RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES)

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Published: Dec 18, 2022
DOI: https://doi.org/10.52152/heranca.v5i2.600
Keywords:
touristification intangible cultural heritage history food traditions Madeira

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António José Marques Silva
Universidade da Madeira
https://orcid.org/0000-0002-5971-1574
Rossana Andreia Neves dos Santos
ESTG - Universidade da Madeira / CITUR Madeira
https://orcid.org/0000-0002-0221-880X

Abstract

In the last decade, we witness a growth of contestation movements against touristification at the global scale. Before the COVID-19 pandemic, the intensive and disordered flux of travellers in some popular destinations was seen as the cause of several negative effects on the everyday life of inhabitants. One of them was the degradation of their cultural heritage (ICH), including intangible culinary legacies. An increasing amount of research focus this issue from different disciplinary areas. However, the approaches usually adopted only take into account the immediate consequences of the ongoing phenomenon, which can be observed during a field enquiry. This paper will explore a new path. Assuming that cultural heritage is a social construction in the long term, the historian’s outlook is needed to see the big picture. The case study of the Madeiran cuisine will allow us to understand the durable bite of receiving guests on the ICH of the hosting communities. Madeira is one of the oldest destinations of the world, with a hospitality industry in activity since the early 19th century. On the other hand, numerous documents attest the evolution of dietary patterns of the insular society not only at this period, but also before and after. At this point of view, it is an excellent place to monitor the socio-cultural impact of tourism. The ultimate goal is to demonstrate that touristification’s studies should take in attention the "longue durée”.

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How to Cite
Silva, A. J. M., & Neves dos Santos, R. A. (2022). RETHINKING TOURISTIFICATION AS A LONG-TERM PROCESS: THE IMPACT OF TOURISM ON THE MADEIRAN CUISINE (19TH-21ST CENTURIES). Herança, 5(2), 199–255. https://doi.org/10.52152/heranca.v5i2.600
Issue
Vol. 5 No. 2 (2022): Herança - Revista de História, Património e Cultura
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Articles
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This work is licensed under a Creative Commons Attribution 4.0 International License.

Author Biographies

António José Marques Silva, Universidade da Madeira

iography

My formation area was initially archaeology and it’s in this perspective that I had my first contact with the heritage arena. During many years, I maintained a constant dialogue with other disciplinary areas like computer sciences, physics, environmental sciences, archaeogeography and ethnology but always with an archaeological outlook.

After my PhD thesis, I focused my interest on food heritage as a postdoctoral researcher funded by the Portuguese national funding agency for science, research and technology. I studied the link between food heritage, cultural dynamics and identity in the Mediterranean. This investigation has changed radically my point of view about this subject and my approach is now not archaeological but rather interdisciplinary, at the crossroads of historical sciences and social sciences.

In the last years, I started to study the food heritage of Madeira too, focusing the connections with the Mediterranean area.

Rossana Andreia Neves dos Santos, ESTG - Universidade da Madeira / CITUR Madeira

Teacher and researcher at Superior School of Technologies and Management of University of Madeira.

 

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