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A gastronomia macaense no turismo cultural de Macau
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Até à mudança de soberania, em Dezembro de 1999, o turismo de jogo foi preponderante em Macau, contribuindo em mais de 60% do orçamento do território. Porém, em 2005, a UNESCO reconheceu como Património Cultural Material da Humanidade, o seu Centro Histórico, considerado o mais antigo testemunho arquitectónico europeu em território chinês. Contribui para que Macau seja designada o ponto de encontro entre o Ocidente e o Oriente efomenta o advento de um outro conceito de turismo: o turismo cultural. No entanto, o turismo cultural não pode depender exclusivamente da herança cultural material de um local, região ou país. Nos últimos anos, com o aval da UNESCO, a herança cultural imaterial tem suscitado interesse, particularmente as tradições que chegaram até nós, transmitidas pelos nossos antepassados e que pretendemos passar aos nossos filhos e netos. Abrange as tradições orais, as artes cénicas, as práticas sociais, os eventos festivos, etc, estando a gastronomia relacionada com inúmeras tradições transmitidas de pais para filhos. Com estes pressupostos, investigámos o turismo cultural de Macau, procurando apresentar o contributo da gastronomia macaense como produto turístico. Adoptámos uma perspectiva qualitativa, através de um percurso pela história de Macau e dos Macaenses: da chegada dos primeiros Portugueses ao Oriente à sua mudança de soberania e nova fase histórica, coincidente com o século XXI; da herança cultural portuguesa à identidade cultural macaense; e da contextualização do turismo à gastronomia de Macau. Optámos pela realização de um estudo de caso, utilizando três técnicas de recolha de dados: um questionário aos participantes do Encontro das Comunidades Macaenses de 2013; uma observação directa a restaurantes de luxo, 1.ª e 2.ª classes com acesso directo pela via pública; e uma série de entrevistas a individualidades ligadas ao turismo e à gastronomia macaense. Da análise dos resultados obtidos concluiu-se que ainda não existe, na restauração, uma repercussão do marketing promocional da gastronomia macaense. Apresentaram-se algumas sugestões para a dinamização da gastronomia macaense no turismo cultural de Macau: a criação de roteiros gastronómicos para a divulgação das iguarias transmitidas geracionalmente; e a criação de um museu da gastronomia macaense para a preservação da essência das receitas e do seu saber-fazer, bem como a conservação e arquivo de todo o espólio que for possível recuperar e tratar.
Until the change of sovereignty in December 1999, the game tourism was predominant in Macao, contributing over 60% for the territory budget. However, in 2005, UNESCO recognized as World Cultural Heritage Material, its Historic Center which is considered the oldest European architectural testimony in China. It contributes to Macau being regarded as the meeting point between the West and the East. It also has encouraged the rise of another concept of tourism: the cultural tourism. However, cultural tourism cannot rely solely on tangible cultural heritage from a site, region or country. In recent years, with the UNESCO support, intangible cultural heritage has produced interest, particularly the traditions that have come down to us, transmitted by our ancestors and we intend to pass on to our children and grandchildren. It includes oral traditions, performing arts, social practices, festive events, etc., while gastronomy is associated with many traditions handed down from parents to children. With these expectations, we studied the cultural tourism of Macau trying to introduce the contribution of Macanese gastronomy as a tourist product. We chose a qualitative viewpoint through a expedition on the history of Macao and Macanese: from the arrival of the first Portuguese at the Orient until its change of sovereignty and new historical phase, which matches with the twenty-first century; from the Portuguese cultural heritage to the Macanese cultural identity; and from the contextualization of Macau tourism to the Macanese gastronomy. We have chosen to carry out a case study, using three data collection techniques: a questionnaire handed to the participants of the 2013 Macanese Communities Meeting; direct observation to upscale restaurants, 1st and 2nd class with direct access from the public road; and a series of interviews to individuals linked to Macau tourism and Macanese gastronomy. From the analysis of the results one may conclude that there is a lack of repercussion, from the restaurants, of the promotional marketing of Macanese gastronomy. Thus, some suggestions are presented to stimulate the Macanese gastronomy at the Macao Cultural tourism: from the creation of gastronomic itineraries for the dissemination of delicacies which have been transmitted generationally; to the creation of a museum of Macanese cuisine to preserve the essence of the recipes and know-how as well as the preservation and archiving of all the assets that is possible to recover and treat.
Until the change of sovereignty in December 1999, the game tourism was predominant in Macao, contributing over 60% for the territory budget. However, in 2005, UNESCO recognized as World Cultural Heritage Material, its Historic Center which is considered the oldest European architectural testimony in China. It contributes to Macau being regarded as the meeting point between the West and the East. It also has encouraged the rise of another concept of tourism: the cultural tourism. However, cultural tourism cannot rely solely on tangible cultural heritage from a site, region or country. In recent years, with the UNESCO support, intangible cultural heritage has produced interest, particularly the traditions that have come down to us, transmitted by our ancestors and we intend to pass on to our children and grandchildren. It includes oral traditions, performing arts, social practices, festive events, etc., while gastronomy is associated with many traditions handed down from parents to children. With these expectations, we studied the cultural tourism of Macau trying to introduce the contribution of Macanese gastronomy as a tourist product. We chose a qualitative viewpoint through a expedition on the history of Macao and Macanese: from the arrival of the first Portuguese at the Orient until its change of sovereignty and new historical phase, which matches with the twenty-first century; from the Portuguese cultural heritage to the Macanese cultural identity; and from the contextualization of Macau tourism to the Macanese gastronomy. We have chosen to carry out a case study, using three data collection techniques: a questionnaire handed to the participants of the 2013 Macanese Communities Meeting; direct observation to upscale restaurants, 1st and 2nd class with direct access from the public road; and a series of interviews to individuals linked to Macau tourism and Macanese gastronomy. From the analysis of the results one may conclude that there is a lack of repercussion, from the restaurants, of the promotional marketing of Macanese gastronomy. Thus, some suggestions are presented to stimulate the Macanese gastronomy at the Macao Cultural tourism: from the creation of gastronomic itineraries for the dissemination of delicacies which have been transmitted generationally; to the creation of a museum of Macanese cuisine to preserve the essence of the recipes and know-how as well as the preservation and archiving of all the assets that is possible to recover and treat.
Descrição
Tese de doutoramento, Turismo (Planeamento dos Espaços Turísticos), Universidade de Lisboa, Instituto de Geografia e Ordenamento do Território, 2015
Palavras-chave
Teses de doutoramento - 2015