Using food as a differentiating asset of destinations and its potential in influencing tourists’ travel decisions is being much discussed in academia. Different countries use distinct terms to relate food to tourism. Concepts such as culinary tourism, food tourism and gastronomy tourism are used interchangeably. This paper aims to explore regional innovation strategies based on food and tourism and on how they can contribute to destination management. The study adopts a systematic literature review by focusing on two main databases, namely SCOPUS and ISI Web of Science. In total, 538 articles (from 1985 to 2017) published in English peer-reviewed academic journals were analysed. The systematic review revealed that food and tourism has been approached from varied perspectives, from interactions with traditional protection strategies under European food quality labels, such as Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI), to innovative actions, which encapsulate the reengineering of places transforming them into creative food spaces or food clusters. Finally, this paper seeks to contribute to the body of knowledge on food and tourism, under the perspective of regional innovation strategies, applying a qualitative systematic literature review of a 27 selected articles within the scope of the research.

In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences. Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences. Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences. This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult. By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts. This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences. “美食+红酒”式体验实现旅游共创 总体而言, 历史文献表明共创可以增加旅游业的价值, 然而, 以美食和红酒为研究背景的实证研究还很少。该探索性研究旨在分析游客对共同创造结构的看法、游客的”美食+红酒”式旅游体验以及他们在这种类型的体验中积极共创的意愿。 基于共创理论概念, 该研究探讨如何将共创理论运用到具体的”美食+红酒”模式背景中, 该研究的最终目的是为美食和红酒领域的管理者提供一套模型, 用于开发旅游体验。该文章采用质化分析方式, 针对19名游客, 采用焦点小组（5个参与者）与面对面、半结构式采访（共14个）的方式收集数据, 从而探索游客对共创的理解以及如何结合这些看法开发富有吸引力且成功的”美食+红酒”旅游体验。 研究结果表示, 游客认为共创由以下七大要素组合而成：社交互动、新颖性、创造力、社会可持续性、环保意识、享受和难忘的经历。为丰富旅游经历, 受访者在旅行途中参与了”美食+红酒”活动, 他们表示相比较红酒类的体验, 更愿意积极参加和美食相关的活动。此外, 该研究揭示了开发环保类体验的重要性。 该研究从本质上来说是一次探索性的研究, 其数据不具普遍概括性。研究结果还需进一步的定量验证。尽管”美食+红酒”体验是基于现有体验而创造开发出来的, 但它们由一系列不同的步骤构成（没有标准化）, 这使得未来的数据对比分析更加艰难。 通过概念化共创的构架, 旅游管理者可以利用该研究的研究成果使旅游体验更具环保性, 同时可以优化体验的创造过程。 该研究成果不仅强调了解游客共创概念的重要性, 而且表明将创造力和环保意识融合到旅游体验中的重要性。特别是, 该研究开发了支持共创维度的理论模型, 该模型可用于”美食+红酒”旅游模式。 该研究通过强调共创在发展旅游业务体验过程中的重要性, 填补了旅游共创及其在”美食+红酒”模式中的应用之间的研究空白。 关键词 共创, “美食+红酒, ” 体验, 旅游, 需求观点, 内容分析 研究论文 La experiencia gastronómica y enológica: hacia la co-creación en turismo En general, la literatura reconoce que las experiencias co-creativas añaden valor a la experiencia turística, pero la investigación empírica dentro del contexto gastronómico y enológico sigue siendo escasa. El presente estudio exploratorio pretende analizar la percepción de los turistas sobre la construcción de la co-creación, sus experiencias en turismo gastronómico y enológico y su voluntad de co-crear activamente en este tipo de experiencias. Partiendo de los conceptos teóricos generales sobre co-creación, esta investigación explora cómo pueden aplicarse al contexto específico de la gastronomía y el turismo. El objetivo final es formular un modelo que puedan aplicar los gestores gastronómicos y enológicos cuando creen su experiencia turística. Una muestra de conveniencia de 19 turistas compuesta por un grupo focal (cinco participantes) y catorce entrevistas semiestructuradas en persona, proporcionaron los datos para la investigación cualitativa con el fin de explorar las percepciones de co-creación de los turistas y cómo se pueden emplear para crear experiencias gastronómicas y enológicas atractivas y exitosas. Los resultados revelan que la co-creación es percibida por los turistas como una o una combinación de siete categorías: interacción social, novedad, creatividad, sostenibilidad social, conciencia ambiental, disfrute y experiencias memorables. Los encuestados han participado en actividades relacionadas con la gastronomía y la enología mientras viajaban, como complemento a su experiencia turística, mostrando una mayor disposición a participar activamente en las experiencias gastronómicas que en las enológicas. Este estudio es de carácter exploratorio lo que hace que los datos no sean generalizables. Los resultados necesitan una mayor validación cuantitativa. Aunque las experiencias gastronómicas y enológicas se crearon a partir de experiencias existentes, se componen de un número diferente de etapas (sin normalización), lo que puede dificultar el análisis estadístico posterior (comparaciones). Implicaciones prácticas: Al conceptualizar el concepto de co-creación, los gestores turísticos pueden utilizar el resultado de este estudio para convertir sus experiencias en más respetuosas con el medio ambiente y para mejorar el proceso creativo de las mismas. Los resultados de la investigación no sólo subrayan la importancia de entender la conceptualización de la co-creación de los turistas, sino que también indican la importancia de integrar la creatividad y la conciencia medioambiental en sus experiencias. En particular, el estudio desarrolla un modelo teórico que apoya las dimensiones de la co-creación que pueden aplicarse en el contexto del turismo gastronómico y enológico. Este estudio llena el vacío existente en la literatura sobre la co-creación en turismo y su aplicación a entornos gastronómicos y enológicos, destacando la importancia de la co-creación en el desarrollo de experiencias en los negocios turísticos. co-creación, Experiencias gastronómicas, Turismo, Perspectiva de demanda, Análisis de contenido Trabajo de investigación

