliographical nature. Although this study consists of an initial investigation, the surveys presented reveal “baixa gastronomia” as a type of cuisine that embraces a more homelike or popular character of food, in well served portions and fair price, in which the service yet professional, is more fluid and informal, without the rigidity of many protocols. Their consumption dynamically binds strongly to the prospect of hospitality, which is possibly one of the main means of approach to tourism. It is believed that this study can represent an opportunity of reflection on new models for Tourism-Gastronomy relationship in terms of research and planning of activities.

Palavras-chave : Gastronomic Tourism; Food; Baixa Gastronomia.

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