{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T18:20:34Z","timestamp":1775586034132,"version":"3.50.1"},"reference-count":53,"publisher":"Advances in Hospitality and Tourism Research","issue":"4","funder":[{"name":"University of Aveiro, Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["PTDC\/GES-GCE\/32259\/2017 - POCI-01-0145-FEDER-032259"],"award-info":[{"award-number":["PTDC\/GES-GCE\/32259\/2017 - POCI-01-0145-FEDER-032259"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"accepted":{"date-parts":[[2024,8,5]]},"abstract":"<jats:p xml:lang=\"en\">The relationship between food &amp; wine tourism and co-creation is gaining prominence in the academic field, due to the increasing interest shown by visitors for engaging in multi-sensory, rich experiences while travelling. Considering the relevance of understanding most valued experience dimensions within each tourism context to help design memorable, immersive co-creative food &amp; wine experiences, this article aims to identify the dimensions of food &amp; wine tourism experiences from the perspective of visitors and supply agents. For this purpose, insights from a food tour experience in Lisbon and other gastronomic experiences in Bairrada and D\u00e3o wine regions are presented based on a qualitative approach. A netnography study, integrating the analysis of 658 visitor reviews and an interview with the tour operator, combined with a case study involving semi-structured interviews with visitors (N = 38) and supply agents (N = 6) from the above-mentioned wine regions, are key elements of this multiple case study. Content analysis was performed with QSR NVivo 12 software. Findings highlighted a convergent perception of visitors and supply agents regarding the most prominent dimensions of co-creative experiences identified and revealed the potential of qualitative methodologies in the promotion of in-depth knowledge, especially within exploratory research frameworks.<\/jats:p>","DOI":"10.30519\/ahtr.1287676","type":"journal-article","created":{"date-parts":[[2024,8,29]],"date-time":"2024-08-29T10:28:41Z","timestamp":1724927321000},"page":"337-367","source":"Crossref","is-referenced-by-count":4,"title":["Dimensions of Co-Creative Food &amp; Wine Tourism Experiences \u2013 Findings from A Multiple-Case Study"],"prefix":"10.30519","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0929-4247","authenticated-orcid":true,"given":"Mariana","family":"Carvalho","sequence":"first","affiliation":[{"name":"Coimbra College of Education - Coimbra Polytechnic Institute"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4700-0326","authenticated-orcid":true,"given":"Elisabeth","family":"Kastenholz","sequence":"additional","affiliation":[{"name":"University of Aveiro"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1682-6857","authenticated-orcid":true,"given":"Maria Jo\u00e3o","family":"Carneiro","sequence":"additional","affiliation":[{"name":"University of Aveiro"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9714-3942","authenticated-orcid":true,"given":"Lu\u00eds","family":"Souza","sequence":"additional","affiliation":[{"name":"Federal University of Pernambuco"}]}],"member":"11972","published-online":{"date-parts":[[2024,12,3]]},"reference":[{"key":"ref1","doi-asserted-by":"crossref","unstructured":"An, W., & Alarc\u00f3n, S. 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