The Creative Gastronomy as a Tool for Tourism Development:

A Case Study on Bragança Flour - Pará, Brazil

Authors

  • Jonathan Nunes UNIVALI
  • William Mateus Ferreira UNIVALI
  • Carlos Tomelin UNIVALI
  • Renato Rodrigues UNIVALI

DOI:

https://doi.org/10.18226/21789061.v17ip170304

Keywords:

Cassava flour, Geographical Indication, Creative Economy, Gastronomic tourism

Abstract

Cassava flour has been fundamental in Brazil's history, standing out on Brazilian tables. In Pará, farinha d'água (water flour) is an essential product, with unique characteristics obtained through the submersion of cassava. The certification of Geographical Indication adds value to products such as Bragança flour, boosting regional economic development and preserving local culture. With the rise of gastronomic tourism, the flour becomes an attraction, promoting regional culinary innovation. This study aims to analyze how Bragança flour can be a tool for tourism development, promoting local culture and traditions. Highlighting the economic value of a dish involves technique and know-how, key elements of the Creative Economy. The research involved a literature review, participant observation, and data analysis, revealing that events promote the flour, boosting the local economy and valuing regional culture.

Author Biographies

Jonathan Nunes, UNIVALI

Mestre em Turismo e Hotelaria pela Universidade do Vale do Itajaí (UNIVALI). Lattes: http://lattes.cnpq.br/4108256284598873. E-mail: jonathanrodrigues58@hotmail.com.

William Mateus Ferreira , UNIVALI

Holds a degree in Tourism from the Federal University of Pará (2022), working mainly on the following topics: tourism, religious tourism, and heritage.

Carlos Tomelin, UNIVALI

Carlos Alberto Tomelin completed a doctoral internship at the University Institute of Tourism Research at the University of Alicante UA (Spain). He holds a Ph.D. in Business Administration and Tourism with a concentration in Tourism Business Management from the Master's and Doctoral Postgraduate Program at the University of Vale do Itajaí - UNIVALI (SC), a Master's degree in Tourism and Hospitality from UNIVALI, and postgraduate qualifications in Higher Education Methodology, Marketing, and Tourism from UNIVALI. He holds a Bachelor's degree in Tourism from PUC/RS. He is the Vice-Rector of Undergraduate Education and Institutional Development at UNIVALI. As a professor in the Stricto Sensu Master's and Doctoral Program in Tourism and Hospitality, he has coordinated undergraduate and Lato Sensu postgraduate courses in Tourism and Hospitality and conceived the first School Agency in the country. In the program, he works in the research group on Hospitality, Gastronomy, and Tourism Services, focusing on the research lines of Marketing and Strategy, Services and Operations, and Technologies and Media. His expertise includes Culture, Gastronomy, and Folklore. He is a speaker at events in the field of Tourism Management and Planning and participates in the travel and tourism market as a professional, researcher, and educator.

Renato Rodrigues, UNIVALI

Mestre em Turismo e Hotelaria pela Universidade do Vale do Itajaí (UNIVALI). Docente da Universidade do Vale do Itajaí (UNIVALI). Lattes: http://lattes.cnpq.br/2798347235808592. E-mail: renatobr@univali.br.

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Published

2025-12-17

How to Cite

NUNES, J. R., Ferreira, W. M. de S., Tomelin, C. A., & Rodrigues, R. B. (2025). The Creative Gastronomy as a Tool for Tourism Development: : A Case Study on Bragança Flour - Pará, Brazil. Revista Rosa Dos Ventos - Turismo E Hospitalidade, 17(3), e170304. https://doi.org/10.18226/21789061.v17ip170304

Issue

Vol. 17 No. 3 (2025): Dossiê Práticas alimentares: diálogos (im)pertinentes

Section

Artigos

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