Gastronomic mapping in Portugal: Definition, purpose, and essential contents

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Abstract
Scientific literature demonstrates significant variability in the use of the term “gastronomic charter,” highlighting a considerable knowledge gap regarding its conceptualisation, purpose, and content. This study aims to explore the origins and objectives of gastronomic mapping in Portugal, define the concept of a gastronomic charter, and identify the essential elements such a document must include. Methodologically, a qualitative approach was employed, utilising triangulation through an exploratory literature review combined with a systematic and targeted bibliographic review to organise and analyse scientific literature on this subject. From a documentary sample collected from the SCOPUS database, the study found that: (1) there are few relevant publications on gastronomic charters, although their number is increasing; (2) the main publications originate from Italy, Turkey, the United Kingdom, and the United States; and (3) the social sciences and agricultural and biological sciences are the fields most focused on studying the inventorying and preservation of a region’s gastronomic and food heritage. The integration of bibliographical reviews with thematic content analysis allowed for the establishment of guidelines for defining a gastronomic charter and identifying its fundamental contents. This pioneering study in Portugal provides a solid theoretical foundation and practical support for training professionals in gastronomy and tourism.

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