{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T08:33:32Z","timestamp":1773477212116,"version":"3.50.1"},"reference-count":43,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,5,22]],"date-time":"2025-05-22T00:00:00Z","timestamp":1747872000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Tourism and Hospitality"],"abstract":"<jats:p>The north of Portugal and Porto, a city recognised as a World Heritage Site, stand out for their rich historical trajectory, fostering a continuous increase in tourists over the past decade. This distinction has played a crucial role in acknowledging cultural and landscape heritage while promoting a heightened flow of visitors to the region. Portuguese gastronomy is a key factor in the growth of this tourism industry. It is a living tradition passed down through generations, deeply rooted in regional history and practices, where the residents play a vital role as custodians of these customs and traditions. The primary aim of this article is to analyse residents\u2019 perceptions from the North of Portugal regarding the recognition of gastronomy as a cultural heritage and its role as a tool for tourism development. To achieve this aim, structured questionnaires were distributed to residents using an approach in popular urban tourism areas of Porto between May and October 2022, resulting in 262 valid responses. The findings reveal that participants consider it essential to preserve traditional dishes and ensure their transmission across generations. Regarding tourism, most respondents concur that it positively contributes to the preservation of traditional gastronomy, valuing it as an integral part of cultural heritage.<\/jats:p>","DOI":"10.3390\/tourhosp6020092","type":"journal-article","created":{"date-parts":[[2025,5,22]],"date-time":"2025-05-22T04:32:37Z","timestamp":1747888357000},"page":"92","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Safeguarding Traditional Portuguese Gastronomy as an Intangible Cultural Heritage Through Tourism: The Case of North of Portugal"],"prefix":"10.3390","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1740-586X","authenticated-orcid":false,"given":"F\u00e1tima Matos","family":"Silva","sequence":"first","affiliation":[{"name":"Department of Tourism, Heritage and Culture, University Portucalense Infante D. Henrique, 4200-072 Porto, Portugal"},{"name":"REMIT\u2014Research on Economics, Management and Information Technologies, University Portucalense Infante D. Henrique, 4200-072 Porto, Portugal"},{"name":"CITCEM\u2014Transdisciplinary Culture, Space and Memory Research Centre, Oporto University, 4150-564 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8451-4823","authenticated-orcid":false,"given":"Makhabbat","family":"Ramazanova","sequence":"additional","affiliation":[{"name":"Department of Tourism, Heritage and Culture, University Portucalense Infante D. Henrique, 4200-072 Porto, Portugal"},{"name":"REMIT\u2014Research on Economics, Management and Information Technologies, University Portucalense Infante D. Henrique, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1277-3700","authenticated-orcid":false,"given":"Isabel Vaz","family":"Freitas","sequence":"additional","affiliation":[{"name":"Department of Tourism, Heritage and Culture, University Portucalense Infante D. Henrique, 4200-072 Porto, Portugal"},{"name":"CIAUD-UPT\u2014Centro de Investiga\u00e7\u00e3o em Arquitetura, Urbanismo e Design, University Portucalense Infante D. Henrique, 4200-072 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100523","DOI":"10.1016\/j.ijgfs.2022.100523","article-title":"The heritage food concept and its authenticity risk factors\u2014Validation by culinary professionals","volume":"28","author":"Almansouri","year":"2022","journal-title":"International Journal of Gastronomy and Food Science"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Meiselman, H. (2020). 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