Purpose: This study analyses the dimensions of cocreation in on-site food-related activities.Design/methodology/approach: A systematic literature review was conducted in two databases (Scopus and Institute for Scientific Information (ISI) Web of Science), and 67 peer-reviewed articles were identified on cocreation in tourism experiences.Findings: The study reveals that food-related activities involving active participation are more likely to be successfully performed in more informal environments, in which culinary experiences cocreated by both tourists and hosts are favoured. Moreover, tourists who learn something new appreciate the value of cocreation within food tourism experiences better.Research limitations/implications: Although the researchers used two renowned databases to conduct the systematic literature review, there is the risk that some manuscripts related to the topic were excluded.Practical implications: The transfer of new skills and knowledge through direct contact between tourists and hosts are prerequisites for the raise of the value of the cocreation process itself and of the final outcome of the cocreation experience. As a result, professional service providers should dedicate more attention to the inclusion of cocreative ‘learning’ elements in the food tourism experiences they create.Social implications: Due to the changing structure of the tourism ecosystem (technological advances), the manner in which experiences are designed, distributed and consumed (cocreated) is being transformed. The present study highlights some aspects to be developed by tourism destination managers.Originality/value: This study is the first to explore food-related tourism experiences through the lens of cocreation.

Tourists’ demand for outdoor sport-related activities has been growing in the last decade, leading to the recognition of the outdoor tourism potential of the development of rural and urban areas where the activities could take place. While the literature has recognized this potential, its features and the existing conditions for its practice are often not fully comprehended, mainly due to the lack of measurement systems and performance indicators. This study addresses this gap by proposing a wide-ranging assessment matrix of nine outdoor-related activities, employing northern Portugal as a study area. Based on an exploratory qualitative analysis employing semi-structured interviews with key stakeholders (public, private and third sector), the main contribution of this study lies in the development of the outdoor tourism assessment matrix (OTAM) to collect data. The OTAM matrix aims to identify and assess the conditions, namely the infrastructure and resources, for the practice of outdoor and sport tourism-related activities within the sustainable development pillars. The nine matrices comprising the OTAM allow the identification of the places where the outdoor activities can be practiced, and the conditions under which they can contribute to the definition of the development strategies of outdoor tourism.