62 © CAB International 2021. Creative Tourism: Activating Cultural Resources and Engaging Creative Travellers (eds. N. Duxbury, S. Albino, and C. Pato de Carvalho) DOI: 10.1079/9781789243536.0009 9 Gastronomic creative tourism: Experiences in the Algarve region of Portugal SÓNIA MOREIRA CABEÇA, ALEXANDRA R. GONÇALVES,* JOÃO FILIPE MARQUES, AND MIRIAN TAVARES University of Algarve, Portugal Gastronomy tourism is more than consuming good quality and exquisite food while travelling. Food is a vital resource: to share a meal can be a form of socialization and relaxation, it can be a way of knowing the culture of the other, and it can be a rit- ual. Gastronomy has always been part of the tourist consumption experience but, according to the World Tourism Organization's Global Report on Food Tourism, gastronomic tourism – defined as when travellers meet their destinations led by gastronomic curiosity and the will to know new eating habits and lifestyles (dos Santos and Antonini, 2004) – has: grown considerably and has become one of the most dynamic and creative segments of tourism. Both destinations and tourism companies are aware of the importance of gastronomy in order to diversify tourism and stimulate local, regional and national economic development. Furthermore, Food Tourism includes in its discourse ethical and sustainable values based on the territory, the landscape, the sea, local culture, local products, authenticity. (WTO, 2012, p. 5) Today, gastronomy is an integral part of the cul- tural experience, the new cultural capital of a des- tination (Nistoreanu et al., 2018). It is a value proposition that can influence travel destinations for tourists who seek to experience traditional reci- pes and homemade food, and to socialize through food: food consumption implies acquiring cultural capital, exploring the local culture(s), and seeking authentic experiences (Mak, 2018). Food is a very popular product. On Instagram, food photos break records, the media covers festi- vals and events that show food, and, throughout the world, destinations organize culinary tourism programmes. The regions of Provence (France) and Tuscany (Italy) in Europe, and Canada and Australia are some of the most recognized destinations that promote local cuisine in their marketing strategies. Cooking classes, visits to markets and wineries, and tasting experiences are some of the most prominent offers internationally. Creative gastronomy work- shops and cooking classes are among the most suc- cessful, providing more engaged and active experiences that guide tourists to collect ingredi- ents, cook, and then experiment (Ilincic, 2014). In Portugal, gastronomy is also seen as a valued asset that can enrich the tourist experience and add value to the territories, differentiating them (Turismo de Portugal, 2017). In a mass tourism destination like the Portuguese region of the Algarve, a major sea and sun destination, gastronomy can contribute to a more sustainable tourism, helping to diversify the Algarve’s attraction base and to reduce tourism seasonality. Conviviality at the table is a vital element of cul- tural identity and a tradition of communities across the Mediterranean basin, being a moment of social exchange and communication, of affirming and renewing the identity of the family, the group, or the community itself. For instance, the Mediterranean diet emphasizes and promotes values of hospitality, *Corresponding author: cinturs@ualg.pt 0005158266.INDD 62 7/4/2021 11:41:43 AM