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Regional products and typical dishes in restaurants in the Autonomous Region of Madeira

2020Conference object Open access
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dc.contributor.authorSousa, Bruno
dc.contributor.authorPereira, Helena
dc.contributor.authorSequeira, Cármen
dc.date.accessioned2020-07-06T09:46:43Z
dc.date.available2020-07-06T09:46:43Z
dc.date.issued2020
dc.description.abstractMadeira's regional cuisine, which includes typical dishes and characteristic local foods, is an unmistakable attraction for tourism of this region. The aim of this study was to evaluate the presence of dishes and typical foods of Madeiran gastronomy in the menus of restaurants in the Autonomous Region of Madeira. For this study we used a search engine widely used by tourists, “Tripadvisor Portugal®” and made the search for “restaurants” and as a place “Madeira, Portugal”. From the results presented were searched in the menus of the restaurants that presented it online, the presence of the main typical local foods as well as the main dishes of the regional gastronomy. Of the total of 100 restaurants presented, only 48 made the menu available online, which most were in the Funchal (92%). Of the restaurants that provided the menu, we found that the most common typical food was the scabbardfish (52.1%) followed by passion fruit (41.7%), tuna fish (39.6%), banana (39.6%), sweet potato (37.5%) and avocado (29.2%) Typical regional dishes include black scabbardfish fillet (52.1%), tuna steak (27.1%), “espetada” (27.1%), grilled limpets (27.1%) and tomato soup (25%). Thus we find a good expression of local dishes and food in the menus of tourist restaurants, but we think they could be more present and with a greater variety, giving opportunity to those who visit the Autonomous Region of Madeira to know the regional gastronomy, which is a factor of cultural identity of this region.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/2836
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCentre for Tourism Research, Development and Innovation (CiTUR)pt_PT
dc.relationCentro de Investigação Aplicada em Turismo
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTypical dishespt_PT
dc.subjectRegional foodspt_PT
dc.subjectRestaurantspt_PT
dc.subjectGastronomypt_PT
dc.subjectTourismpt_PT
dc.subjectMadeira (Portugal)pt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.titleRegional products and typical dishes in restaurants in the Autonomous Region of Madeirapt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleCentro de Investigação Aplicada em Turismo
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FGES%2F04470%2F2019/PT
oaire.citation.conferencePlaceFunchal, Madeira (Portugal)pt_PT
oaire.citation.endPage351pt_PT
oaire.citation.startPage348pt_PT
oaire.citation.titleXI International Tourism Congress - The Image and Sustainability of Tourism Destinations (Proceedings Book)pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFrança de Sousa
person.givenNameBruno Lisandro
person.identifier.ciencia-id481F-B83A-D94C
person.identifier.orcid0000-0002-9931-8910
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication84fcf2ee-07e3-484c-94b4-80ca1fdb8d33
relation.isAuthorOfPublication.latestForDiscovery84fcf2ee-07e3-484c-94b4-80ca1fdb8d33
relation.isProjectOfPublicationfd605c25-a5e2-4b29-a29d-550030dc8c03
relation.isProjectOfPublication.latestForDiscoveryfd605c25-a5e2-4b29-a29d-550030dc8c03

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